海鮮 Sea Food
上湯龍蝦炆伊麵 澳洲龍蝦以肉質彈牙、味道鮮甜而聞名，幾乎任何烹調方式皆宜。師傅將新鮮龍蝦起肉後，用上湯精心炮製。這種煮法，上湯能保留龍蝦的鮮味，與伊麵同炆，連伊麵也能吸收龍蝦精華，美味非常。 Braised E-Fu Noodles with Lobster Australian lobster is famous for its freshness and succulent taste. Any cooking method will go finely with lobsters. The chef braises meat of fresh Australian lobster with stock. The savor and freshness of the lobster is kept and the e-fu noodles will absorb all the goodness of the lobsters. The taste is marvelous.	清蒸東星斑  東星斑乃深水海鮮，酒家選用澳洲東  星，每日新鮮返貨。在烹調方面，特別  採用清蒸的方式炮製，帶出其原汁原味  之餘，更能吃出其鮮味。  Steamed Spotted Garoupa  Garoupa is fish from the deep ocean.  The restaurant acquires fresh Australian  garoupa daily. Steaming is recommended,  as it could bring out the full freshness of the  garoupa	清蒸澳門龍脷 澳門位處鹹淡水交界，海鮮特別多，當中以龍脷最為有名。酒家特別挑選圓頭金邊幼麟之龍脷清蒸，再配以秘製豉油汁調味。此豉油汁味道濃郁，帶出龍脷的鮮甜味道。 Steamed Macau Flounder Macau is located in the border of deep and shallow water region, which is an ideal location for seafood. Flounder is the most famous of all. The restaurant selects local round head golden baby flounder and steams with their special sou sauce. The heavy soy sauce wonderfully extracts the fullest taste of the flounder