Roast spring chicken, garlic & potatoes

Saturday roast at home - French spring chicken, Hoikkaido Byron potatoes (男爵薯), local garlic. For seasoning, I got cocktail salt from Japan Takaosan (高尾山), which is a mix of mineral salt, dried orange peels, shiso, bell pepper, etc.

Herb is rosemary from Spain. And finally, a bit of dressing made of Austria honey, and whole grain mustard from Reims, France.   My kitchen is quite globalized.

Cova Caffe-Ristorante - 3

又收到cova的贈劵, 人忙得不可開交, 可是不用就會浪費。幾經波折, 終於能在到期日前來吃晚飯。

Smoked eel, onion sour cream & pan-fried polenta with balsamic vinegar

Amuse Bouche是小小一件煎玉米餅polenta, 米玉味略淡, 上面那片魚也不似是鰻魚。

U.S. prime beef tartar & carpaccio with candied citrus, old age balsamic & mousse of Parmigiano Reggiano

我是個生牛肉怪, 韓式英式法式的我都吃。這個生牛肉兩吃, 先由左邊的beef carpaccio開始。

生牛肉薄片配鹹香的parmesean cheese, 及火箭菜獨特的芝麻菜香, 味道非常匹配, 但醬汁的意大利陳醋不明顯, 反而檸檬味就有提鮮的作用。

後來是右邊的beef tartare, 上面蓋一撮sea bass caviar及洋蔥忌廉(又是它), 灑點白松露橄欖油。用sea bass caviar的鹹味代替鹽是一個不錯的主意, 可惜白松露油香氣太搶, 蓋過了牛肉的味道。

 Lobster bisque

Traditional Northern style ravioli with vaccinara ox-tail, own jus aromatized with herbs, zucchini scapece, chocolate powder & seasonal black truffle

Roasted best rack of lamb coated in herbs crust with own gravy, homemade mint pesto, diced eggplants, crispy potatoes & puree of cauliflower

鮮嫩的羊架, 見到中間的粉紅色就覺得火候對。薄荷香草醬頗輕巧, 而且羊臊味恰到好處。肉質很柔軟, 咀嚼得頗輕鬆。我試過在其他地方吃羊架吃到牙骹痛。

Mango & pistachio gelato

去到甜點時間已經好飽。經理推薦點個輕宜的意大利雪糕, 是日精選是芒果及開心果。

Traditional homemade pie: Freshly baked almond paste pie with fresh figs served with Chef's special handmade gelato

我層對這無花果撻寄予厚望, 可惜無花果不夠香甜, 但底下的杏仁醬及酥皮撻是一流, 熱烘兼香脆, 配上雲呢拿味gelato是天堂的味道。

Biscotti & Vin Santo

意大利餐的必備結尾 - 硬餅biscotti蘸甜酒。

Cova Caffe-Ristorante,  Shop 101-103, 1/F, Lee Gardens, 33 Hysan Avenue, Causeway Bay