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Digest The Manor At The St. Regis Macao Launches A New Globally Inspired Menu

The Manor At The St. Regis Macao Launches A New Globally Inspired Menu

The Manor At The St. Regis Macao Launches A New Globally Inspired Menu
The Manor’s executive sous chef, Michele Dell’ Aquila (Photo: The St. Regis Macao)
By Tatler Dining
May 27, 2021
Tatler Dining+ The St. Regis Macao
Executive sous chef Michele Dell’ Aquila upholds The St. Regis Macao restaurant’s commitment to using only the freshest and finest sustainably sourced produce

If you’re anything like us, then chances are that food plays a major deciding factor over where you go on holiday and what your itinerary looks like once you’re there. While travelling remains on hold due to the pandemic, food has become an even bigger source of comfort and inspiration for many of us—a delicious reminder of what a wonderfully diverse world we live in.

Good thing, then, that The Manor’s executive sous chef, Michele Dell’ Aquila, has just refreshed The St. Regis Macao restaurant’s à la carte menu of classic dishes and grill favourites—all inspired by the finest sustainably sourced ingredients from around the world. “Having travelled, lived and worked around the world, food memories are what have inspired me to create this menu,” says Dell’ Aquila.

Sicilian red prawn and Oscietra caviar served cru with yuzu (Photo: The St. Regis Macao)
Sicilian red prawn and Oscietra caviar served cru with yuzu (Photo: The St. Regis Macao)

Before the Italian chef settled on the Cotai Strip in 2020, he’d built up quite the international CV; his stints took him from his hometown, Bari, on the southern Adriatic coast, to kitchens across Italy, Germany, Spain and Switzerland, including the two Michelin-starred La Broche. In 2004, he ventured further afield to Asia, specifically Mezzaluna in Bangkok, the Bulgari Hotels in Bali and Tokyo, and Aurora in Macao. No wonder, then, that he draws culinary influences from around the world, including flavours that are local to his adopted city.

Aged Miyazaki wagyu beef striploin with potato mille-feuille, mushroom and black truffle (Photo: The St. Regis Macao)
Aged Miyazaki wagyu beef striploin with potato mille-feuille, mushroom and black truffle (Photo: The St. Regis Macao)
Georges Bruck foie gras pan-seared, with red berry and Japanese kinako (Photo: The St. Regis Macao)
Georges Bruck foie gras pan-seared, with red berry and Japanese kinako (Photo: The St. Regis Macao)

No matter where Dell’ Aquila is, one guiding principle that has always informed his cooking is to keep it simple, and not over-complicate dishes with too many flavours. Rather, dishes should be prepared in a way that the freshest and finest ingredients play the starring role in each dish. This is evident in his new à la carte dishes for The Manor, such as the Okan Australian wagyu tenderloin, delicately seared and served with a buttery Jerusalem artichoke puree, morels and broccolini, and the Georges Bruck foie gras—simply pan-seared and accompanied by red berries and kinako.

Roasted Glacier 51 toothfish, with toasted chouriço migas and squid ink (Photo: The St. Regis Macao)
Roasted Glacier 51 toothfish, with toasted chouriço migas and squid ink (Photo: The St. Regis Macao)
Coffee - mascarpone cream, caramelised almond, coffee ice cream, Amaretto and Baileys espuma (Photo: The St. Regis Macao)
Coffee - mascarpone cream, caramelised almond, coffee ice cream, Amaretto and Baileys espuma (Photo: The St. Regis Macao)

He’s given the restaurant’s seafood signatures a makeover, too, including the much-loved Glacier 51 toothfish, sourced from the deep waters of the Indian Ocean. The chef breathes new life to the dish, remastering the fish to be enjoyed alongside an elevated migas made with Portuguese chouriço and squid ink, and finished with a Champagne emulsion. As for dessert, the chef pays homage to his motherland’s famed tiramisu with an indulgent blend of mascarpone, caramelised almond, Baileys foam and coffee—bringing a bittersweet ending to a meal at The Manor. And in case some diners are prone to bouts of decision paralysis, four- and six-course sets are also available—simply ask for The Long and Short of It menu.

Okan tenderloin M6-7 butter soy Jerusalem artichoke, morels, broccolini, beef jus (Photo: The St. Regis Macao)
Giraldo bacalhau loin, asparagus, cannellini bean, kale, shrimp “alhinho” (Photo: The St. Regis Macao)
“Pinched agnolotti, wagyu beef short rib, beef jus, 48-month parmesan espuma (Photo: The St. Regis Macao)
Okan wagyu beef wellington (Photo: The St. Regis Macao)
 

This month also sees The Manor’s latest iteration of its Stories of the Sea menu series unveiled. First launched in May 2019 as a six-course ode to the sea’s bounty, the series continues to feature the most exquisite, sustainably sourced produce, with a wine pairing option for those looking for a bonus treat. The Stories of the Sea - The Eighth Chapter menu is now available until the end of July.

For anybody looking to get a taste of being abroad, let your taste buds do the travelling; Chef Dell’ Aquila’s culinary escapades provide the perfect canvas to let your imagination wander.

The Manor, 1/F, The St. Regis Macao – The Londoner Macao, Estrada do Istmo, s/n, Cotai, Macau; +853 2882 8898

 

 

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Digest St Regis Macao Macau Michele Dell' Aquila sustainability

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