喜迎夏至，屢獲殊榮的中菜廳「天外天」將推出醉人香檳龍蝦配對，讓客人一邊飽覽壯麗璀璨維港景致，一邊細意品嚐龍蝦百味。行政總廚徐偉輝師傅精心炮製以四款本地新鮮龍蝦入饌的菜式，配搭世界聞名的Mumm Perrier-Jouët Brut 及 Rosé香檳。香檳龍蝦配對由即日起開始供應。
徐師傅的全新龍蝦菜饌揉合傳統及新穎食材，帶來煥然一新的味道。打頭陣的有手工菜宮保龍蝦球，相傳享負盛名的「宮保」菜式源自清代，名臣丁寶楨嗜愛吃辣，於是任命御廚烹飪以辣椒、腰果合炒而成的自創菜式。徐師傅將菜式巧妙改良，利用鎮江黑醋先爆炒鮮菇及素菜粒後加入拆肉龍蝦球，再以白米醋泡沫上碟伴襯，雙醋層次豐富，更顯龍蝦鮮味。
師傅的功駕見於利用簡單材料，以高超技巧炮製作出佳餚美饌。避風塘開邊龍蝦選用樸實的炸蒜子和乾辣椒帶出主角龍蝦的鮮甜多汁，以香、辣、惹味見稱。徐師傅刻意將辣味微調，令菜式與Mumm Rosé香檳的野莓、柑橘芬芳搭配倍添柔和。至於XO醬蒸粉絲龍蝦則以自家製XO醬放於龍蝦表面清蒸，利用粉絲將龍蝦肉汁精華全部吸收，配上優雅清新的Perrier-Jouët Grand Brut香檳，淡淡的香草和奶油芳醇更能彰顯清甜鮮味。
最後，徐師傅選擇以深受本地食客歡迎的大排檔風味炮製豉椒龍蝦球脆麵，佐以精挑細選的香檳Perrier-Jouët Blason Rosé，帶領地道菜式登上大雅之堂，讓客人享受更圓滿的餐飲體驗。
「天外天」醉人香檳龍蝦配對
日期：即日起至6月30日供應
時間：上午11時至下午2時30分；晚上6時至10時30分
初夏龍蝦香檳邂逅
宮保龍蝦球 每位 HK$338
避風塘開邊龍蝦 每位 每位 HK$338
XO醬蒸粉絲龍蝦 每位 HK$338
豉椒龍蝦球脆麵 每位 HK$338
Cocktails
Kir Royal (G.H. Mumm Cordon Rouge, Crème de Cassis) HK$128
Asia Asia (G.H. Mumm Cordon Rouge, Lemon Grass, Fresh Lychee) HK$138
Champagnes of The Month Gls / Btl
G.H. Mumm Cordon Rouge, Reims HK$108 / HK$490
G.H. Mumm Rose NV, Reims HK$188 / HK$890
Perrier Jouet Grand Brut, Epernay HK$188 / HK$930
Perriet Jouet Blason Rose Brut, Epernay HK$238 / HK$1180
所有價目均以港幣計算及需另收加一服務費
This summer, Above & Beyond is upping the ante on its already stellar menu of modern Cantonese classics with an exclusive Lobster & Champagne Pairing.
Diners are invited to relax in the glamorous dining room, perched 28 floors above the city, and take in the restaurant’s jaw-dropping skyline views as they savour this captivating new menu featuring jet-fresh Boston lobster, prepared in innovative Cantonese style by acclaimed Chef Paul Tsui, and perfectly paired with fine brut and rosé champagne.
Highlights of this mouthwatering menu include Wok-fried Kung Pao Lobster combining the light and luscious lobster with a dash of sugar and potent chilli peppers, which are stir-fried to sizzling perfection using traditional Sichuan cooking methods and topped with an airy vinegar foam. Set to be a favourite among Hong Kong foodies is Deep-fried Lobster with Chilli made using a unique cooking style that originated among the city’s boat dwellers, in which the Lobster is deep fried creating a crispy golden crust, and then stir fried with garlic, fermented black beans, and chili peppers.
In Chef Tsui’s Steamed Lobster with Vermicelli in XO Sauce, the bold flavours of his homemade XO Sauce complement the light fresh taste of the lobster and fine texture of the noodles. While the heartier Stir-fried Lobster with Crispy Noodles in Black Bean Sauce combines the flavours of spring onion, ginger, garlic and savoury black bean sauce with thick, golden noodles, culminating in a tantalising treat for all the senses.
To complement these incredible lobster dishes Chief Sommelier Ace Lee has selected G.H. Mumm Brut Cordon Rouge and Brut le Rosé and Perrier-Jouët Grand Brut and Blason Rosé, each of which all be specially priced for this dining experience.
Lavish Lobster and Champagne at Above & Beyond
Date: From now till 30th June, 2018
Time: 12:00 – 14:30 & 18:00 – 22:30
When Lobster meets Champagne
Wok-fried Kung Pao Lobster per person HK$338
Wok-fried Lobster with Chilli per person HK$338
Steamed Lobster served with Vermicelli in XO Sauce per person HK$338
Stir-fried Lobster with Crispy Noodles in Black Bean Sauce per person HK$338
Cocktails
Kir Royal (G.H. Mumm Cordon Rouge, Crème de Cassis) HK$128
Asia Asia (G.H. Mumm Cordon Rouge, Lemon Grass, Fresh Lychee) HK$138
Champagnes of The Month Gls / Btl
G.H. Mumm Cordon Rouge, Reims HK$108 / HK$490
G.H. Mumm Rose NV, Reims HK$188 / HK$890
Perrier Jouet Grand Brut, Epernay HK$188 / HK$930
Perriet Jouet Blason Rose Brut, Epernay HK$238 / HK$1180
All prices are in HKD and subject to 10% service charge
