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2020-10-01
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美味不設限 叁四町大玩創意 獻藝五款「火山卷料理」 解構再現日、韓、台、星洲、美式經典菜色 好食爆發新上市

201905040011 (1)天成文旅-華山町「叁四町」餐酒館自開幕以來,由西餐行政副總主廚魏景振帶領團隊腦力激盪,在菜色的變化上口味屢屢推陳出新,希望能滿足消費者的新奇感以及挑剔的味蕾,午晚餐時段提供酒吧輕食,不論想要飽足一頓或是單點搭配酒品,都是輕鬆愜意的選擇,本季搭上母親節檔期叁四町大玩創意,首次結合日、韓、台、星洲與美式的經典菜色,隆重推出五款特色「火山卷料理」每款售價NT$220+10%起,即日起可於平日晚餐與假日午晚餐輕鬆享用。

201905040011 (2)對於「加州卷」這道壽司料理相信消費者都不陌生,但可能都對它的起源充滿好奇,各式各樣加州卷的「前世今生」留傳著,但其實加州卷是由一位溫哥華壽司師傅東條英員(Hidekazu Tojo)為了因應當地的飲食文化所創造出來的,廣為人知的是以「酪梨」取代日本傳統壽司的生魚片,並以反卷壽司(或稱裏卷)的概念呈現,由北美洲發跡紅遍全世界,至今更延伸出「火山卷」,也可說是加州卷2.0的進化版;一道「火山卷」上桌可說是視覺與味覺的雙重饗宴,如火山噴發的起士熔岩,或是各式各樣豐盛味美的食材佈滿,都是火山卷給人的第一印象,而多元不受限的特質也促使主廚能夠恣意發揮大玩創意。

天成飯店集團西餐行政副總主廚魏景振表示:「為了經典還原日式壽司的精神,本次的火山卷選用來自日本優質品種的「越光米」,越光米的粒型整齊,碾米品質佳,無論彈性、黏性或甜度,品質都是相當的好,而越光米從日本來台已有三四十年的歷史,彰化縣二林鎮是目前台灣最專業的越光米栽種區,我們挑選來自二林口感最好的越光米,希望透過優質的食材結合創意發揮料理的各種可能性。」

【韓】大韓千頌風蜜汁脆雞 Korean Fried Chicken Roll  NT$220+10%

外酥內嫩的韓式炸雞採先醃後炸的料理方式,以秘製的香料鹽、祖傳香料,揉合米酒與雞胸肉一同醃製24小時,再裹上以黃金比例特製的麵糊,下鍋油炸5分成就出酥脆多汁的炸雞,淋上香濃起士醬佐以韓式辣醬點綴其中,一口咬下嘗的到捲心包覆的爽脆泡菜,蘸著以洋蔥、奶油、蜂蜜揉合辣醬油與辣椒醬調製成的韓式辣醬一同食用,嗆辣帶勁十分可口!

【日】尾張極道佈武天魔王 Kabayaki Fish Roll  NT$220+10%

在歷史淵源上「尾張」為愛知縣改制前轄區之一,加上「蒲燒魚片料理」更是愛知縣的常見料理之一,此款「尾張極道佈武天魔王」火山卷更是取自歷史文化與嚴選日式食材的創意料理;細緻軟嫩的蒲燒鯛刷上日式照燒醬文火燒烤,鹹香滋味是你我記憶中的日式風味,香氣迷人的芝麻裹著彈性好、黏性佳的越光米所製成的醋飯,搭配清爽小黃瓜與綿密玉子燒,口感豐富層次多元。

【星】星洲海岸熔焰香辣蟹 Spicy Crab Roll  NT$280+10%

主廚以新加坡經典名菜「星洲辣蟹」為靈感,選用整隻軟殼蟹下鍋油炸至金黃酥香,放置火山卷之上,「紅唇辣味美乃滋」是主廚的祕製辣醬,包括朝天椒、花椒粉、辣醬油、辣油等,再與美乃滋融合,掌握其獨特的比例來呈現辣、麻、香,麻辣的感覺循序漸進地展開,最後再淋上香濃起士醬並以香菜點綴,絕對是嗜辣饕客不容錯過的創意南洋風!

【台】寶島風情旺來漬海皇 Shrimp with Pineapple Roll  NT$280+10%

鳳梨獨特的果香搭配肉質Q彈的炸蝦,沾著滑順美乃滋與鮮豔的巧克力米,這熟悉的酸甜滋味是大小朋友都喜愛的「鳳梨蝦球」;主廚解構傳統台菜「鳳梨蝦球」,結合日式炸蝦融合蝦卵、鳳梨芯、小黃瓜、玉子燒等配料創意再獻火山捲!以鳳梨、煉乳與些許檸檬汁打造而成的優格美奶滋,果香味十足滑順不膩口,與爽口酥脆的炸蝦搭配的完美無間,滋味相互堆疊每口精彩不凡。

【美】花旗香烤濃情聖路易 ST. Louis Pork Spare Ribs Roll NT$320+10%

美式豬肋排以秘製醬汁入味醃製,把烤箱預熱76°C後,將醃製後的豬肋排進行6小時的低溫烹調,再以番茄醬、馬鈴薯、蠔油與蛤蠣汁所熬製BBQ醬,反覆塗抹豬肋排,精準的火侯掌控將濃郁醬香鎖住肉汁燒烤上色,再淋上以帕馬森起士與切達起士調製成的香濃起士醬,霸氣呈現熔岩般瀑布,創意呈現美式經典,一口入魂等您來嚐鮮!

天成飯店集團品牌行銷公關總監趙芝綺表示:「天成文旅華山町的建築為1952年的美式無梁板建築工法,以歷史探究,整個飯店融合中式、日式、美式的主題概念,火山卷剛好亦為這樣概念的產物,透過解構再融合的創新手法,而在相機先食的年代,相信也能吸引年輕人、網美來嘗鮮拍照打卡,預估可帶動業績成長2-3成。」

除了西廚團隊創意打造的火山卷料裡,更有廣受大家喜愛的燒烤紐約客牛排、鮮嫩夠味的南洋轟炸雞翅、鑊氣十足的叁四町什錦炒飯與清爽的經典凱蕯沙拉等十多道經典美味料理,於平日晚餐與假日午、晚餐時段供饕客選擇。

南洋轟炸雞翅 NT$240+10%

由天成飯店集團西餐行政副總主廚魏景振精心研發,雞翅以特製的祖傳香料與香茅、南薑與少許的水,調和出呈現橘黃的黃金湯汁,將雞翅浸入其中,醃製長達12小時以上慢慢入味,吸收香料的菁華滋味。在下油鍋酥炸前需裹上兩層麵衣,麵糊以麵粉、再來米粉、玉米粉調製,在南洋吮指轟炸雞的表層先蘸上濕的麵糊,然後再輕柔均勻撒上第二層乾的麵粉,在乾溼兩層的包裹下,是讓外皮酥脆的不二法門。

燒烤紐約客牛排 NT$680+10%

主廚特選美國Prime等級,油花分佈均勻且口感細緻的紐約客紐排,採先煎後烤的方式,牛排表面先以橄欖油與胡椒調味,再放上高溫煎板煎至表面上色後,將牛排靜置10-15分鐘,牛排內外溫度達到平衡,此步驟促使肉質更加軟嫩多汁,再以180度高溫烘烤至適當熟度,軟嫩細緻的紐約客嚐起來每口精彩不凡。

每當夜幕低垂時,「叁四町」酒吧時段自晚間18:00後開始,因華山1914文創園區在日據時代設有「芳釀社」,當年產製台灣的第一瓶清酒「蝴蝶蘭」,在第二次世界大戰後國民政府來台,台北酒廠也是產製水果酒的重鎮,融合以上幾項元素後,「叁四町」發展出三種系列調酒。

其中「華山1914-1950」系列以日式清酒、水果酒為主體,搭配日式飯碗作為盛裝調酒的容器,別具一番特色風味,「Machi Craft」系列則以台灣特色的水果、食材放入烈酒中浸泡,成為風格獨特的基酒後再進行調酒,「Not So Classic」系列則是從經典調酒口味出發,由Bartender加以巧妙變化而成,每款調酒NT$250+10%起。(未滿18歲禁止飲酒)

The Brick (華山1914-1950系列) NT300+10%

以琴酒為基酒,加入小農楊桃釀,調和夏朵內白酒增加丹寧的層次感,以及法國麝香白葡萄酒與些許蜂蜜,以搖盪法融合彼此,楊桃釀與葡萄酒的酸香滋味與琴酒相當搭配,並於酒杯上點綴新鮮楊桃、金桔與蝶豆花,是款果香十足的調酒,同時也是叁四町的明星酒款。《未滿18歲禁止飲酒》

Guava LaLa (Machi Craft系列) NT280+10%

帶有優雅香氣的琴酒,散發淡雅花香的迷人滋味,Machi Craft系列【Guava LaLa】以浸泡過伯爵茶葉的琴酒為基酒,加入接骨木糖漿、檸檬汁增添花果香氣,再加入新鮮芭樂丁與紅心芭樂果泥賦予層次口感,以搖盪法融合琴酒、伯爵茶與新鮮水果,最後以日式酒器盛裝,搭配紅心芭樂片與茶葉裝飾創造不凡風采。《未滿18歲禁止飲酒》

Oolong Tease (Machi Craft系列) NT300+10%

將新鮮鳳梨與番茄搗碎,加入以琴酒、烏龍茶製成的茶酒,注入陳年紹興酒、芙樂夏蜜李酒、桑椹香甜酒,再以些許檸檬汁與蜂蜜增添酸甜氣息,以搖盪法均勻結合彼此,最後裝飾以新鮮鳳梨、番茄、柳橙果乾與百里香點綴。【Oolong Tease】有著古早味蜜餞酸、鹹、甜的概念,以新鮮水果、茶酒的茶香果甜引出紹興酒的濃郁鹹香,有著Old Fashion的老派與執著。《未滿18歲禁止飲酒》

特色雞尾酒1914 NT300+10%

調酒「1914」同屬「華山1914-1950」系列,調製時先將新鮮葡萄搗碎後加入美國波本威士忌、紅酒與檸檬汁、自製糖漿,然後倒入雪克杯冰塊加入7分滿,以搖盪法讓酒體融合,最後倒入酒杯中並以薄荷葉裝飾,帶有甜味不苦澀與新鮮水果的香氣。(未滿18歲禁止飲酒)

「叁四町」餐酒館

全新酒吧風格的「叁四町」餐酒館,將飯店的主題製酒、藏酒元素延伸於餐廳展現,設計風格融入英式復古酒吧概念,除了供應客房早餐外,不同的餐期也規畫提供酒吧輕食、自烘咖啡下午茶、特色調酒與精釀啤酒,此外「叁四町」也是欣賞無梁板建築的絕佳地點,挑高近4米的空間感,素面的漏斗圓柱呈現出建築的獨特質感。

 

201905040011 (3)營業時段:

06:30~10:00 早餐

11:30~14:00 酒吧輕食、平日供應商業午餐

14:00~17:30 自烘咖啡下午茶

18:00~21:30 酒吧輕食、多國料理

18:00~24:00 特色調酒、精釀啤酒《未滿18歲禁止飲酒》

叁四町訂位專線:02-2351-1518

地址:台北市中正區忠孝東路二段79號

 

 

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