Dinner and a show combines Ibiza sizzle with Las Vegas pizzazz at Mayfair Supper Club

Dinner and show make a clever return to Las Vegas, with the latest version bringing the Pacha Group’s Lío and taking over the Mayfair Supper Club for two weeks at the Bellagio. The event combines Las Vegas and Ibiza with what the restaurant calls “glamor, nonsense and breathtaking over-the-top performances”. And of course that means that from October 18 to 31, limited edition menus will be mixed with Spanish sizzling for this dinner cabaret show.

One of the performances in Lio that takes place at the Mayfair Supper Club at the Bellagio in October. Tatiana Chausovsky

“This unique entertainment experience deserves an equally suitable menu with exciting menu concepts that are exclusive to Lío Las Vegas,” says Bellagio chef Nathan Frost. “We took the core elements of American supper club kitchen culture and infused them with renowned Mediterranean ingredients and style to create incredible dishes only available during this two-week engagement.”

During the show at Mayfair, guests can choose between a three-course menu or a five-course Prix-Fixe with Mediterranean meets Vegas Supper Club specialties.

The three-course menu offers a selection of Vegass legendary chilled shrimp with a spicy piquillo pepper sauce and vegetables or a baby noble salad with Manchego cheese from the Spanish region of La Mancha alongside soft herbs and sherry vinaigrette. Then guests can choose main courses, such as loup de mere with a persillade sauce with parsley, chopped with garlic, herbs, oil and vinegar; Filet Mignon served with Perigourdine sauce with black truffles; or a cauliflower steak paired with marcona almonds imported from Spain and served with grated radish and mint. For dessert, the menu features the characteristic Mayfair disco ball, a dark chocolate ball coated with 24-carat gold that contains surprises and is refined with fresh fruit on ice.

The pata negra jamon hand roll. MGM resorts

With the five-course menu, guests either start with the Pata Negra Jamon Handroll with tomato gastrique and Daurenkie caviar or the “World’s Best Veggie Roll” with tempura pumpkin, grilled shiitake mushrooms, ginger and spring onions. Then guests choose either marinated tomatoes with green olives, cured lemon and opal basil or a tuna crudo with a pistachio mint vinaigrette and an avocado mousse; followed by risotto with Bordier butter and Parmesan Reggiano and optional truffle shavings. Next up is the main course with choices such as Surf and Turf, with lobster Thermador, cooked in a cognac cream, topped with a Gruyère cheese crust and fillet of Mishima Wagyu beef; Honey nut squash with molasses alongside sumac yogurt and mint; or Dover Sole prepared table side with champagne Beurre Blanc and tarragon gremolata. For dessert, guests can choose the cigar with milk chocolate and hazelnut, which arrives smoked under a glass bell, or a citrus cake with fresh fruits on ice.

Both meals are served with Wagyu beef rice, mashed potatoes with black truffle, and asparagus amandine.

Go online for reservations.

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