FOOD trends come and go, and we have, whether we admit it or not, joined the bandwagon and tried out these foodie finds out for curiosity’s sake at one point or another. But long after the flash-in-the-pans fade away, the classics remain, and we will always go back to our comfort zone—the timeless and classic.
Especially when it comes to food, there’s nothing like great-tasting classics.
Eastwood Richmonde Hotel’s Eastwood Café+Bar presents these in its newest set of Chef’s Specials, which are destined to be the Nuovo Classics (new classics) of our time.
For the entire month of March, Eastwood Richmonde Hotel’s executive chef Vic Barangan features dishes prepared sous vide to achieve that perfect doneness while enhancing flavors and sealing in all the nutrients present in each dish.
Entrée selections include Daisy D or Sous Vide U.S. Duck Breast with Mesclun Greens and Raspberry Dressing (Php695nett); Beef en Croute or Sous Vide U.S. Beef Tenderloin with Parma Ham, Italian Spinach and Shiitake Mushrooms (Php935nett); Chopsticks or Sous Vide Pork Chops Crusted with Japanese Breadcrumbs and Topped with Shimeji Mushrooms (Php855nett); and Savoy Bass or Sous Vide Sea Bass Fillet with Cabbage, Pistachio Hollandaise and Golden Salmon Roe (Php955nett).
Each entrée comes with complimentary Tutti Frutti drink, Grilled Corn Chowder for starters, and Chocolate Caramel Cookie Bar for dessert.
For inquiries or table reservations, call Eastwood Café+Bar at (632) 570-7777.
(Eastwood Café+Bar is located at the ground floor of Eastwood Richmonde Hotel, 17 Orchard Road, Eastwood City, Bagumbayan, Quezon City.)