If the renowned international theater show <The House of Dancing Water> in Macau did not satisfy your hunger, we would suggest to head on to Ristorante IL Teatro and request for the uninterrupted theatrical view of the spectacular lights and water show while sipping your favorites champagne and to delight your senses with the homemade Italian dishes and the show has just begun. mylifestylenews writes……
Theatrical dining experience may sound chintzy to some but when you are dining in a fining dining restaurant that has the distinguished honour of being awarded as a Five Star restaurant by Forbes Travel Guide, perhaps that may change your mind. Our primary reason to be dining in the Ristorante IL Teatro at the Wynn Macau is the food of course, a tasting set menu created by the Chef de Cuisine, Anthony Alaimo with wine pairings awaits.
A front row seats, table for two was organized and the performance lake is right on our face with the floor to ceiling giant crystal clear glass window to prevent us from getting splashed. No it won’t, of course not. The restaurant layout divided into three levels with the long bar at the entrance and the mid-level parallel with the open and the lowest level that is closer to the Performance Lake and punctuated with eye-catching and spectacular lights, music, colour and fire effects as you dine.
The idea of this theatrical style seating arrangements in order for every diner to be able to enjoy the view and performance from different perspectives with warm impressive dining space.
The aim of our set menu was to showcase some of the signature dishes and it was a very comprehensive number of courses and the focus is on the freshest of ingredients imported from around the world. The open kitchen concept offers live cooking of classic Italian specialties, such as traditional pizzas, homemade pasta and other authentic dishes from Southern Italy.
Breads are freshly made daily.
Firstly, there was the amuse bouche of <Creamed Corn Soup> with crispy pancetta which was delicious enough to whet the appetite for what lay ahead.
<Panzanella e fruitti di mare> A seafood and panzanella salad, avocado and citrus dressing. The lobster claws Panzella salad was refreshing and appetizing, quite a generous portion in serving too.
The antipasti came <Carpaccio di Manzo> Pan-seared Black Angus beef carpaccio, mushroom aioli topped with aged balsamic. The carpaccio was flavorful with the addition of parmesan to add a dry savory texture to contrast and compliment the wetness of the raw beef and olive oil, a most enjoyable dish.
Our secondi was a <Pappardelle con granchio e zafferano> Hand cut parppardelle topped with Dungeness crab in saffron sauce in which the pappardelle was a little over cooked and yet the light saffron sauce didn’t bring out the best of the entire pasta dish.
The <Rigatoni e braciole> Rigatoni Napolitana, Kurobuta pork braciole, pomodoro fresh mozzarella is on the contrary, it is rather delicious and the portion is just right before main course was served.
The <Branzino> Mediterranean seabass fillet with artichoke puree and smoked calm jus is rather tasty but the portion was very small, but the fish had a pleasing texture and was cooked just right and the artichoke puree was the perfect foil for the fish flavor.
The highlight of the evening was the <Filetto di Manzo> Omaha, US Black Angus tenderloin, braised beef short rib agnolotti accompanied by porcini jus. The two pieces of beef tenderloin were perfectly pink and tender and packed with flavor. To add more richness and texture to the dish, each tenderloin fillet was topped with agnolotti pasta case filled with beef short rib which complimented greatly and the mushroom sauce added just the right touch to offset the meat flavours with the heavenly forest flavour. Despite agnolotti pasta case was rather less al dente, yet not a single morsel was left on the plate!
We thought we could not fit anything else in, but when the dessert arrived, the taste buds were ready for one last course <Sfera Biana di nocciole gianduja croccanti> A rich hazelnut and crunchy gianduja and white ristretto coffee ice cream encased in a beautiful pierced globe of white chocolate. Not only was the presentation superb, but the construction and taste of the white chocolate globe was very delicate and a perfect foil for the richness of the small round scoops of ice cream inside. This was a masterful touch. IL Teatro has a lot of favourites on the menu to choose from and some dishes were more impressive than others, but even though a few elements didn’t quite meet our expectations, this restaurant is still worth a visit especially for its standout dishes, not to mention the Black Angus tenderloin, and great seamless service that we experienced all night. The wine is as expected quite extensive, you will not need to worry about what to drink with the delicious food. Leave it to the good hand of the sommelier.
Tried & Tested:
Design & Decor: 4/5
Food & Beverage: 4/5
Value For Money: 4/5
Omaha US Black Angus Tenderloin
Hazelnut & Crunchy Gianduja Ice Cream
Rua Cidade de Sintra,
Tel:+853 8986 3663