The Bailliage’s annual Gala Induction evening was held in the Terrazza Italian Restaurant at Galaxy Macau. Eighty-four members and guests participated in the event.

Our own Bailli Délégué, Donald Hall, presided over the Induction Ceremony in his capacity as a Member of the Conseil Magistral. Nine new members received their Chaîne regalia with due ceremony.

A seven-course menu was prepared by Chef Andrea Fioravanti who has spent many years in top restaurants both in Italy and Spain. He showcased his culinary skills with special dishes matched with very nice wines.

MENU

- Amuse bouche -
Dublin Bay prawn, almond and tomato jelly
Tuna tartare, avocado, cauliflower, caviar and yuzu pearls
Crispy egg, Iberico ham and white Alba truffle

Chickpea soup, porcini mushroom, cured pork cheek

Braised oxtail, basil sauce, Parmigiano cheese foam

Intermezzo

French squab from Racan
celeriac puree, liver sauce, and toasted chestnuts

Selection of ‘Neals Yard’ cheeses
with preserves and fruit bread

Chocolate and coffee flake
Macallan 18-year-old Malt Whisky ice cream

Galaxy Macau blended coffee and fine teas
Mignardises

Warm thanks were expressed to Roger Lienhard, John Sloane, Brian Cleere, Jimmy Kok, Matthew Helm, Chef Andrea Fioravanti and the Galaxy team members for their welcome, service and attention to detail all of which made for a fabulous event.

Rachel Lei
Argentier