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2016-11-25 3058 views
Booked this Michelin restaurant 2 weeks in advance via their website seems to be sufficient in time. The upscale Aurora is located at 10th floor of Altira hotel in Taipa and the moment you stepped in, you will be surrounded by a medium-intensed fragrance, guiding you to the restaurant and bringing you to a whole new experience. The copper tone theme with spacious seats blended well together with the open bar and open kitchen. It also has an open view to the sea which is gorgeous. The waitress ki
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Booked this Michelin restaurant 2 weeks in advance via their website seems to be sufficient in time. The upscale Aurora is located at 10th floor of Altira hotel in Taipa and the moment you stepped in, you will be surrounded by a medium-intensed fragrance, guiding you to the restaurant and bringing you to a whole new experience. 
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The copper tone theme with spacious seats blended well together with the open bar and open kitchen. It also has an open view to the sea which is gorgeous. The waitress kindly took over our heavy luggage and brought us to the table.  We were offered the best table that is facing the Macau's skyline. After presenting the menu, bread and olive oil were offered. There were only 2-3 different kinds of bread and they were good in taste. We both decided on the 3 courses lunch set.

Complimentary amuse-boche were offered on top of our 3 course meal!
Amuse-bouche
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It was scallop dices  with barley sauce topped with some pickled cucumber strips. Scallop is fresh and the taste is good. 
Appetizer 1 - "Crudo"
Crudo
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It is sea bream marinated with lime/lemon. Lightly salted and layered on top of thin sliced cucumber. As we know the cucumber can be very crisp if cut in thick chunk, but the skilled thin slice cucumber matched well with the texture of the sea bream. the citrus cream and sided oyster leaf does match the dish well.
Appetizer 2- "Vitello tonato"
Vitello tonato
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The bluefin tuna is just superb. Partial seared tuna paired with soft deep fried quail egg is interesting.  Tuna was seperated by milk-fed veal and caper berry, the dish is really enjoyable.
Main 1 - "Costatine"
Slow cook short-rib
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This is a 24 hour slow cooked short rib sitting on top of sunchoke puree.  The short rib is indeed tender that you can mesh the meat with just your tongue. The sweet-nutty sunchoke puree is indeed waking up your palate especially the sweet taste. The onions are also fully cooked to avoid the sharp tone disrupting the harmony.
Main 2 - "L'Agnello"
L' Agnello Lamb
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This lamb is also cooked to desired perfection. The topped herb crust matched the lamb well, yet quite an unfamiliar pairing. Tasted in detail to extract the taste to see what herb it was and realised that it was a olive mash!! Suprising matching but goes well with the lamb and sided with deep fried potato. Both were bridged with tomato-like pepper sauce bring the dish together. 
With such a good main dish, I ordered a Chianti Classico with DOCG.
Chianti Classico
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The sangiovese based wine gave a deep mature colour and its solid spcie with hint of oak, it does match well with both the short rib and the lamb. Medium coarse tanin merge with meat's protein and the exotic hint of smoke added flavouring especially to the olive crust!~ Enjoyed both main with the wine very much.

Before the dessert, Aurora gave us another compliment drinks which they homemade. 
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Homemade lemon liquor
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The "buddha lemon" was named due to its shape. The citrus yet hint of sweetness kind of clean your palate before your dessert and more importantly, i think it matches with our next dessert quite well.

Dessert 1 "Limone"
Lemon tart
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Lemon tart with lemon ice-cream base. 
Dessert 2 "Tiramisu"
Blue Mountain coffee icecream
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I like this blue mountain coffee ice cream very much.  The espresso rounded crunch has intense flavour. 
The 3 course meal was good with smooth transition. Enjoyed the food and the environment together with the service.  Space between table also seems sufficient and could imagine that it would be such a good experience during important dates or anniversary.
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Dining Method
Dine In
Spending Per Head
$300 (Lunch)
Recommended Dishes
Amuse-bouche
Crudo
Vitello tonato
Slow cook short-rib
L' Agnello Lamb
Chianti Classico
Homemade lemon liquor
Lemon tart
Blue Mountain coffee icecream
  • Bluefin tuna