There were two choices, the regular menu and the vegetarian menu. The seven course dinner cost Php1.250++
|Menu A - Regular Menu|
|Menu B - Vegetarian Menu|
Upon being seated, a plate of crunchy Baguette and bread sticks with a tomato and pesto dip is served. Both dips tasted great that I had to ask for another round.
|Complimentary Bread with Pesto and Tomato Dip|
I was surprised to see that the wines are moderately priced so I decided to get a bottle of Montepulciano d'Abruzzo Italian red Wine. It tasted mellow thus it paired with both menus relatively well.
The meal starts with a Glass of Prosseco, an Italian sweet sparkling white wine.
For the Amuse Bouche, a plate of Mussel Piastra was served. The mussels was cooked and seasoned perfectly. The mussels was plump and juicy and it can be easily taken off its shell. Cooked with white wine, bacon and breadcrumbs, it tasted simple and delicious.
For the vegetarian Amuse Bouche, a beautifully plated Eggplant Caprese was served. Strips of white cheese and tomatoes in the center of a sliced of rolled eggplant. It didn't just looked beautiful, it also tasted like it.
The Zuppe (Soup) Course was a rich and flavorful Puree of Roasted Squash. I'm not a big fan of squash but the bright golden soup was delectably sweet and savory. One of the best pumpkin soups I've tasted.
|Puree of Roasted Squash|
The Antipasto ("Before the Meal" Course) was the restaurant's bestseller for 11 years. The Crespella Ala Funghi En Tartufo is a Smoked Ham and Cheese Crepe with White Wine, Mushroom and Truffle Sauce. I was caught off guard when I had a whiff of the aromatic Truffle Oil, when I looked to my right the server was still a good 10 meters away holding out the dish. The heavenly scent got stronger and stronger as he approached, it whetted my appetite more. The savory Crepe was astonishingly superb. The salty smoked ham and melted cheese inside the crepe complimented the bits of mushroom and the Truffle cream sauce so well.
|Crespella Ala Funghi En Tartufo|
The Intermezzo (Palete Cleansing Course) was a Raspberry Sorbet served in a Martini Glass. The Sorbet that I've tasted are usually artificially flavored and rougher in texture. L'Incontro's Sorbet was creamy and tasted like the real fruit.
|Italian Raspberry Sorbet|
For the Primo (First) Course was the Gnocchi Gorgonzola. The pasta dumplings texture and consistency was spot on. It was soft, fluffy and pillow-like. Gorgonzola Cheese are quite salty I wish they added cream or white wine to mellow out the saltiness of the cheese sauce. Don't get me wrong, there's absolutely nothing wrong with the dish, it was just a tad salty.
|Deconstructed Osso Bucco|
The Vegetarian second course was Grilled Portobello Mushroom, Panko Crusted Goat's Cheese with Truffle Honey and Roasted Red Beet and Spinach Risotto. The Portobello Mushroom was grilled perfectly, I just wished that they served it whole and not chopped. The goat's cheese croquettes paired with the honey truffle nicely, the sauce mellowed out the goat's cheese strong pungent flavor. I found the Risotto more sweet than savory, I felt that adding red beets wasn't really a good idea.
|Grilled Portobello Mushroom, Panko Crusted Goat's Cheese, Red Beet and Spinach Risotto|
For the Dolce (Dessert) course a simple Vanilla Panna Cotta was served. The Panna Cotta was done really well, simple and smooth. I like that it wasn't clawing sweet like the other Panna Cottas I had before.
|Vanilla Panna Cotta|
The proper way to end an Italian meal was with a shot of a Digestivo or a digestive. A shot of a cold and sweet Limoncello.
Adress: 207 Nicanor Garcia (formerly Reposo) Street, Makati City
Tel No: 02 899-0635 / 899-0638