• 16-NOV-2017

Autumn and Winter Feast at Wynn

Autumn and Winter Feast at Wynn
Seasonal Delicacies to be savored with loved ones 
 
MacauNovember 16, 2017 – Wynn Macau and Wynn Palace Cotai are venues of choice for gatherings of family and friends. To usher in the enchanting late Autumn season, Ristorante Il Teatro at Wynn Macau and SW Steakhouse at Wynn Palace will be offering Autumn- and Winter-harvested white truffle creations and Mizumi at Wynn Palace will showcase a selection of fresh seasonal seafood, through a variety of scrumptious limited-edition Autumn dishes available from now until November 30. Whether gourmands are looking for an exceptional Italian or American-style feast or wish to delve into the authentic Japanese food culture, Wynn Macau and Wynn Palace Cotai will be able to satiate all palates. 
 
Wynn Macau
Having been awarded the coveted Five-Star recognition by Forbes Travel Guide, Ristorante il Teatro at Wynn Macau will be presenting guests with an enticing menu. Diners can enjoy the stage-like performance of the chefs while they prepare food at the open kitchen, and at the same time, indulge in the Performance Lake’s spectacular water, music and light show. Nicholas Olivas, Chef de Cuisine at Ristorante il Teatro, has curated an array of gourmet delights with the use of seasonal white truffles from Alba. Highlighted dishes include Risotto Tartufi made with seasonal white Alba truffles, Arborio rice and finished with Fontina, Parmigiano and Pecorino Romano. Another highlight is Filetto di Manzo, an unforgettable dish using grain-fed Black Angus smoky beef handpicked by the Chef, garnished with truffle whipped potato and paired with aromatic blue-foot and girolle mushrooms. 
 
Wynn Palace Cotai
SW Steakhouse’s executive chef Burton Yi uses the white truffle, prized for its unique fragrance, as a key theme for his heavenly dishes, including a USDA Prime Beef Carpaccio that is made from top-grade Tenderloin. The thin pieces of carpaccio are skillfully sliced and embellished with Parmesan cheese cream, organic eggs, and intensely-aromatic white truffles, which promise a novel experience for the taste buds. Then there is the Pan Roasted Dover Sole, made from premium European sole that is paired with crème fraiche and black trumpet mushrooms, and topped with white truffles to enhance the dish’s multi-layered flavors. Another not-to-be-missed item is the sweet, delicate and tender Braised Wagyu Beef Cheeks. This chef-recommended dish uses grade 7 Australian wagyu beef, and requires precise control over its cooking time and temperature. Sprinkled with flavor-enhancing white truffles on top, the wagyu beef cheek makes for a mouthwatering dish.
 
Meanwhile, Mizumi offers guests an authentic Japanese culinary experience by showcasing classic Japanese culinary techniques in a stylish and elegant environment. Executive chef Min Kim is not only a master of the seasonally-dependent and meticulously-refined Kaiseki cuisine — but he is also phenomenal at the helm of the Robatayaki and Teppanyaki kitchens at Mizumi. From now until November 30, the restaurant will offer a series of seasonal dishes, including the Japanese Lobster Sashimi. The deep-sea Japanese spiny lobster comes from Ise Island in Mie Prefecture, where cooler water temperatures result in firmer, fresher, sweeter and more delectable lobster flesh. Another innovative dish, the Char-grilled Langoustine, is made from rich, succulent and exquisite-tasting langoustines that are imported directly from north Hokkaido. The dish is charcoal-grilled, which — through expert maneuvering of cooking temperature — helps to extract the sweet essence of the langoustine meat.
 
For dining reservations at Wynn Macau, please contact (853) 8986 3663. For more information, please visit https://www.wynnmacau.com/en/ or call (853) 2888 9966.
 
For dining reservations at Wynn Palace, please contact (853) 8889 3663. For additional details, please visit https://www.wynnpalace.com/en or call (853) 8889 8889.