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Vini Bistro By Dicken

西餐 · ⭐ 4.5

Shop 101, Fangyuan Binjiang Building, Hongmei Road

Dishes

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  Burrata Cheese Salad

  Burrata salad features fresh burrata cheese with lettuce, tomato, and cucumber, dressed with olive oil and balsamic vinegar.
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  Pandan Sauce Toast

  Pandan Sauce Toast is a Hong Kong-style tea snack. Main ingredients include thick-cut toast, pandan leaves, coconut milk, eggs, and sugar. The pandan leaves are juiced and mixed with coconut milk, eggs, and sugar to make the pandan sauce. Thick slices of toast are soaked in the sauce, then pan-fried or baked with butter until golden and crispy on both sides. The result is a crispy exterior with a soft interior, featuring the unique fragrance of pandan and the rich flavor of coconut milk.
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  French Caramel Apple Tart

  French Caramel Apple Tart is a classic French dessert featuring a buttery pastry base topped with sliced apples and a caramelized sugar crust. Main ingredients include apples, butter, flour, sugar, and eggs. The dough is rolled out, placed in a mold, layered with apple slices, sprinkled with sugar, and baked until the surface forms a golden caramel layer. It offers a crisp exterior and tender interior, with baked apples providing a balanced sweet-tart flavor enhanced by the crunchy caramel.
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  Seafood Crab Roe Shrimp Soup Pasta

  This dish features pasta cooked with seafood crab roe and shrimp broth. Main ingredients include pasta, crab roe made from fresh crab meat and roe, and a broth simmered with shrimp, often accompanied by shrimp and shellfish. The preparation involves first simmering shrimp heads to create a rich broth, then stir-frying or braising cooked pasta with crab roe and seafood in the shrimp broth, allowing the noodles to absorb the umami flavors. The finished dish has an orange-yellow hue and a rich, seafood-forward taste.
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  Australian M7+ Wagyu Ribeye Steak

  Premium Australian M7+ Wagyu ribeye steak, slow-cooked then seared for maximum tenderness and flavor.
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  Australian Wagyu Tartar

  Australian Wagyu tartar features finely minced raw Australian wagyu beef mixed with onions, pickles, and mushrooms, served chilled with mayonnaise and mustard.
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  Charcoal Grilled Smoked Beef Tongue

  This dish features a whole beef tongue as the main ingredient. After cleaning and pre-cooking, it is cold-smoked using fruitwood or hardwood to impart a distinctive smoky flavor. The smoked tongue is then sliced and quickly grilled over high-temperature charcoal, resulting in a slightly charred exterior and a tender, juicy interior. The primary ingredient is beef tongue, seasoned simply with salt and black pepper. The core preparation methods involve smoking and charcoal grilling, yielding a dish with a firm, springy texture and pronounced smoky and charred aromas.
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  Pan-Seared Scallops with Soft Center

  Fresh scallops pan-seared to a golden crust while keeping the center soft and tender, served with a touch of butter and lemon for a delicate flavor.
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  Aged Lionfish Sashimi

  Fresh lionfish is aged at low temperature and sliced to preserve its delicate texture and natural umami, served with a touch of lemon or soy sauce for a clean, savory taste.
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  Brandy Hazelnut Butter Grilled Shrimp

  Fresh shrimp sautéed in brandy, hazelnuts, and butter, offering a rich, aromatic flavor with a delicate texture.
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  Dinner Roll

  Appetizer bread is typically made from basic ingredients such as wheat flour, yeast, and water. After fermentation and baking, it has a golden, crispy crust and a soft, porous interior with an aromatic fragrance.
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  Pan-Seared Foie Gras Toast

  Pan-seared French foie gras served on toasted bread, offering a rich and luxurious bite.
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  Black Truffle Cheese Fries

  Crispy young potato fries topped with black truffle sauce and melted cheese, offering a rich, savory flavor.
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  Truffle Mushroom Sauce Pasta

  Pasta cooked in a rich truffle and mushroom sauce, featuring fresh mushrooms, truffle oil, and cream for a luxurious flavor.

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