Review: Autumn Menu Items at Morton's the Steakhouse
After a break of several years, the Macau branch of Morton’s the Steakhouse has brought back their seasonal menu. For the next few months they have an additional half a dozen items under the banner of their autumn menu. We tried them recently, and here are our thoughts.
Photo: Lobster stuffed mushrooms
To start was the appetizer of lobster stuffed mushrooms (MOP195+). Four mushroom caps are smeared with garlic butter and roasted before being filled with a scoop of lobster meat. The delicious and intensely savoury bites proved a great way to whet our appetites for what was to come.
Photo: Seared sea scallops
Next were served sea scallops. Presented a la Rossini, ie with foie gras and truffle, the dish (MOP315+) is listed as a main course (or entree for Americans), it would perhaps be better suited to the appetizer section. Four perfectly cooked scallops sat atop black truffled leeks and in a pool of foie gras butter.
Photo: Bone-in filet mignon
The other new main course on the new menu is a 14-ounce bone-in filet mignon (MOP758+). The double cut filet is cooked to order (but please don't embarrass yourself and ask for it cooked over medium). As with all steaks from Morton’s the meat is lightly seasoned. Unsurprisingly, the steak was perfectly cooked and the quality shone through.
Photo: Bacon steak
Two side dishes that are capable of turning a light meal into a feast included bacon steaks (MOP185+) and mashed black truffle cauliflower (MOP100+). The two thick bacon steaks totalled 12 ounces and were slowly roasted before being broiled with a honey-bourbon glaze. The bacon tasted and smelled like it had just been pulled off a campfire, it was slightly crispy and delicious, but it is a very rich dish to eat alongside other meat dishes so unless you’ve really got meat on your mind, you may want to opt for mashed cauliflower.
Photo: Mashed black truffle cauliflower
While simple enough the cauliflower was a revelation. Creamed, but purposely retaining some texture, the cauliflower is simply mixed with black truffle and Parmesan cheese before being slightly gratinated.
Photos: White chocolate bread pudding
To round the new seasonal additions off was a dessert lover’s dream - white chocolate bread pudding (MOP110+). The generous portion (easily enough for two at the end of a meal) of homemade bread pudding is made with white chocolate chips and pecans and sits in a pool of bourbon caramel sauce. Topped with a scoop of vanilla ice cream and finished with white chocolate confetti, it was quite possibly, on balance, our favourite dish of the night.
Incidentally, today is (sort of) Thanksgiving at Morton’s. The complimentary mini steak sandwiches that are offered during happy hour from 5pm to 7pm will be replaced, for one day only, with turkey and cranberry sandwiches!
