Signature dishes can be a crutch to lean on and be a bit passé but both signature dishes @ottoemezzobombana_macau met the mark and then some .

First up was a dish from the Chef Umberto Bombana repertoire. Marinated langoustine , sea urchin, caviar and orange scented chantilly . The langoustine was gloriously sweet , the urchin and caviar brought the balance and the orange scented cream gave a subtle floral acidity .

Chef @marinodantonio signature is a family favourite from Piedmont , veal and mortadella tortellini were textbook , but it is the luscious sticky chicken consommé that will have me returning to that dish in many occasions.

Scampi risotto was a straightforward preparation with Sicilian lemon oil and scampi jus . The risotto was al dente and after all these years I still haven’t worked out whether I prefer some bite in my risotto or a starchier finish .

Pigeon breast had sweet milky flesh and paired with a fruit bomb from Tasmanian cherries .

Dessert was a showcase of chocolate , with 5 or 6 different varietals and an equal amount of techniques . Enjoyed the tart with the feuilletine style pastry the most , along with the refreshing chocolate sorbet .

As always , service is fun and engaging and it’s great to see the restaurant super busy on a Tuesday night .