Splash Re-Opens at Four Seasons Hotel Macao, Cotai Strip

Published on : Saturday, June 11, 2016

cq5dam.web.press.722.keepaspectratioSplash, the pool-side restaurant of Four Seasons Hotel Macao, Cotai Strip, will re-open this July and August. Enlivening Cotai’s stylish social scene, Splash offers visitors and guests a relaxing venue for enjoying the fresh, irresistible flavours of summer. A themed opening party will take place on July 1, 2016, kicking off Splash’s official return to Macau’s list of top seasonal hangouts.

 

“We are excited to bring Splash back, making the most of the sultry summer months with a vibrant Latin and Caribbean vibe,” says Goncalo Monteiro, Hotel Manager, Four Seasons Hotel Macao. “This year’s opening party provides all the highlights, from flavourful fare and tropical cocktails to lively music and entertainment.”

 

A refreshing option for unwinding, Splash serves up a selection of seasonal starters, salads and burgers. This year, Executive Chef Klaus Kallweit has expanded the menu to feature three new signature dishes: crispy soft shell crab tortilla wrap with cilantro, lime, tomatoes and chilli; barbecued pork rib tacos with tomato jalapeno salsa, wasabi coleslaw and guacamole; and seared beef tacos, with roasted peppers, bean paste, cheddar, cherry tomato and jalapeno.

 

An expansive cocktail and wine list complements the bold flavours. Mixologist Timothee Becqueriaux, the winner of Havana Club Cocktail Competition 2016, has created four new signature rum and Latin-inspired cocktails, including a “to die for” Mojito. Becqueriaux will showcase his mixology skills at the opening party to delight the crowd. Also, popular entertainer Julian Ortiz will play exuberant Latin tracks, adding to the energised atmosphere of this unique summer Caribbean experience.

 

Splash’s opening party will be held from 6:00 to 10:00 pm. It is priced at MOP 160 per person, including two drinks. In addition, a live food station will serve enticing snacks such as snapper ceviche with avocado, red onion and cilantro; and chimichurri beef slider with semidried tomato.

 

Source:-Four Seasons

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