20
10
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电话号码
+853 28868868
特色
浪漫情调
附加资料
Showcasing a diverse range of premium ingredients, Aurora brings you the very essence of the Italian spirit by injecting innovative ideas to authentic Italian recipes that have been perfected over generations. Guests can enjoy the elegant décor of our main dining area or be dazzled by the stunning panoramic view of the Macau peninsula at our outdoor terrace.
营业时间
今日营业
12:00 - 14:00
18:00 - 22:30
星期一至六
12:00 - 14:00
18:00 - 22:30
星期日
11:30 - 15:30
18:00 - 22:30
付款方式
Visa Master 现金 美国运通
其他资料
Wi-Fi
酒精饮料
泊车
电话订座
加一服务费
室外座位
招牌菜
腌生鲷鱼片配青瓜及生蚝叶 意式龙虾云吞 地中海风味多宝鱼 意式烤乳猪
食记 (32)
Wrap up下Aurora嘅一餐晚餐💁🏻‍♀️总括嚟讲,食物配搭几有心思,fine dining嚟讲性价比唔错,但某一两道菜调味过多,唔能够完全食到食材嘅原味呢。大家不妨lunch黎,又抵食又有景睇。(带定个头盔,个menu不时会转,online menu都唔一定up to date,最好打去餐厅问下🤭)·Highlights:🐟Signature Marinated Seabream🥩Aurora Ibérico Beef Tartare 最得我欢心嘅一道菜!天然草饲嘅Rubia Gallega牛肉肉质爽滑有咬口,牛味浓郁甘甜,制成tartare系一个唔错嘅选择。以蛋黄捞埋乾葱同鸡油菌,铺上熟成comte芝士同黑松露片(加一小片extra fancy嘅金薄🥴),呢个豪华鼎盛嘅阵容真系不得了呢♥️ 不过只黑松露夹埋其他食材就唔够争气,差咁啲香气,浓啲就perfecto。🍗Guinea Fowl Two Ways 🥩Smoked Mountain Beef Striploin 单讲肉质,高原山牛西冷系真系无得顶,肥瘦适中,肉质鲜嫩带嚼劲,但!经过烟燻,本身浓郁嘅牛肉味被盖过左😕 所幸烟燻味香醇,上碟时用玻璃罩燻着,一打开有阵阵嘅木香味,同牛排本身都夹嘅;加埋红酒汁同伴碟之一嘅黑蒜丰富返个层次感,整体都系唔错嘅。仲有Amuse-Bouche嘅caviar on crab meat都好唔错 继续阅读
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
等级3 2017-07-30
2973 浏览
我已经在这家餐厅前後吃了五次的 Brunch。由最初的三百多元,到依家的四百八十八(还没加一)。唯一让我一来再来的原因就是鹅肝。我很爱吃鹅肝,第一次享用他们 Brunch的时候,鹅肝是不间断的煎给食客享用,而且要拿多少就拿多少。第四和第五次再去吃 Brunch,发现不但没有了香槟免费提供,而且鹅肝出货的次数也少了,每位食客也只可以一次拿两片,其实心里是有些小失望的 lah。食物方面是我喜欢的贵精不贵多的那种,整体上都很美味。最近看见其他食客在 open rice 写到餐厅又再次提供免费香槟,让我有一股冲动要第六次再"围攻"鹅肝。有机会去澳门不妨来吃这里的 Sunday Brunch,慢慢享受三个半小时悠闲时光。 继续阅读
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
等级3 2016-11-25
2859 浏览
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 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!It was scallop dices  with barley sauce topped with some pickled cucumber strips. Scallop is fresh and the taste is good. Appetizer 1 - "Crudo"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"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"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"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. 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. 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 with lemon ice-cream base. Dessert 2 "Tiramisu"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. 继续阅读
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
等级4 2016-06-09
3507 浏览
小晴晴又出门了. 说真的, 带小晴晴去旅行, 真的好不容易. 还未够两岁的她, 很多事情是似懂非懂, 人在外, 更加要好好看着她. 这次两日一夜在澳门的时光, 真心愉快, 而且Studio City实在是非常适合亲子旅行的好地方. 由第一站说起吧, 我们首顿午餐, 就在新濠锋的Aurora.其实新濠锋也是新濠旗下的酒店, 这里有四家高水准的餐厅, 上次来吃过天政, 这次就来到Aurora. 这里的Sunday Brunch, 很驰名. 当然, 吃a la carte, 才是最见真章.一坐下, 小晴晴就要吃包包, 这里的香草包跟grissini也有水准, 其实, 吃意大利菜, 总要有好吃的面包来开始一餐.面包之外, 还有甚麽给小晴晴吃? 番茄意粉好吗? 酸酸甜甜, 挺开胃的.Amuse Bouche: Panzanella Salad, Burrata Stracciatella 意大利面包沙律配布拉塔芝士先来个Amuse Bouche吧, Panzanella Salad本身就是清爽的沙律, 这里的版本, 加入了Burrata, 食味更为丰富.Carpaccio: Wagyu Beef, Truffle, Parmesan, Citrus Dressing 生牛肉薄片配巴马臣芝士及柑橘汁虽然我一向不太吃刺身, 但有水准的, 又没有问题. 这里的Carpaccio, 吃的时候, 就完全不会觉得太生, 因为加上了松露, 巴马臣芝士, 以及柑橘汁之後, 是相当惹味的. 而且和牛薄片本身也油脂分布很动人, 教人怎抗拒.Risotto: Milanese Style Saffron Risotto, Roasted Langoustine and Veal Jus 番红花意大利饭伴小龙虾及牛仔肉汁吃饭就最合我意, 这里的Risotto, 当然不会煮得过淋, 有咬口, 味道浓郁. 而小龙虾就相当鲜嫩, 很讨好.Baccala: Slow Cooked Mediterranean Cod, Caponatta, Aged Balsamic 慢煮地中海鳕鱼伴茄子及香醋至於另一道主菜是地中海鳕鱼, 也分了不少给小晴晴吃. 厚厚的鳕鱼, 大厨仍然能够把肉质保持鲜嫩的状态, 伴上香醋, 就是美味.Tiramisu: Mascarpone Cream, Espresso Jelly, Blue Mountain Coffee Ice Cream 意大利软芝士饼伴咖啡雪糕吃完主菜, 吃甜品, Tiramisu常常吃吧, 但这里的, 内容有mascarpone芝士, espresso啫喱, 以及蓝山咖啡雪糕, 单看阵容, 也知道是几浓, 几强的版本, 小孩子不要吃, 但爱喝咖啡的朋友, 就应该很满足. 是咖啡先行於甜味的版本.一餐精彩的意大利餐, 又怎少得一杯好咖啡. 我的心水, 当然是latte, 喝惯了, 不会去改. 咖啡味浓, 奶香突出, 喝得满意.也要来点甜的来配咖啡, 这里的Petit Fours, 水准不俗, 如chocolate truffle, 就相当香浓.澳门吃意菜的地方不少, 但要找家靓景的, 还数Aurora. 而且这里菜式有水准, 两口子在浪漫一番, 也好. 继续阅读
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
等级4 2016-06-05
2481 浏览
近数星期天气不太稳定, 但这天一家人来到澳门, 就是难得的晴天, 真好. 我们下了船, 就乘车来到行程的第一站, 新濠锋的Aurora.要数澳门的靓景餐厅, Aurora当然是其中之一, 加上这天好天气, 景致更加动人. 在这里享用高水准的现代意菜, 实在教人动容.面包: 由面包开始, 香草包很软熟, 但小晴晴就最爱grissini, 她可是当饼乾一般的吃完又吃.接下来的就是大厨特别为小晴晴预备的pasta, 加上了蕃茄, 简简单单, 很开胃, 小朋友吃, 就很合适.Amuse Bouche: Panzanella Salad, Burrata Stracciatella 意大利面包沙律配布拉塔芝士: 8.5分, 吃意大利菜, 当然会有Amuse Bouche, 开开味蕾. Panzanella就是简简单单的沙律, 很清新, Burrata芝士味道香浓.Carpaccio: Wagyu Beef, Truffle, Parmesan, Citrus Dressing 生牛肉薄片配巴马臣芝士及柑橘汁: 9分, 接下来的是Carpaccio, 生牛肉薄片切得相当薄身, 肉质很细嫩, 用上和牛来作Carpaccio, 油脂感更吸引, 配上松露, 巴马臣芝士, 以及柑橘汁, 味道是香浓中带点酸酸甜甜的醒胃感.Risotto: Milanese Style Saffron Risotto, Roasted Langoustine and Veal Jus 番红花意大利饭伴小龙虾及牛仔肉汁: 8.5分, 第一道主菜是Risotto, 质感令人满意, 呈al dante, 几有咬口, 带番红花的香味, 而那牛仔肉汁, 味道浓郁, 配上的小龙虾, 肉质鲜嫩, 跟risotto谁也抢不了谁的风头.Baccala: Slow Cooked Mediterranean Cod, Caponatta, Aged Balsamic 慢煮地中海鳕鱼伴茄子及香醋: 8.5分, 第二道主菜是鱼, 真好, 小晴晴吃也没有问题. 用上的是地中海鳕鱼, 很新鲜, 慢煮过後, 肉质嫩滑, 加上香醋同吃, 简单而美味.Tiramisu: Mascarpone Cream, Espresso Jelly, Blue Mountain Coffee Ice Cream 意大利软芝士饼伴咖啡雪糕: 9分, 最後的甜品是这里的招牌甜品, Tiramisu, 但这个版本, 除了mascarpone芝士之外, 还有味道相当浓烈的espresso啫喱, 以及蓝山咖啡雪糕, 层次分明, 吃的时候要先把面头的朱古力打碎, 视觉效果一流.Petit Fours: 最後来的是Petit Fours, 我最喜欢的就是chocolate truffle, 带浓烈的朱古力味道, Mocha: 吃意大利餐, 少不了的当然是喝杯咖啡, 那来杯mocha吧, 咖啡味道香浓, 跟朱古力的平衡做得几好, 一面吃Petit Fours, 一面喝mocha, 这才叫写意的下午.Aurora无论在食物, 环境, 服务, 以及景致皆令人满意, 当中的Carpaccio以及Tiramisu皆相当高水准, 是澳门吃意菜的好地方. 继续阅读
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)