食品飲品
韓國真露燒酒(士多啤梨) 360毫升
『根據香港法律，不得在業務過程中，向未成年人售賣或供應令人醺醉的酒類。』
“Under the law of Hong Kong, intoxicating liquor must not be sold or supplied to a minor in the course of business.”
HK$19.00
Clos du Marquis 2010雄師莊園副牌 2010
R.P. 90 pts.
Deep garnet in color, the 2010 Clos du Marquis opens with medicinal, cherry cough syrup scents followed by a core of plum preserves and crème de cassis plus a touch of wild sage. Medium to full-bodied, the palate is coated with maturing black fruits and dried mint flavors, framed by chewy tannins and finishing with a refreshing lift.
HK$560.00
Chateau Lafon-Rochet 2007拉科魯錫酒莊 2007
R.P. 90 pts.
The 2007 Lafon Rochet has a lively and fresh bouquet with scents of blackberry, woodland and cigar box—harmonious and gaining intensity in the glass. The palate is medium-bodied with fine tannins, crisp acidity and fine cohesion.
HK$450.00
Chateau Olivier Rouge 2009奧利弗酒莊紅葡萄酒 2009
R.P. 90 pts.
Dense ruby/purple, with sweet, unsmoked cigar tobacco intermixed with graphite, black currants, cherries, and spice, it is medium to full-bodied, fleshy, beautifully textured, and long.
HK$430.00
Chateau Desmirail 2015狄士美酒莊 2015
R.P. 90 pts.
It comes with a very comely, feminine and perfumed nose brandishing a whole bunch of rose petals in the glass. The palate is very well balanced, fleshy but still structured with fine grain tannin.
HK$300.00
康庭富黑糯米 2公斤
芒果黑糯米飯
1. 黑糯米瀝走多餘水分後用大火蒸熟，約用30分鐘。
2. 椰漿加水以慢火煮滾，加糖及鹽拌勻。
3. 撈起半湯勺椰漿，注入黑糯米拌勻，放10分鐘，備用。
4. 鍋內餘下的椰漿，加入粟粉水拌勻煮至微稠成醬汁備用。
5. 切愛文芒並起果肉。
6. 將黑糯米、愛文芒放上碟，淋椰漿完成
1. 黑糯米瀝走多餘水分後用大火蒸熟，約用30分鐘。
2. 椰漿加水以慢火煮滾，加糖及鹽拌勻。
3. 撈起半湯勺椰漿，注入黑糯米拌勻，放10分鐘，備用。
4. 鍋內餘下的椰漿，加入粟粉水拌勻煮至微稠成醬汁備用。
5. 切愛文芒並起果肉。
6. 將黑糯米、愛文芒放上碟，淋椰漿完成
HK$70.00
