邀請foodie的你/妳，以最優惠的價格，品嚐THE STUDIO私廚的春夏新菜色；非包場制，1人也可參加！
Inviting all you foodies out there! Come and savor the new spring and summer dishes at THE STUDIO Private Kitchen at the best prices. No minimum booking required, even solo diners are welcome!
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❝菜色靈感來自文藝復興，人類文明全面開花的時期，代表新時代的開啟，也符合今年第一套新菜單的意象。 ❞
除了以文藝復興時期的畫作為靈感來源，讓大家在品嚐美食的時候更貼近藝術，也維持THE STUDIO一貫的料理風格：不拘束於舊的料理形式，將台灣人的日常生活作為核心，呈現出一道道混血料理。
商品説明
春夏私廚新菜分享會 Spring & Summer New Menu Tasting Date｜ May 4th, Sat. 2024
Time｜6:30pm 進場，7:00pm開始用餐 Entry at 6:30 PM, Dinner starts at 7:00 PM
LOCATION｜THE STUDIO 3F (台北市松山區八德路三段144號3樓）
PRICE｜ 2,200NT+10%，含4杯佐餐酒 Includes 4 glasses of wine with the meal
*原價 2,480NT-2,880NT+10% Original Price: 2,480NT-2,880NT + 10%
春夏晚間9品主廚套餐 Spring&summer 9 course Dinner menu
Amuse Bouche
醉蝦玫瑰凍｜火腿松子糕
Drunken Shrimp with Rose Jelly｜Cured Meat with Pine Nut Rice Cake
Starter 甜菜根｜胡蘿蔔｜柚子 Beetroot | Carrot | Pomelo
歐式麵包 ｜油醋 Bread | Olive Oil | Balsamic Vinegar
玉米湯｜鱸魚｜蘋果 Clear Corn Soup | Sea Bass | Apple
馬鈴薯｜優格｜咖啡粉 Potato｜ Yogurt｜ Coffee
Main course I.
海魚｜破布子｜海蘆筍
Sea Fish｜Cummingcordia | Samphire
Main course II. (choose one ) 究好豬扇子肉｜蕗蕎｜酸梅 Pork Secreto｜Allium Chinense | Smoked Plum
澳洲小羔羊鞍｜蘆筍｜毛豆 ＋300NT Australia Lamb Saddle | Asparagus | Edamame
澳洲牛菲力｜豆豉｜筍 ＋400NT Australia Fillet Steak ｜Fermented Black Bean｜Bamboo Shoot
Dessert 包種茶蛋糕｜蓮藕｜漬茄子 Baozhong Tea | Lotus Root | Pickled Eggplant
巧克力｜莓果｜辣醬 Chocolate | Berries | Gochujang Sauce
＊另搭配4杯精選酒款（兩紅兩白） Includes 4 glasses of wines (2 red, 2 white)
＊可自備酒水與大家分享，無開瓶費，煩請提早預約 有任何疑問歡迎加入官方line @thestudiotw 洽詢。
Feel free to bring your own bottle. No corkage fee. If you have any question, please contact us through official line @thestudiotw
商品の利用方法
- バウチャーをメールでお送りします。電子バウチャーを現地でご提示ください。
予約前の確認事項
- 本場次只開放20位名額 Limited to 20 seats for this event.
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- 報名至5/2（四）止 Registration deadline is May 2nd .