Featuring the finest sustainably sourced ingredients and wines, The Manor launches its latest sustainable dining initiative- an all new six-course menu. Utilising seasonal ingredients, Chef Michele Dell’Aquila continues to source for sustainable food producers.
Chef Michele Dell’Aquila (left) and Sommelier David Duan
“Our aim is to utilise seasonal ingredients to design a menu that not only tantalises the taste buds, but is also environmentally friendly”, Chef Michele explains. Persisting with his philosophy of protecting the environment and supporting social responsibility, Chef Michele insists on the superior integrity of primary sustainable producers worldwide.
Signature dishes include Baby Artichokes from El Tamiso with kombu marinated Hokkaido langoustine, fava beans and herbs from Marius Auda in France. These organic artichokes are from the sunny Padua in Italy and are grown without any pesticides, utilising everything natural while the herbs are from Marius Auda, a company that specialises in traditional gardening since the 60s in France.
A true definition of haute cuisine, Kyoto Snow Crab breeds naturally in low-temperature and nutrient-rich waters inherent to the Sea of Japan yielding a soft, sweet and delicate flesh. Accompanying this delicacy is the Asparagus from Jérôme and Aspa, two producers who follow inimitable production techniques in France that are sustainable and environmentally friendly.
Made with organic flour from Moulin Paul Dupuis, Tategamori Ark Farm’s Egg Ravioli is filled with free-range farming eggs from Japan, Reblochon cheese by Les Frères Marchand, spinach, spring onion and green peas from Eric Roy, Périgord black truffle from Bellorr.
Dover Sole from Prodemar originates from a Spanish company that follows rigorous quality and environmental procedures to ensure its operations are certified environmentally sustainable, served with baby celeriac from Eric Roy, razor clams and vermouth sauce. Vegetables from Eric Roy assures high quality products by managing the soil, understanding the climate and monitoring rotations on generally very short-cycle crops.
‘Yukimuro’ Snow-Aged A4 Wagyu utilises a 200-year-old technique employed in the wintry region of Niigata, Japan – a traditional snow-covered room to preserve and age produce naturally. This method helps save a lot of energy and the undisturbed process also helps produce higher quality meat with great texture and taste. This delicacy is dressed with black truffle sauce and Suntory’s Hakushu 12-year old whisky. Suntory’s brand promise is ‘to create harmony with people and nature’, striving to preserve the environment and ensuring a healthy ecosystem.
The Chocolaterie De L’Opéra sets the mood for a beautiful rest of the evening. Made with 70% Deltora chocolate mousse, almond praline from Valencia and 70% smoked Madong chocolate sauce from France, this chocolatier was the first in the world to dedicate itself to the design and create single-variety couverture chocolate for professionals.
