Chef Michele’s new menu at the Manor highlights seasonal products

Executive Sous Chef Michele Dell ‘Aquila at The Manor is launching a new seasonal menu for renowned dining destination of St. Regis Macau.

Michele Dell ‘Aquila from Bari in southern Italy has a lot to be proud of. Fittingly, the acclaimed chef has had experiences in many well-acclaimed cuisines across Europe, including the three-star Don Alfonso in Sorrento, Italy and Sergi Arola’s La Broche two Michelin in sunny Madrid. From there, a one-way trip to Asia, where he oversaw restaurants in Bangkok, Bali and Tokyo respectively, before arriving at the sparkling casino Macau, in 2009. In early 2020, he became the executive sous chef. from the Manor in The. St. Regis Macao.

Sicilian red shrimp and oscietra caviar served with yuzu

“I was delighted to join the Manor team to enhance its reputation as one of Macau’s truly exquisite dining destinations,” commented Chef Michele. “From our famous à la carte evening menus, our special lunch selections, as well as our highly sought-after Stories from the Sea menus.” he finishes.

Naturally, Chef Michele brings the many influences of his education and experience to his cooking; a myriad of cultures and culinary scenes within the global culinary sphere. Basically, however, Chef Michele stays true to his roots and infuses a fundamental Italian culinary tradition: honoring fine and fresh produce and interpreting them on contemporary yet simple dishes. An innovative and creative presentation, while respecting a traditional cooking process that highlights natural flavors. It is also the tradition at the Manor.

A gathering place for like-minded foodies, The Manor is a contemporary fine dining establishment with a catalog of unique local flavors imbued with a distinct Portuguese influence.

In terms of space, The Manor is segmented into five elegant spaces; imitating movement between different spaces in a large mansion. Each is arranged with a slightly different vibe; each a service to a different culinary experience. The veranda reproduces a lush interior garden is reserved for aperitifs or daily gatherings; The dining room and the wine gallery, intimate corners for private tête-à-tête; The Penthouse Kitchen, an up-close and personal scene for Chef Michele’s culinary finesse; and finally The Library, a cozy enclave inspired by a study of yesteryear for meetings.

For the new season, Chef Michele has developed a new menu, designed to showcase his expertise in carrying out fresh, seasonal produce. The renewed selection is inspired by local, Eastern and Western palates while remaining true to the Manor’s philosophy of fine ingredients and sustainably sourced.

“Having traveled, lived and worked across the world, it is the culinary memories that inspired me to create this menu.” explains Chef Michele. “The best dining experiences in the world are always based on the highest quality ingredients, and the menu has been designed around this principle. I feel honored to be able to share what is quite simply one of the best providence on earth and sea.

Okan Filet M6-7 with Jerusalem artichoke, soy butter, morels, broccolini and beef jus

And the menu really only engages the best; some even rare and exclusive finds. Take your pick or try them all with the Manor’s ‘The Long and Short of it’ menu, available as four or six courses. Among these is the coveted Australian wagyu tenderloin ‘Okan’ – a gold medal-winning standard cut, according to the 2020 Australian Wagyu Brand Beef Competition – seared to pink perfection in the middle and served with mashed potatoes. Jerusalem artichoke in butter, morels and broccolini. And the George Bruck foie gras from France, where the creamy and rich umami on the palate is highlighted via a decadent accord of red fruits and Japanese kinako with hazelnuts.

Another star of the show: the toothfish Glacier 51. The crown jewel of the mansion is completely redesigned in this edition. From the deep waters of the Indian Ocean, 4000 kilometers from the Australian coast, the silky fish is served on an aromatic bed of Portuguese chouriço migas in squid ink, and placed next to a sparkling cushion of champagne emulsion for a lively and crispy flavor.

Coffee

And finally, a sweet note to end the decadent meal: A dessert dish called “Café”. It is a personal creation of chef Michele; an ode to nostalgic traditions at home. The tiramisu-inspired treat brings together the classic cast of mascarpone cream, caramelized almond, topped with a Baileys mousse for a rich, greedy and delicious finish.

The Manor is also set to present its eighth chapter of ‘Stories from the Sea’, a limited-time dinner menu that has been loved by loyal followers since its launch in 2019. The Latest Evolution – available through July – will be an exquisite showcase of treasures of fresh seafood from around the world. A wine pairing, designed by recently appointed sommelier David Duan, will be available to complete the extravagant dining experience.

The manor, 1 / F, The St. Regis Macao, The Londoner Macao, Estrada do Istmo. s / n, Cotai, Macao SAR, +853 2882 8898


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