Van Gogh SENSES 特色自家製手工鮮蛋意粉
Signature Handmade Fresh Egg Pasta at Van Gogh SENSES

Van Gogh SENSES 梵高藝術體驗館是全球首間以梵高為主題的藝術概念店,現將六款創新前衛的特色自家製手工鮮蛋意粉巧配獨家雞尾酒,定能令你眼前一亮。
Van Gogh SENSES – the world’s first art themed concept store dedicated to Vincent van Gogh, has launched a Signature Handmade Fresh Egg Pasta & Exclusive Cocktail pairing menu and a selection of new a la carte dishes. Delivering an exciting and visionary take on pasta, the 6 new pairing dishes promise to delight diners with something that has never been served in Hong Kong before.

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法國夏季黑松露配鮮雞蛋意大利麵
搭配由冧酒和杏仁酒調配而成的「Black Diamond」,甜美可口。你亦可品嚐「意大利魚子醬及烏魚子配鮮雞蛋意大利麵」配梨子氣泡酒「Pear Fizz」。
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French Summer Black Truffle and Fresh Egg Spaghetti
It has been matched with “Black Diamond” a sweetly tart drink of rum and almond liqueur. Other pairings on the menu include “Italian Caviar & Bottarga di Muggine Fresh Egg Spaghetti” paired with a tantalising pear and prosecco cocktail prosecco named “Pear Fizz”.
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法國藍龍蝦配鮮雞蛋茴香子意大利麵
由意大利青瓜、茴香及車厘茄熬煮而成的上湯,巧妙帶出龍蝦的鮮甜滋味,加上以龍蝦泡沫和八角作點綴,更添風味。你可點上一杯Van Gogh SENSES 經典雞尾酒「Starry」,拉克酒和八角有助突顯這道海鮮美饌的誘人鮮味。
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Fresh Brittany Blue Lobster and Fresh Egg Fennel Trenette
The succulent flavour of the fresh lobster is brought to life with a refreshing zucchini, fennel and cherry tomato stock, which is served with lobster froth and star anise. The addition of such unique flavours lends a complexity to the dish, heightened by the flavours of the Van Gogh SENSES Signature Cocktail “Starry”, a Raki and anise topped cocktail that flatters the flavours and freshness of this seafood dish.
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北海道薯仔麵糰配羅馬番茄煙燻水牛芝士
與甜中帶酸、以氈酒為基調的雞尾酒「Kiwi Basil Smash」可謂天生一對。自家製薯仔麵糰乃意菜中的常客,地道食法是配搭新鮮羅馬番茄和自製煙燻水牛芝士提升風味,最後灑上荷蘭紫薯片和半乾番茄,向一代畫家梵高致意。
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Japanese Hokkaido New Potato Gnocchi with Roma Tomato and House Smoked Burrata
Interestingly paired with a sweet and sour gin based “Kiwi Basil Smash”. The homemade gnocchi, a staple pasta in the Italian diet will be served with a classic combination, elevated by a fresh Roma tomato sauce topped with homemade smoked mozzarella. A nod to Van Gogh’s heritage, the dish finishes with Dutch purple potato chips and semi-dried Dutch tomatoes.
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荷蘭時令炸蠔及苦艾酒配蛋幼墨汁意大利麵
混合蛋麵和墨汁麵,澆上以意大利豬面青和蠔肉熬煮而成的醬汁,鹹香滿溢。再放上生蠔葉以及用蠔和奶打出的綿滑泡沫,帶來四重驚喜口感。與之完美相配的是氣泡雞尾酒「Spencer Lake」,這款美酒以西柚汁和意大利氣泡酒調配而成,當中酸爽的柑橘皮可消除意粉的滯膩感。
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Dutch Seasonal Oyster & White Vermouth Martini and Fresh Egg Squid Ink Trenette
A decadent combination of egg and squid ink pasta, a rich Italian pork and oyster sauce – topped with a creamy oyster and milk froth served with mertensia maritima, a form of oyster leaf that can be found on the seabed. This delicious dish not only combines four levels of taste sensation, but has been artfully paired with “Spencer Lake”, a sparkling cocktail of grapefruit juice and Prosecco, cleverly served with refreshing zest to balance the rich flavours of the pasta dish.[/col-md-6]
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至於新登場的單點美饌,Van Gogh SENSES梵高藝術體驗館匠心打造「阿拉斯加帝王蟹配咖哩芫茜中東米及壓縮西瓜黑蒜脆片」,阿拉斯加帝王蟹和香辣咖哩芫茜醬的組合教人驚喜,佐以爽脆清甜的西瓜,為夏日帶來透心涼的味覺享受。

壓軸甜品「鮮甜粟米芝士蛋糕及雪糕配焦糖爆谷」色香味俱全,洋溢夏日風情。蛋糕透出新鮮粟米的天然香甜滋味,表面灑上以粟米麵及鮮奶煮製而成的薄脆,與幼滑的雪糕及甜中帶咸的焦糖爆谷形成巧妙對比,為美宴畫上甜蜜句號。

Van Gogh SENSES
地點:香港九龍尖沙咀廣東道2A號1881 208號舖
https://www.vangoghsenses.com/
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The new a la carte menu also includes appetisers such as “Alaskan King Crab with Curry Coriander Couscous & Compressed Watermelon and Black Garlic Tuile”, a refreshing summer dish fusing the richness of Alaskan king crab with the unexpected twist of a spicy curry and coriander sauce with the
crunchy sweetness of watermelon.

No meal is complete without a tempting dessert and with an added emphasis on exploring the five senses, the new dessert “Sweet Corn Cheesecake & Gelato with Caramel Popcorn” is inspired by warm summer months. Using the fresh and natural flavours of sweet corn, the cheesecake is a juxtaposition of sensations and flavours, with crunchy cornmeal contrasting with the creaminess of the ice cream and salty-sweetness of the caramel popcorn.

Van Gogh SENSES
Address: Shop 208, 1881 Heritage, 2A Canton Road, Tsim Sha Tsui, Kowloon, Hong Kong
https://www.vangoghsenses.com/
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