The gourmet food store sells a variety of imported European and American brands, premium cuts of meats, cheese plus the also carry a good variety of wines.
Beside the store is a small restaurant where they use the same ingredients they sell to make the dishes.
We paired our meal with a bottle of Marques se Caceres we bought from the store. The soft bodied, mellow and sweet Spanish Rioja has been one of my favorites kinds of wine. It's so easy to drink and it's so versatile to pair it with different dishes.
|Marques de Caceres - Php600+|
We started with The Scallop and Prawn Croquettes. The breadcrumb fried roll was filled with bits of shrimp and scallops with a Port wine Bechamel Sauce. I liked the subtle crunchiness of the crust, it didn't feel rough in the mouth. The filling was so moist and the Port Bechamel sauce brought out the sweetness of the shrimp a and scallop. This was an absolute delight.
|Scallop and Prawn Croquettes - Php290|
The Coq Au Vin or chicken cooked with wine was served with bits of pork belly and shallots with a Pinot Noir wine reduction. Also served with a side of crunchy baked thick cut potato strips. Everything on the dish was perfectly cooked, the chicken was moist and tender, the pork belly added juiciness and saltiness to the dish. But what I enjoyed most was how thick, smooth and flavorful the Pinot Noir wine reduction is.
|Coq Au Vin - Php390|
Bacalao Al Pil-Pil is salted cod fish dish sauteed with garlic with an emulsified premium olive oil sauce. For garlic lovers like me, this is a must order. The fish was flaky and moist plus it just had the right amount of saltiness. I loved how the emulsified olive oil's creaminess, it felt like eating melted cheese that had the beautiful aroma and flavor of garlic.
|Bacalo Al Pil-Pil - Php690|
Address: Basement Level, The Podium, 18 ADB Ave., Mandaluyong