The only Michelin Green Star in Australia $240 Michelin three-course lunch.

The teaching restaurant at the Macau University of Tourism is one of the school's student dining practice venues. Students practice under the guidance and supervision of professionals, with the mission of cultivating new talents for the high-end hotel and catering industry. The teaching restaurant uses local ingredients and grows fresh herbs on campus🌿. Since 2013, it has been recommended by Michelin every year. From 2021 to 2024, it is the first restaurant in Macau to receive the Michelin Green Star, recognizing its contribution to sustainable culinary practices. The entire campus is located in the central-northern part of the Macau Peninsula, within the Mong Ha Municipal Park. If you take the bus, you need to walk a ten-minute uphill path to the restaurant, but the shaded trees and park scenery along the way make it not too tiring. The restaurant is open from Monday to Saturday, lunch from 12:00 to 15:00, and dinner from 18:30 to 22:00. From Monday to Friday, set meals are provided, lunch MOP200 to MOP240, dinner MOP490, and there are also a la carte Macanese dishes, homemade bread, and wine. On Saturdays, only Macanese buffet is provided. Reservations can be made online. Upon entering the restaurant, you first see a large wine cellar, a spacious sofa area, and a bar. There is ample distance between the tables, with arched glass walls, natural lighting, and a green view. From Monday to Friday, the lunch set menu offers two courses for MOP200 and three courses for MOP240, with no additional tax, service charge, or tips. First, a complimentary bread basket is served, with three types of homemade specialty bread, accompanied by butter, olive oil, and a sauce made with Portuguese sausage. The set menu offers a variety of choices. For the appetizer, I chose 🦞lobster bisque with raw lobster slices, celery, and ginger butter. The waiter pours the lobster bisque in front of the guests, and the flavor is very rich, with finely chopped celery adding a crunchy texture. For the main course, I chose 🐟sea bass with 24-month Bísaro ham, celery root puree, almonds, garlic spinach, and cream sauce. ❤️💚🤍 The red, green, and white color combination is very attractive. The fish is fresh, tender, and juicy, with crispy skin. 🥓Bísaro ham has a texture similar to Taiwanese pork paper, and its salty flavor enhances the dish. The celery root puree is smooth, lighter, and fresher than mashed potatoes. The almonds add a unique nutty aroma to the dish, and the almond pieces enrich the texture. For dessert, I chose a 🧀cheese platter with Brie, cheddar, and blue cheese, accompanied by jam, honey pecans, and rye nut breadsticks. The blue cheese is extremely strong. The service is warm, friendly, and attentive. Highly recommended.