The meal started with simple appetisers, a sushi roll with freshly grounded wasabi, a home made spring roll with sweet and sour sauce, and a big bowl of freshly peeled greens from local farm.
We always like to use a big sour dough as the base of the meal, fulfilling and perfect to go with vinaigrette we mix earlier.
The main course, is of course a festive, roasted filet mignon with potato wedges, paired up with a wine from Rhone.
Everyone had a fantastic time and full belly.
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To get the look:
|Oil Drizzler HK$199||Grinder HK$199||Bamboo server HK$359|
|Ergo Taupe tableware||Bread Serve HK$199||Weave Bowls HK$99 each|