The latest edition of “Let’s do a Luxe Lunch” set menu at St. Regis Macao’s The Manor features the finest imported seafood and premium cuts with the option of free-flow Champagne.
Executive Sous Chef at The Manor, Michele Dell’Aquila, said the Let’s Do a Luxe Lunch
represents an enhanced interpretation of the popular seasonal menu, and offers diners an alternative to the traditional hotel brunch. “We have meticulously sourced the most
premium ingredients from all over the world to create a celebratory lunch as we enter the festive season,” he said.
The lunch allows guests the choice of three, four or five-course menus
depending on their appetite. Seafood connoisseurs will appreciate the Hokkaido scallops with langoustine and Japanese sea bass and New Zealand Ora King Salmon while the George Bruck
foie gras, Rhug Estate pigeon breast and Aveyron lamb dressed with celeriac, truffle and mustard seeds are chef’s specialties.
Chocolate lovers can indulge in the rich hot chocolate cake with hazelnut cream and Illy coffee ice cream. Alternatively, opt for the Chestnut confit with cream and snow-white meringue. Both desserts are the perfect finale to this decadent brunch.
