Chef Vicky Cheng of “Wing” and “VEA” restaurant debuts his new french restaurant “Estuary” in Galaxy Macau on the 29th of May. As one of the regions leading resorts, Galaxy Macau strengthen their culinary portfolio with “Estuary” by Chef Vicky Cheng, a french restaurant that takes inspiration from where river and sea meet, with fresh water and salt water ingredients meet together in the menu.
“Estuary by Vicky Cheng is a vision that has been years in the making, working with intense focus together with Chef Vicky. This restaurant concept represents the pinnacle of Galaxy Macau’s global ambitions—an independent fine dining expression built on patience, purpose and a shared vision for enduring culinary excellence and impeccable guest service,” says Mr Kevin Kelley, Chief Operating Officer, Macau of Galaxy Entertainment Group.
The Menu
The experience begins with bread and butter alongside tableside presentations services inspired by Parisian grand hotels, guests are also invited to begin with an aperitif from the champagne trolley followed by dessert, coffee, and tisanes. Also sporting an extensive wine list that celebrates old and new world wines.
The debut seasonal six course tasting is anchored by Chef Vicky’s signature style of cooking. Some highlights of the menu include Dauricus caviar (only available at Cheng’s restaurant in Macau), spring turnip, sweet peas and chervil, Blue lobster poached in lobster butter, with a fermented pineapple brunoise, a trio of zucchini textures and shellfish consom
