Not long after I sat down, another waiter brought towels and aperitifs, which was not inefficient.

Looking at the personalized aperitif in front of them, Wang Hao and Su Jing were reluctant to move, because there was an star anise soaked in this fruity goblet, which was the kind of star anise usually used when marinating things.

The first time I came to such a high-end restaurant to eat, I didn't expect that the main dish was not served, and a glass of wine would give me a drink. Such a dark dish made Su Jing laugh out loud, "It's really the first time to make wine with star anise, you can taste it quickly, and then tell me how it is." ”

Curiously picked up the cup and shook it gently, the star anise floating on the wine like a starfish also rippled, Wang Hao took a deep sniff and then came to his mouth and took a small sip, took a sip as if it was a little unpleasant, he took another sip.

"How's that, how's that?" Su Jing asked in a low voice, she saw the colorful expressions on Wang Hao's face, and she really couldn't tell what it tasted like.

Breathing a sigh of relief, Wang Hao nodded comfortably, "It's really good, the taste of the first sip is a little weird, the fruity aroma lingers on the tip of your nose, and the faint smell of alcohol is mixed with the unique fragrance of star anise, which makes the taste buds come to a baptism, I believe you will fall in love with it." ”

Su Jing was also a little moved by this, she elegantly picked up the cup, and then took a sip, slightly closed her eyes to feel this unique fruit wine slide all the way from the tip of her tongue to her throat, reminiscing about the brewer's whimsical ideas.

At this time, a bottle of red wine was opened and brought up. The waiter used a towel to hold the bottom of the bottle and poured the wine for the two of them, and at the same time introduced: "This is Morgan from the Hunter Valley, a very good wine." Red wine goes well with steak. ”

"I think it's a little worse than the wine made on the ranch, and I've never thought of it that way before." Su Jing whispered in Chinese, so that it was not good to say bad things about others in front of him to be understood.

Wang Hao also particularly agrees, although the red wine brewing method of the ranch does not necessarily have so many rigorous processes, but it is superior in terms of raw materials. The grapes moistened by their own magic are full of grains, whether they are eaten directly or pressed into wine, and even some small birds often run to peck at them.

Maybe it's the real meal cooked in the kitchen. Snacks and drinks are constantly being brought in. A small slice of sashimi served in a glass makes it impossible to tell what kind of fish it is, but it doesn't taste fishy at all. The light mint flavor is very refreshing to eat, and the taste of the sea awakens the palate of two people, ready for a richer meal.

It is worthy of being a three-Michelin star restaurant, whether it is the atmosphere of the restaurant, the tableware, and the attitude of the waiters. Dishes were served one after another.

At this time, in front of the two of them was a large white appetizer in a long white plate. This dish is particularly refreshing. The hue of the food is all white. At first, I thought it was a fruit and vegetable salad, but after Wang Hao took two bites, he found that there was a hidden taste of the ocean in grapefruit, green almonds, and elderberries.

Then he tasted it carefully, and when he asked the waiter, he found out that there was still fresh lobster meat and sashimi in it. The slightly sour and sweet fruity aroma of the yuzu flesh decorates the lobster meat and sashimi even more deliciously!

The main dish has not yet been served, Wang Hao and Su Jing have already begun to feast, whether it is crab porridge or black truffle strips, they are particularly appetizing, and the two people who were not very hungry have unconsciously opened their stomachs and are ready to eat.

"Mr. Wang, this is our Chef Mike's special Angus beef with black grains. The beef, which is specially roasted from grapevines, is tender and full of grape aroma. Angus beef, specially fed with grains, is a signature dish of our restaurant. ”

Wang Hao can sit in his current position. Relying largely on beef, he also wanted to try the difference between the beef in the restaurant and the beef on his farm.

After cutting a small piece with a dining knife, Wang Hao chewed it, and found that he and others in the ranch before were really tyrannical, and such excellent beef was turned into the most ordinary steak by Katie, a half-hung chef.

Now this steak, although the raw materials are not as good as the Murray Gray Beef produced in the pasture, but the taste is much better, thanks to the chef's superb skills, he has stiffly weakened the original Angus beef with some thick meat fibers, the soft taste has been strengthened, and the melt-in-your-mouth is slightly exaggerated, but tender and juicy.

Most people have the impression that fat is "greasy" and "hard to swallow", but this impression is not fair to high-quality beef. "Good or bad fat" is an important factor in determining the quality of beef, so as long as the beef is rated well, the fat is worth trying.

Katie removes the fat first when cooking, but Quay's top chefs have a unique way of making the butter change with the temperature, and the high-quality butter has a low melting point, so it not only gives the beef a sweet aroma, but also increases the tenderness, and melts in the mouth when you eat it.

Red wine with steak is indeed good, Wang Hao has already understood why Daisy will do everything possible to find her phone number, ordinary high-quality Angus beef can reach such a delicious level, if it is replaced by the world's top beef, wouldn't it become the most classic dish?

Perhaps this dish could help Quay rise dramatically in the Michelin Guide's rankings, but at this point where it would be difficult to improve on the general changes, this is the opportunity to seize it.

Su Jing lowered her head and gently cut her steak, she was very elegant when she ate, chewing in small bites, but she was able to open her mouth to eat meat when she was in a food stall or snack street, such a changeable appearance made Wang Hao fascinated.

After eating the steak, the rest of the dishes can only be regarded as good, even if this dish is smoked duck with white kale and persimmon slices The taste is also very good, but Zhuyu is naturally not loved by the two of them.

For dessert, the waiter brought over the most famous dessert in the area, the "Snowball", which is an egg wrapped in crushed ice and made of caramel skin, which looks like a snowball rolling in winter.

The vanilla egg nipple in the middle is somewhat like an egg yolk, formed by adding sugar to the egg whites; The crust is crunchy, which is quite nice to eat and does not make people feel tired.

"You look at the frosting outside like the lime wrapped on the outside?" Wang Hao raised his eyes and asked Su Jing, a famous dessert was said by him to be a preserved egg everywhere in China, and he didn't know what the waiter would feel when he heard it. (To be continued......)