The Manor has a great reputation and this doesn’t come easy. From updated lunch buffets and menus to Chá Gordo on weekends and a sumptuous dining area for all to enjoy, this restaurant now has Stories of the Sea, available until the end of June. The menu consists of eight perfectly organised and thoughtful dishes, all bursting with flavors from the sea and ocean.
The ingredients used are carefully selected from all around the world to create the best version of each recipe. No dish lacks fish or seafood and comes with a myriad of vegetables. The menu is divided into starters, mains and desserts. Here is an introduction of what to experience during this delightful dining adventure.
Do you recall the scent of the sea, especially when you are driving to the beach and have the windows wide open? The Manor recreates that same experience with its first dish: a Daniel Sorlut oyster (French) with Caviar from Lake Baikal on top. The smell of the sea inundates the nostrils and the caviar balls on top of the flavorful meaty oyster leave a salty aftertaste. An epitome of a luxurious starter, the taste of which purely depends on the quality of the ingredients.
This is just the perfect way to start a meal. However, the best is yet to come. An iced bowl is nicely topped with a Hokkaido sea urchin inside its own shell, paired with trout roe and soft cauliflower purée. The slightly sweet uni is balanced with salty roe, while creamy cauliflower softens the powerful seafood flavors. It’s the freshest dish in the menu and great as a starter.
This menu was created by The Manor’s in-house chef and its team of talented professionals. With a strong influence of both western and oriental cultures, the combination results in a synchronised dance of flavors–after the salty and fresh sea urchin and oysters, comes red carabineros prawns blini topped with the sweetness of cultured cream and chilli, a dish that evokes the sweet and sour waves of Asian gastronomy.
Parents and grandparents always say soup is good for your health and this chef’s team believes this as well. The warm embrace of kabocha squash soup with black truffle and cooked codfish maw is a sight to see–and taste–for all fish lovers out there. The striking orange soup goes well with the soft fish meat, and paired with Cloudy Bay Te Koko, a Sauvignon Blanc wine, is just perfection.
What really makes the difference in this mix of mains is the second one–Spanish octopus cooked as char siu. From the name to the presentation, to its taste, this dish is definitely born from a mix of western and oriental touches. A common dish in the Mediterranean, octopus needs skilful hands as it can end up becoming chewy if handled incorrectly. There’s no such thing here as the octopus is grilled with a honey-like glaze just like char siu! Smoky onions and ginger relish enhances the flavors as well.
Last but not least, is the “Glacier 51” Toothfish accompanied by Cloudy Bay clams, green peas and a creamy sauce. The quality of the ingredients is undeniable and noticeable not only through its scent, but also its freshness.
And because no meal is ever complete without a dessert, Stories of the Sea has not one, but two! First and foremost, guests are presented with a Pont L’eveque cheese by Yves Bordier, on a marzipan cake slice with compressed apple for a hint of acidity. Although strong-flavored, this is a great way to end whatever feast came before and complements the sweetness of the next and last dessert.
With yet another note of acidity, yuzu sorbet is served with yogurt sponge cake, calamansi gel, coconut milk foam and caramel fish chips, the latter a nice touch especially for the Asian tastebuds. This dessert perfectly showcases that seafood flavors can shine in a sweet dish when skilfully balanced.
Dishes are paired with different wines from all across the world–a vintage 2006 Moet & Chandon glass of champagne to start, a Santo Isidro de Pegões sparkling rosé from Portugal, the aforementioned Cloudy Bay and, to finish in grand style, what some call a “dessert wine”, Seifried Estate Sweet Agnes Riesling.
Whether with your friends or family, or you want to splash out and take your loved one for a sumptuous meal, we highly recommend this incredible menu at The Manor. Carefully designed, presented and cooked, the dishes are laid out beautifully just like works of art, made with the best and freshest ingredients.
A selection of rare ingredients from the sea is now featured on the ocean-inspired eight-course “Stories of the Sea” set dinner menu, exclusive to The Manor at The St. Regis Macao until end of June. The team of culinary artisans at The Manor have created a range of limited edition dishes showcasing the finest ingredients from the sea, including Baikal caviar originating from Lake Baikal, one of the oldest and largest freshwater lakes in the world.
The signature dish of the Stories of the Sea menu is the “Glacier 51” toothfish, the mixed Italian spices are carefully spread on top of the skin of the pan-fried toothfish and expertly grilled to perfection until the skin slightly crisps, and is served together with Cloudy Bay clams cooked with butter and white wine. The “Glacier 51” toothfish is sustainably sourced from the deep, icy waters around Heard Island in the sub-Antarctic region of the Indian Ocean, more than 4,000 kilometres from the Australian mainland.
The limited “Stories of the Sea” eight-course set dinner menu features special dishes include Daniel Sorlut Oyster with Baikal caviar, Hokkaido sea urchin with ocean trout roe, red carabineros prawn blinis, squash soup with codfish fish maw and black truffle, Spanish octopus in char siu-style, and a Pont L’eveque cheese by Yves Bordier with marzipan cake, and yogurt sponge with yuzu sorbet and fish chip to round off the entire voyage.
Optional paired beverage packages featuring the finest French champagne and a range of wines from some of the best wine growing regions of the world, are also available and have been designed specifically to highlight the freshness of the sea ingredients and enhance the flavor experience.
When: 6:00pm–11:00pm, May 6–June 30, 2019
How much: 8-course set dinner – MOP $888 per person, MOP $1,288 with wine pairing
For more information, check their website or email them at [email protected] to book a table