Chef Marco Priolo introduces authentic Italian flavors through traditional dishes with a personal style, providing diners with a distinctive dining experience at Marco Polo Restaurant. The signature dishes are created by Chef Priolo with fresh ingredients. They are light, healthy dishes that are packed with visual and flavourful surprises.
“Sunny Side-Up” Crabmeat with a hint of Chili and a Mango Yolk topped with Caviar
The “sunny side-up” isn’t actually made of eggs. Crabmeat plays the role of “egg white,” while the egg yolk is a mango flavoured yolk made using molecule cuisine.
Fresh Cocoa Pasta Pappardelle with Wild Boar, Porcini Mushrooms and Truffles
The chef insists on using fresh handmade pasta to preserve the authentic Italian flavour of this dish. This entrée’s unique touch of cocoa will surely satisfy your taste buds.
Australian Wagyu Tomahawk Steak and Roasted Vegetables served with Three Homemade Sauces
Guests are encouraged to explore the head chef’s luxurious meat menu, which features grilled slices of Tomahawk steak cooked to perfection and paired with three specialty sauces for you to choose from.
Grilled New Zealand Lamb Chop, “Peperonata” and Soft Polenta
These succulent lamb chops from New Zealand are served with sweet bell peppers and creamy polenta to create the perfect balance of flavours.