完整菜單 Senso Ristorante & Bar
主廚特選
意式前菜
Barbabietola E Caprino
Heirloom Beetroot with Italian Goat Cheese Mousse, toasted Walnuts and Prosecco-poached Pear
Tartare Di Salmone E Capesente
Salmon Tartare served with pan-seared Scallops, Avruga Caviar, mixed Herb Salad and Grapefruit dressing
Fegato D'Anatra "Rougie"
Pan-seared Duck Liver with Apple-Raisin Confit and Celeriac Purée
肉類
Ossobuco Con Gremolata
Traditional Veal Ossobuco with Lemon ‘Gremolata’ on creamy Rosemary Polenta
Carre D'Agnello
Grilled Welsh Lamb Rack with sautéed Baby Turnips, Confit Ratte Potato, Rosemary and Garlic Crumble, Carrot Purée and Lamb Jus
Filetto Di Manzo
Australian grain-fed Beef Tenderloin with Barolo Red Wine sauce, young Vegetables and Senso Purée
魚類
Filetto Di Merluzzo
Gently-roasted Cod Fillet with Pumpkin Purée, Leeks, Chanterelle Mushrooms and Chianti Reduction
Branzino Con Pancetta
Sea Bass wrapped with Pancetta on a bed of sautéed Artichokes, crispy Fennel and Watercress sauce
Cacciucco Alla Livornese
Fish Stew with grilled Prawn, Sea Bass, Lobster, Mussels, Clams, Squid and Baby Scallops served in Tomato Fish Soup with Bay Leaves, Capsicum and grilled Bread