Friday, 26 September 2014

Spices: Green Pastures

When Green Pastures opened in Shangri-la last year, it always has been jam-packed with so much people every lunch and dinner. Reading great things about the food they serve, I tried to dine here but failed to do so because of the long wait. Early this year I finally got my chance and ever since I've already dined here twice.

Green Pastures

To go with our meal, I was tempted to order the organic wines that the resto carries but decided to play it safe and just ordered a bottle of a Spanish Tempranillo, a 2012 Ramon Roquetta.

2012 Ramon Roqueta Tempranillo - Php1,100

For starters, I would strongly suggest new diners to order the resto's House Made Cheese. There are three types of cheese and I got to try two. The first of which is the Burrata, a type of cheese that is made up of mozzarella and cream. Green Pastures served their burrata with organic strawberries, grape tomatoes and basil oil. Served with thick cut buttered toasts.

Buratta - Php355

I instantly fell in love with this upon taking my first bite. The creamy texture of the rich buttery cheese compliments the sweet tasting strawberries, the hint of sourness from the tomatoes and the peppery flavor of the basil oil. The thick cut toast is something that is also worth mentioning, toast is buttery, crunchy on the outside, soft and moist on the inside. Great thing that you can ask for bread refills.

Tomata, Strawberry, Cheese on Toast

The second cheese dish looks simpler but the Stracciatela is also worth ordering and trying. To those who love the gooey stretchy texture of cheese, you will surely love this. The cheese is served with fresh arugula and doused with evoo. So good!

Stracciatela - Php325

On both occasions we wanted to try the Duck You! but didn't get to because they always ran out. We asked our server  for other specialty starters, he recommended the Pinoy Egg and Chicken Fried Bacon. The Pinoy Egg is obviously a version of the Scottish Egg, a breaded meatball stuffed with a whole boiled egg inside. The Pinoy Egg version uses duck egg and longganisa, served on a bed of fern salad and tomato.

Pinoy Egg - Php125

When I cut the duck egg in the middle, a gooey bright yellow yolk oozed out. The golden yolk was beautifully rich and creamy and it really went well with the super fresh fern salad. My only gripe would be that the dish barely had any longganisa in it.

Luscious Creamy Center of the Duck Egg

Nothing really special about the Chicken Fried Bacon. Even with the cream gravy, we still find it bland plus we wished the breading was crispy.

Chicken Fried Bacon - Php195

We also ran out of the Crab Meat, Sea Urchin Pasta which was among the favorite dishes of diners. On the first occasion we settled for the Bottarga, spaghetti with dry cured tuna roe, garbanzos, garlic oil and lemon. The pasta was al dente but we found the pasta dish too salty and it had a strong fishy smell.

Bottarga - Php285/solo 

On the second occasion we tried the AL Funghi, fettucine, organic mushrooms, garlic, creme fraiche and pecorino. This time around the pasta was overcooked and we felt that it was under seasoned.

AL Funghi - Php485/share

For the mains, we got to try the Sliders, a sampling of the three burgers that they offer. It consists of the 80/20 Burger (80% grass fed beef, 20% smoked pancetta with house made straciattela), the Blue Ribbon Burger (grass fed beef blend with Roquefort cheese) and the Vegetarian Burger That Doesn't Suck (chickpea, mushroom, leeks, celery, eggplant with housemade cheddar). All of the burgers were perfectly cooked to a medium well and the vegetarian burger really didn't suck. But my favorite would be the 80/20 Burger, I loved how the burger has the smokey smell and taste plus I liked how the straciatella cheese stretches with every bite.

Sliders - Php435

The mini burgers were served with a choice of potato fries or sweet potato fries and comes with a cumin mayo dip.We picked the potato fries, it was deliciously crunchy and we loved the cumin mayo dip so much that we didn't leave anything behind.

Fry with Cumin Mayo Dip

The other main that we got to try was the Tequila Joe's Organic Beef Sloppy Cow. The dish is the resto's version of the beef salpicao. Cubes of beef chunks with oyster jus, mushroom glace and garlic bulgur. We loved how tender the organic beef was and we enjoyed the aroma and flavors of garlic that was so evident with every bite. The beef dish came with what we thought was ordinary plain white rice but to our surprise the server told us that it was actually cracked wheat. A healthier alternative to white rice.

Tequila Joe's Organic Beef Sloppy Cow - Php495

For coffee lovers, you'll love the selection of single origin organic local beans that the resto carries. They have a small counter outside where they prepare their pour-over coffee.

Pour Over Coffee

What I really liked was the description or tasting notes written on the menu for each cup. I already got to try out four kinds and I must say each description was accurate. My favorite would be the Hinelebah from Bukidnon, strong, smooth and fragrant.

Coffee from different regions with tasting notes on the menu

Cups of Coffee from different regions - Php105/cup

After eating at Green Pastures, I understood why the resto is always packed with so much diners. The quality of each ingredient is superb and excellent. Dishes were well thought of and prepared really well. Though there were some misses, we enjoyed dining here and I can't wait to go back to try out their bestsellers. Hopefully next time around, they'll be able to save some for me.

Green Pastures
Address: 4th Floor, East Wing, Shangri-la Plaza Mall, Mandaluyong City
Tel No: 654 3219

1 comment:

  1. I have visited the Green pastures on the weekend with my entire family. They all are always in a try to explore a new place to dine. I tasted here many dishes but resto's House Made Cheese are too delicious. In the cousins it offers a American, Dessert and healthy foods. I like cheese made things, by taste its mouth watering. My family favourite is coffee that is well renowned and caring a nice taste.
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