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Banyan Tree Macau Introduces New Menus at Belon And Saffron

October 26, 2018 Dining No Comments Email Email

With summer coming to an end and fall wafting in the air, the award-winning Banyan Tree Macau introduces two new deluxe A la carte menus at their restaurants featuring dishes made with seasonal ingredients. Guests can enjoy an intimate dining experience at modern European Belon introducing classic dishes to the menu or a taste of authentic Southern Thai cuisine at signature restaurant Saffron for a casual get-together. Centrally located in Macau’s Cotai Strip, Banyan Tree Macau features luxurious suites with private pools, rejuvenation spa treatments and world-class dining experiences.

Belon’s Seasonal Ingredients and Classic European Dishes with Premium Wine Pairings

Located on the 31st floor of Banyan Tree Macau with sweeping views of the city and ocean-themed interiors, Belon is a seafood and grill specialty. Prepared with a combination of traditional and modern cooking techniques to bring out the best of flavours, begin the dining journey with Maine Belon oysters from Brittany France, paired with Perrier-Jouët Brut Champagne. The Belon Deluxe Seafood Platter (MOP1,288) served in a seafood tower features Boston lobster, Alaskan king crab, seasonal oysters and home cured salmon accompanied with a light Mango Nam Jim sauce for an Asian twist.

New to the menu is the Hokkaido Sea Scallop (MOP228) served with sautéed chanterelle mushrooms and a delicate and aromatic Spanish saffron nage and Chef Mirko Cappa, Executive Chef at Belon’s signature, Beef Tournedo Rossini (MOP488) with a creamy potato gratin, grilled asparagus and a fragrant truffle sauce. The first dish added to his repertoire at culinary school in the 1980’s, the veal pairs well with Peter Lehmann’s “The Futures” Shiraz from Australia. Other favourites include the tender and juicy Slow Braised Donegal Lamb Shank (MOP338) accompanied with creamy goat cheese and mashed potato, Boston Lobster Thermidor (MOP 428) with mesclun salad and the Atlantic Black Seabass in Papillote (MOP328) cooked in white wine sauce pairing perfectly with the Maison Champy Chablis Chardonnay from France. Perfect for sharing, the all-time favouriteSignature Sharing Cuts offer four different options including the Kuroge Washu Wagyu Striploin (MOP 898), Wagyu Tomahawk (MOP1,788) and Chateaubriand (MOP1,258). Alongside the new dishes is a carefully curated wine pairing menu from the restaurant’s exclusive collection of high end and rare champagnes and wines from the continent.

Saffron’s Authentic Southern Thai Experience

In celebration of Southern Thai cuisine, the new menu introduces the region’s authentic flavours and cultures and features fresh seafood delicacies, stir fries and aromatic curries made with fresh turmeric and herbs.

Pla Tord Ka-Min (MOP368) beautifully serves up a whole crispy deep fried seabass with a zesty and refreshing turmeric, fried garlic and chili lime dressing. Gaeng Kati Poo Alaska(MOP298) king crab is topped with a spicy and fragrant yellow curry and fried river prawns in the Goong Tord Ma-kham (MOP318) are topped with a tangy shallot and tamarind sauce. Among the meat dishes is an authentic beef Massaman (MOP258). Braised for 12 hours, the tender beef melts in the mouth and is best enjoyed with house-made grilled flat bread to soak up the delicious curry sauce featuring chestnuts and lotus seeds. All the dishes are made to cater to guest’s tastes and Chef Monnipa adjusts the spice depending on the table’s preference.

“Southern Thailand is famous for its beautiful vistas and relaxed pace of life, however dishes from this part of the region are a hidden gem that is yet to be fully discovered. With an abundance of fresh seafood and spicy dishes, Southern Thai food is refreshing and flavourful”, says Head Chef Monnipa Rungthong.

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