CHAMPAGNE WISHES and LOBSTER DREAMS..
The Champagne Room of Manila Hotel. Stunning glass trees and old school luxe, complete with a string orchestra and sherbet in between courses. They just don't dine like this no more.
So for one weekend a month till July, join me as we relaunch the institution known as the Champagne Room. We'll dine on heirloom recipes and favorite dishes of famous guests served at The Manila Hotel Champagne Room through it's history. Prepared by their new chef, Christine Zarandin, it promises to be an interesting journey through taste and time.
Manila Hotel, Champagne Room Food Tasting with Carlos Celdran
May 22, 2010
Menu
Moulard Duck Foie Gras au Torchon
On toasted brioche with baby apple and balsamic spun sugar
Smoked Tomato Puree with Crisp Cheddar Souffle
And Basil Pesto
Hearts of Palm Salad
With Endive, Arugula, Herbed Goat Cheese
And Citrus Vinaigrette
Choice of:
“Lobster Visayas”
Oven Roasted Lobster
With Vanilla Coconut Cream Sauce and Mango Relish
Or
Grilled Porterhouse Steak in Criolla marinade
With Creamed Peppercorn Sauce
prepared at your tableside
Mangoes Jubilee
with Home made Lemongrass Ice Cream
and Orange Liquer Sauce Flambe
C.P.Z
Php1,912.00
text Gyranne at 916 3588012 to reserve.
Or go for the whole hog. Go on two of my tours, dine at the Champagne Room, and stay overnight. Click here.
May 22, 2010
June 19-20, 2010
July 3-4, 2010
Meet me at the Tap Room at 7pm.
So for one weekend a month till July, join me as we relaunch the institution known as the Champagne Room. We'll dine on heirloom recipes and favorite dishes of famous guests served at The Manila Hotel Champagne Room through it's history. Prepared by their new chef, Christine Zarandin, it promises to be an interesting journey through taste and time.
Manila Hotel, Champagne Room Food Tasting with Carlos Celdran
May 22, 2010
Menu
Moulard Duck Foie Gras au Torchon
On toasted brioche with baby apple and balsamic spun sugar
Smoked Tomato Puree with Crisp Cheddar Souffle
And Basil Pesto
Hearts of Palm Salad
With Endive, Arugula, Herbed Goat Cheese
And Citrus Vinaigrette
Choice of:
“Lobster Visayas”
Oven Roasted Lobster
With Vanilla Coconut Cream Sauce and Mango Relish
Or
Grilled Porterhouse Steak in Criolla marinade
With Creamed Peppercorn Sauce
prepared at your tableside
Mangoes Jubilee
with Home made Lemongrass Ice Cream
and Orange Liquer Sauce Flambe
C.P.Z
Php1,912.00
text Gyranne at 916 3588012 to reserve.
Or go for the whole hog. Go on two of my tours, dine at the Champagne Room, and stay overnight. Click here.
May 22, 2010
June 19-20, 2010
July 3-4, 2010
Meet me at the Tap Room at 7pm.
