Alain Ducasse at Morpheus

Water, glass and mood lighting are combined dramatically to create a unique space that is both stylish and intimate, as befits its striking host hotel. The 6-course signature menu can be broken down with a minimum of 3 courses. Every dish is the quintessence of flavour, balance and high-flying gourmet technique. Those familiar with other restaurants headed by renowned French chef Alain Ducasse around the world will recognise his inimitable hallmark.

Notable Details

• Two-MICHELIN-star French dining at Morpheus, City of Dreams Macau, overseen by Alain Ducasse.
• Dining room built around an iconic chandelier with more than 600 hand-cut crystals, plus bespoke French leather furnishings and custom tableware.
• Chef’s Table seats eight, set behind smart glass with a direct view into the kitchen.
• Temperature-controlled wine cellar holding more than 20,000 bottles, with private wine-tasting sessions.

Signature Ingredients

• Langoustine with spiced gelée and Kristal caviar
• Kristal caviar
• Seasonal black truffle (optional add-on)
• Alaskan king crab
• White asparagus (France), egg, vin jaune, matured Comté
• Line-caught gilt-head bream (Brittany)
• Blue lobster
• Veal sweetbread (paired with blue lobster in a vol-au-vent)
• Rossini-style beef tenderloin
• Comté (reserve)
• Rum baba

Menu

• Tasting menu: five dishes in half portions (select marked dishes), plus a choice of dessert.
• Menu carte (3 courses): one starter, one main, one dessert, chosen from the menu.
• Menu highlights lean into French classics with seafood and roast meats, including chilled langoustine with spiced gelée and Kristal caviar, king crab with broccoletti velouté, embers-cooked gilt-head bream with mussels and al pil pil sauce, blue lobster and veal sweetbread vol-au-vent, Rossini-style beef tenderloin, and milk-fed lamb with peas and wild garlic.
• Desserts include a rum baba with vanilla, citrus zest, and lightly whipped cream.