The four-course "A Taste of Spain" dinner menu features signature dishes from each of the three Spanish culinary masters from the renowned restaurant Quemo, their mutual sensibilities evident in the complementary flavours carefully selected for the pleasure of diners.
HONG KONG and MACAU – Following the resounding success from its previous series of Portuguese, Italian and French wine pairing menus, StarWorld Macau is proud to announce a new initiative in bringing another authentic dining culture to its guests with the launch of “A Taste of Spain” dinner menu. StarWorld Hotel has especially invited three renowned culinary masters from Spain to collaborate and present the most authentic Spanish flavours to Macau, only available from now through 13 July 2014 at Temptations of StarWorld Macau. Members of Galaxy Privilege Club can exclusively enjoy up to 20% discount!
The four-course “A Taste of Spain” dinner menu features signature dishes from each of the three Spanish culinary masters from the renowned restaurant Quemo, their mutual sensibilities evident in the complementary flavours carefully selected for the pleasure of diners. They include the Michelin-starred Chef Pascual Angel Manubens, the Winner of Spain’s Best Young Chef competition in 1991 Aitor Olabegoya, and the successor to the kitchen of worldwide famous restaurant El Quim De La Boqueria in Barcelona, Yuri Marquez.
- Starter: Grilled Avocado, Pickled Tomato, Onion Cream Confit
- Recommended Wine: Trascampanas, DO Rueda Bodegas Gotica 2012
Prepared by Chef Aitor Olabegoya, the starter features typically Spanish pickled tomato, grilled avocado and Iberian ham cured over 36 months, for a perfectly rich and savoury result. The tomato’s chewy texture and tangy taste, Chef Olabegoya reveals, is achieved through pickling in a secret home-made sauce for 24 hours. Combined with the light sour marinated avocado, the starter is the ideal choice to begin the evening.
- Entree: Smoked Salad with Mackerel & Salmon
- Recommended Wine: Trascampanas, DO Rueda Bodegas Gotica 2012
The entree is a testament to the meticulous methods of Chef Yuri Marquez, who prides himself on offering diners with a feast of colours, smells and tastes. Enticed by the lovely fragrance of smouldering woods, diners’ senses are fully provoked as the glass dome is lifted, releasing a harmonious aroma of the smoke and fish. From the plump texture of the Norway Salmon and Mackerel to the lightly grilled spicy potatoes, symphonized with sweet caramelised shredded ginger, fresh orange pulp and crispy roasted pumpkin seeds, the dish explores every flavour to the peak of succulence. The salad white sauce, prepared with mint, lemon, lime and Basil leaves, brings a hint of freshness and creamy texture to the dish, providing guests with a most unique and memorable flavour.
Produced in the North West of Spain, Trascampanas, DO Rueda Bodegas Gotica 2012, is the white wine specially recommended for both the starter and entree above. Its slightly dry texture is particularly poised to enhance the refreshing flavours of the two dishes.
- Main Course: Lobster Cooked with Spanish Noodles
- Recommended Wine: Honoro Vera, Do Calatayud Bodegas Ateca 2011
The main course is a lusciously creamy lobster bisque simmered for two hours for its intense flavour. Combined with special Spanish noodles and elegantly topped with the chunky meat of a whole Australian lobster, according to the Michelin-starred Chef Pascual Angel Manubens, the dish is inspired by the approach of Spanish fishermen to cooking, using only top quality locally-sourced ingredients. Similar to angel hair pasta, the short and thin strands absorb the best of the lobster soup.
The recommended wine for this dish is Honoro Vera, Do Calatayud Bodegas Ateca 2011, a red wine from the North West of Spain, and one of the official wines poured at the Oscars in 2013. Its complex and smooth flavours guarantee a most sophisticated experience.
- Dessert: Churros with Spicy Chocolate & Cream
- Recommended Wine: Teatinos Moscatel, DO Ribera del
This traditional Spanish dessert is the ideal end to a most authentic Spanish menu. The crunchy finger bread is coated in sparkling white sugar, dipped in decadent warm chocolate sauce and topped with vanilla ice cream. Together with the fruity and floral aromas of the refreshing white wine Teatinos Moscatel, DO Ribera del from the South East of Spain, this dessert will provide the perfect end note to an evening of Spanish sensations.
Photo caption (from left to right): Aitor Olabegoya, Pascual Angel Manubens and Yuri Marquez.
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