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嚐味美宴的菜式極為創新，焦點包括突破傳統的「廿一世紀奄列」，底層為慢煮洋蔥，中間夾著一層幼滑濃郁的蛋黃沙巴翁，再以馬鈴薯泡沫及橄欖油作最後點綴；而令人垂涎的「海鱸魚伴青豆汁、黑毛豬風腿泡沬」則伴以青豆及鯷魚...... [...]
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