Bread Basket
Pan de Sal. The size was nice and mini, but it was a bit on the dry size.
Kankong Crisps
Kangkong and Kesong Puti (white cheese) fried into a dumpling. A nice start!
Ubod Spring Roll
Crispy Lumpia Cone Filled with Chorizo, Prawns and Ubod topped with Spicy Vinegar Sorbet. Another great starter! The plating was designed to let the excess oil drip out.
Shiitake Mushroom Cappuccino
Adobo Shiitake Mushroom Puree topped with Creamy Garlic foam drizzled with White Truffle Oil
Grilled Eggplant Torta
Baked Eggplant Torta with Chili Crab Meat on Mix Greens in Sun Dried Tomato Vinaigrette
Paella Stuffed Squid
Paella Rice with Chorizo stuffed in Grilled Squid served with New Zealand and Clam Fritters in Roasted Capsicum Sauce. The fried mussels and clams had a bit too much batter, but other than that this was a successful dish. I love stuffed squid.
US Angus Beef Kare-Kare
Slow Roasted US Beef Short Plate in Kare-Kare Sauce with Stuffed Banana Heart, Grilled Eggplant Chutney. Very nice presentation and the flavors of everything are excellent. This was a great, solid dish!
Halo-Halo Napoleon
Layers of Ube Tuille and Poached Native Fruits and Beans in Fresh Carabao Cream Sorbet. The carabao sorbet was delicious! I was looking for more fruits and beans, though.
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