餐單
這僅供參考 - 實際菜單取決於當天最新鮮的菜單
由於只採用有機本地食材及野生海鮮，最終單餐以最新鮮的活食材作準
主廚發辦
至尊廚師宴
Omakase/splash
One private table chef's tasting- Eight amazing courses of the season created by Chef Margaret Xu - $1500 per person
八-10道精選菜之極度廚師宴
1500
HK$1,500
2000年
HK$2,000
pop up events
基本上品嚐
HK$1,200
廚師的完整菜單
HK$1,500
特殊成分/要求
HK$2,000
彈簧樣品
depends on the freshest on the day. 8-9 courses are included in the menu , including the signature Yellow Earth Chicken
chiu chow baby mussels
encased in a fish maw chicken gelatine
live local calamari 活尤
Wild caught live on the day prepared au jus 本地游水活尤
蝦
活活捕獲的當地大蝦 tataki。 潮州酸橘汁醃魚。
abalone
live abalone slow cooked for 3 days。Deep fried in whiskey caramel or swimming in drunken yellow earth chicken broth
Crab anyways
Crab of the season served with homemade sea water tofu or seasonal creations
crab blues 冷艷風華
Live picked steamed crabs served cold with homemade konnyaku noodles
龍蝦夏季溫泉龍皇出浴
野生捕獲的當地龍蝦浸泡在夏季水果清酒中
簽名
黃土雞Yellow Earth Chicken
由主廚 Margaret Xu 創作的世界標誌性陶土甕烤雞
跟紅頂白（三更烤乳豬）紅燒小豬
搭配主廚瑪格麗特手工製作的當季水果果醬
男人愛女人 男歡女愛
新鮮採摘的活雌雄蟹肉搭配脆皮焗飯 蟹公蟹乸鴯飯、不同季節不同蟹品種
一夜油情 Fish fever
Live local fish cooked with curry leaf and extra virgin -finished with crispy sampan dried fish and szechuan peppercorn chilli sauce 欖油浸活魚。
sea water tofu 海水豆腐
Homemade tofu set with natural sea water- Chef Margaret's own invention 用海水凝固的自家製豆腐，徐蒝師傅的創作。