UP, UP, AND AWAY
During the launch on April 3, select members of the media were able to take part in the experience and while there were quite a few who were apprehensive, most were excited to be eating while up in the air.
Mr. Kerkhofs assured the diners that one would not feel that the table is rising and we didn’t, but it was clear we were getting farther and farther from the ground. It was exhilarating, eating on a table hoisted by a crane but it was also nerve-wracking because there’s nothing to step on other than a footstool.
And the chair swivels and reclines, which added another layer of anxiety. Still, many of us were so taken with the experience and seeing the Manila Bay sunset that we initially forgot that we were there to actually have dinner.
We quickly realized that we could distract ourselves from our fears by digging into the food prepared — this time — by Mr. Le Roux and his team.
The four- course dinner started with Tuna Tiradito with aji Amarillo paste, lime-pickled red radish and cassava crunch before going on to the beautiful Anticuchos de pollo with tamarind habanero glaze, mojo verde, baby beetroot and crispy cancha corn. The chicken dish with the hint of spice cut by the sourness of the mojo verde (which uses sour cream) was delicious, while the baby beetroot added a hint of earthiness.
Two options were offered for the main course: Mexican Adobospiced Atlantic salmon, red quinoa, edamame, Huancaina cream, and chili corn salsa (Mr. Le Roux said the “adobo” spice used in this dish is different from the Filipino “adobo” as the former is a spice mixture with paprika, oregano, cumin alongside salt and pepper) and Cuban- style slow- cooked pork belly with Mojo sauce, agave roast baby carrots, and spicy refried beans.
This writer was served the pork dish and it was a considerable serving too. I enjoyed the pork belly which its chicharones crust and the agave roast baby carrots provided a sweetness that complemented the saltiness of the pork. But being Filipino, I was yearning for a cup of white rice and Mang Tomas sauce to complete the experience.
Dessert was a deconstructed Dulche de leche cheesecake dome with pralines. Mr. Le Roux said that they decided to have the diners plate their own desserts and served the components in shot glasses. “To get the creative juices flowing, and because we’re a bit lazy,” he laughingly said.
The dessert turned out to be the perfect ending to the hourlong dinner as people busied themselves either eating the entire thing without decorating it (as this writer most certainly did) or putting their backs into it and plating their desserts beautifully.
All in all, Dinner in the Sky is an experience that one should take if they are into extreme activities or are just looking for a different kind of dining experience, or, as Mr. Kerkhofs said: “this is perfect for those with a fear of heights.”
This writer definitely enjoyed it though there were nervous moments when the wind picked up and the entire table moved along with it.
Tickets to Dinner in the Sky are available at www. dinnerinthesky.ph. Diners are advised to be at the VIP lounge of the Solaire Resort and Casino an hour before the scheduled service. The experience is located at the Esplanade, Solaire Resort and Casino, Parañaque City. For people who want to customize or organize their own experience, contact info@ dinnerinthesky.ph. —