The Manor at St. Regis Macao Launches a New Menu to Celebrate Sustainability – Prestige Online
Celebrated dining establishment The Manor at The St. Regis Macao introduces a new menu rooted in the restaurant’s product-centred vision and eco-friendly practices.
The newly launched “Celebrate Sustainability” set dinner menu features six courses that hero the finest sustainably sourced ingredients. To create the exclusive selection, The Manor’s Executive Sous Chef Michele Dell’Aquila collaborated with food producers to combine his expertise with eco-friendly produce.
“I believe that chefs can play a vital role in reconnecting people with the environment. It is our duty to promote the products that best reflect a smarter and more sustainable relationship with the planet,” explains Michele.
Signature dishes showcasing sustainable ingredients include the True Born Sirloin with beluga lentil, green pea, pumpkin, foie gras and beef jus; The Canary Island Aquanaria Sea Bass with Kalamata olives, Japanese cherry tomato, quinoa, Paimpol coco bean and Vermentino emulsion and the True Born Tenderloin Tartare with crème fraiche and Calvisius Siberian caviar.
For a memorable finale, Michele has sourced dairy products from a small Irish farm located on the banks of the River Ilen, where the surrounding ecosystem offers cows nutriousious grass. The dish, a Glenilen’ Yogurt Pannacotta with apricot, peach, wild berry and clotted ice cream featuring cream from Glenilen Farm, is a celebration of freshness and elevated traditional flavours.
To enhance the experience, The Manor’s sommelier David Duan also selected a collection of biodynamic and sustainable wine.
Prior to joining The Manor at The St. Regis Macao, executive sous chef Michele Dell’Aquila gained experience in prestigious kitchens in Italy, Germany, Spain and Switzerland, before relocating to Asia in 2004. Originally from Bari, in the Apulia region on Italy’s southern Adriatic Coast, he’s a firm believer in cooking techniques that elevate the best ingredients with simplicity and innovative plating.
“I’m excited to lead the culinary journey of The Manor team, everyday creating new experiences for our guests. Building on the reputation as one of the truly exquisite dining destinations in Macao, from our renowned à la carte evening menus and our special lunch selections, to our much-sought-after Stories of the Sea menus,” says Michele of his role. Thanks to his experience in celebrated establishments in Bangkok, Bali, Tokyo and Macao, where for six years he was the Italian chef at Altira’s Aurora restaurant and executive chef at Il Café for four years, Michele has an intimate and deep understanding of the local fine-dining scene as well as The Manor’s exclusive approach to deliver memorable gastronomic journeys.
In March 2021, Anhui-native David Duan joined Sheraton Grand Macao and The St. Regis Macao as Hotel Sommelier after leaving his role as Beverage Manager and Hotel Sommelier at The Ritz-Carlton Hotel in Beijing.
David began his career more than a decade ago as an Assistant Wine Cellar Manager in Shanghai and went on to work in some of the most prestigious hotels in the country. Thanks to his extensive knowledge of wine from all over the world, his passion shines through his carefully-selected pairings at The Manor and throughout the Sheraton and St Regis properties in Macao.
With an emphasis of sustainability and fresh products from around the world, The Manor is emblematic of contemporary fine dining. Featuring classic grill-inspired dishes elevated through local flavours, The Manor offers the best of what the sea and land have to offer in its artistically plated dishes.
The elegant space is divided into five distinctive areas: The Verandah, which is perfect for pre-dinner drinks or daily gatherings; The Dining Room; The Wine Gallery, which offers a more intimate atmosphere; The Penthouse Kitchen, where guests can join a personal cooking-showcase experience; and The Library, a private space inspired by a traditional bibliothèque.
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