A winter of change @ottoemezzobombana_macau with the arrival of a new head chef @marinodantonio from Northern Italy via 18 years in China , and also the departure of a couple of FOH superstars , but of course the well oiled next generation all-star service team hasn’t let standards slip at all .

The menu currently showcases some classics from chef patron Umberto Bombana but this will continue to evolve over the coming months as chef D’Antonio grabs the reins .

Australian abalone takes the role of crudo course although it has been given the confit treatment . Paired with a savoury abalone liver sauce , Oscietra caviar , the dish is brought together by a terrific red pepper paste , well worth making a mess and mixing things well .

Spaghetti alla chitarra is the vessel for a rich seafood ragu using both Spanish and Sicilian red shrimp . This is bold with rich shellfish flavour .

Technically off menu for now , but every good Italian kitchen has a pot of ragu available , this is a decadent version made with cubed Maruya Wagyu beef , it is smooth, creamy yet somehow still rustic , served on excellent pappardelle .

Young lamb from France is paired with olives and Sicilian caponata , quality produce .

Maruya beef also shines in the signature beef course , an old school duo with tenderloin and short rib , the short rib was unctuous , cooked down to the consistency of a room temperature rillettes , could definitely be eaten with a spoon .

Desserts are crowd pleasers , Tasmanian cherries are given the opportunity to shine alongside Pistachio gelato while a large disc of limoncello souffle served with a citrus salad and lemon gelato is also a lovely fresh finish .

It’s the start of a new era at this very fine restaurant and I am looking forward to following and enjoying the progression over the coming months/years !