|For starters, we were given a selection of bread and a tomato with garlic dip.|
My friends and I were generally pleased with what we ordered. The meat dishes, in particular, were soft and tender—without being overcooked—and they practically melted in our mouths.
|Stella’s Porchetta (P395)
Pork belly roll stuffed with double smoked bacon (which I didn’t see in my order), fennel, herbs, served with Warm Rosemary Sultana Sauce
Stella’s Porchetta (P395) was beautifully plated. Just look at that skin crackled to golden brown perfection. It’s stuffed with herbs and served with “warm rosemary sultana sauce,” which provides a welcome sweet-sour (heavy on the former) layer to the dish.
|Braised U.S. Beef Short Ribs (P495)
Spicy, sticky, sweet sesame glaze, grilled leeks, kimchi pineapples 495.00
Giff had the Braised U.S. Beef Short Ribs. I took a small bite from his plate, and again, it was fall-off-the-bone tender. I thought the marination had a Korean-stew sweetness to it.
|Salt Baked Gindara Fillet (P395)
400g., light dill-citrus cream, citrus bits
Yes, this was as dry as it looks in the photo. I was hoping the fish would be steamy and juicy since it’s presented in a clay pot, but when I took a bite, the texture was dry and flaky, almost like paper. I’m not sure if it’s because the moisture was absorbed by that bread (Tatin insisted that that was in fact, a crust of salt; unfortunately, we only debated about it post-dinner and through the photos. No one bothered to touch it during dinner, lol. Well, if this is in fact, salt then that perhaps explains the dryness.) Pam and Tatin swear this was one of their favorites from a separate dinner at the same restaurant, so either of our orders may have been a fluke.
|Butcher’s Best (P325)
Homemade garlic-fennel sausage, double-smoked bacon, pepperoni, red onions, fennel dust, fresh Rizal dairy mozzarella
Tatin’s order which I didn’t get to taste but which she says she enjoyed. Anyway, I’m posting it for the photo because the crust looks beautiful 😛 This is Butcher’s Best (P325), with “homemade garlic-fennel sausage, double-smoked bacon, pepperoni, red onions, fennel dust, fresh Rizal dairy mozzarella.”
For starters which yes, I’m writing at the end of this post (lol), we had the French Bean Friti (P295) from next-door and affiliate restaurant, Rocket Room. Based on the menu, it’s fried with harissa aioli: the former is Tunisian chili sauce, and the latter is mainly garlic and olive oil. I loved the salty-spicy-oily combination, but gee, it’s way overpriced in my opinion.
I’ve a mixed feeling about the service. The head waiter was initially over-enthusiastic—almost to a fault—and then later, mixed up one of our orders and seemed to have forgotten listing another dish. (Well, for the record, he didn’t, in fact, list our orders but took them to memory.) Later, we were relegated to a different waiter, who got our orders for dessert, and then belatedly told us that they were no longer available. (It was as simple as ice cream—hardly something a restaurant should run out of stock of.) For the restaurant’s price range, I guess I was more impatient about what I felt were rookie mistakes 🙂 Nevertheless, the staff remained in a pleasant disposition throughout our dining experience.
Bonifacio High Street Central
G/F Bonifacio High Street Central, East Superblock,
7th Ave cor 29th St
Fort Bonifacio, Taguig
+632 631 3222