The Manor At The St. Regis Macao Opens A Fresh Chapter With New Tasting Menus By Chef Michele Dell'Aquila
As Macau begins to open up again, The Manor at The St. Regis Macao is ready to unveil a culinary experience that represents the finest produce from land and sea, all within refined and stately interiors. Helmed by veteran Italian chef Michele Dell'Aquila, The Manor entices gourmands with a meticulously considered menu of classic grill-inspired dishes built around slow-cooking techniques, accented with distinctive flavours, then elevated into the contemporary through innovative presentation.
Like a jewellery box, The Manor unfolds itself to the curious, slowly unveiling unexpected nooks and new surprises around every corner. The expansive restaurant is divided into five venues: The Verandah, an indoor garden that beckons diners to enjoy a pre-dinner drink; The Dining Room, a grand yet inviting space that takes centre stage; the intimate Wine Gallery, perfect for tête-a-tête soirees; The Penthouse Kitchen, where guests can enjoy a personal cooking showcase; and finally, The Library, which imparts the ambience of an old-world reading room that affords diners with peace and privacy.
Taking over the role of Executive Sous Chef at The Manor is Michele Dell'Aquila, who hails from picturesque Bari on Italy's southern Adriatic Coast and brings a wealth of experience working in the kitchens of some of Europe and Asia's finest restaurants. Over a decades-long, globe-hopping career, Dell'Aquila has spent time at the likes of three-Michelin-starred Don Alfonso in Sorrento, two-Michelin-starred La Broche in Madrid, Bangkok's two-Michelin-starred Mezzaluna, Bulgari Hotels in Bali and Tokyo, and Aurora at Macau's very own Altira Hotel.
With a passion for cooking techniques that elevate the freshest and finest ingredients, Dell'Aquila masterfully weaves influences from Macau's tapestry of Portuguese and Chinese cuisines into his repertoire. His signature dishes for The Manor include Sicilian red prawn and Oscietra caviar served "cru" with yuzu, Georges Bruck foie gras with red berry and Japanese kinako, and Okan tenderloin M6-7 with butter soy Jerusalem artichoke, morels, broccolini and beef jus.
Supporting Dell'Aquila with his wealth of wine knowledge is David Duan, hotel sommelier of The St. Regis Macao and Sheraton Grand Macao. A native of Anhui and an avid wine enthusiast, David began his career more than a decade ago as an assistant wine cellar manager in Shanghai, before advancing to a head sommelier position at the Sofitel Guangzhou in 2012.
The following year, he relocated to Beijing, holding a number of sommelier positions at hotels including the Kempinski Hotel, the Shangri-La Beijing and the Park Hyatt Beijing. His most recent role was beverage manager and hotel sommelier at The Ritz-Carlton Hotel Financial Street in Beijing, which he began in mid-2017. At The Manor, Duan's deep wine expertise allows him to create pairings, whether for tasting menus or a-la-carte dishes, that provoke, inspire, and uplift the ingredients to create something more than the sum of its parts.
To raise awareness of sustainable dining, The Manor recently launched its Celebrate Sustainability six-course set dinner menu that features the finest sustainably sourced ingredients and wines, in the process shedding light on the sustainable food producers who are supporting the planet and helping people re-establish a healthy relationship with nature.
Some of the featured producers include True Born, a Portuguese brand of sustainable beef from that utilises open-air breeding, animal welfare practices, and a perfect blend of the best Europeans breeds for an ethical and unparalleled product; Aquanaria, a sustainable fishery from the Canary Islands that is monitored and certified by the Marine Trust; and Calvisius, a caviar producer from Italy's Lombardy region which raises sturgeons in the purest local spring waters using organic feed that reproduces the algae found in their natural habitat.
The menu is best experienced with a curation of premier biodynamic and sustainable wines by sommelier David Duan.
“I believe that chefs can play a vital role in reconnecting people with the environment," says chef Michele Dell'Aquila. "It is our duty to promote the products that best reflect a smarter and more sustainable relationship with the planet.”
The Celebrate Sustainability six-course dinner is available daily from 6pm to 11pm and is priced at MOP888+ per person, or MOP1,388+ per person with optional wine pairing.
The Manor, 1/F, The St. Regis Macao, The Londoner Macao, Estrada do Istmo, s/n, Cotai, Macau; +853 8113 1300, email@example.com