富豪香港酒店Alto 88米芝蓮精選賞味6道菜菜譜已經推出。全新的精選賞味菜譜齊集了Alto 88過往米芝蓮名廚推廣的名菜推介，讓顧客於一個晚上體驗到精彩不絕的意大利佳餚。
是次精選賞味菜譜特意挑選鮮蠔湯配什菜及煙三文魚率先為食客的味蕾揭開賞味序幕，以新鮮法國生蠔，配上炒什菜粒及煙三文魚絲製作而成的周打湯，材料組合配搭得宜且鮮味十足。紅蝦他他配水牛芝士及番茄凍湯選用來自意大利的紅蝦製成紅蝦他他，伴入意大利水牛奶芝士後，以新鮮番茄汁做成啫喱片包裹著，造型與一個真番茄無疑。再於番茄球上淋上番茄凍湯，味道酸酸甜甜，份外開胃。傳統的蘑菇意大利飯配精選甜芝士加入了兩款芝士炮製，包括帕馬臣芝士及芳提娜芝士，兩款芝士帶有獨特鹹香，為此意大利飯增添香氣，加上味帶幽香的蘑菇，絕對是令人一試難忘的意大利菜式。龍蝦配蜜柑伴八角汁中波士頓龍蝦先以牛油慢煮至剛熟，肉質保持鮮嫩多汁，然後放置於清甜的蜜柑上，最後伴上以龍蝦膏及牛油煮成的醬汁，令菜式味道昇華。香燒鴿子配西班牙銀魚及大葱中嚴選法國白鴿胸，白鴿胸先慢煮後煎香，烹調時間恰到好處，鴿肉保持細嫩，不至於乾柴，配上鹹香味十足的銀魚、紅生菜及自家製的糖醋汁，十分美味。最後以意大利特色雪糕作為晚膳寫上完美句號。
佳餚從來都需要相配美酒方能突顯出菜式精粹。Alto 88特別為是次精選菜譜的菜式相配美酒，讓顧客一次過品嘗醇酒美饌的雙重誘惑。
[caption id="attachment_7402" align="alignnone" width="800"]
龍蝦配蜜柑伴八角汁[/caption]
米芝蓮精選賞味菜譜
鮮蠔湯配什菜及煙三文魚
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紅蝦他他配水牛芝士及番茄凍湯
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蘑菇意大利飯配精選甜芝士
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龍蝦配蜜柑伴八角汁
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香燒鴿子配西班牙銀魚及大葱
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意大利特色雪糕
illy咖啡或茶
每位HK$928 每位另加HK$388連相配美酒
*所有價目須另加一服務費
只適用於晚餐，由即日起至2018年5月12號
A newly implemented 6-course Michelin Tasting Menu presented by our Michelin guest chefs over the past few years is now available at the contemporary yet stylish Italian restaurant, Alto 88 of Regal Hongkong Hotel. To show the signature dishes of the Michelin culinary journey, the tasting menu provides a chance for diners to experience creativity and authenticity of Italian cuisine in one go.
Dishes on this extraordinary menu is made of the freshest ingredients from the best of origin particularly selected by our chef. Being the first to be presented, Oyster Soup with Crunchy Vegetable and Smoked Salmon is one of the most refreshing appetizers. The combination of the freshest oyster from France and the soft and creamy chower soup base can refresh taste buds to kick off the gastronomy journey. #wanttobetomato !!! (Prawns and Gazpacho) is an innovative delicacy on the menu. The Italian red prawn tartare and Mozzarella mousse are smartly wrapped with a jelly-like skin which is made from fresh tomato juice. Serving with the tomato gazpacho and garnished with a green leaf, the dish looks like a real tomato. Mushroom Risotto with a variety of Sweet Mountain Cheese is one of the authentic yet highly recommended dishes in the menu. The risotto is cooked with two kinds of cheese which are Parmesan cheese and Fontina cheese, paired perfectly with the mushroom and chewy risotto. Adding in saffron is a highlight to the dish. Next course is the Lobster with Tangerine in which the lobster is excellently slow-cooked with clarified butter, giving a nice, soft and succulent texture and good taste of the lobster. Serving with tangerine jelly makes the dish even refreshing. Pigeon, Cantabrian Anchovy, Spring Onion, Red Chicory is another dish cannot be missed on the menu. A scrumptious pigeon breast is specially slow-cooked before pan-searing. Serving with the Cantabrian anchovy and the marinated red chicory in sweet and sour sauce made to enhance the flavour of the pigeon. Finally, Miramonti Ice Cream ends the evening perfectly with sweetness in harmony.
Delicacies are always perfect with excellent wine. Wine pairing of this menu is meticulously prepared by sommelier.
[caption id="attachment_7402" align="aligncenter" width="800"] Lobster with Tangerine[/caption]
Michelin Tasting Menu
Amuse Bouche
Oyster Soup with Crunchy Vegetable and Smoked Salmon
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#Volevoessereunpomodoro!!! (Tartare di Gamberi, Bufala e Gazpacho)
#wanttobetomato!!! (Prawns and Gazpacho)
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Risotto ai Funghi e Formaggi Dolci
Mushroom Risotto with a Variety of Sweet Mountain Cheese
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Astice al Mandarino (Maionese di Corallo)
Lobster with Tangerine
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Piccione, Radicchio e Cipollotti con Acciughe di Cantabrico
Pigeon, Cantabrian Anchovy, Italian Spring Onion, Red Chicory
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Gelato di Crema “Miramonti”
Miramonti Ice Cream
illy Coffee or Tea
HK$928 per person Additional HK$388 with wine pairing
All prices are subject to a 10% service charge
Available from now until 12 May 2018, for dinner only
