Authentic flavours are all in play thanks to the best Italian ingredients possible
Lighter eaters will also be pleased with Paper Moon’s antipasti and insalatone menus where they can choose from beefy bresaola on house focaccia and authentic insalata Caprese to more exotic offerings like puntarelle (bitter chicory) with anchovies and a tartare di salmone with fresh avocado.
The wine list is an ext ensive selection of Italian vintages from Umbria, Veneto, the Piedmont, Tuscany, Abruzzo, and Sicily alongside excellent French and Spanish exports. Diners craving for a cup to end the meal may opt for the caffé Paper Moon (freshly-brewed espresso with chocolate cream and grated chocolate), paired with De Togni’s luscious tiramisu served in a cappuccino cup.
The Paper Moon is an illustrious addition to Manila’s increasingly exciting dining scene and Edi Tekeli takes great pride in bringing it to the country. But, for him, this is just the beginning: his next end eavour is waiting around the corner and a tast e of France beckons.
EATING IN AN EYRIE Carpaccio, rucola, e Parmigiano Reggiano; Hollywood icons in the dining room; (opposite from bottom left) Chef Fabrizio De Togni; Spaghetti alla vongole; In the corner; Tiramisu