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Original specialties

OUR CHOICE

Our choice

APPETIZERS

BEEF BURGER MEAL
$32

Classic Greek salad, barrel aged Feta cheese, toasted pitta bread

ROASTED LAMB RUMP
$25

Grilled lamb cutlets, pomegranate glaze, butternut squash

PAN SEARED SEA BASS
$38

Saffron and mussel’s broth, new potatoes, edamame beans, olives

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Our choice

APPETIZERS

BEEF BURGER MEAL
$32

Classic Greek salad, barrel aged Feta cheese, toasted pitta bread

ROASTED LAMB RUMP
$25

Grilled lamb cutlets, pomegranate glaze, butternut squash

PAN SEARED SEA BASS
$38

Saffron and mussel’s broth, new potatoes, edamame beans, olives

Our choice

APPETIZERS

BEEF BURGER MEAL
$32

Classic Greek salad, barrel aged Feta cheese, toasted pitta bread

ROASTED LAMB RUMP
$25

Grilled lamb cutlets, pomegranate glaze, butternut squash

PAN SEARED SEA BASS
$38

Saffron and mussel’s broth, new potatoes, edamame beans, olives

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The long tradition

OLD SHINE

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Robert Chang

Sommelier

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Robert Chang

Sommelier

夜丘大戶人家-Noellat家族,與布根地酒神Jayer的姻親關係,令酒友為之津津樂道,其中Michel Noellat由原先家族第五代兄弟Alain 和 Jean-Marc的共同經營,移轉給Alain的女兒 Sophie 和Jean-Marc的兒子 Sebastian這二位堂兄妹,Sophie負責銷售及酒莊管理,Sebastian 則是負責葡萄園管理及釀造。 Michel Noellat坐落在Vosne Romanee村, 自家葡萄園分散在夜丘與伯恩丘, 北起Marsannay南到Pommard村。除了特級園Echezeaux及Clos de Vougeot之外,還有 7個一級園,數個村莊級地塊。不使用除草劑和殺蟲劑,100%去梗, 3~4天的冷浸泡和為期18~20天的發酵, 期間踩皮和淋汁都會使用, 但也要視各個年份, 各個葡萄園的差異來決定使用時間的長短. 發酵完之後的橡木桶培養會持續14至16個月, 但新桶的使用比例30%-50% 即使是特級葡萄園,新桶也只使用50%,華麗絲綢般的口感,大器又嚴謹的結構,如同高貴優越的Noellat名門貴族風範。

Robert Chang

Sommelier

Visit Laurent

FIND US

Opening hours:
Mon – Thu: 10.00 am – 01:00 am
Fri – Sun: 10:00 am – 02:00 am

Restaurant & SPA & Wine
台中市西區精誠九街29號
04-23191440,
Open: 11:00 am – 08:00 pm