MAYURA WAGYU BEEF AND CLAY POT CREATIONS AT NEW WORLD MANILA BAY HOTEL
The Australian Mayura full-blood Wagyu beef is available for the month of July only at The Fireplace. Mayura Wagyu is highly prized by gourmands and chefs worldwide for its reputation as “one of the best quality beefs with excellent marbling.” Mayura was awarded a gold medal at the Australian Wagyu Association’s inaugural Wagyu Branded Beef Competition in 2012.
Wood-fired grilled Mayura Wagyu Beef Signature Cube Roll is the highlight of the set menu that include an Amuse Bouche, Slow Roasted Bone Marrow with Red Onion Jam, Tabbouleh and Lemon Confit; Double Beef Consommé with Oxtail Ravioli and Chives; White Truffle and White Chocolate Parfait with Red Pepper & Mayura Sauce; and served with coffee, teas and herbal infusions, at PhP 2,650. net per person. Mayura Wagyu beef dishes are also available a la carte.
Mayura Wagyu beef is from the Mayura Station’s integrated and cyclical approach to farming, focusing on self-generating and renewable production at the Limestone Coast in South Australia. Full-blood black hair Mayura Wagyu cattles are born and raised in a chemical-free environment and nurtured in age-old ranges, to produce a product with deep earthly flavors and field mushroom aromas.
Thanks to the pure blood line, strong regional characteristics and good water supplied to the property in South Australia, the Mayura Wagyu beef is made of fine quality and has gained a number of awards.
Mayura Wagyu has also received an Award for Excellence from the South Australian Meat Industry, while World’s Best Chef (1999 and 2000) Julien Bompard has described Mayura Wagyu as “the highest quality beef available” .
Li Li Chinese Restaurant
Li Li Chinese Restaurant offers a selection of clay pot creations to warm up guests for the rainy season. Choose from the a la carte menu that include Minced Fish Dumpling Soup and Rice Cake; Stew Scallop and Shrimp Mousse, Japanese Vermicelli with Lobster Sauce; Braised Spareribs with Apple Curry Style Sauce; Braised Yellow Sea Cucumber, Fish Maw Eel with Dried Scallop Sauce; Steamed Chinese Cabbage and Assorted Seafood in Soya Milk; and Baked Assorted Seafood and Egg Bean Curd, Macau Style.
For the month of July, The Lounge extended the offer for Pink Chill, a refreshing cocktail mix of pineapple, lychee, coconut flavor and rum. Every order is inclusive of a limited edition Year of the Sheep stuffed toy.
For inquiries and reservations, please call telephone +63 2 252 6888 or e-mail firstname.lastname@example.org.