Prices
- Thursday and Friday
- MOP 588 per person
- Saturday and Sunday
- MOP 608 per person
- Easter weekend (April 18–20)
- MOP 688 per person
Pass Around
- Baked Scallop
- with Herb Butter
- French Onion Soup
Freshly Shucked Oysters
- Condiments
- Mignonette Dressing
- Champagne Jelly
Seafood on Ice
- Seafood
- Lobster
- Prawn
- Scallop
- Slipper Lobster
- Blue Mussel
- Condiments and sauces
- Chive and Mustard Mayonnaise
- Cheese and Spring Onion Dressing
- Cognac Cocktail Dressing
- Lemon Wedges
- Lime Wedges
- Sashimi Station
- Fresh Salmon
- Yellowfin Tuna
- Hamachi
- Northern Clams
- Condiments
- Japanese Soy Sauce
- Wasabi
- Pickled Ginger
Cheese Station
- Washed rind
- Époisses AOP, Burgundy
- Pont-l'Évêque, Normandy
- Reblochon, Haute-Savoie
- Bloomy rind
- Camembert, Normandy
- Brie de meaux, lle-de-France
- Blue
- Fourme d’Ambert, Auvergne
- Semi-Soft
- Morbier, Franche-Comté
- Semi-Hard
- Aged Comté, AOP, Franche-Comté
- Goat Milk
- Valençay, Berry
- Selles-sur-Cher, Loir-et-Cher
Appetizers
- Gravlax
- with Dill
- Assorted Cold Cuts
- Pate en Croûte
- Honeycomb
SALAD SELECTION
- Mentonnaise
- Fennel, Orange, Artichoke, Rocket, Pine Nuts, Citrus Vinaigrette
- Parisienne
- Roasted Potato, Cornichons, Boiled Eggs, Ham, Dijon Mayonnaise
- Cucumber
- Sour Cream, Yoghurt, Lemon Juice, Olive Oil, Dijon Mustard, Dill, Chives, Chervil
- Niçoise
- Tuna, Olives, Tomatoes, Boiled Potato
- Fruit Corner
- Pineapple
- Watermelon
- Honeydew
- Melon
- Rock Melon
- Mixed Berries
- Grapes
- Orange
- Grapefruit
- Mangosteen
- Mandarin
- Emperor Orange
- Seasonal Citrus
Free-Style Salad Bar
- Greens
- Cos, Rollo Lossa, Butter Lettuce, Ice Lettuce
- Accompaniments
- Red Beans, Capers, Cherry Tomatoes, Sliced Baby Cucumber, Julienned Carrot, Plum’s Heart, Onion Ring, Olives, Bacon, Parmesan Cheese, Croutons, Tuna Confit
- Dressings
- French, Thousand Island, Lime Zest Vinaigrette
Carving Station
- Filet de bœuf wellington
- Beef Wellington
- Poulet de bresse en croûte de sel
- Bresse Chicken in Salt Crust with Lemon and Thyme
- Carré d'agneau en croûte d'herbes
- Herb-Crusted Lamb Rack
- Loup En Croûte
- Baked Sea Bass in Puff Pastry with Sauce Choron
- Côte de porc rôtie, sauce charcutière
- Roasted Pork Rack with Charcuterie Sauce
- Côte de Bœuf à la Provençale
- Roasted Beef with Tomato Vegetable Stew
- Asperges vertes bourgeoises
- Apsparagus with Asparagus Dressing and Mousseline Sauce
- Quartiers de pommes de terre
- Puree de pommes de terre
- bébé carotte au beurre
- Pissaladière
- Flaky Flatbread with Browned Onions and Anchovies
- Condiments
- Jus de Boeuf
- Three varieties of Mustard
- Three varieties of Sea Salt
Soup
- Lobster Bisque
- with Garlic Bread
Main Courses
- Escargots à la Bourguignonne
- Baked Escargots with Parsley Garlic Butter
- Fricassée de poulet au vine jaune et morielles
- Roasted Chicken in Yellow Wine Sauce with Morels
- Côtes de porc à la normande
- Roasted Pork Chop with Apples and Calvados Sauce
- Bœuf bourguignonne
- Braised Beef in Red Wine
- Pot-Au-Feu
- Oxtail Stew with Carrots and Herbs
- Cuisses de canard confites
- Duck Leg Confit with Orange Sauce
- Bouillon de saumon aux parfum de poivre
- Salmon in Broth with Fennel and Clams
Steamed Dishes
- Traditional-Style Yellow Croaker
- Double-Boiled Abalone Soup
- Bitter Melon, Soybeans
Chinese Main Courses
- Sautéed Beef Cubes
- Lettuce Stem, Mixed Capsicum, Sar Cha Paste
- Braised Pork Tripe
- Sichuan Peppers, Black Bean Sauce
- Stir-Fried Sea bass
- Spicy Bean Paste, Mandarin Peel
- Braised E-Fu Noodles
- with Roasted Duck
- Sautéed Luffa Melon
- with Black Fungus
- Poached Mustard Greens
- with Century Egg in Supreme Stock
- Deep-Fried Pork Ribs
- with Red Fermented Beancurd
- Typhoon Shelter–Style Crispy Softshell Crab
Live Station
- Bouillabaisse
- Lobster, Red Snapper, Salmon, Mussel, Scallop, Clams, Prawns
- Moule Frites
- Mussels, White Wine, French Fries
Chef-Recommended Noodle Station
- Vermicelli
- Baby Oysters, Minced Pork
- Flat Rice Noodles
- with Herbal Chicken
- Local Wonton Noodles
- Mixed Ball Vermicelli
- Condiments
- Seasonal Vegetables
- Enoki Mushrooms
- Pickled Chilli
- Preserved Vegetables
- Spring Onion
- Coriander
- Fried Garlic
- Fried Shallot
- Soy Sauce
- Chilli Sauce
- Sesame Oil
Kids’ Corner
- Spiral Pasta Salad
- Fruit Salad
- Cartoon Bun
- Fried Chicken Nuggets
- with Fries
- Asparagus and Cheese Pie
- Hawaiian Pizza
- Cupcakes
- Donuts
- Candy Machine
Pastries
- Pass Around
- Madeleines
- Macarons
- Chocolate Mousse
- Cakes and Tarts
- Tarte Au Citron
- Opera Gateaux
- Strawberry Frasier
- Apple Tarte Tatin
- Pistachio Tart
- Berry Financiers
- Chocolate Entremet
- Mango Passion Entremet
- Small Pastries
- Hazelnut Praline Profiteroles
- Blueberry Choux
- Strawberry Éclairs
- Lemon Eclairs
- Salted Caramel Éclairs
- By the glass
- Crème Brûlée
- Berry Parfait
- Egg Pudding
- Warm Dessert
- Egg Tart
- Chocolate Fondant
- Cherry Raspberry Clafoutis
- Live Station
- Flambéed Crêpes Suzette
- Live Teppanyaki Ice Cream Station
- Vanilla, Strawberry or Chocolate
- Rainbow Sprinkles
- Black Choco Crisp
- White Choco Crisp
- Almond Flakes
- Raspberries
- Blueberries
- Mango
- Honeydew Melon
- Vanilla Sauce
- Mango Sauce
- Raspberry Sauce
- Chocolate Sauce
- Peach Melba
BAKERY
- Breads & Rolls
- On rotation
- Baguette
- Pain au Sultana
- Brioche
- Fougasse
- Pain d’epi
- Le pain Couronne
- Cranberry Cheese Bread
- Rye Bread Loaf
- Fig Bread
- Mixed Nut Bread
- Rye and Lemon Bread
- Soft Roll
- Multigrain Roll
- Portuguese Roll
- Cereal Roll
- White Toast
- Whole Wheat Toast
- Sultana Toast
- Condiments and sauces
- Peanut Butter
- Maple Syrup
- Whipped Cream
- Nutella
- Strawberry Jam
- Apricot Jam
- Unsalted Butter
- Olive Oil
- Balsamic Vinegar
Prices are in Macanese patacas and subject to a 10% service charge. All menu items are subject to change based on seasonality and availability.