Today, Galaxy Macau™ announced the opening of The Apron appealing to gourmets who are looking for the best and freshest steak and oysters. The opening of The Apron will further strengthen Galaxy Macau as the leading dining destination in Macau by offering fresh and specially selected ingredients to satisfy every palate.
Featuring premium selections of international ingredients, The Apron offers award-winning dry-aged beef, and jet-fresh oysters accompanied by delicious home-made sauces. All ingredients are exquisitely chosen for bringing out the most natural and seasonal taste of the food. The Apron proudly presents a variety of signature dishes that will enjoy popularity among local residents and tourists alike.
Fed by locally and family grown alfalfa and Sudan grass along with rolled corn, the Brandt’s family rib eye steak at The Apron offers top quality of meat with perfect marbling and texture.
The Apron chooses the best farms around the world; those committed to the quality and care of their farm-to-fork operation, such as Coastal Rye Grass Fed Angus from Wakanui, New Zealand as well as award-winning Kobe Wagyu from Darling Downs, Australia.
The Apron offers over 8 types of seasonal jet-fresh oysters from around the world, featuring perfect harmony of brine and sweet, which have deliciously dense meats with silky texture.
Lacing the classic cocktail sauce with fresh flavors of juniper berries and a touch of Gin, and combining with the refreshing avocado yuzu whip, the never-out-of-fashion Tiger Prawn Cocktail is one of the classic starters with large, tender, and juicy prawns.
The Salmon is grilled, served on top of an almond and cauliflower “Skordalia” puree, topped with Tarator (bell pepper, walnut, onion and mint) which is dressed with pomegranate vinaigrette.
Watermelon, chopped fennel and mint a la minute, tossed with slivered almonds and goat cheese, then dressed with pomegranate vinaigrette.
The 24 hours sous vide slow-cooked, milk-fed Pyrenees Lamb Ribs & Shoulder fillet are finished and sealed in the sauté until crispy and crunchy, then glazed with honey and sprinkled with lamb Provence spice. The Shoulder Filet is finished on the sauté with salt and pepper, served on a board garnished with a Tahini Yogurt fresh pomegranate and rocket salad. Served with Harissa and Mojo Verde.
Serving as the Chef de Cuisine for The Apron, Chef Andre Correia has worked at numerous restaurants and hotels in Macau and Hong Kong. He has been acquainted with caterings, events and weddings since he was eighteen. Moreover, his major in Culinary Arts and Food Processing at the esteemed ESHTE, as well as his unique experiences working in exclusive hotels with iconic Portuguese Chefs, has made him realize the importance of fresh and natural ingredients. He always reinforces the seasonality and freshness of ingredients in his dishes. Customers will experience Andre’s authentic cooking and a unique dining experience of farm-to-table in The Apron at Galaxy Macau.
With the opening of The Apron, customers can now experience the best steak and oysters in town. Reservations can be made by calling +853 8883 2221.