Trying out brunch at Portofino, The Venetian's top Italian restaurant
Brunch is “Cheerful, sociable and inciting. It is talk-compelling. It puts you in a good temper, it makes you satisfied with yourself and your fellow beings, it sweeps away the worries and cobwebs of the week.”
While this quote was written in 1895 by British author Guy Beringer, who is credited with coming up with the portmanteau, it could easily be a description of the recently launched Saturday Brunch Extravaganza at one of Macao’s leading Italian restaurants, Portofino.
“Portofino’s vision of brunch stands out from the crowd, not only because it is on Saturday, making it the perfect start to the weekend, but also for the focus on exquisite seafood, the six unique live cooking stations; a vibrant Mediterranean market ambience, and the exciting variety of entertainment, for which The Venetian Macao is famous,” says Jimmy Valentine, Director, Food and Beverage Operations, The Venetian Macao.
Seafood fans can enjoy an abundance of exquisite produce, which highlights the coastal location of Portofino in Italy. This includes a seafood stall with freshly shucked oysters and gently steamed baby abalone, stone crab claws, Alaskan king crab legs, young lobsters, razor clams and scallops on the half shell. Another highlight is the presentation of Norwegian salmon in a number of ways including hot smoked with herbs, and cured with beetroot and vodka, fennel and orange, and dill with coriander – all prepared in-house. There is also gravlax, cured tuna with fennel dust and lemon, seafood and avocado cocktail with basil and chilli, poached prawns with tomato and oregano dip, and seafood crudo,
featuring tuna, salmon, hamachi and red snapper.
There’s a made-to-order Tuscan seafood soup station, at which guests select the seafood they want (including clams, mussels, prawns, snapper and octopus), which is then finished in a delicious, fragrant tomato and herb broth.
Traditional culinary delights include a stall that focuses on fabulous Italian produce, including cold cuts (Parma ham, coppa, salami, mortadella), marinated olives and stuffed peppers, slow roasted pork loin, and bruschetta with fennel and coriander dusted pork.
Other stations highlight made-to-order pasta and risotto; “Asia’s best pizza”; grilled, dry-aged bone-in rib-eye; rosemary and garlic marinated spring chicken; grilled Boston lobster; grilled marinated octopus with fingerling potatoes, tomatoes and olives; and made-to-order pan-seared foie gras with red wine and figs. To finish, choose from an artisan cheese trolley and a myriad desserts featuring such classics as zabaglione and gelato.
Diners can also sample from a range of pass-around items delivered straight from the kitchen. These tasty treats may include mini lobster rolls, mushroom cappuccino, beef carpaccio canapé with bone marrow and cavolo nero, oysters Rockefeller, crab cake with avocado salsa, and mini ice-cream cones.
Classic brunch drinks include an international take on the Bloody Mary with up to six options, including Italian and Sichuan versions, plus a fresh juice and smoothie station.
The extravaganza even features live entertainment, with a cast of magicians, clowns, balloon artists, singing waiters and chefs, stilt walkers and opera singers. The brunch is family-friendly, offering a dedicated area with fun activities for children.
Topping off the experience are special offers to enjoy QUBE (The Venetian’s dedicated Kids Zone) which will keep the children amused while parents relax, and indulgent pool access packages.
“The Portofino Saturday Brunch Extravaganza is a complete brunch experience for friends, families and colleagues, and is the perfect place to spend a lively, fun-filled, gourmet Saturday,” Valentine says.
Brunch at Portofino is served on Saturdays only, from 11.30am to 3.30pm.
Reservations: +853 8118 9950 or email firstname.lastname@example.org