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「縈香・港韻茶敘」下午茶

星期一至五,公衆假期除外,下午3時30分至5時30分

於米芝蓮推薦餐廳國金軒内品味以香港飲食文化為靈感的精緻下午茶,在翠綠九龍公園景緻環繞的雅緻空間裡,品嚐香港點心與法式糕點創意融合之作。國金軒The Mira點心主廚黃禮賢師傅與The Mira Hong Kong行政糕餅總廚Smita Grosse攜手合作,將傳統與創新、東方與西方完美融合,從食材選取到擺盤呈現,處處蘊藏驚喜,讓賓客在復古與現代之間,感受香港獨有的飲食魅力,誠邀您展開一場現代與傳統碰撞的美食之旅。

港幣668元 兩位用

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WhatsApp 即時預訂:+852 6273 3588
預訂請電:+852 2315 5222 或電郵至 cuisinecuisine@themirahotel.com
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由黃禮賢師傅匠心打造的東方經典點心

國金軒The Mira點心主廚黃禮賢師傅以精湛手藝,將傳統港式點心昇華至藝術層次。細味主廚新鮮手製的點心傑作,精緻金腿雞粒吉品乾鮑魚酥盛載於傳統鳥籠,承襲東方古韻。每道作品既恪守傳統工法,亦綻放當代巧思,邀您見證舌尖上的文化傳承。

必嘗法國鵝肝荔芋角的酥香豐腴,更不容錯過茉莉茶煙燻珍寶金瑤菠蘿叉燒包的飽滿蜜意——所有佳餚由復古點心手推車奉至席間。在靜謐雅緻的氛圍中,每一口皆是風味與工藝的完美交響,帶您領略香港飲食文化的風華。

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Smita Grosse呈獻的西方創意甜品

西式甜點部分由The Mira Hong Kong行政糕餅總廚Smita Grosse主理,將中式食材巧妙融入西式甜點。香梨枸杞桂花慕斯以香梨造型呈現,外層是柔滑的慕斯質地,內餡融合了養生枸杞與優雅桂花,每一口都散發著淡雅的花果香氣。芝麻陳皮烏龍燉蛋巧妙融合陳皮的甘香與烏龍茶的醇厚,創造出獨特的中式茶韻甜點。
 
大膽創新的五糧液朱古力讓中國名酒與濃郁黑朱古力碰撞出驚喜火花。 黑芝麻雲乳泡芙以輕盈酥脆的泡芙外皮,包裹香濃的黑芝麻與牛奶內餡。而重新演繹的酥脆紅棗糖則保留傳統風味,卻以更精緻的姿態呈現,甜而不膩。

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Mindful Sparks Sparkling Tea at Cuisine Cuisine at The MIra, Part of Hong Kong Classics Afternoon Tea Experience
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Mindful Sparks Sparkling Tea at Cuisine Cuisine at The MIra, Part of Hong Kong Classics Afternoon Tea Experience
Mindful Sparks Sparkling Tea at Cuisine Cuisine at The MIra, Part of Hong Kong Classics Afternoon Tea Experience

特色茶飲 完美搭配下午茶體驗

為完美搭配下午茶體驗與詮釋中西交融的茶飲美學,國金軒The Mira特別準備三款 Mindful Sparks氣泡茶作為迎賓飲品,巧妙結合東方茶道與西方調飲工藝。 白桃碳酸伯爵氣泡茶融合伯爵茶的優雅與白桃的清新; 柚子氣泡玄米茶帶來日式玄米茶與柚子的活潑組合;而桂花黄金烏龍冷萃無糖氣泡茶則以冷萃工藝突顯烏龍茶的韻味,點綴桂花芬芳。
 
賓客還可無限暢飲國金軒特級中國茗茶,包括陳香濃郁的珍藏舊普洱、茶韻清雅的清香南岩觀音王,以及甘醇鮮爽的特級龍井,讓傳統茶香為下午茶體驗畫龍點睛。

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Cuisine Cuisine The Mira - Dim Sum Chef Ringo Wong

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Cuisine Cuisine The Mira - Dim Sum Chef Ringo Wong

國金軒The Mira點心主廚黃禮賢師傅

於香港及亞洲地區享負盛名的國金軒,憑著精緻點心屢獲殊榮,自選點心午餐更是備受推崇;當中由廚藝精湛的點心主廚黃禮賢師傅主理的自家即製腸粉,自2011年起更獲米芝蓮指南香港澳門極力推介。

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Executive Pastry Chef of The Mira Hong Kong, Smita Grosse
Executive Pastry Chef of The Mira Hong Kong, Smita Grosse

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Executive Pastry Chef of The Mira Hong Kong, Smita Grosse
Executive Pastry Chef of The Mira Hong Kong, Smita Grosse

The Mira Hong Kong行政糕餅總廚Smita Grosse

Smita執掌酒店全系糕藝創作,以瓊雕玉饌刻劃味覺記憶。自COCO至各餐廳乃至宴會製作,其破格之作屢為名流盛事點睛,展演甜點藝術的無限可能。

Smita於毛里裘斯長大,曾於中東及亞洲各知名酒店磨練她的烹飪技巧,她不僅在烹飪界樹立典範,更透過融合毛里裘斯島的熱帶靈感與法式甜點精髓,重新定義了高端酒店糕點的藝術維度。

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