Sunday, October 14, 2018

Mundial Cuisine at Eastwood Cafe+Bar



For the months of September, October and November 2018, guests dining at Eastwood Cafe+Bar, Eastwood Richmonde Hotel, will be able to sample some of the international dishes developed by the hotel's Executive Chef Vic Barangan. The Mundial Cuisine dining offer includes international dishes inspired by Chef Vic's travels around the world, which have been given a Filipino twist by using local ingredients.



Guests can choose from four different sets of 5-Course Meals consisting of bread, a starter, a soup, a choice of main course, and dessert. The promotion features four of Chef Vic's signature dishes:

  • U.S. Short Ribs braised with Mt. Apo coffee (set meal at P995.00 nett)
  • Abra Organic Chicken kiev-style with salted egg butter (set meal at P995.00 nett)
  • Australian Lamb Shank adobar-style with garlic and Hollandaise (set meal at P985.00 nett)
  • Parrotfish Fillet with tamarind, cilantro, jicama, Zambales mangoes (set meal at P895.00 nett)

Set meal price varies depending on the choice of main course. Portions are big enough to be shared by two persons, a great value for couples or a group of friends dining together.




BREAD
Artisan Bread
freshly baked sourdough bread with a crunchy crust
and fluffy moist inside, paired with anchovy flavored butter, 
tomato jam and onion jam







STARTER
Compressed Watermelon Salad
a colorful and refreshing salad consisting of compressed watermelons,
mesclun greens, basil, olives, julienned radish, blue butterfly pea flowers,
and goat cheese balls coated with sliced almonds







SOUP
Tortellini Royale Soup
tortellini of chicken & mushroom duxelles, adlai grains
in golden consomme broth







MAIN
U.S. Short Ribs
braised with Mt. Apo coffee,
served on a bed of mashed purple sweet potato and red cabbage







MAIN
Abra Organic Chicken
chicken a la kiev-style with salted egg butter,
served on a bed of mashed purple sweet potato and French string beans







MAIN
Australian Lamb Shank
adobar-style with garlic and Hollandaise sauce,
served with buttered baby potatoes and tomatoes







MAIN
Parrotfish Fillet
drizzled with tamarind sauce, and topped with julienned jicama
and Zambales mangoes







DESSERT
Dessert Melange
coral sponge cake, ice cream topped with cured egg yolk and basil oil
cream cheese, fresh strawberries, spiced walnut and pistachio bark




Eastwood Cafe+Bar
Ground Floor, Eastwood Richmonde Hotel
17 Orchard Road Eastwood City Complex, Bagumbayan, Libis, Quezon City, Philippines
Contact: +63 (02) 570-7777
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