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倫敦三大Sunday Roast 推介
很多人說我揀飲擇食,但我認為我是對於愛吃、愛喝的東西超專一!
認識我的人也好了解,我最喜歡打邊爐、食壽司、飲Guinness。我在 instagram 就有兩個常用 hashtag #除了壽司就是打邊爐 #除了打邊爐就是壽司,暫時最高紀錄是一星期打邊爐四次,食壽司三次。
回到倫敦,打邊爐、吃壽司的選擇不多!因為打邊爐的牛肉不是手切(我正在練習自己買塊牛扒自己切,如下圖),壽司店也沒有太多選擇(除非是很貴的,很少中價的選擇)。因此,每個星期日我都會食Sunday Roast / Sunday Lunch,是每個星期吃好味牛肉的時候!(所以我還有個常用instagram hastag是 #athenalovessundayroast )

顧名思義即是星期日烤肉,是英國人傳統在星期日去完church 也會吃的東西。現在,在英式餐廳、英式酒吧或扒房在星期日也會供應。Sunday Roast 一般會有燒牛肉選擇,而燒豬肉、燒羊肉或燒雞也頗常見。
由2016 年起,我大約吃過約30 多間餐廳的Sunday Roast,全部都是吃燒牛肉,會配上烤薯仔、Yorkshire pudding(即是相中似是杯子又似麵包的東西) 及一些蔬菜。
我喜歡的食法是淋上超多gravy (肉汁), 尤其是淋在Yorkshire pudding 的中間,然後每吃一啖都蘸上少量horseradish (辣根醬,有微酸的淡芥辣味) 或英式芥辣。這是我覺得最好味的食法。
1. Hawksmoor

是倫敦著名的連鎖扒房,去過幾次吃牛扒,也是唯一一間我吃過兩次Sunday Roast 的地方(因為太多Sunday Roast 選擇,我盡量都不會重覆)。據侍應介紹,餐廳用的是一整條經過55 天dry-aged 的Rump,先用碳燒牛肉的表面,封住肉汁;然後使用低溫慢烤了一整個晚上,才可以做出整塊牛肉都是粉紅色,但完全沒有血水的完美medium rare 效果,肉質嫩而有牛味,好好味!
烤薯仔也是暫時我覺得最好食的一間。我覺得好食的烤薯仔是先用水烚熟,再放在盤入面搖,令烚熟的薯仔粉狀表面更鬆散一點,再灑上鴨油放入焗爐烤,就可以做出鬆脆表面包著軟滑薯茸的效果,暫時我還未找到比Hawksmoor 更好吃的薯仔~
Yorkshire pudding 最重要是有蛋香,上層香脆,底層綿軟,吸了gravy 後是酥脆又有咬口的質感,Hawksmoor 做的Yorkshire pudding 就是這樣!
另外,就是配上Sunday Roast 少有烤蒜頭(來這裡吃牛扒,碟上總會附有烤蒜頭),將原侵蒜頭橫邊切開,烤到變蒜蓉,與燒牛肉一起吃又是另一種美味。
*建議最好下午五時前去,因為餐廳講明不保證五時後還會有Sunday Roast 供應。Sunday Roast 只有燒牛肉選擇。不吃牛肉的朋友可以選lunch menu 的海鮮菜式。*
Sunday Lunch £21 (約HK$230)
Slow roast rump & all the trimmings
Served with duck fat roast potatoes, Yorkshire puddings, carrots, greens, roasted shallots & garlic and lashings of bone marrow & onion gravy
2. Bob Bob Ricard

自從第一次去Bob Bob Ricard 吃過做得超出色的beef wellington 和 lobster mac & cheese 之後,成為了我在倫敦最愛的餐廳之一。差不多每次有朋友來,我都會帶他們去這裡吃飯,所以一年總會去3、4 次(然後每次都點差不多的食物,haha)。
我一直都知他們有Sunday Roast 供應,上星期終於吃到了,也可以開始寫這篇blog 了。 這裡的Sunday Roast 的每一部份都做得很好!
燒牛肉也是用了較瘦又較少肥的rump,燒到medium rare,肉質嫩滑,配上truffle gravy,味道濃郁,又有個性,與這裡的beef wellington 做得一樣好!
Horseradish 方面是自家製的,質地creamy 有微微芥辣味。烤薯仔與Hawksmoor 的不同,是烤到薯仔表面似是一層脆薯皮,沒有太乾,也沒有太硬,是烤得剛剛好的證明,就算不蘸肉汁,薯仔已有一點點咸香味。
至於Yorkshire pudding,也是充滿蛋香,不過我覺得焗得有點太脆,要加大量肉汁令pudding 變軟。旁邊的配菜(紅蘿蔔和parsnips)也有花心思,加了蜜糖及百里香一齊烤。
*這裡的Sunday Roast 只有牛肉選擇。不吃牛肉的朋友可以選其他a la carte 菜式。*
Traditional Sunday Roast £29.5 (約HK$324)
Irish Rump Cap Picanha
Corn-fed Hereford Beef served with potatoes, Yorkshire pudding, carrots, parsnips roasted with honey and thyme, horseradish cream and truffle gravy
3. Blacklock

Blacklock 是Soho 近年的大熱餐廳,weekend 一定要提早預訂位置。這裡主要食肉,牛肉、羊肉、豬肉,十分適合食肉獸!
來這裡吃晚餐的話,最少也應該要四個人,如果是一大班人則更好!因為這裡點餐不是逐碟點,是按不同肉類,再按重量去點,有些部位最少要點200g,有些則是500g。上菜時是將幾款肉放在一個超大碟,上檯時是壯觀的!我之前去是七個人,可以盡情點不同款的肉,好爽!
這裡Sunday Roast 四種選擇,分別是單點的牛肉、羊腿肉或豬肉,以及「All In」集合了三種肉的組合(最少兩個人才可以order),也即是上面大堆頭的一碟。
我不吃羊肉,所以只試了牛和豬。牛肉用了55 天dry aged rump,以英國橡木去烤,也是燒到粉紅的medium rare 效果,我很喜歡。燒豬柳也不錯,肉質軟熟,也值得一試。
薯仔方面,我覺得做到基本要求,外層有點不夠脆,但絕不算差。Yorkshire pudding 則是較厚身的鬆軟系列,邊位有點脆,其餘位置有點似麵包,很能吸住肉汁,我覺得好吃!
*一般Sunday Roast 牛肉會配horseradish,豬肉配蘋果茸,羊肉配薄荷汁,而這些sauce 是需要加£1 的。*
Roasts ・55 days dry aged beef rump £18 (約HK$198)
・Cornish Lamb Leg £17 (約HK$187)
・Middlewhite Pork Loin £16 (約HK$176)
・All In (Mixed beef, lamb and pork) £20 (約HK$220)
Roasted over English Oak and served with yorkshire pudding, duck-fat potatoes, a selection of seasonal vegetables and bone marrow gravy
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