Rustico – Basque Cider Festival

。Rustico – 巴斯克蘋果酒之夜。

西班牙餐廳在香港真的越開越多,但多走高級餐飲路線,這次來到荔枝角的Rustico,親民又熱鬧的餐飲體驗。晚餐時段人頭湧湧的,坐得有點擠,卻是份外的親切。適逢西班牙巴斯克蘋果酒節,便和友人們在這裡度過了熱鬧的暢飲之夜,著實不錯。

Spanish restaurants focusing on fine dining are certainly growing in Hong Kong but Rustico in Lai Chi Kwok gave us a cozy and friendly dining experience during the Basque Cider Festival. Crowded with food and wine lovers, Rustico was packed during dinner period.

先來Cider Cooler來打頭陣
先來Cider Cooler來打頭陣

說好了是巴斯克蘋果酒節,當然少不了一杯蘋果酒。席上先來了一杯cider cooler,迷迭香蜂蜜配上蘋果酒,將蘋果酒的酒香帶得更甜,也更易入口。喜歡蘋果酒的朋友也不枉直接點上一支巴斯克蘋果酒,所費無幾,加點冰已經非常可口了。

To begin the Basque Cider Festival, we had a glass of Cider Cooler, which tasted so refreshing and sweet with rosemary honey. Apple Cider from Spain usually has a dry body. With the rosemary honey, it was much easier to drink. If you like the original dry body of Apple Cider, just order a bottle and drink it on rocks. 🙂

記得加點冰才美味啊!
記得加點冰才美味啊!

西班牙菜裡大家會喜歡前菜或tapas多一點,還是主菜呢? 個人真的比較喜歡tapas,小巧而不膩,又可以多吃幾款不同選擇。這夜晚飯人很多,大夥兒便選上了幾款前菜,當中以生西班牙紅蝦薄片伴特製西班牙蕃茄甜椒汁及茴香柚子醋汁尤其突出,紅蝦薄片非常通透,伴上西班牙蕃茄甜椒汁(Romesco),合桃和青檸皮,鮮甜與微酸的組合,很醒胃的前菜。

Our feast began with some traditional appetisers.  Spanish red prawns carpaccio with Romesco sauce, Anise & Citric vinaigrette impressed me with the different layers of taste. Red prawns were sliced to a very thin layer, and on top of it, we found the Romesco sauce (with tomato and red peppers) together with walnut and lime peel.  It was a good combination of sweetness and sourness. Perfect to begin the feast!

又薄又通透
又薄又通透

當然少不了傳統的脆炸雞肉忌廉球(croquettes) 和炸西班牙青椒 (Padron pepper) ,很喜歡那炸得又脆又香的忌廉球,配上Manchego 芝士,芝士味特別香濃,外脆內軟的,真的十分美味。而西班牙青椒總是最佳的佐酒小菜,飲著蘋果酒食便適合不過了。

And we couldn’t miss the deep-fried croquettes and Padron peppers for sure. This deep-fried croquettes were actually made with chicken and served with manchego cheese. Crispy and cheesy! The Padron peppers were perfect to pair with the apple cider!

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大夥兒的晚餐,主菜一定是重頭戲。這夜陣容鼎盛,先有海鹽烤焗原條海鯛伴蔬菜沙律 ,再來炭燒T骨牛扒伴香草馬鈴薯,以及西班牙海鮮飯,全都是有份量之作。海鯛以海鹽厚厚的覆蓋,非常考驗廚師對火喉的控制,而且廚師沒有多加調味料,盡量保持魚的原汁原味,只要下一點點檸檬汁便已經可以令鮮味更突出。炭燒T骨牛扒較一般食到的少脂肪,卻有肉味的甘香,肉汁也保持得不錯。西班牙海鮮飯用上濃郁的海鮮湯煮,沒有不食的份兒。

Main courses in the big feast are always being looked forward to. The baked whole sea bream with sea salt served with green salad looked stunning with the sea salt covering the whole sea bream. It was a challenge to chef to maintain the time and food quality. The sea bream didn’t have much seasoning. Just a few drops of lemon juice and thyme have enhanced its freshness.  Charcoal grilled T-bone steak with baked potatoes carries less fat than the steak I usually have. However the juiciness was well reminded. Seafood paella was made with rich seafood stock and served in big pan for 4 pax.

700克的份量可不少呀!
700克的份量可不少呀!
看到粉嫩的肉質也知道火喉控制得好啦
看到粉嫩的肉質也知道火喉控制得好啦
四人份的海鮮飯!
四人份的海鮮飯!

食西餐總是覺得需要有點甜品作結,而西班牙甜品當中絕對少不了炸Churros伴香草雪糕及朱古力慕絲。Churros一點油膩感也沒有,沾上了砂糖,還是快快拍照便要食下去。

Last but not least, we couldn’t miss the Spanish Churros with vanilla cream and chocolate mousse to complete our dinner. Not even slightly greasiness at the churros. The sugar stayed well on the churros. Remember to take photos promptly and don’t let the churros turn soft.

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Rustico
Address: Shop G01, G/F, D2 Place, Cheung Yee Street, Lai Chi Kwok
Opening Hours: Mondays to Sundays 12.00-22.30

 

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