全場適用
由批底到餡料全手工製作,每個工序一絲不苟 鬆脆嘅批底,豐富蟹肉嘅餡料,客人食過都讚不絕口 加熱方法: Cooking instruction: 預熱焗爐160度,放進焗爐5-10分鐘 Preheat oven at 160 degree Celsius, reheat into oven for 5-10 mins.
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去骨法國春雞(泰式味) Deboned spring chicken (Thai style)
$98.00
紐西蘭牛肉漢堡(180gx2) New zealand hamburger (180g) 2 pieces
$78.00
煙熏甜椒西班牙八爪魚 Spanish octopus with smoked paprika sauce
$35.00
手工法式蟹肉蛋批(需要三天前預訂)Crab Quiche (3 days advance order only)
$380.00
英國麵包蟹 600-800克 Cancer Pagurus
$168.00
海鮮釀蟹蓋 Seafood and crab shell
$85.00
慢煮15小時豬腩肉配蘋果芥末籽燒汁
$113.00
法式泡芙(六種味道)Assorted choux (6 flavours)
慢煮香草新西蘭BB羊仔骨 Slow cooked New Zealand lamb rack
$350.00
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