今個秋冬，咖啡亭相約客人來個舌尖上的「花茶約會」，打造十三道以花茶入饌的精緻下午茶「茶」點美食，茶香四溢，滋味無窮。餐廳烹飪團隊精心炮製一系列別出心裁的菜式，送上清香芬芳的味蕾驚喜，主打包括蝶豆花藍莓大蝦啫喱、洛神花綠豆蓉卷、芒果血橙洛神花河粉、薰衣草黑加侖子蛋糕、玉蘭花鳳梨酥、玫瑰花杯子蛋糕等等。餐廳更會每日精選四至五款花茶，供客人自選一款任飲，驅走沁涼寒意，享受恬淡生活的閒情一刻。下午茶同場供應冰鎮海鮮包括翡翠螺、青口、烚蝦、新鮮刺身及壽司，飽肚必點即製意大利麵及生滾粥，現場更有窩夫機、任唧雪糕和朱古力噴泉。
精選花茶「茶」點
蝶豆花藍莓大蝦啫喱
大廚將大蝦切粒，加在蝶豆花茶，冷凍成啫喱，配搭新鮮，口感層次豐富。
柚子桂花雞
皮脆肉嫩的燒雞以桂花茶葉醃過，充滿馥郁花香，配上用桂花茶烹煮的柚子汁，酸甜怡人，絲毫不覺油膩。
香燻甘草檸檬魚柳
以牛油紙包裹龍脷魚柳，加入甘草、檸檬、胡椒及酒烤焗。魚肉鮮美嫩滑，散發濃郁獨特的香草氣息，令人為之一振。
芒果血橙洛神花河粉
洛神花茶製成啫喱，切成條狀河粉，滑不溜口。大廚為中和洛神花的酸度，特意加上鮮甜芒果蓉及血橙蓉，令菜式更開胃可口。
薰衣草黑加侖子蛋糕
黑加侖子果蓉、薰衣草乾花及鮮奶製成的慕斯蛋糕，味道清香，質感幼滑難忘。
玉蘭花鳳梨酥
香脆的曲奇外皮包著以玉蘭花茶及新鮮菠蘿肉製成的內餡，比例經大廚多次調研，一口同時品嚐甜美果香花香。
玫瑰花杯子蛋糕
散發芬芳玫瑰花香的牛油蛋糕，唧上細滑的玫瑰花茶忌廉，頂部再加上玫瑰花瓣。入口如同品嚐在舌尖盛放的玫瑰。
Available from 1 Oct to 23 Oct 2017.
Café Express introduces “A Date with Floral Tea” buffet to welcome the breezy season. You can enjoy a selection of delicious items infused with floral tea ingredients, with each dish soothing the senses in aroma, in flavour and in appearance.
Highlights of the tea buffet items include Mango Blood Orange Hibiscus Jelly Noodles, Lavender Blueberry Mousse Cakes, Magnolia Pineapple Cakes, and Rose Mini Cupcakes. Bridging the gap between sweet and savoury are the Butterfly Pea Flowers with Seafood Jelly, and Hibiscus Green Bean Purée Rolls. Don’t forget to choose your favourite floral tea out of 4 to 5 choices to complement your meal.
Tea buffet also serves yabbies, sea whelks, mussels, shrimps, sashimi, sushi, made-to-order pasta and congee. And you wouldn’t want to miss waffles, ice cream and chocolate fountain!
Available from 1 Oct to 23 Oct, except festive period.
