為迎接和暖的春季,AVA Restaurant Slash Bar推出全新 「春日花盛五道菜晚餐」,以味覺、視覺和嗅覺感受春天的來臨。菜單包括北海道帶子、綠蘆筍濃湯、菠菜芝士意大利雲吞、慢煮伊比利亞黑毛豬腩及焦糖香梨撻,讓賓客嚐到新鮮春日滋味。
[caption id="attachment_7445" align="aligncenter" width="533"] Green Asparagus Veloute[/caption]春日花盛五道菜晚餐:
北海道帶子配黑松露及紅菜頭他他
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綠蘆筍湯配 Crostino 山羊芝士脆麵包
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菠菜芝士意大利雲吞配小螫蝦
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慢煮伊比利亞黑毛豬腩配南瓜蓉, 蠶豆和瑪莎拉酒汁
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焦糖香梨撻配黑朱古力慕絲
[caption id="attachment_7447" align="aligncenter" width="533"] Slow-Cooked Iberico Pork Belly[/caption]供應時間︰2018年3月1 日至4月30日 下午6:30 - 10:30 (不適用於2018年3月30 日至4月2日 ) 價目︰每位HK$648
Spring has sprung at AVA Restaurant Slash Bar with the debut of new seasonal 5-course set dinner menu. It features the delicious Hokkaido Scallop, Green Asparagus Veloute, Baby Spinach & Ricotta Ravioli, Slow Cooked Iberico Pork Belly and Caramelized Pear Tart. Get ready to indulge in the fresh spring flavors and vibrant seasonal colors!
[caption id="attachment_7445" align="aligncenter" width="533"] Green Asparagus Veloute[/caption]Spring Blossom 5-course Set Dinner:
Hokkaido Scallop With Black Truffle, Beetroot Tartare & Parmesan
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Spring Green Asparagus Veloute With Goat Cheese Crostino
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Baby Spinach & Ricotta Ravioli With Langoustine
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Slow Cooked Iberico Pork Belly With Pumpkin Puree, Fava Beans & Marsala Jus
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Caramelized Upside Down Pear Tart With Dark Chocolate Mousse
[caption id="attachment_7447" align="alignnone" width="533"] Slow-Cooked Iberico Pork Belly[/caption] Available: 1 Mar – 30 Apr, 2018 (Menu is not available on 30 Mar - 2 Apr, 2018) Daily 6:30pm - 10:30pm Price: HK$648 per person