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新一期季刊隆重登場！

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<p>一提到環保餐廳，大家總是聯想到西餐，其實中餐，甚至廣東點心也可以加入環保行列。</p>
<p>位於銅鑼灣的摩登中菜食府「莊館」一向致力將可持續性發展的理念融入餐廳內。而適逢鼠年來臨，擁有超過20年廚藝經驗的行政總廚周世韜師傅以現代烹調手法及時尚環保的食材創作出農曆賀年套餐以及幾款限量賀年點心，希望以佳餚為新的一年帶來一個美好的開始。&nbsp;</p>
<p><img src="https://prd-cdn.jessicahk.com/files/JA - STEAMED PRAWN DUMPLINGS, KOREA YUZU.jpg" title="【銅鑼灣摩登廣東菜】到底賀年中菜可以如何可持續發展？" class="paragraph-image" alt="【銅鑼灣摩登廣東菜】到底賀年中菜可以如何可持續發展？"/></p>
<p><span style="font-size: 16px; letter-spacing: 0.24px;">賀年套餐一共有11道菜，包括三款點心大吉大利、年年有餘及紅水晶素餃，以及各款熱門招牌菜，包括</span>阿拉斯加蟹肉酸辣湯、鹿茸菌雪膠蜜瓜螺頭湯、櫻花蝦汁帶子皇、黑蒜蒸桂花魚、玫瑰花燻脆皮雞、乾燒蠔豉肉鬆法邊豆、脆皮八寶糯米飯 等選擇，當然少不了經典的冰糖葫蘆和柑桔流沙，為賀年菜單劃上甜美的句號。</p>
<p><img src="https://prd-cdn.jessicahk.com/files/JA - ROSE TEA SMOKED CRISPY FREE RANGE CHICKEN.jpg" title="【銅鑼灣摩登廣東菜】到底賀年中菜可以如何可持續發展？" class="paragraph-image" alt="【銅鑼灣摩登廣東菜】到底賀年中菜可以如何可持續發展？"/></p>
<p>新增的賀年點心創意十足，其中「大吉大利」鮮橙色、圓滾滾的外形猶如春節的大熱盆栽一般，象徵「吉祥如意」，而「一炮而紅」紅噹噹，猶如新年鞭炮的形狀則寓意「節節上升」與「四季平安」。</p>
<p>美食當然也要配美酒，調酒團隊亦創作了兩款賀年鷄尾酒作爲佳餚配搭，包括<span style="letter-spacing: 0.24px;">杏仁果酒</span><span style="letter-spacing: 0.24px;">、再生通寧水及肉桂調配而成的</span>The Entrepreneur（HK$80），以及由<span style="letter-spacing: 0.24px;">龍膽酒、氈酒、覆盆子、橙花水及蛋白配成的</span>The Companion（HK$100）。</p>
<p>另外，客人可於今年1月20日至2月8日親臨莊館品掌新春賀年套餐，每位$688 +10%， 最少四位起。<br />
&nbsp;</p>
<p>莊館 John Anthony<br />
<strong>地址</strong><strong>:</strong> 銅鑼灣新寧道1號利園三期地庫B01-B10號舖<br />
<strong>訂座熱線</strong><strong>:</strong> 2898 3788</p>
<p>&nbsp;</p>
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