The Manor at The St. Regis Macao is presenting another edition of “Diamonds of the Kitchen”, a six-course Alba white truffle menu curated by Executive Sous Chef Michele Dell’ Aquila, according to a recent statement from the resort operator.
Alba is a town in Italy’s Piedmont region, according to Wikipedia.
The statement said that the Alba white truffle from Italy is known as the “diamond of the kitchen”. It is a rare ingredient that can only be harvested towards the end of autumn and the beginning of winter. The statement added that they are sought after by various chefs and aficionados.
The six-course menu, according to the statement, presents the “delicately-marbled truffle” with seasonal ingredients across the world to bring out the best of its flavours.
The statement said that menu highlights include the L’Amadai, a Japanese tile fish that is “moderately fatty but light and sweet”, and rests on a bed of Italian white polenta with French heirloom pickled beetroot, watercress, nashi pear, and topped with Alba white truffle shavings. Another highlight is the Miyazaki Wagyu Beef Striploin with cannellini bean purée, chanterelles, Tokyo turnip and Alba white truffle shavings.
The statement also underlined the Piedmont Hazelnut, a dessert mousse made from “the most prized variety of hazelnut” and comprises Italian chocolate from Domori, gianduja Chantilly (a kind of chocolate with hazelnut), Ferrero Rocher ice cream, and Alba white truffle essences.
A curated wine pairing programme that features worldwide premium wines such as Pol Roger Champagne from France and a Barolo DOCG from Italy is also available to “accentuate the decadent flavours of the truffles and the seasonal produce”, the statement said.
The six-course dinner menu is available until December and is priced at 2,288 patacas per person or 2,788 patacas per person with wine pairing. Reservations can be made by emailing diningreservations.macao@stregis.com or calling 8113 1300.
This undated handout photo recently provided by The St. Regis Macao shows the L’amadai (tile fish) with white polenta, French heirloom pickled beetroot, watercress and nashi pear.
