香港康得思酒店請來英藉大廚James Oakley擔任Alibi – Wine Dine Be Social新仼總廚,擁有十多年工作經驗的他,十多歲就開始入廚,曾於五星級酒店及米芝蓮星級餐廳工作,這晚試過他做的菜後就覺得大廚很善於配搭不同食材來創新菜式,而且沒有混雜過多的味道,又能突顯主題食物。


Seafood Platter,Oysters,Alaskan King Crab Leg,Poached Boston Lobster & US Cherrystone Clams,HK$568,先來海鮮拼盤,有新鮮的時令生蠔、蟹腳、波士頓龍蝦及蜆,還有調酒師特別為每位客人調製的雞尾酒,來配海鮮一起享用真夾。


淺嘗海鮮後,就來試大廚James Oakley的新菜式,Misty  Forest,Goat’s Cheese Mousse with Pickled Forest Mushrooms,Pine Nut Puree & Edible Parsley Moss,HK$118,這個如夢幻森林的菜式是羊奶芝士配上菇菌、松子蓉及可食用的茜菜苔蘚,把軟滑羊奶芝士塗上烘脆的麵包多士上吃,松子茸的香甜與香濃的芝士味混和完美。Summer Tomato Salad,Burrata Cheese with Crisp Olive Cake,Fresh Basil & Bloody Mary Granita,HK$128,軟水牛芝士配紅色、黃色的小蕃茄,加上微脆的橄欖海綿蛋糕,以新鮮的羅勒葉及Bloody Mary的冰沙帶出清新的感覺,又很醒胃。White Crab & Coconut,Crab Meat with Nori Cracker,Young Coconut & Coriander,HK$138,清甜的椰子肉更帶出蟹肉鮮味,還有海苔脆片更添口感。




Maple Smoked Pigeon,HK$128,這個燻乳鴿肉嫩皮香,生熟度恰好,沾上微辣的蛋黃醬更加惹味,也是大廚推介的菜式,絕對值得要試。Saikyo Miso Marinated Black Cod with Fresh Clams,Avocado Puree,Ice Plant,Crispy Quinoa,Wakame Seaweed & Triple Cooked Chips,HK$238,西京味噌醃銀鱈魚,魚肉不但嫩滑無比,又有魚油脂香,加上蜆肉、牛油果蓉、冰菜及香薯,還有藜麥令口感吃起來更豐富。Steak & Chips,U.S. Prime Sirloin,Garlic,Sweet Soy Glazed Braised Beef & House-made Triple Cooked Chips,HK$238,除了兩塊粉嫩的美國西冷牛排,還有以撕牛肉壓成的肉條,非常腍口,又入味,配香口的薯塊及蔬菜,獨自作主菜享用一份也好,跟朋友分享滋味都不錯。



Porcini Mushroom Open Lasagna, Porcini Pasta with Char Grilled King Oyster Mushroom,Garlic Puree,Black Truffle & Mushroom & Parmesan Veloute,HK$118,手造的闊麵很有咬口,配上一片片燒香的杏鮑菇及牛肝菌,混勻充滿松露香的芝士菌汁,味道確是相當誘人。

甜品這天有兩款,分別是Baked White Chocolate & Miso Cheesecake,白朱古力麵豉芝士蛋糕,味道濃郁,卻不甜膩,還有朱古力蛋糕配雪糕,

香港相片 #muimuiHongKong
旺角相片 #muimuiMongkok
Takeover相片 #muimuitakeover 
Cordis Hong Kong Alibi – Wine Dine Be Social
地址︰旺角上海街555號香港康得思酒店五樓
電話︰+852 35523388
https://www.facebook.com/cordishk/