Casa Lisboa – Wine Pairing Dinner

。Casa Lisboa – 美酒美食配。IMG_0932a

Casa Lisboa 是西班牙菜餐廳Ole的姐妹餐廳,一直以優質葡萄牙菜見稱。之前已來食過幾次,更在此參加過一次飯局,但葡萄酒配對晚餐也是第一次。而Bacalhoa首席釀酒師和地區經理也親臨現場介紹其酒莊的酒和背景,場面生色不少。是次晚餐有一個度身訂造的菜單,包括5道菜和5杯配對餐酒。

Casa Lisboa, as the sister restaurant of Ole, provides high quality of Portuguese  cuisine. I have visited here for several times, but a wine pairing dinner was definitely a first. The Chief Winemaker and Area Manager of Bacalhoa presented the wine to all the diners and introduced the background of the wine. The dinner was a 5-course set dinner with 5 glasses of wine.

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White Port Wine

歡迎飲品,白波特酒,非常清新,絕對是個人喜歡的味道,而且為味蕾準備好,迎接之後的菜式。第一杯白酒Quinta do Carmo Vinho Branco ,帶陣陣提子皮味道,有點點甘,配上烤大紅蝦配大蒜蛋黃醬和軟包。與Ole的烤大蝦如出一轍,非常美味香濃,而蝦頭裡的蝦膏也十分甘香。不消一分鐘,已將整道菜食光了。

Welcome drink, white port wine, was quite a refreshing one which gave you a good start to prepare for the wine later on. 1st glass of wine was Bacalhoa Quinta do Carmo Vinho Branco white wine, pairing with Grilled Atlantic red prawn with garlic mayonnaise and soft brioche. Similar to the red prawn served in Ole, the quality was so good and so juicy. It was so delicious that you would love to finish it in a minute.

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Grilled Atlantic red prawn with garlic mayonnaise and soft brioche
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Bacalhoa Quinta do Carmo Vinho Branco

山核桃蜂蜜卷鵝肝,配煨梨蓉是這夜其中一道深得我心的菜。山核桃蜂蜜令鵝肝更提鮮,而梨蓉則平衡了那濃郁的味道。配搭的紅酒Quinta do Carmo Vinho Tinto 卻相對薄弱了一點,再濃郁一些會更好。

Pecan nuts and honey crusted foie gras terrine, confit pear puree was one of my favourite dishes of the night. The pecan nuts enriched the flavour of the foie gras terrine but the pear puree balanced it perfectly. The red wine Bacalhoa Quinta do Carmo Vinho Tinto, however, was a bit light compared to the food.

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Pecan nuts and honey crusted foie gras terrine, confit pear puree
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Bacalhoa Quinta do Carmo Vinho Tinto

紅酒煨馬介休伴鷹嘴豆蓉及新鮮蘆筍,很感意外的一道菜。配上有點乾身的紅酒,鷹嘴豆蓉的味道反而更突出。

Confit Bacalhau in red wine, chickpea mash and green asparagus was really a surprising dish. Pairing with red wine Carmo Reserva Tinto, which was a bit dry, it was a very interesting dish with so fresh chickpea mash.

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Confit Bacalhau in red wine, chickpea mash and green asparagus

是夜最喜歡的菜,必是美國牛脊肉辣椒串配葡萄牙脆粟米糕和香腸醬。 牛脊煮得非常軟稔,丁點兒的韌也沒有,而且配上剌激的辣椒,非常美味。脆粟米糕混入了香草,鹹香得來,又惹味。配上Quinta do reserva Tinto的幼滑口感和果味,配搭不錯。

Here came my favourite course of the night, Prime US beef tenderloin and pardon peppers skewer with Portuguese crispy corn and chorizo paste. The beef was so tender and cooked to medium rare. With the exciting peppers, it was a surprising good match. The crispy corn was a good combination of softness and crispiness. Cute presentation with a mix of herbs matched very well with the chorizo paste. The red wine Bacalhoa Quinta do Reserva Tinto  gave you a silky but fruity flavour in the mouth.

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Prime US beef tenderloin and pardon peppers skewer with Portuguese crispy corn and chorizo paste

 

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甜品,70%黑朱古力配純橄欖油吉士及焦糖青蘋果,非常香濃而不膩,配上波特酒,酒的香醇便更突出。而純橄欖油夾心是葡萄牙甜品的特色,十分軟滑。波特酒香醇甜美,和這道甜品甚匹配,也是這夜裡甚喜歡的一杯。

For the dessert, 70% dark chocolate ganache, caramelized green apple and extra virgin olive oil custard was so rich but not heavy. The extra virgin olive oil custard was quite a characteristics of Portuguese dessert. The soft and rich filling worked pretty good with the port wine Ferreira Late Bottled Vintage Porto.

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70% dark chocolate ganache, caramelized green apple and extra virgin olive oil custard
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Ferreira Late Bottled Vintage Porto

葡萄牙出品的葡萄酒可能和平常接觸的法國或澳洲出品甚不同,入口的前調較濃,酒也需要較長時間呼吸,以發揮其真味,但也不妨一試。

The wine from Portuguese is quite different from the usual wine we drink from France and Australia. The flavour is strong when you smell it and have the first sip. The wine also requires plenty of time to breathe in order to release the true flavour. Still worth for a try.

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Chocolate with extra virgin olive oil custard

 

餐廳相關文章請見此
Post about last visit at Casa Lisboa: http://foodiegloria.wordpress.com/2014/08/29/casa-lisboa/

 

Casa Lisboa Restaurant & Bar
Address: 8/F, LKF Tower, 55 D’Aguilar Street, Lan Kwai Fong, Central.
Opening Hours: Mondays to Saturdays 12.00-15.00, 18.30-00.00

 

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