19
10
1
電話號碼
+853 2886 8868
特色
浪漫情調
附加資料
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.
營業時間
今日營業
全日休息
星期一
全日休息
星期二至六
12:00-14:00
18:00-22:30
星期日
11:30-15:30
付款方式
Visa Master AE 現金
其他資料
Wi-Fi
酒精飲品
泊車 詳細介紹
電話訂座
加一服務費
室外座位
招牌菜
香燒銀鱈魚伴西班牙紅蝦 意式水牛芝士雲吞伴煙肉及蠶豆 薄切煙西西里紅蝦配茴香沙律伴哈蜜瓜雪芭
食評 (31)
等級2 2017-07-30
415 瀏覽
我已經在這家餐廳前後吃了五次的 Brunch。由最初的三百多元,到依家的四百八十八(還沒加一)。唯一讓我一來再來的原因就是鵝肝。我很愛吃鵝肝,第一次享用他們 Brunch的時候,鵝肝是不間斷的煎給食客享用,而且要拿多少就拿多少。第四和第五次再去吃 Brunch,發现不但沒有了香檳免費提供,而且鵝肝出貨的次數也少了,每位食客也衹可以一次拿兩片,其實心裡是有些小失望的 lah。食物方面是我喜歡的貴精不貴多的那種,整體上都很美味。最近看見其他食客在 open rice 寫到餐廳又再次提供免費香檳,讓我有一股衝動要第六次再"圍攻"鵝肝。有機會去澳門不妨來吃這裡的 Sunday Brunch,慢慢享受三個半小時悠閒時光。 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
等級3 2016-11-25
1425 瀏覽
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. 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
等級4 2016-06-09
2484 瀏覽
小晴晴又出門了. 說真的, 帶小晴晴去旅行, 真的好不容易. 還未夠兩歲的她, 很多事情是似懂非懂, 人在外, 更加要好好看著她. 這次兩日一夜在澳門的時光, 真心愉快, 而且Studio City實在是非常適合親子旅行的好地方. 由第一站說起吧, 我們首頓午餐, 就在新濠鋒的Aurora.其實新濠鋒也是新濠旗下的酒店, 這裡有四家高水準的餐廳, 上次來吃過天政, 這次就來到Aurora. 這裡的Sunday Brunch, 很馳名. 當然, 吃a la carte, 才是最見真章.一坐下, 小晴晴就要吃包包, 這裡的香草包跟grissini也有水準, 其實, 吃意大利菜, 總要有好吃的麵包來開始一餐.麵包之外, 還有甚麼給小晴晴吃? 番茄意粉好嗎? 酸酸甜甜, 挺開胃的.Amuse Bouche: Panzanella Salad, Burrata Stracciatella 意大利麵包沙律配布拉塔芝士先來個Amuse Bouche吧, Panzanella Salad本身就是清爽的沙律, 這裡的版本, 加入了Burrata, 食味更為豐富.Carpaccio: Wagyu Beef, Truffle, Parmesan, Citrus Dressing 生牛肉薄片配巴馬臣芝士及柑橘汁雖然我一向不太吃刺身, 但有水準的, 又沒有問題. 這裡的Carpaccio, 吃的時候, 就完全不會覺得太生, 因為加上了松露, 巴馬臣芝士, 以及柑橘汁之後, 是相當惹味的. 而且和牛薄片本身也油脂分佈很動人, 教人怎抗拒.Risotto: Milanese Style Saffron Risotto, Roasted Langoustine and Veal Jus 番紅花意大利飯伴小龍蝦及牛仔肉汁吃飯就最合我意, 這裡的Risotto, 當然不會煮得過淋, 有咬口, 味道濃郁. 而小龍蝦就相當鮮嫩, 很討好.Baccala: Slow Cooked Mediterranean Cod, Caponatta, Aged Balsamic 慢煮地中海鱈魚伴茄子及香醋至於另一道主菜是地中海鱈魚, 也分了不少給小晴晴吃. 厚厚的鱈魚, 大廚仍然能夠把肉質保持鮮嫩的狀態, 伴上香醋, 就是美味.Tiramisu: Mascarpone Cream, Espresso Jelly, Blue Mountain Coffee Ice Cream 意大利軟芝士餅伴咖啡雪糕吃完主菜, 吃甜品, Tiramisu常常吃吧, 但這裡的, 內容有mascarpone芝士, espresso啫喱, 以及藍山咖啡雪糕, 單看陣容, 也知道是幾濃, 幾強的版本, 小孩子不要吃, 但愛喝咖啡的朋友, 就應該很滿足. 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, 當然是latte, 喝慣了, 不會去改. 咖啡味濃, 奶香突出, 喝得滿意.也要來點甜的來配咖啡, 這裡的Petit Fours, 水準不俗, 如chocolate truffle, 就相當香濃.澳門吃意菜的地方不少, 但要找家靚景的, 還數Aurora. 而且這裡菜式有水準, 兩口子在浪漫一番, 也好. 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
等級4 2016-06-05
1671 瀏覽
近數星期天氣不太穩定, 但這天一家人來到澳門, 就是難得的晴天, 真好. 我們下了船, 就乘車來到行程的第一站, 新濠鋒的Aurora.要數澳門的靚景餐廳, Aurora當然是其中之一, 加上這天好天氣, 景緻更加動人. 在這裡享用高水準的現代意菜, 實在教人動容.麵包: 由麵包開始, 香草包很軟熟, 但小晴晴就最愛grissini, 她可是當餅乾一般的吃完又吃.接下來的就是大廚特別為小晴晴預備的pasta, 加上了蕃茄, 簡簡單單, 很開胃, 小朋友吃, 就很合適.Amuse Bouche: Panzanella Salad, Burrata Stracciatella 意大利麵包沙律配布拉塔芝士: 8.5分, 吃意大利菜, 當然會有Amuse Bouche, 開開味蕾. Panzanella就是簡簡單單的沙律, 很清新, Burrata芝士味道香濃.Carpaccio: Wagyu Beef, Truffle, Parmesan, Citrus Dressing 生牛肉薄片配巴馬臣芝士及柑橘汁: 9分, 接下來的是Carpaccio, 生牛肉薄片切得相當薄身, 肉質很細嫩, 用上和牛來作Carpaccio, 油脂感更吸引, 配上松露, 巴馬臣芝士, 以及柑橘汁, 味道是香濃中帶點酸酸甜甜的醒胃感.Risotto: Milanese Style Saffron Risotto, Roasted Langoustine and Veal Jus 番紅花意大利飯伴小龍蝦及牛仔肉汁: 8.5分, 第一道主菜是Risotto, 質感令人滿意, 呈al dante, 幾有咬口, 帶番紅花的香味, 而那牛仔肉汁, 味道濃郁, 配上的小龍蝦, 肉質鮮嫩, 跟risotto誰也搶不了誰的風頭.Baccala: Slow Cooked Mediterranean Cod, Caponatta, Aged Balsamic 慢煮地中海鱈魚伴茄子及香醋: 8.5分, 第二道主菜是魚, 真好, 小晴晴吃也沒有問題. 用上的是地中海鱈魚, 很新鮮, 慢煮過後, 肉質嫩滑, 加上香醋同吃, 簡單而美味.Tiramisu: Mascarpone Cream, Espresso Jelly, Blue Mountain Coffee Ice Cream 意大利軟芝士餅伴咖啡雪糕: 9分, 最後的甜品是這裡的招牌甜品, Tiramisu, 但這個版本, 除了mascarpone芝士之外, 還有味道相當濃烈的espresso啫喱, 以及藍山咖啡雪糕, 層次分明, 吃的時候要先把面頭的朱古力打碎, 視覺效果一流.Petit Fours: 最後來的是Petit Fours, 我最喜歡的就是chocolate truffle, 帶濃烈的朱古力味道, Mocha: 吃意大利餐, 少不了的當然是喝杯咖啡, 那來杯mocha吧, 咖啡味道香濃, 跟朱古力的平衡做得幾好, 一面吃Petit Fours, 一面喝mocha, 這才叫寫意的下午.Aurora無論在食物, 環境, 服務, 以及景緻皆令人滿意, 當中的Carpaccio以及Tiramisu皆相當高水準, 是澳門吃意菜的好地方. 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
等級3 2015-12-20
2023 瀏覽
之前一家人去吉良吃晚飯,每消費500蚊就送100蚊消費劵,可以在新濠鋒大部份的食肆使用。所以這天週日就與家母來此吃他們的早午餐。但是,最後頗失望的,食物質素一般,連最基本的麵包也做不好,不香脆而且面包肉會一粒粒像粉般掉下來,可能是酵母的問題。冷盤只有數款魚生及蝦,但新鮮度只屬一般,也有燒龍蝦,但調味一般,龍蝦亦不算新鮮。另外場內較受歡迎的一度菜竟然是EGG BENEDICT。吃得最多的是他們的沙律吧,蔬菜新鮮選擇多亦鮮甜,還有我愛的松子,加幾粒在沙律上最美味。最欣賞的可能是他們的卡布奇諾,有心型拉花咖啡味夠,但假如付正價每位500多元只為杯咖啡及吃個沙律,應該沒有下次。 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)