After our lunch In Robuchon and after walking the whole afternoon, we finally get to The Venetian Hotel In Macau. I had my mind set in having a good steak so there was no other choice but to eat at Mortons. We got there quite early so there was hardly anybody in the restaurant. We were welcomed by the restaurant manager who was Filipino (thank God) and as soon as we sat down, the waitress (who was also Filipino) immediately brought out a tray of fresh raw beef and Lobster to show us the different cuts and sizes of the steak.
(Pardon the quality of the photo but it was quite dark in there)
We then took a look at the menu and decided quickly on the appetizers. I ordered a Tuna Tartare and R had the Colossal Shrimp Alexander. The tartare was served formed like a cake with tomatoes and avocado with Thai cream and balsamic glaze. The shrimps was served slightly fried with a sort of buttery sauce. Both dishes were excellent and very tasty, specially the shrimp. Being so big I was surprised it was that tasty. I had some New Zealand Sauvignon Blanc to go with the tuna tartare which I thought was a perfect combination.
After the appetizers, our main course came. R ordered a half order of Alaskan King crab legs and I ordered the Boneless Rib Eye steak, which they said was their best seller. As side dish we had Asparagus and Broccoli.
The crab legs were huge, served hot with a lemon butter sauce and very tasty. My steak was exactly how I wanted it to be. It was perfectly cooked medium/rare. Once I cut the first slice it was pink inside but no blood. That's how I like my steak. I asked for Horseradish and Dijon mustard but it was so tasty that it did not need much. I enjoyed every single bit of this steak although I could not finish it (it was 14 oz). For dessert we had some fresh berries (raspberry and blueberry) since we hardly had any space left in our stomachs.. :)