Robuchon au Dôme,Formerly Robuchon a Galera, a Three-Michelin-starred restaurant, is now relocated on the 43rd floor of the elaborate Grand Lisboa. With a luxurious interior of all crystal and gold set in a way that stops short of the overly ostentatious, and a magnificent view of Macau.
The “dome” is the circular room set at the apex of the casino hotel, and the effect is that we half-expect the view to rotate as we dine.
Yes, everything here is classic Robuchon, the menu is quite similar to L’Atelier in Hong Kong, but the experience was definitely different.
Instead of a pretty bread basket, we were presented with a giant bread trolley with a wide selection of fine baked breads.
Indeed, the bread basket at Robuchon never disappoints. Recall my provious visit to Hong Kong and Singapore branch, the bread basket were always so generous with a huge variety.
Another unforgettable point was the fresh-cut ‘butter hill'(牛油山). You can choose from salted or unsalted butter.
“La crevette ‘Obsiblue”: Crispy ‘obsiblue’ shrimp with orange reduction and royale perfumed with aniseed 香脆蝦配柑橘汁及茴香泡沫
Start with amuse bouche. The shrimp was ‘al dante’ and juicy, and crispy flakes brought the texture to another level. On the side, the orange reduction was deep in flavor, creamy but refreshing.
Le saumon d’ecosse: Duo od scottish salmon tartar and puy lentils, crispy bread
Nicely minced salmon cubes – very fresh, ‘fishy’ and high in flavor. The dressing itself was slightly spicy but elegant, perfect to serve with the crispy bread on the side.
Le dos de flétan: roasted halibut with Malabar pepper sauce, baby artichokes and spinach
Quite impressed by the combination of the Asian spice -Malabar pepper, in Western cooking. The flavor was a really lovely one. The halibut itself was perfectly roasted, with crispy skin (outer layer), but really tender inside – no need of fork at all.
Similar to all other Robuchon restuarants, the main course also comes with the signature mashed potatoes. Not a big fan of high-carbs food, especially (mashed) potatoes, but this is the only exception. The ratio of the butter, milk and potato was perfect. Such a creamy, rich and smooth goodness.
Les Fromages Et desserts: Dessert Trolley
A spectacular dessert trolley that we were eyeing off every time it rolled past us, finally it stopped by our table. Each guest can choose two from about 15 kinds of desserts.
Another version of the signature Mille Feuillie, same puff base but with coffee creme puff on top.
I also choose the Apple Yogurt Mousse, which is light and sour.
The Mille Feuille was one of the two best i have ever had (another one at Pierre). The layers were so thin, flaky and crunchy and the custard was silky smooth.
Tea or coffee is included in the set lunch.
The tea also comes with complimentary Petit Fours, which also comes with a trolley. You can choose as much as you want from the trolley, but there’s no room left in our stomach.
Hopefully each of them was in bite-size. Chose the matcha madeline, mini mont blanc (chestnut tart) and two homemade nougats.
The overall experience at Robuchon au Dôme was stunning, very high quality food from the beginning to the end, with superb presenting, texture and flavor.The only thing might loss points was the service, which was not that perfect as Robuchon Hong Kong and Caprice. 90% of the attendants are female, and most of them cannot speak perfect influence English.
Robuchon au Dôme 天巢法國餐廳
Address: 43/F, Grand Lisboa (Go to the 39/F, then change elevator for the 43/F)
Hours: 12:00 – 14:30, 18:30 – 22:30
Tel: (853) 8803 7878