今個10月，AVA Restaurant Slash Bar 為一眾饕客呈上全新海陸美饌晚餐，集合美味海中珍饈及陸上新鮮食材，大膽創新。餐廳坐擁維港270度美麗景致，俯瞰夜色、眺望港灣，美景美食伴您享受開心晚餐。全新晚餐主打滋補可口的的雞肉魚鰾法式清湯、熱辣彈牙的香辣茄醬意大利麵以及和肥美鮮嫩的牛面頰及鱈魚柳，定能令食客食指大動、大飽口福。菜譜於2016年10月2日起逢星期一至六 晚上6:30至10:30供應，每位$588。
油甘魚他他及意大利煙肉沙律
肥美鮮嫩的油甘魚刺身切碎，搭配脆爽生菜沙律，釀入黑松露醋汁，並加入香脆煙肉、火箭菜，入口鮮滑而又香脆，是魚與菜、海與陸完美融合。
雞肉魚鰾法式清湯
以雞肉與蔬菜、香草等混合燉煮出高湯，加入魚鰾繼續蒸煮，融入魚鰾豐富膠質的同時保留雞湯的鮮濃口感，入口滑而不膩。
香辣茄醬意大利麵
彈牙的意大利麵配以鮮味的大蝦，咬落肉厚爽彈，將大蝦的鮮味與意粉的小麥香充分融合。而加入香芹、蒜油及豬面頰香辣茄醬又恰到好處，食落鮮味又香辣。
和牛面頰及鱈魚柳
和牛面頰燒到鮮嫩多汁，入口即化。肥美的肉質配以細膩柔滑的鱈魚柳，海陸滋味大碰撞，入口回味悠長，令人一試難忘。
和風栗子慕斯蛋糕
精選栗子蓉，與忌廉、朱古力慕斯完美融合，蛋糕口感軟滑，栗子蓉原本的厚重滯膩與慕斯的輕盈口感中和，入口濃郁甜美，回味悠長。
AVA Restaurant Slash Bar 海陸美饌五道菜晚餐
油甘魚他他及意大利煙肉沙律
他他配香脆煙肉、火箭菜、生菜沙律及黑松露醋汁
雞肉魚鰾法式清湯
配蔬菜絲及軟魚鰾
香辣茄醬意大利麵
配大蝦、香芹、蒜油及豬面頰香辣茄醬
和牛面頰及鱈魚柳
燉和牛面頰，配蔬菜及白酒汁；香煎鱈魚柳配番茄莎莎，配薯蓉及香煎迷你蔬菜
和風栗子慕斯蛋糕
2016年 10月2日至31日 逢星期一至六 晚上6:30至10:30
價目：每位$588 (另加一服務費)
This October, come to AVA Restaurant Slash Bar for our all new Surf & Turf dinner, featuring five delicious courses of treasures from the land and the sea. With the breath – taking panoramic 270 degrees view of Victoria harbour, the restaurant is an ideal place to enjoy the night view while savouring delicious food. All new dinner features Chicken & Fish Maw Consommé full of nutrition and collagen, spicy & chewy Arrabiata Spaghetti and tender yet moisturized Wagyu Beef Cheek & Cod Fish which will certainly make the guests feel satisfied. The menu is served every night from 6:30 pm – 10:30 pm, Monday to Saturday (except National Day) at the price of $588 each.
Hamachi Tartare & Pancetta Salad
The fresh, tender Hamachi Sashimi is sliced and mixed with crispy salad, adding a few drops of black truffle vinegar sauce for the flavor. The dish is also accompanied with bacon, pancetta which brings out a sense of both tenderness & crispiness, making it a wonderful creation of fish & vegetables using nature’s gifts from sea & land.
Chicken & Fish Maw Consommé
The Consommé is slow – cooked with chicken meat and vegetables to bring out the flavor of the sweetness and freshness of chicken soup. Then fish maw is added which leaves the consommé a tender feeling, filled with collagen. The consommé has a tender taste and high nutrition value.
Arrabiata Spaghetti
When hot, spicy Spaghetti meets fresh, sizzling shrimp meat, the taste is juicy yet chewy to perfectness, blending the freshness of the shrimp with the wheat flour flagrant. Besides, the parsley, garlic oil & pork cheek Arrabiata sauce all add to the original flavors of the spaghetti, making the taste hot and unique.
Wagyu Beef Cheek & Cod Fish
Braised beef cheek is cooked with a melting texture that explodes on your palate. The juicy beef is than mixed with the tender, soft cod fish fillet, creating an explosion of tastes between sea & land.
Chestnut Mousse Cake
The chestnuts are finely selected and mixed with cream & chocolate mousse to give the food materials a texture of tenderness and softness. Chocolate mousse perfectly balances the hard, heavy feeling of the chestnuts, bringing the dessert different layers of tastes to be savored by gourmets.
AVA Restaurant Slash Bar Surf & Turf Dinner
Hamachi Tartare & Pancetta Salad
Tartar topped with crispy pancetta, arugula, frisée salad & truffle vinaigrette dressing
Chicken & Fish Maw Consommé
Cooked in vegetable julienne & soft fish maw
Arrabiata Spaghetti
Tossed with king prawn, parsley, garlic oil & pork cheek arrabiata sauce
Wagyu Beef Cheek & Cod Fish
Braised beef cheek with vegetables & white wine; pan – fried cod fish fillet with cherry tomato salsa, served with mashed potatoes & glazed baby vegetables
Chestnut Mousse Cake
Every Monday to Saturday in October, from 6:30pm to 10:30pm (Except National Day)
Price: HK$588 per person
(Subject to a 10% service charge)
