Who says the dining experience at Ristorante il Teatro at the Wynn Macau isn't a dramatic performance? In the last few months the fountain show at Performance Lake in front of Wynn Macau has been enhanced to include LED lights so that the aquatic show every 15 minutes or so is a very colourful one. And don't forget the fire too! Thankfully we're safely ensconced behind the glass and have the uninterrupted view of the fountain show for added entertainment.
Meanwhile the menu has had a revamp too thanks to chef de cuisine Anthony Alaimo. The focus on fresh ingredients is evident here, resulting in a memorable meal that we managed to get through despite it being six courses long!
For starters chef Anthony created a luxe version of the rustic panzanella salad, or tomato and bread salad by adding grilled Maine lobster with avocado and citrus dressing. It was very refreshing, perfect for the summer, and the addition of the lobster is divine, garnished with a reduction of balsamic vinegar. It's not wonder this is a signature dish.
The next one is also a must order, the memorable black angel hair pasta with the sweetest Sicilian red prawns, baby squid and spicy Italian sausage. Black angel hair pasta is a first for me, and was also cooked al dente, and soaked up the flavours of the seafood and thick tomato sauce.
More seafood came in another pasta dish, artichoke risotto with pan-seared Queen Bay scallops and cold smoked clams. The scallops were large and perfectly cooked, and the plump clams in the shell still had a touch of brininess to them.
If that wasn't enough pasta, one more dish -- rigatoni Napolitana with tomato sauce featured braised Kurobuta pork that practically melted in the mouth and was garnished with fresh mozzarella cheese.
By now the stomach quota was fast approaching full, and we still had to the main course to come -- lamb done three ways -- herb crusted lamb rack, braised shank, and lamb loin alla Romana with eggplant caponata.
The lamb rack was pretty straight forward, while the lamb loin seared and served a deep pink that was tender and delicious. Perhaps by the time we got to the braised shank we were really full or lamb-ed out? But we couldn't finish it all.
However after a bit of a break, dessert was another dramatic surprise. Echoing Robuchon (the pastry chef has done some time with the French culinary master), this dessert was a show-stopper.
On the plate was a ball with holes in it and inside was a white "ristretto" ice cream sitting on a hazelnut and crunchy giandjua chocolate base. Nom nom.
Needless to say we had to waddle out of there, but who else in Hong Kong or Macau top fabulous food with a view of aquatic dancing and spurts of fire to music?
Ristorante il Teatro
1/F, Wynn Macau
Rua Cidade de Sintra
(853) 8986 3648