Holy Carabao Farms and The Peninsula’s Old Manila team up for a limited time farm to table dinner available from May 15, 2018 to June 2, 2018 only. Old Manila Chef de Cuisine Allan Briones created the 6 course menu with all vegetables and dairy supplied by Holy Carabao Farms. The dinner is priced at P3,850++.
First course is Poached Canadian Lobster with banana heart, cassava chips, crab roe and kaffir lime. The banana hearts are the star of this dish, with their slight tanginess from the kaffir lime powder and an umami bomb from the lobster foam plus a contrasting crunch from the cassava chips.
2nd course was Roasted Vegetable Tartlet. Layers of assorted root crops brings both a visual and flavor impact to this imaginative dish. It’s paired with a beetroot gastrique that gives the presentation a Jackson Pollack feel. The tart looked heavy at first glance but you’ll discovery the fine balance with the initial bite.
3rd course was Roasted Chicken Consomme. A clear and smoky consomme is poured on top of this assembly of heritage corn flan, moringa flowers and chicken skin cracklings. The flan was nicely textured with a sweet finish that played well with the light broth. First time to try out moringa flowers and they are slightly bitter but has a bit of sweetness at the end.
4th course was Smoked Halibut Fillet. The first main dish was a perfectly cooked halibut fillet served with crushed cashews, a puffed adlai (Job’s tear), pickled oyster mushroom and cashew nut sauce. The sauce is flavored with cumin and a number of other spices that gives it a deep, layered flavor reminiscent of curry.
5th course was Grilled Berkshire Pork Tenderloin. Sous-vide pork tenderloin with sage butter then given a quick sear on the grill. Squash ravioli, pickled yacon, bacon and tarragon butter finish the dish off. The tenderloin are unbelievably tender but still have a nice chew with the crisp bacon bits giving it another porcine flavor dimension and texture.
6th course was Coconut “Buko”. This is a whimsical dessert that delivers flavor in spades. A coconut custard and pineapple puree are housed inside a Davao chocolate (Auro) shell. The shell, made to look like a coconut replete with line and pores, sits atop cocoa soil with a side of muscovado sponge puree. It’s like eating a pina colada with a matching chocolate chaser.
Chef Allan Briones indicated that there might be some surprise twists to the menu depending on what vegetables might sprout out from the Holy Carabao Farms.
Old ManilaThe Peninsula Manila Ayala cor. Makati Ave.
Contact No.: (632) 887-2888 ext 6694 (Restaurant Reservations)