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Tracey Furniss

Executive chef Fabrice Vulin presents seasonal menus that encapsulate France’s best ingredients. Dishes are a modern take on classic French cuisine with starters such as Kristal caviar with crab risotto and sea bass carpaccio, farmhouse hen egg with spinach cream, black truffle and crunchy wild mushroom.

The winter menu mains include dry-aged beef tenderloin by Alexandre Polmard, and hot stones Mediterranean sea bass with mussels, shrimp and white wine sauce. The dessert list features rum baba with Tahitian vanilla mascarpone and rum and raisin ice cream and chestnut Mont Blanc. There is a degustation menu or à la carte. Ask the sommelier about wine pairing.
Contact details
Level 3 Nüwa at City of Dreams, Estrada do Istmo, Cotai
+853 8868 6681
Thu-Mon: noon-2.30pm, 6pm-10pm
Signature dishes
Brittany lobster, watermelon and yuzu vinaigrette
Slow-cooked Opal Coast turbot, Provencal green asparagus and champagne sauce
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100 Top Tables 2021 - Macau

Sharp culinary techniques and a revelatory dining adventure at The Tasting Room, Macau

The Tasting Room is airy and spacious with high ceilings. Photos: handouts

Tasting Room-_Sakanti Bali chocolate tart soufflé, Bora-Bora vanilla cream. Photo handout

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100 Top Tables


Mains to order are dry-aged beef tenderloin and hot stones Mediterranean sea bass with mussels



Past 100 Top Tables

100 Top Tables 2020