The lunch menu is a great way to experience @ottoemezzobombana_macau at a much reduced price point . While luxury ingredients are not on the menu , you still get the full skill of @marinodantonio ‘s culinary team so it truly is value for money .

Up to 4 courses are offered with three choices for each , I kicked off with Sicilian red prawn , fregola , basil and a seafood emulsion . The fregola was the standout here with its unique texture , the emulsion was light and barely seasoned , whilst the grilled prawn was aggressively seasoned for contrast .

40 egg yolk tagliatelle was complimented with morels and a green herb sauce of basil and parsley that had a lovely viscosity .

Sea bass is lightly pan fried and given a dusting of citrus peel , alongside baby eggplant and a shellfish jus amplified with tomato for more acidity . I loved the citrus on the sea bass and the sauce was a terrific match for a punchy orange wine from Venezia .

I opted to have the same dessert I had last visit , a trio of chocolate featuring a slow baked tart , chocolate gelato and a banana pudding . Light and nice depth to the chocolate flavours .

A menu offering so many choices at an approachable price point is pretty rare in the fine dining space so I hope the team is gratified by the slightly younger demographic eating at lunch today , it’s a great opportunity to showcase their talents to new generations of diners .