Churchill’s Table will present three dishes from Monday until the end of the month which features “sustainable and responsibly sourced” seafood in celebration of World Oceans Day on Wednesday, The Londoner Macao said in a statement yesterday.
According to the statement, the World Oceans Day special menu was initiated by the Hong Kong Sustainable Seafood Coalition, with participants from over 30 leading restaurants and hotels in Hong Kong and Macau. The campaign aims to “save depleting fish stocks and advance the sustainable seafood market” in the two special administrative regions through “good sourcing practice”.
The Cod with Champagne Beurre Blanc (“White Butter Champagne”), at 288 patacas, features certified sustainable cod slow-cooked in seaweed butter, served with fresh prawn croquette, pea purée, sautéed pak choi, citrus razor clams and salmon roe. All prawn shells and fish bones were used in making the sauce to enhance natural flavours and ensure no waste, the statement said.
Meanwhile, Britain’s signature dish, fish and chips, has premium silver cod from Canada’s clean waters coated in beer batter, deep-fried and served with minted mushy peas, tartar sauce and malt vinegar, “which refreshes and brings out the sweetness of the fries”, and is priced at 188 patacas.
The scallop fried rice at 208 patacas is crafted with top-quality scallops that breed naturally in Canada, which have a soft, delicate flesh and a slightly sweet taste. The statement said that it is wok-fried with English white pudding sausage, wild rice, quinoa and organic vegetables, and topped with pine nuts and crispy sweet potato offering a “healthier and more flavoursome combination of ingredients than traditional fried rice”.
Sands China Senior Vice President of Food and Beverage Operations Tom Connolly was quoted in the statement as saying that the three carefully crafted dishes highlight Churchill’s Table’s “firm commitment to sustainability in terms of sourcing, farming and harvesting of ingredients”. He was also quoted as saying: “While enjoying sumptuous gourmet prepared by our talented culinary team, diners can also raise their environmental awareness, which will benefit us all.”
More information can be found at https://www.londonermacao.com/macau-restaurants/churchills-table.html
This undated handout photo provided by The Londoner yesterday shows the Cod with Champagne Beurre Blanc at Churchill’s Table.
