第二餐Dine Out 選擇了Riverway Restaurant. 這餐廳經常爆滿, ,因為它除做Dine Out外, 也經常做特價三道菜單, 所以吸引不少客人. 當晚的三道菜, 賣相靚, 甜品配搭又夠特別.
未吃頭盤前, 先送上暖泣泣麵包配蕃茄乾醬
頭盤選擇一, 夏威夷魚生配墨西哥粟米片, 我嫌醬汁不夠味!
AHI TUNA POKE - baby shrimp, edamame, mango, avocado purée, radish, green onion, jalapeño, sesame, green salad, lemon vinaigrette
頭盤選擇二是素食墨西哥餅, 用大樹菠蘿扮肉絲, 吃不出肉絲口感, 唔睇餐單以為只是BBQ醬汁.
JACKFRUIT “PULLED PORK” TACO - planted-based bbq “pulled pork”, kale, cucumber, radish, vegan cheese, pineapple salsa, vegan sour cream
頭盤三是最好吃的! 酥皮牛肉餅, 新鮮酥皮脆而不油, 牛肉鬆軟!
BRAISED BEEF VOL-AU-VENT - 、‧‧port wine & cocoa-braised beef ribs, smoked gorgonzola, root vegetable salad, balsamic & first-pressed olive oil
主菜有我喜歡的龍蝦尾加海鮮雜滙配海膽汁寬條麵另上, 寬條麵吸盡海膽汁, 精華所在. 海鮮雜滙除龍蝦尾外, 有三文魚, 青口, 老虎蝦及帶子各兩件.
LOBSTER & SEAFOOD MEDLEY - Atlantic lobster tail, arctic char, prawn, scallop, mussel, salmon roe, hand-picked seasonal vegetable, linguine, sea urchin sauce
另一主菜是牛扒配雞肝醬汁, 我覺得用這醬汁襯牛扒不太適合, 雞肝醬蓋過了牛扒, 味道只會濃上加濃. 餐單標明牛扒有10oz, 但份星看似不足10oz (雖然我無磅過), 只像8oz
NEW YORK STEAK - charbroiled 10oz. New York steak, chicken liver pâté, hand-picked seasonal vegetable, gratin dauphinois, cognac jus
兩款甜品各有特色, 都是較東南亞風味. 先有辣椒朱古力撻, 烤桃片,薄荷辣椒雪糕拼夾餅
CHILI - roasted peach crumble, Thai chili bacon caramel sauce dark chocolate tart, cayenne passion fruit glaze jalapeño & mint gelato, Belgian waffle
另一甜品以椰子為主, 有椰子青檸香葉奶凍, 椰子撻, 焦糖香蕉, 椰子雲尼嗱雪糕拼夾餅. 較喜歡辣椒多D, 椰子青檸香葉奶凍吃不出有青檸味, 椰子撻不夠椰子味, 椰子雲尼嗱雪糕亦吃不到有椰子味. 但我欣賞多款迷你甜點的合拼, 可以每款試少少.
COCONUT - coconut, basil & lime panna cotta coconut tart, caramelized banana coconut vanilla bean gelato, Belgian waffle
整體來說, 5分滿分, 我會給3.8分
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