Stories of the Sea – The Third Chapter at The Manor

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Langoustine - French plum, Chinese yam

An ocean-inspired culinary journey with French truffle selection

An exquisite culinary experience awaits diners at The Manor with the renowned Stories of the Sea menu enters its third exciting chapter, featuring an all-new six-course menu showcasing the finest ingredients sourced from seas in every corner of the globe. 

Continuing the fine tradition of the first and second chapters of the awe-inspiring menu, Stories of the Sea – The Third Chapter introduces some of the world’s finest seafood and leading-edge presentation techniques to create an unforgettable dining experience.

Hokkaido Sea Urchin Cappuccino, potato

Among the decadent six-course menu, the signature dish is a French turbot with Brittany blue lobster, sourced from the cool waters of northern France. Served with a salted egg yolk lava stuffed within fresh pumpkin flower and accompanied by sautéed sea asparagus and orange purée, the dish presents diners with an intense combination of rare flavors and textures that highlights freshness of the fish and lobster.

Kamchatka Crab – grilled cream corn, hazelnut brown butter, black truffle

The new menu, crafted by The Manor’s team of culinary artisans under the guidance of Chef David King, the Director of Culinary, includes Russian Kamchatka crab with grilled creamed corn, black truffle and brown butter to treat diners to a nutty, rich, yet earthy flavor sensation. The menu also offers dishes that feature Australia langoustine, a creamy Hokkaido (Bafun) sea urchin, French foie gras and a Hokkaido scallop.

Seared Hokkaido Scallop & Georges Bruck Foie Gras – red shallot, black pepper

Dessert is a true showcase of the talent of The Manor’s culinary team, paying homage to nature’s treasure from the sea – the pearl. Hand crafted in chocolate and resembling a real-life pearl in its shell, diners are treated to a multi-textured dessert comprising a vanilla crème brûlée with striking blue curacao granita, lemon cream, a chewy lychee tapioca with a crunchy chlorealla seaweed tuile.

French Turbot & Brittany Blue Lobster – salted egg yolk lava, pumpkin flower, sea asparagus

Stories of the Sea – the Third Chapter is available with an all-new paired wine and special cocktail package featuring premium wines from France, plus inspiring concoctions which aim to highlight the freshness of the sea ingredients and enhance the flavor experience.

Pearl

The Stories of the Sea – The Third Chapter set dinner menu is available daily starts from November 4, 2019 to December 31, 2019, 6:00PM – 11:00PM and priced at MOP788+ per person, or MOP1,188+ per person with the paired wine and cocktail package and with an option of MOP88+ for extra freshly shaved black truffles.  

For more information, please visit www.themanormacao.com.

For reservation, call +853 2882 8898 or send email to  [email protected].