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Macau, May 12, 2016 – Savor the tastes and flavors of the cuisine offered at the casual and authentic French brasserie ambience of The Ritz-Carlton Café – all offer an unsurpassed culinary journey sure to inspire the senses. This May, The Ritz-Carlton, Macau has perfectly curated afternoon tea experience with GODIVA which will ensure a visit at the hotel will remain an unforgettable experience.

 

BE SATIATED WITH GODIVA AFTERNOON TEA AT THE RITZ-CARLTON CAFE

The world renowned Belgian chocolatier is launching “Celebrating Our Past, Crafting Our Future”, a gastronomic experience to commemorate its 90th birthday this year with the presentation of eight iconic pieces of chocolate and a brand new flavor to take guests on a unique time travel through the decades. The menu highlights include the GODIVA Raspberry Rose White Chocolate Frappe, Chocolate Coffee Verrine and Hazelnut Milk Chocolate Dacquoise, truly flavors amalgamated for the discerning palette. To further heighten the dining experience, a live caricaturist will also be present to sketch portraits. Priced at MOP428* for two guests, beguile the dedicated afternoon with your loved one at The Ritz-Carlton Cafe, a definitive choice in appreciation of all that she has done for the family.

 

Please refer to the appendix for details. For more information on the promotions, please call +853 8886 6706 or email to rc.mfmmr.fnb.res@ritzcarlton.com.

 

* Prices are subject to a 10% service charge.

 

GODIVA Collection Anniversaire Afternoon Tea

 

Baby Spinach and Bell Pepper Tart (Coeur Blanc, 1945)

Camenbert Cheese Croquette with Honey (Nippon, 1972)

Smoked Salmon Roulade, Dill Cream and Caviar (Azteque, 1992)

 

Dark & White Chocolate Barquette (Lady Noir, 1926)

Served in a Chocolate tartlet shell with sacher sponge, white chocolate and Madagascar vanilla cream, topped with dark chocolate cream

 

Chocolate Coffee Verrine (Signature Lait, 1939)

A moist sponge cake, topped with a creamy Milk Chocolate Chantilly cream, milk chocolate jelly and coffee cremeux

 

Hazelnut Milk Chocolate Dacquoise (Noblesse, 1959)

Vanilla tartlet shell filled with hazelnut Dacquoise, milk chocolate Chantilly and crispy praline feuilletine

 

Chocolate Caramel Cupcake (Ecusson, 1968)

Chocolate cupcake garnished with caramel cremeux and milk chocolate disk

 

Mousse Meringue Lemon Tartlet (Mousse Meringue, 2015)

Served in a Vanilla tartlet shell with lemon biscuit, white chocolate lemon Chantilly and French meringue sticks

 

Raspberry Chocolate Chips Scones (Egerie Noir, 2016)

Servedwith mascarpone cream and raspberry rose petal jam

 

GODIVA Raspberry Rose White Chocolate Frappe