Featured image: George Bruck foie gras pan-seared, red berry and Japanese kinako
The Manor at The St. Regis Macao presents the latest evolution of its a-la-carte menu, showcasing a range of exclusive ingredients and distinctive presentations under the tutelage of Executive Sous Chef, Michele Dell’Aquila. Continuing The Manor’s tradition of pioneering the finest, sustainably sourced ingredients from around the world, the new a-la-carte menu introduces the highly sought after “okan wagyu” beef imported from Australia and George Bruck foie gras from France, as well as new presentations of our much-loved seafood signatures, including and glacier 51 toothfish from the depths of the Indian Ocean.
Chef Michele said that the new a-la-carte menu represents a rare privilege to introduce the highest quality of new ingredients to guests in Macau, and it has been crafted to highlight the distinct attributes of each, as well as imparting each dish with a combination of local, eastern and western flavors. The standout dish of the new menu is the “okan” Australian wagyu tenderloin–delicately seared to maximize the succulent texture and distinctive flavor, complemented with a buttery Jerusalem artichoke purée, earthy morels, and the gentle bitterness of broccolini. Less common than conventional wagyu breeds and highly sought after, The Manor’s okan Wagyu is sourced from the rolling green hills of southern Australia and was recently awarded a gold medal in the Australian 2020 Wagyu Branded Beef Competition.
The new a-la-carte menu indulges guests with a mouthwatering presentation of George Bruck foie gras, served with red berries for acidity and paired with the warm, nutty aromas of Japanese kinako, providing the much sought-after umami sensation. Hailing from Strasbourg in eastern France, George Bruck foie gras is cultured slowly to impart an intense, earthy flavor while maintaining a silky smooth texture with an unmistakably indulgent mouthfeel. In addition to these exquisite new ingredients and dishes, our much-adored signature Glacier 51 Toothfish, sustainably sourced from the deep, icy waters of the Indian Ocean more than 4,000 kilometers from the Australian mainland remains a star of the menu. Completely re-envisioned, the Glacier 51 toothfish is infused with subtle flavors to compliment this delicate seafood, served on a “migas” of Portuguese Chouriço and squid ink, finished with a Champagne emulsion–providing the perfect balance to the wagyu-like buttery texture and mild ocean flavor of the fish.
For dessert–aptly titled Coffee–Chef Michele pays homage to his homeland and draws inspiration from the classic Italian tiramisu, and brings together indulgent mascarpone cream, caramelized almond, and Bailey’s foam with the sweet yet gently bitter flavor of rich coffee. For guests who can’t decide or looking for recommendations, a showcase of the all-new a-la-carte menu has been selected for The Manor’s “The Long and Short of It” menu, available in four or six courses and priced at MOP $688+ for a four-course and MOP $888+ for six-course.
For more information and reservations, call +853 2882 8898 or send an email to [email protected] To check the menu, check here