主廚推薦 | 在迦達花園，找尋春日“愉悅感”
優雅精致的不斷變奏
是春日五彩斑斕的餐盤
“松弛感” 是現在不少女性追求的最佳狀態
而當下春日的風輕雲淡，內心的風恬浪靜
才是其構成的真諦
切換至放松的狀態
新一季迦達花園的甄選美味
即將出現在你的眼前
Spring has arrived, bringing with it a sense of relaxation and tranquility amid the breezy days and clear skies. Discover the perfect place to relax and enjoy this beautiful season at GIADA Garden.
作為春季菜單的主旋律，海風與山巒裡的奇妙食材在時間、溫度與濕度的交織作用下，幻化出最微妙的味覺體驗。吃的樂趣，亦是對生活的樂趣。跟隨迦達花園行政主廚Marino D'Antonio，一起尋味意大利。
For the new spring menu, Executive chef Marino D’Antonio has brought together the best seasonal produce from land and sea to create a subtle yet extraordinary palate of flavours.
頭盤 Appetizer
頭盤食材的碰撞，一味有一味的驚艷
往往會誕生出旺盛的食欲
Insalata di Aragosta
澳洲巖龍蝦，時令蔬菜，達氏鰉鱘魚子醬
Australian spiny lobster, Seasonal vegetable & Beluga caviar
白嫩如高脂的龍蝦肉，是一味彈柔，點綴著晶瑩的魚子醬，是一味彈潤，互相佐之，被兩重鮮味包裹的舌尖，帶來強大的沖擊力。
Tender, white lobster meat dotted with pearls of caviar is a celebration of the best that the sea has to offer, a complementary collision of flavours that dance on the tongue.
Carpaccio di Wagyu
和牛薄片，牛清湯啫喱，& 時令蔬菜
Mayura brisket, Beef jelly & Spring vegetables
寶石紅的香嫩和牛肉切成薄片進行料理食用，與牛清湯被收束於透明的啫喱質地，甘美細膩的奶香氣息被包裹於一口之中，色彩與味覺同步，高級驚艷中感受滋味的美妙變化。
Crystal-clear cubes of beef consommé jelly enrich this delicate wagyu beef carpaccio, which is arranged on the plate in a beautiful ruby-red swirl.
意大利面 Pasta
手工意面，向來是意大利傢庭們的經典傳統
傳統經典中也往往包含著一重溫暖感
Casarecce
西西裡螺旋面，海膽，幹烏魚子 & 節瓜
Sicilian casarecce pasta, Sea urchin, Bottarga & Baby zucchine
迷人的西西裡風情，帶來陽光與海岸的味道。幽藍的深海與清爽的海風孕育著繽紛的海鮮，一口海膽是海水凝起的甘甜，咸鮮的幹烏魚子搭配風姿的螺旋面，組成起伏有致的華麗合味，令人迷戀。
This Sicilian-style pasta dish instantly conjures up a feeling of warm sunshine and fresh sea breezes. The rich umami flavour of bottarga and the sweetness of uni coat each piece of handmade pasta.
Agnolotti
皮埃蒙特小方餃，小牛汁 & 洋薊泥
Piedmont ravioli, Veal Jus & Artichoke purée
來自意大利北部皮埃蒙特地區經典的小方餃，帶有波浪形的小花邊。兩張面皮下內藏乾坤，本身的黃油香氣與小牛汁氤氳交織，輕輕一咬，香滑即在口中綻放。
This classic filled pasta from the Peiedmont region of Italy is served with a fragrant artichoke purée and a rich jus redolent with the flavours of roasted veal.
主菜 Main Course
一餐美味的高潮迭起，是主菜發揮至關重要的作用
奇思妙想的餐盤，由目及口，期待不斷
Maialino Croccante
巴馬香豬，橙子醬，10系雷昂納迪黑醋
Suckling baby pig, Orange chutney & Leonardi balsamico
甄選高品質原生態放養的承德“孟紮西”巴馬香豬，醃制時加入薰衣草、海鹽進行低溫烤制14小時。切上薄薄一片，脆皮的質感極為曼妙，油脂的香氣由外向內滲去，佐以意大利黑醋汁、橙子醬汁，猶如一次奇妙的對話。風雲湧動的肉香中，果香縈繞，解膩的同時讓風味更加立體。
For this dish, Chef Marino has selected high-quality free range Bama pork from Mengzhaxi farm. The pork is marinated in lavender and sea salt, before being slow roasted for 14 hours. The resulting pork is meltingly tender with exceptionally crispy skin, perfect served with orange sauce and aged balsamic vinegar to balance out the richness.
Splendid Alfonsino
金目鯛，海鮮汁 & 茴香泥
Kinmedai fillet, Seafood sauce & Fennel purée
鮮美的鯛魚外皮烤的呈現焦糖色，海鮮汁是味覺之下的鮮美暗流，浸透瞭每一寸魚肉的脂香與鮮嫩，茴香泥的加入與鮮甜相搭，一切都是主廚以繽紛佐味，令料理展現出食材原生的魅力。
Fennel is the perfect pairing for firm, meaty fillets of sea bream. A deeply savoury seafood sauce ties the dish together while allowing the natural character of the fish to shine through.
微風徐徐，氤氳著春日特有的浪漫
細碎的柔光映入眼眸
相聚於迦達花園餐廳
不錯過每一瞬間的美好
Enjoy exceptional Italian cuisine
at GIADA Garden this season!