Lunch at Robuchon a Galera in the Hotel Lisboa, Macau.
The food was outrageously good. The presence of gold leaf on almost everything was pointless but didn’t detract from the meal.
Loved that the wine list comes either as a massive leather bound 300+ page tome or on a somewhat more modern ipad with searchable pdfs for each region.
Loved the numerous trolleys with selections of bread, butter (!) and dessert.
Wine and food service was perfect, couldn’t have asked for any more. Overall it totally lived up to its reputation.
White asparagus panna cotta with tomato coulis – Vibrant and delicate. This was a perfect start.
Tuna belly on heart of romaine with crunchy vegetable medley and “tonnato” sauce – Beautifully presented. Lovely seared tuna belly. The tonnato sauce had a real punch to it.
Crabmeat in tomatoes broth perfume with fresh herbs and waffle toast – An out of this world level of good. Intense, concentrated tomato flavour in the broth, the crabmeat had delightful pockets of roe as a surprise throughout. The shiso leaves on top were interesting with their sweet&spicy notes and gave some extra depth to the dish. The waffle toast was just delicious.
Scallop, squid and shrimp with saffroned fregolas and basil emulsion – Scallop was perfect. The squid was stuffed with chorizo and was wonderfully good. I haven’t had fregola before but it was interesting and paired well with the other elements. The basil flavour in the emulsion was very mild thankfully.
Braised “Wagyu” beef cheek pepper aromatic and creamy polenta with parmesan– The beef was incredibly tender and the sauce was nicely rich. The polenta on the side was tasty as well. This dish probably had the least wow factor, but was still very good.
Cost: Around AU$80 per person for bread, amuse bouche, 5 courses and petit fours at lunch. Ridiculous value for money.
white asparagus panna cotta with tomato coulis
La ventrèche de thon, dans un cœur de romaine, méli-mélo de légumes croquants lies d’une sauce
Tuna belly on heart of romaine with crunchy vegetable medley and “tonnato” sauce
Le crabe, dans une eau de tomate parfumée aux herbes fraîches
Crabmeat in tomatoes broth perfume with fresh herbs
Gaufrette moelleuse et croustillante
La Saint-Jacques, le calamar et la crevette aux fregolas safrané et une émulsion au basilic
Scallop, squid and shrimp with saffroned fregolas and basil emulsion
La caille, caramélisée au foie gras et sa pomme purée
Caramelized quail stuffed with foie gras and mashed potatoes
Le bœuf Wagyu, la joue braisée aux aromates poivrés, crémeuse polenta au parmesan
Braised “Wagyu” beef cheek pepper aromatic and creamy polenta with parmesan
Selection from the dessert trolley