Casa Uno at Circa 1900

Philippine Tatler Best Restaurants - - INTERNATIONAL -


The Ex­ec­u­tive Chef, Steve Shrim­ski, and his wife, Eya, serve up a well-cu­rated in­ter­na­tional menu that pays re­spect to the Filipino culi­nary her­itage with their in­ven­tive use of lo­cal in­gre­di­ents and flavours.


A well thought out sam­pler can start with the crispy wild mush­room ravi­oli, which packs a punch with porcini, abalone mush­rooms, and spinach with truf­fle cream sauce. The smoked mar­lin with arugula, mesclun, and grilled saba ba­nana with singka­mas and wasabi dill sauce is un­ex­pect­edly re­fresh­ing. The chicken bringhe with turmeric and veg­etable paella cake with co­conut, raisins, and sprouts is a pop­u­lar carbo loader. Smokey and hearty, the St. He­lens beef brisket cooked sous vide style for 72 hours melts in the mouth.

and cheese­cake PHP 1,000-1,499 PER PER­SON

Crispy ravi­oli with buf­falo cheese, mush­rooms, and truf­fle cream sauce


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