Last meal in Macau happily spent @ottoemezzobombana_macau . The FOH team is bringing the vibes , @marinodantonio and his kitchen squad are nailing the classics . Its white truffle season so aroma fills the room from time to time. It’s a bittersweet occasion in the very best way .

Tuna tartare with basil emulsion is that picture perfect fine dining dish that your healthy alter ego wishes that they ate more often .
Normandy lobster is flanked by autumnal vegetables like Artichoke and my friend the salsify . The dish treats a luxury ingredient with respect but remains humble .

Truffles arrive blanketing a raviolo of egg yolk and burrata , creamy , silky , buttery and aromatic .

Why have one truffle pasta dish when you can have two, egg yolk Taglioni with Parmesan , butter and alba’s finest , gloriously simple .
I adore agnolotti and this one is a cracker with Fassone veal and iberico pork neck, the accompanying sauce is somehow sticky and light .
Fassone veal tenderloin and Aveyron lamb are beautifully treated proteins, particularly enjoyed the interplay of the acidic caponata with the unctuous lamb .
Desserts are all classics and generally are lighter and more digestible than they appear on paper which is certainly a plus . Both the tiramisu and the chestnut Monte Bianco disappeared in short order .

One thing’s for sure if you have a special occasion, celebration or even a sad farewell , the team here is guaranteed to rise to the occasion . Less