槟城美食：西餐飨宴 | That Little Wine Bar

30 7 月, 2013 lonelyclassroom

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那天来到了Irrawady 老房子那里的一间Wine Bar, 就“那一间Wine Bar”…… 能坐在舒适的环境里，低调地细细品尝醇美的红酒，享受这里的精致晚餐，那是一大乐事。

Chef Tommes 曾经在Asia Food Channel出现过的厨师，从他游走了欧洲回来后再次创造新菜单，呈现出不一样的欧洲美食。他和顾客娓娓道来，自从经济萧条之后，欧洲人受了极大的影响，在餐饮业中许多人经过反思后，开始寻找回老时代的美味。于是，这一点就启发了Chef Tommes 在回马后，创造了一些非常欧洲经典的美食菜单。

Peckish Platter
Consist of Smoked Salmon with Homemade Sour Cream and Caviar, Mini Vol-AuVent with Foie Gras Mousse, 3-Salmon Tartare, Homemade Hoummus, Chicken Pate, Spanish Sardines on Croustillade, Marinated Duck Breast Slices, Portuguese Style Octopus Cerviche, Spanish Olives, Italian Anchovies with Grana Parmesan.

首先，上桌的是弥漫着中东香气的拼盘。对于鹅肝这东西，我吃不惯，总觉得有股怪怪的腥味，但是怎么说都得沾上两三口，毕竟那是法菜中的经典。我最喜欢的，莫过于是三文鱼加鱼子酱！鱼子酱咸咸的，可海盐的味道却是清新的，配上肥美的三文鱼片，当然是好味道啦！

Asparagus Cream Soup – Asparagus cream soup seasoned with salt and pepper served with crispy croutons

Middle Eastern Platter – Babaganoush, Hummous, Artichoke Hearts in Oil, Feta Cheese, Dolmades (Greek
Rice Rolled in Wine Leaf)
说实在，我是不太会欣赏地中海或是中东的菜色，除了非常油腻之外，就是不太爱一种怪怪的味道，也许是香料和起司的缘故吧？

Baked Camembert – 125g of breaded Camembert cheese baked in the oven and served with cranberry
jelly cubes and a side salad

这道菜一出场即吸引了大家的目光，不是吗？那一整大块香浓的乳酪，铺上一层面包糠上去烘至金黄色。看着那融化的乳酪缓缓流出，我也不禁垂涎三尺，Camembert的乳臭味还好，到时发酵了的味道较浓，搭配一点cranberry jelly cubes, 酸酸甜甜的，加上沙拉来去除油腻感，恰到好处。

John Dory – John Dory fillet pan-seared and served with Moroccan-style rice (raisins, orange cubes and almonds) topped with scallop and complimented by market vegetables.

Marinated Duck Breast – Succulent duck breast prepared in a rosemary, juniper berry and honey marination
served with pan-seared mash potato, green beans and carrots francaise

这一盘鸭胸肉，别说了，是我的最爱之一。酱汁香甜加上杜松子的点点辛辣味，那一片片细致的鸭胸肉，呵呵。。。。。。当然是吃得津津有味啦！

Beef Tenderloin – Beef tenderloin topped with caramelized onions on top of a bed of spinach served with shimeji mushrooms, special mash scoops and plated with a beef reduction sauce

这绝对是全场的压轴，大家都对这块牛肉虎视眈眈，煎的恰到好处的鲜美多汁的里脊肉，配上焦糖洋葱，还有牛肉的浓缩酱汁，绝对每一口都那么令人陶醉。