[{"@context":"https://schema.org","@type":"Article","headline":"在古典圖書館享受午餐","image":["https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1724980493129.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1724980493460.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1724980493773.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1724980494292.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1724980494692.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1724980557629.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1724980557965.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1724980558512.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1724980559025.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1724980559323.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1724980559741.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1724980560464.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1724980561410.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1724980562741.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1724980564608.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1724980565462.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1724980566124.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1724980567594.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1724980568361.jpeg"],"datePublished":"2024-08-30 09:18:31+08:00","url":"/community/detailpost/10071945-286b-445e-a464-461e0d92e7b4/西式美食/finger-cons/739402","author":{"@type":"Person","name":"finger cons","url":"https://www.ulifestyle.com.hk/community/user_profile/739402"},"text":"相約朋友銅鑼灣午餐,朋友book咗位於世貿中心嘅西餐廳｢Bochord｣｡一入到去以為自己穿越咗去上世紀歐陸貴族嘅圖書館,裝修係英倫古典風,採用胡桃木作主調,配襯墨綠色皮梳化,牆上放滿過百本古典書籍,典雅舒適又充滿文藝氣息｡落地玻璃飽覽維港海景,感覺好chill｡店員殷勤有禮,我哋選擇咗4-course menu｡\n\nღ 餐包\n首先送上熱辣辣嘅傳統餐包,用餐巾包住保持溫度,好軟熟,配三款口味自加製軟牛油:sundried tomato､black olve､Basil,枱上已放有橄欖油同意大利黑醋｡\n\n𝟒-𝐜𝐨𝐮𝐫𝐬𝐞 𝐦𝐞𝐧𝐮 $𝟒𝟔𝟖/𝟏位\n❥ 𝑨𝒑𝒑𝒆𝒕𝒊𝒔𝒆𝒓\nღ 𝐶ℎ𝑎𝑟𝑐𝑜𝑎𝑙 𝑔𝑟𝑖𝑙𝑙𝑒𝑑 𝑡𝑖𝑔𝑒𝑟 𝑝𝑟𝑎𝑤𝑛𝑠\n炭燒虎蝦爽口,配菠蘿墊底,加埋墨西哥辣椒同羅勒打成醬汁一齊食,味道好match,酸酸甜甜清新開胃,面放有山藥脆片同bb水芹,口感豐富｡\n\nღ 𝑆𝑐𝑜𝑡𝑡𝑖𝑠ℎ 𝑠𝑎𝑙𝑚𝑜𝑛 𝑔𝑟𝑎𝑣𝑙𝑎𝑥\n三文魚gravlax用鹽､糖,大量蒔蘿醃製,不但提升咗刺身嘅鮮味,仲啖啖充滿濃郁香草香氣｡面放63度煮成嘅日式溫泉蛋,通心葉形脆片裝飾,賣相好吸引,篤穿溫泉蛋,流心蛋汁緩緩流出,撈埋刺身一齊食口感更滑溜｡\n.\n❥ 𝑺𝒐𝒖𝒑\nღ 𝐿𝑜𝑏𝑠𝑡𝑒𝑟 𝑏𝑖𝑠𝑞𝑢𝑒 +$58\n酸種酥皮大塊又烤得脹卜卜,用匙羹篤開,相間嘅酥皮好似紙咁薄,｢咔嚓､咔嚓｣聲脆到一片片碎開晒,入口鬆脆滿滿牛油香,點湯食,脆得嚟又索湯｡龍蝦湯嘅龍蝦味超濃郁,飲得出用真材實料熬製,仲有粒粒龍蝦肉｡帶白蘭地口味嘅鮮忌廉分開上,可除喜好自行添加,口感更滑溜｡\n\nღ 𝑆𝑤𝑖𝑠𝑠 𝑏𝑎𝑟𝑙𝑒𝑦 𝑠𝑜𝑢𝑝 \n瑞士大麥湯被認為係瑞士國湯,洋薏米加入牛肉､蘿蔔､芹菜､leek､蘑菇切粒燉煮成｡啖啖湯濃郁又有咬口,撒上黑胡椒碎增加牛肉風味｡\n.\n❥ 𝑴𝒂𝒊𝒏 𝒄𝒐𝒖𝒓𝒔𝒆\nღ 𝐶ℎ𝑎𝑟𝑐𝑜𝑎𝑙 𝑔𝑟𝑖𝑙𝑙𝑒𝑑 𝐴𝑢𝑠𝑡𝑟𝑎𝑙𝑖𝑎𝑛 𝑀5 𝑏𝑒𝑒𝑓 𝑟𝑖𝑏 𝑒𝑦𝑒 +$158\n澳洲M5和牛肉眼好厚身,我哋揀咗medium well,已切開上枱見到裡面粉嫩juicy,炭燒表面微焦,肉質柔嫩得來略帶嚼勁,配紅酒汁後味道更加提升｡有四款mustard選擇,我揀咗english mustard同cognac pommery grain Mustard ,幾鍾意芥末籽醬帶點白蘭地味道,配上後又唔會掩蓋濃郁嘅牛味｡配菜有燒秋葵､烤bb甘筍､鴨油烤薯仔｡\n\nღ 𝐶ℎ𝑎𝑟𝑐𝑜𝑎𝑙 𝑔𝑟𝑖𝑙𝑙𝑒𝑑 𝑟𝑢𝑠𝑠𝑖𝑎 𝑏𝑙𝑎𝑐𝑘 𝑎𝑛𝑔𝑢𝑠 𝑏𝑒𝑒𝑓 𝑏𝑜𝑛𝑒-𝑖𝑛 𝑠ℎ𝑜𝑟𝑡 𝑙𝑜𝑖𝑛\n黑安格斯前腰脊T骨扒,T骨分開咗牛扒兩個部位,一邊肉質軟嫩;一邊有嚼勁滿油花,一次過享受到唔同口感｡配紅酒汁又可沾上海鹽同胡椒調味｡配咗兩款mustard,french pommery grain mustard風味獨特,green Peppercon帶胡椒辛香｡配菜有烤bb甘筍同炸薯仔｡\n.\n❥ 𝑫𝒆𝒔𝒔𝒆𝒓𝒕 𝒐𝒇 𝒕𝒉𝒆 𝒅𝒂𝒚\nღ 𝐻𝑜𝑗𝑖𝑐ℎ𝑎 𝑚𝑜𝑢𝑠𝑠𝑒 𝑐𝑎𝑘𝑒\n焙茶mousse蛋糕擺盤好靚,灰色圓形大碟放有兩條長方形甜品,配有花瓣同金箔做點綴｡底層蛋糕柔軟而濕潤,mousse輕盈軟滑,焙茶香味濃郁,另一條係脆曲奇加上忌廉,甜度剛好｡\n\nღ 𝑅𝑎𝑠𝑝𝑏𝑒𝑟𝑟𝑦 𝑚𝑖𝑙𝑙𝑒 𝑓𝑒𝑢𝑖𝑙𝑙𝑒\n覆盆子拿破崙,千層酥皮結實得來帶酥脆口感,夾著吉士醬同果醬,配新鮮覆盆子酸酸地,口味層次豐富,食晒成件好滿足｡\n\n#Bochord @bochord.hk \n地址:銅鑼灣告士打道280號世貿中心11樓1101號舖\n\n#維港靚景 #世貿中心 #chill爆 \n#銅鑼灣 #銅鑼灣餐廳 #銅鑼灣好去處 \n#渡假 #香港餐廳推介 #銅鑼灣美食 \n#香港美食 #香港探店 \n#hkfoodies #foodieshk #hkigfood #西餐廳 #UCreator "},{"@context":"https://schema.org","@type":"DiscussionForumPosting","headline":"在古典圖書館享受午餐","image":["https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1724980493129.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1724980493460.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1724980493773.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1724980494292.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1724980494692.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1724980557629.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1724980557965.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1724980558512.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1724980559025.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1724980559323.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1724980559741.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1724980560464.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1724980561410.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1724980562741.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1724980564608.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1724980565462.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1724980566124.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1724980567594.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1724980568361.jpeg"],"datePublished":"2024-08-30 09:18:31+08:00","url":"/community/detailpost/10071945-286b-445e-a464-461e0d92e7b4/西式美食/finger-cons/739402","author":{"@type":"Person","name":"finger cons","url":"https://www.ulifestyle.com.hk/community/user_profile/739402"},"text":"相約朋友銅鑼灣午餐,朋友book咗位於世貿中心嘅西餐廳｢Bochord｣｡一入到去以為自己穿越咗去上世紀歐陸貴族嘅圖書館,裝修係英倫古典風,採用胡桃木作主調,配襯墨綠色皮梳化,牆上放滿過百本古典書籍,典雅舒適又充滿文藝氣息｡落地玻璃飽覽維港海景,感覺好chill｡店員殷勤有禮,我哋選擇咗4-course menu｡\n\nღ 餐包\n首先送上熱辣辣嘅傳統餐包,用餐巾包住保持溫度,好軟熟,配三款口味自加製軟牛油:sundried tomato､black olve､Basil,枱上已放有橄欖油同意大利黑醋｡\n\n𝟒-𝐜𝐨𝐮𝐫𝐬𝐞 𝐦𝐞𝐧𝐮 $𝟒𝟔𝟖/𝟏位\n❥ 𝑨𝒑𝒑𝒆𝒕𝒊𝒔𝒆𝒓\nღ 𝐶ℎ𝑎𝑟𝑐𝑜𝑎𝑙 𝑔𝑟𝑖𝑙𝑙𝑒𝑑 𝑡𝑖𝑔𝑒𝑟 𝑝𝑟𝑎𝑤𝑛𝑠\n炭燒虎蝦爽口,配菠蘿墊底,加埋墨西哥辣椒同羅勒打成醬汁一齊食,味道好match,酸酸甜甜清新開胃,面放有山藥脆片同bb水芹,口感豐富｡\n\nღ 𝑆𝑐𝑜𝑡𝑡𝑖𝑠ℎ 𝑠𝑎𝑙𝑚𝑜𝑛 𝑔𝑟𝑎𝑣𝑙𝑎𝑥\n三文魚gravlax用鹽､糖,大量蒔蘿醃製,不但提升咗刺身嘅鮮味,仲啖啖充滿濃郁香草香氣｡面放63度煮成嘅日式溫泉蛋,通心葉形脆片裝飾,賣相好吸引,篤穿溫泉蛋,流心蛋汁緩緩流出,撈埋刺身一齊食口感更滑溜｡\n.\n❥ 𝑺𝒐𝒖𝒑\nღ 𝐿𝑜𝑏𝑠𝑡𝑒𝑟 𝑏𝑖𝑠𝑞𝑢𝑒 +$58\n酸種酥皮大塊又烤得脹卜卜,用匙羹篤開,相間嘅酥皮好似紙咁薄,｢咔嚓､咔嚓｣聲脆到一片片碎開晒,入口鬆脆滿滿牛油香,點湯食,脆得嚟又索湯｡龍蝦湯嘅龍蝦味超濃郁,飲得出用真材實料熬製,仲有粒粒龍蝦肉｡帶白蘭地口味嘅鮮忌廉分開上,可除喜好自行添加,口感更滑溜｡\n\nღ 𝑆𝑤𝑖𝑠𝑠 𝑏𝑎𝑟𝑙𝑒𝑦 𝑠𝑜𝑢𝑝 \n瑞士大麥湯被認為係瑞士國湯,洋薏米加入牛肉､蘿蔔､芹菜､leek､蘑菇切粒燉煮成｡啖啖湯濃郁又有咬口,撒上黑胡椒碎增加牛肉風味｡\n.\n❥ 𝑴𝒂𝒊𝒏 𝒄𝒐𝒖𝒓𝒔𝒆\nღ 𝐶ℎ𝑎𝑟𝑐𝑜𝑎𝑙 𝑔𝑟𝑖𝑙𝑙𝑒𝑑 𝐴𝑢𝑠𝑡𝑟𝑎𝑙𝑖𝑎𝑛 𝑀5 𝑏𝑒𝑒𝑓 𝑟𝑖𝑏 𝑒𝑦𝑒 +$158\n澳洲M5和牛肉眼好厚身,我哋揀咗medium well,已切開上枱見到裡面粉嫩juicy,炭燒表面微焦,肉質柔嫩得來略帶嚼勁,配紅酒汁後味道更加提升｡有四款mustard選擇,我揀咗english mustard同cognac pommery grain Mustard ,幾鍾意芥末籽醬帶點白蘭地味道,配上後又唔會掩蓋濃郁嘅牛味｡配菜有燒秋葵､烤bb甘筍､鴨油烤薯仔｡\n\nღ 𝐶ℎ𝑎𝑟𝑐𝑜𝑎𝑙 𝑔𝑟𝑖𝑙𝑙𝑒𝑑 𝑟𝑢𝑠𝑠𝑖𝑎 𝑏𝑙𝑎𝑐𝑘 𝑎𝑛𝑔𝑢𝑠 𝑏𝑒𝑒𝑓 𝑏𝑜𝑛𝑒-𝑖𝑛 𝑠ℎ𝑜𝑟𝑡 𝑙𝑜𝑖𝑛\n黑安格斯前腰脊T骨扒,T骨分開咗牛扒兩個部位,一邊肉質軟嫩;一邊有嚼勁滿油花,一次過享受到唔同口感｡配紅酒汁又可沾上海鹽同胡椒調味｡配咗兩款mustard,french pommery grain mustard風味獨特,green Peppercon帶胡椒辛香｡配菜有烤bb甘筍同炸薯仔｡\n.\n❥ 𝑫𝒆𝒔𝒔𝒆𝒓𝒕 𝒐𝒇 𝒕𝒉𝒆 𝒅𝒂𝒚\nღ 𝐻𝑜𝑗𝑖𝑐ℎ𝑎 𝑚𝑜𝑢𝑠𝑠𝑒 𝑐𝑎𝑘𝑒\n焙茶mousse蛋糕擺盤好靚,灰色圓形大碟放有兩條長方形甜品,配有花瓣同金箔做點綴｡底層蛋糕柔軟而濕潤,mousse輕盈軟滑,焙茶香味濃郁,另一條係脆曲奇加上忌廉,甜度剛好｡\n\nღ 𝑅𝑎𝑠𝑝𝑏𝑒𝑟𝑟𝑦 𝑚𝑖𝑙𝑙𝑒 𝑓𝑒𝑢𝑖𝑙𝑙𝑒\n覆盆子拿破崙,千層酥皮結實得來帶酥脆口感,夾著吉士醬同果醬,配新鮮覆盆子酸酸地,口味層次豐富,食晒成件好滿足｡\n\n#Bochord @bochord.hk \n地址:銅鑼灣告士打道280號世貿中心11樓1101號舖\n\n#維港靚景 #世貿中心 #chill爆 \n#銅鑼灣 #銅鑼灣餐廳 #銅鑼灣好去處 \n#渡假 #香港餐廳推介 #銅鑼灣美食 \n#香港美食 #香港探店 \n#hkfoodies #foodieshk #hkigfood #西餐廳 #UCreator 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