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2013-09-11
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Dining at Don Alfonso 1890 would be an unforgettable experience for Italian fine dining.Located in the glitzy setting of Hotel Grand Lisbao, Macau, you are surrounded by huge crystal chandeliers and other sparkling dazzlers.Thanks to KC and their communications department we sampled their tasting menu and two of their famous dishes, each course was perfect in every way without feeling heavy, and the best thing is that they do not use butter or cream but the finest olive oil so that each dish wil
Located in the glitzy setting of Hotel Grand Lisbao, Macau, you are surrounded by huge crystal chandeliers and other sparkling dazzlers.
Thanks to KC and their communications department we sampled their tasting menu and two of their famous dishes, each course was perfect in every way without feeling heavy, and the best thing is that they do not use butter or cream but the finest olive oil so that each dish will not leave you bloated.
Our tasting menu was neatly rolled into a scroll on our plates.
Before the dishes came, there were various breads that are made daily at Don Alfonso paired with olive oil which come from Alfonso.
The green one was spinach bread and it was my favourite.
After the bread we had a pre-starter, the Amuse Bouche which was scampi with juicy peach slices beneath it topped with caviar and a duo of mustard sauce and lobster sauce.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★Artichoke in “Giudia style” with buffalo mozzarella, pennyroyal mint, black truffle and sauce of anchovies from “Cetara”
The artichoke was topped with buffalo mozzarella which made it more flavourful, the artichoke was wholesome and juicy.It was garnished artistically with delicate small pennyroyal mint leaves, black truffle slices and dried anchovies which all gave the artichoke more depth in taste and texture.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Zuppa di pomodori San Marzano con polpa di granchio e origano secco di “Punta Campanella”
Cream of organic “San Marzano” tomatoes with crabmeat and dried oregano from Punta CampanellaThe tomato soup was really appetizing and the colour of the soup was rich balanced by the sprig of basil in the middle.
The crabmeat was delicious and springy and on the bowl it was sprinkled with powdered oregano giving bursts of flavour here and there.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Riso Carnaroli al latte di mandorla e pepe bianco su carpaccio di gamberi rossi Siciliani e rucola selvatica
Carnaroli rice with almond syrup, Sicilian red prawns, white peppercorn and arugulaWhen this arrived, you could smell the lovely aroma of the red prawns.
Each mouthful was deliciously sweet and the texture of the Carnaroli rice was satisfying with a slight chew to it without being too hard or soft.
The white peppercorns were gentle and did not over power the rice.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Kagoshima beef tenderloin with trio of sauces: green olives “Bella di Cerignola”, San Marzano tomatoes and horseradish
I loved this tenderloin, it was tender, soft and sweet.It was so soft and retained its natrual juices which was complemented by the delicious sauces beside it that were not too overpowering.
As well as the beef, there were two pieces of rod shaped potatoes beneath it which I did not know they were potatoes until I ate them.
The potatoes were also as good as the beef, it was soft and silky and full of flavour with a crisp surface just like a good roast potato and the beef was totally complete with the potatoes.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Traditional homemade fusilli with Mediterranean calms and zucchini
The fusilli here is different from the usual screw shaped ones, they took the form of long curly strands which were perfectly al-dente covered in that rich zucchini sauce which was light and satisfying.The clams were fresh from the sea and did not need seasoning.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Spaghetti don Alfonso with San Marzano tomato and basil
After trying the fusilli, it was the Spaghetti don Alfonso which was spaghetti with San Marzano tomatoes and basil sauce on top.Simple but perfectly delicious because the tomato sauce was tangy and wholesome with chunks of tomatoes.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Pre-dessert:
From left to right, there was cherry, chocolate and lemon sorbet.I started on the lemon sorbet which had the normal strength of a lemon so it was extremely cooling and refreshing.
Next I had the cherry which was pitted with the stalk attached, and the cherry oozed out with liquor.
Lastly I had the chocolate which was filled was smooth silky paste in the middle and encased in a delicately thin piece of chocolate.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Sfogliatella Napoletana con salsa di amarena
Famous Neapolitan puff pastry slices stuffed with cinnamon and wild sour cherriesThe Neapolitan here is unique and shaped like a flattened cone.
It was filled with delicious cinnamon cream inside with wild sour cherry sauce on the side.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
“Leuco fagon” alle mandorle, albicocche candite in succo di limone, sorbetto di rose e baby melissa officinalis
Almond “Leuco fagon”, candied apricot in lemon juice, fresh rose sorbet, baby lemon balmBeautifully presented with an array of delicate pastel colours.
The almond mousse was wonderfully dreamy.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Piccola pasticceria:
After the fabulous meal, there were Petit fours which you can select to your hearts content.The selection varied from nougats, truffles, candies to gourmet chocolates.
The yellow chocolate in the middle was filled with their signature Liquore de Limone.
It ended perfectly with a lovely cuppa.
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