Featured image: True-born beef
The Manor is celebrating sustainable dining with a six-course menu featuring the finest sustainably sourced ingredients and wines. The Manor’s Executive Sous Chef Michele Dell’Aquila has raised his game by collaborating with sustainable food producers and utilizing seasonal ingredients to design a menu that not only tantalizes the taste buds but is also environmentally friendly.
For Chef Michele, cooking with sustainable produce is a significant game-changer in today’s world. He actively searches for the right food producers that support the planet and helping people re-establish a healthy relationship with nature.
Signature dishes showcasing sustainable ingredients in the six-course menu include true born tenderloin tartare, crème fraîche and Calvisius Siberian caviar, true born tomahawk with maitake mushroom, smoked potato foam and port wine sauce, and true born sirloin with beluga lentil, green pea, pumpkin, foie gras, and beef jus. This sustainable beef originates from Monte do Pasto, in the sunniest plains of Portugal. Open-air breeding, animal welfare, a perfect blend of the best European breeds, cut design, maturation, and deep freezing are the secrets to this tasty, tender, and nutritious beef presented on the menu.
The Canary Island Aquanaria seabass with Kalamata olives, Japanese cherry tomato, quinoa, Paimpol cocoa bean, and Vermentino emulsion is the true definition of haute cuisine. The chef’s fish of choice for its outstanding qualities, this award-winning seabass breeds in the deep and oxygenated waters of the Atlantic sea with constant temperatures all year round and are fed with whole fishes from a sustainable fishery, monitored and certified by the Marine Trust. For this dish, Chef Michele uses a variety of cooking techniques to maximize flavors, including searing, smoking, and the gentle sous-vide method that slowly cooks the fish in a vacuum over a longer time to preserve the delicate texture of the fish.
Calvisius Oscietra Royal Caviar crowns the barley risotto with Hokkaido scallops and burrata cheese. Calvisius caviar originates from Calvisano, Italy’s northern region of Lombardy where the sturgeons live in the purest fresh spring water from local rivers and are given an all-organic feed that reproduces the types of algae that live in their natural habitat. This bold caviar with full-flavored aromas of the sea finishes with a clean, pure unabashed flavor.
Zolfini Bean, also known as the Fagiolo del Centro “the bean of the hundred”, is another signature dish on the menu. This bean is aptly named for its traditional sowing on the 100th day of the year. They have long been cultivated between the Arno River and Pratomagno mountains at altitudes as high as 600 meters. This scarce delicacy is dressed with spinach, mushroom, and black truffle ravioli.
For a decadent finale, the Glenilen yogurt pannacotta with apricot, peach, wild berry, and clotted ice cream featuring cream from Glenilen Farm, will charm your palate. This small dairy farm resting on the banks of the River Ilen in Ireland has been around for generations. The lush hills offer its cows a rich and plentiful supply of nutritious grass which in turn supply the rich tasty milk free of artificial additives or preservatives, for a pure authentic farmhouse taste.
When: Ongoing, daily, 6:00pm–11:00pm
How much: MOP $888 per person, MOP $1,388 per person (with sustainable wine pairing)
For more information and bookings, check their website, call +853 8113 1300, or send an email to [email protected]