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Alba White Truffle Tasting Menu

With its intoxicating scent and luxurious flavor, it inspires Chef Nicholas for his new Truffle menu creation.

Ristorante il Teatro – the Italian word for theater – mesmerizes you in an extraordinary evening of fine food and entertainment in a light and bright contemporary setting. Inside, our open kitchen is designed for guests to watch the chefs as they cook, while the spectacular lights, music, color and fire effects from the Performance Lake outside offer the perfect entertainment for an unforgettable dining experience. The Lake also provides inspiration for the restaurant’s richly-decorated underwater-themed interior. il Teatro holds the distinguished honor of being awarded as a Five-Star restaurant by the Forbes Travel Guide.

White truffles, also named as the “truffle diamond”, are best for tasting during autumn and winter season of each year. Every morning in the frosty winter down in Italy, truffle hunters and their trusted dogs set out to gather the most elusive and delicious of all fresh truffles, also known as the “King of Truffles”.

With its intoxicating scent and luxurious flavor, it inspires Chef Nicholas for his new Truffle menu creation. Savor these white diamonds over risotto, eggs, pasta and even mashed potatoes, since the bulk of their flavor lies in the strong scent. The heat of the dish brings out the distinct aroma of winter white truffles for a fabulous palate, raising the overall dining experience to another level.

Alba White Truffle Tasting Menu at Ristorante il Teatro (From now until December 23, 2021)

                        –  Chilled langoustine, crustacean gelee, kristal caviar 


                        –  Fassone veal tenderloin, tonnato cream, artichoke, caper berry 


                        –  Chestnut cream, Alba white truffle, seared goose liver 


                        –  Tagliolini Piemontesi, Alba white truffle, anchovy, 84 months aged Parmigiano Reggiano 


                        –  New Zealand Te Mana lamb rack, pistachio crust, lamb jus 


                        –  Moscato Zabaglione 


  

Tasting Menu

• Chilled langoustine, crustacean gelee, kristal caviar

o The langoustine, also known as Norway lobster from the pristine marine environment of the Faroe Islands, and they live on the dark ocean floor, far below the surface; it has a sweet, mild taste, the meat is firm and white; Chef Nicholas utilize the shells of langoustine for consommé making, topping with Kristal caviar which bring out the richness and complex flavors, at the same time achieving the concept of “zero wastage” of the ingredients.

• Fassone veal tenderloin, tonnato cream, artichoke, caper berry

o The Italian Fassone beef is valued for its high muscle content which offer very lean, tender meat, delicious aroma and unique in taste; paired with creamy, tangy sauce made with tuna which is perfectly balanced and delicate.

• Chestnut cream, Alba white truffle, seared goose liver

o On the bed of seared goose liver from France, pouring the smoothy and creamy chestnut soup which Chef specially selected the produce from Ibaraki, Japan and garnish with freshly sliced fragrance white truffle from Alba Italy, the heat of the soup bring up the aroma to the next level.

• Tagliolini Piemontesi, Alba white truffle, anchovy, 84 months aged Parmigiano Reggiano

o Homemade Tagliolini is a type of ribbon pasta and it’s a traditional recipe in Piedmont, Italy, Chef Nic prepares the Tagliolini by pairing with 84 months aged Parmigiano Reggiano cheese and anchovy sauce to bring up the umami flavor, top with sliced white truffle from Alba, the earthy aroma blend well in the air.

• New Zealand Te Mana lamb rack, pistachio crust, lamb jus

o Te Mana Lamb, also known as “Wagyu Lamb”, is 100% free farmed in the high country of New Zealand, the tenderness and subtle flavor profile creates exquisite dining experience, coated with pistachio crust and serve with lamb jus, which is classic and succulent.

• Moscato Zabaglione

o Zabaglione is a traditional creamy, light and classic Italian dessert made with egg yolks caster sugar and sweet wine, its simple, elegant and incredibly tasty.

  

The team of experienced chefs is led by Nicholas Olivas, Chef de Cuisine of Ristorante il Teatro, who is responsible for bringing the tradition of Italian cuisine to Macau. Ristorante il Teatro prides itself on offering discerning guests genuine Italian cuisine made with the freshest ingredients imported from around the world, and prepared by a team of experienced chefs and customer service members who are passionate about the art of fine-dining.

Originally from Denver, Colorado, he decided very early that he wished to pursue a career in the culinary arts and in order to achieve that, he joined the prestigious Le Cordon Bleu Academy.

With over 10 years of experience in Italian cuisine, Nicholas joins Wynn Macau’s culinary team after working alongside some of the best names in the industry. Notably, from 2005-2011 he worked under the guidance of renowned Chef, Paul Bartolotta of Bartolotta Ristorante di Mare, reaching the position sous chef, at Wynn Las Vegas. In 2011 he decided to leave the United States to further broaden his Italian culinary skills in Italy and worked in Michelin starred restaurants; La Gazza Ladra a Michelin-starred restaurant in Sicily and St. Hubertus at Hotel & Spa Rosa Alpina, a two-starred restaurant in San Cassiano. Working in these fine establishments enhanced his understanding of Italian ingredients, and further helped to fine-tune his craft. Prior to joining Wynn Macau, Nicholas was Chef de Cuisine at Soleil, a Mediterranean restaurant at The Mulia Resort and Villas in Nusa Dua, Bali.

For Nicholas, nothing is more satisfying than the opportunity of sharing his passion and tradition of Italian cuisine with his guests and the team at Il Teatro.

 

 

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