Featured image: Venison Fillet Wellington
The Manor at The St. Regis Macao presents the new “Let’s do a Luxe Lunch” set menu–an all-new, special occasion lunch experience featuring luxurious gourmet specialties showcasing the finest imported seafood and premium cuts of meat.
The creation of Executive Sous Chef at The Manor, Michele Dell’Aquila, Let’s Do a Luxe Lunch represents an enhanced interpretation of the popular seasonal “Let’s do Lunch” menu, and offers diners an alternative to the traditional “hotel brunch” while showcasing some of the finest ingredients from the land and the sea for an unmistakably luxurious lunch experience.
Available in four or five-course menus, highlights of Let’s Do a Luxe Lunch include Boston lobster served with mushroom consommé, foie gras, and parmesan chips, and homemade ravioli served with Reblochon de Savoie, porcini mushroom, and kabocha pumpkin. Meat lovers can indulge their cravings with a tender venison fillet wrapped in flaky pastry, Wellington style, and then dressed with sour cherry sauce, followed by our much-loved organic mountain egg, soft cooked and served on a bed of green asparagus, soft polenta, maple roasted Japanese potato and a garnish of black truffle.
Seafood connoisseurs will love the seasonal turbot with baked celeriac, red mullet bottarga, fennel, and cilantro, while sweet tooths will find warmth in the dessert of an intensely rich rice pudding served with caramel mousse, port wine pear, pistachio, and rice pudding ice cream.
When: 12:00pm–3:00pm, every Sunday, from February 21 onwards
How much: Four-course – MOP $588+ per person
Five-course – MOP $698+ per person
*Free flow Billecart-Salmon Brut Champagne package for an additional MOP $298 per person
Seasonal ‘Let’s Do Lunch in Fall’ three-course set – MOP $248 per person
For reservations or more information, email [email protected] or call +853 2882 8898.