The Manor: restaurant review
- Seafood and steaks, and grill-inspired classics that are infused with distinctive Portuguese and local flavours, are The Manor’s highlights
Leading the culinary team at The Manor is chef Michele Dell’Aquila, formerly of Southern Italy’s prestigious Don Alfonso restaurant, who promises grill-inspired classics accented with local flavours.
The eatery showcases some of the best “terra-fic and marine” produce, infused with distinctive Portuguese flavours, such as fresh and cooked oysters, and prime aged steaks. Hokkaido scallops “à Bulhão Pato” and bacalao soup with creamed Jerusalem artichoke are personal recommendations. Apart from a main dining hall separated into three distinctive sections, the restaurant has two private rooms – either an open kitchen or a “library” – able to seat eight to 10 diners.
Signature dishes
Memory of the sea acquerello rice
Sicilian red prawn and Oscietra caviar
Yukimuro snow-aged A4 Wagyu
Contact details
1st Floor, The St. Regis Macao,
