Macau Dinner
December 15, 2016
Introducing new menu items specially for us

The Bailliage held a gourmet dinner in the ‘Il Teatro’ Restaurant at the Wynn Macau.

The restaurant had recently undergone renovations and the Bailliage was invited to try it out before it reopened to the public. With attendance limited to 50 members we quickly filled the tables.

Chef Nicholas Olivas prepared many of his new menu items for this special dinner that everyone thoroughly enjoyed.


Puglia burrata, prosciutto di Parma
heirloom tomatoes, basil
Chablis 1er Cru Beauroy 2012 - Jean Baptiste Bejot

Fassone veal carpaccio
spicy porcini aioli, capers
garlic chips, Parmigiano Reggiano, arugula
Mezzacorona Pinto Grigio 2014

Four cheese filled ravioli
(Parmiggiano Reggiano, Pecorino Romano, Ricotta, Mascarpone)
Rupert & Rothschild ‘Baroness Nadine’ Chardonnay 2014

Butter-poached Ligurian turbot
asparagus, basil
Burn Cottage Pinot Noir 2014

Snake River Wagyu beef strip loin
tomato confit, horseradish and jus
Château Lynch-Bages 2008
Mount Langi Ghiran ‘Langi’ Cabernet Sauvignon 2005

Sicilian pistachio and vanilla panna cotta
raspberry, almond ice cream
Moscato d’Asti Cascinetta DOCG 2014

Cigars, Port and Cognac were then served on the terrace.Much gratitude was expressed to Olivier Bonard, Chef Olivas, Greg Bunt, Benjamin Barraclough, and all the Wynn team who created this amazing Chaîne event for us.

Rachel Lei