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Kashmiri Chili – MOP98) which were all beautifully presented and bursting with an array of flavours and colours. One proviso for attaining a Michelin star (among others) is service, and it must be said that the service at Golden Peacock is impeccable. Fast, efficient and knowledgeable staff are attentive and always happy to help recommend both food and drinks. A fine wine list is a must for such a restaurant (that being it Michelin Starred and in the Venetian Hotel) and there are two lists available to the wine lover who likes a drop of indulgence with their curry. The wines by the glass list includes an excellent array of sparkling (Bastianich Flor Prosecco di Valdobbiadene – MOP68), white (Hugel et Fils Gewurztraminer, Alsace – MOP100) and red (G.D.Vajra Langhe Nebbiolo, Piedmont – MOP90) alongside signature cocktails and beers. Wine is not often consideredwhen having Indian food but with the master list in hand, it’s easy to see why at Golden Peacock is it almost a necessity. The list is adorned with

Fine Wines such as Louis Roederer, Krug and Alfred Gratien Champagnes, a host of Burgundy whites including wines from Jadot and Drouhin plus whites from all over the world including Italy, Spain, Germany and the New World. The red selection is huge with a great range of Portuguese wines alongside fine wines from Spain such as Vega Sicilia and Dominio do Pingus, a wide variety of Bordeaux and Napa Valley fine wines plus wines from Australia, New Zealand and South Africa. With all this fine wine available and having tasted a fair amount of wine during the Wine and Dine Festival, we decided to opt for the simpler things in life and drank Kingfisher beers and Mango Lassi whilst tucking into our superbly flavoured main courses. Many think Indian food is overly spicy but in fact it is not. Indian food can be spicy but really it’s all about flavour – and the food at Golden Peacock is full of flavour. We didn’t want something crazy hot such as a Vindaloo as we wanted subtle flavours (and it was just as well as it is not on

廳,它的實際收費還比香港一般的印度餐館更 便宜。 由於在澳門葡萄酒美食節上盡情放縱酒慾,我 們想要填填滿載美酒的胃,點叫了數款準備 時間較短的前菜,包括印式免治羊肉芝士串 (MOP88)、印式果仁燒雞串(MOP98)、馬鈴 薯青豆咖喱角伴酸梅醬(MOP68),以及印香 燒有機雞(MOP98),每款均擺碟精緻,而且 色香味俱全。 要取得米芝蓮的一顆星星,餐廳服務質素很重 要,而我們必需說皇雀印度餐廳的服務的確 無可挑剔—快捷而高效率,侍應生不僅熟悉 餐牌,更樂於在客人點餐時給予意見,並且隨 傳隨到。此外,對於作為一間位於酒店內而 又獲米芝蓮星級的餐廳,優質葡萄酒酒單也 是必需的。這餐廳提供兩張不同酒單,當中 以每杯點叫的酒單上,提供着Bastianich Flor Prosecco di Valdobbiadene氣泡酒(MOP68) 、Hugel et Fils Gewurztraminer, Alsace 白酒(MOP100),以及G.D.Vajra Langhe Nebbiolo, Piedmont紅酒(MOP90),亦設有 各種特色雞尾酒特飲及啤酒。 在吃印度菜時,可能不常配上葡萄酒享用,但 閱過皇雀印度餐廳的酒單,很容易看到其原因 何在:整張酒單滿滿都是優質葡萄酒,其香檳 來自Louis Roederer、Krug及Alfred Gratien 酒莊,勃艮地白酒來自Jadot及Drouhin酒 莊,加上來自世界各地的白酒,包括意大利、 西班牙、德國以及各新世界產國。酒單上紅酒 選擇同樣眾多,當中以葡萄牙紅酒為主,亦有 西班牙Vega Sicilia和Dominio do Pingus酒 莊的選擇,更少不了多款法國波爾多及美國加 州納帕谷的紅酒,新世界紅酒選擇則為澳洲、 紐西蘭以及南非。

42 winetimeshk.com

Wine Times Hong Kong Issue 6  

Hong Kong's only truly honest and unbiased bilingual wine magazine for young aspiring wine lovers.

Wine Times Hong Kong Issue 6  

Hong Kong's only truly honest and unbiased bilingual wine magazine for young aspiring wine lovers.

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