ON its fourth anniversary, Richmonde Hotel Iloilo revamps the a la carte menus of its restaurants to offer an array of new and innovative culinary creations with fresh, bold flavors for its guests to enjoy.
For one, Sous Chef Jeffrey Ticao and his kitchen team have enhanced the flavor and presentation of its all-time favorites and consistent best-sellers, such as Steak & Eggs, Fried Sisig Wraps, Nasi Goreng, Pan-seared Salmon and Grilled Boneless Chicken.
Chef Jeffrey has also collaborated with the head chefs of other Richmonde Hotel properties—Eastwood Richmonde Hotel executive chef Victor Barangan and Richmonde Hotel Ortigas executive chef Cesar Literal—to give the brand’s signature dishes a yummy makeover. Just look for the Richmonde-branded dishes in The Granary’s a la carte menu and taste the difference when you order them.
The Granary, the hotel’s all-day dining restaurant, boasts of new breakfast items, such as the Japanese-inspired Ohayo (a set meal of yuzu-glazed salmon, miso soup, tamago and gohan); Power Breakfast (set of granola mix, yogurt, fruits and muffin); and Vegetarian Adobo (made of veggie meat cooked the Ilonggo way and served with brown rice and hummus).
For starters, The Granary recommends the new Capisante (baked scallops in mushroom velouté and gruyere cheese) and Middle-Eastern Cold Messe (homemade pita bread served with tzatziki, baba ganoush and hummus).
Must-tries among the entrées are Prawns Florentine, Scallop & Crab Jambalaya, Herb-crusted Lamb, Indian Biryani, Nero Paella and Classic Paella, all new items on the menu. And do not forget the Pinoy favorites or classic comfort food, such as Kare-Kare, Pancit Guisado, Crispy Binagoongan, Crispy Tadyang, Sisig (choice of pork or bangus), and Sinuglao. But give the new creations a try, too, including Adobo Ilonggo (cooked in annatto-glazed sauce and served on a bed of garlic smashed potatoes), Salted Egg Kare-Kare (deconstructed version of Kare-Kare with the usual peanut sauce infused with salted egg), Sinigang sa Batuan (using Iloilo’s very own batuan fruit as souring agent, with the soup served separately from the meat and vegetables), L3 or Latik, Liempo & Lukon (a unique take on nilatik na kalabasa), and Palabok con Aligue (with the crab fat sauce poured a la minute over a tall mound of crispy noodles).
Over at BizBar, which is the hotel’s entertainment lounge, the bar chow menu beckons. Carefully curated to complement the selection of beverages on the bar’s drinks list, the new menu includes Onions & Bacons (caramelized white onion rings wrapped in crisp, oven-baked bacon strips), Sausage & Peppers (slices of Hungarian and Schublig sausages sautéed with onion and bordelaise sauce), Black Camaron (deep-fried shrimps coated in black squid batter), Salmon Aburi (BizBar’s version of onigiri, which is flavored rice balls enveloped in fresh salmon fillet and torched a la minute), and BizBar’s own Charcuterie Board (a mix of cold cuts, cheeses and biscuits that pairs perfectly with your favorite wine).
For hunger that can strike any time of the day, Richmonde Hotel Iloilo offers pasta, such as Shrimps Aglio Olio and Pasta a la Bolognese; gourmet sandwiches like Croque Madame, Salmon Donner Pockets and Chori Sliders; and desserts that include Leche Flan Fritters, Cheesecake Truffles and Oreo Tempura. These exciting bites are now available at The Granary, BizBar and the hotel’s al fresco bar at the pool deck, Zabana Bar.
For inquiries and reservations, call +6333 328-7888 or +63 917-5809642.
(Richmonde Hotel Iloilo is located at Megaworld Blvd. corner Enterprise Road, Iloilo Business Park, Mandurriao, Iloilo City 5000.)