A gastronomic love affair for all at The Pig & Palm

What makes for a Michelin-level dining experience? For Michelin-starred Chef Jason Atherton, it is benchmarked by three standards: great food, quality ingredients and a passionate chef. His culinary gem in Cebu, The Pig & Palm, upholds these three pillars for a gastronomic love affair at one of the Top 20 restaurants in the country.

For Valentine’s Day, this modern European tapas-style restaurant whips up two delec- table five-course menus for you and your loved one.

To start, tease your palates with a Foie Gras Parfait with apple and French toast. To follow, savour a Beetroot and Goat’s Cheese Risotto. For the main course, indulge in a serving of Beef Short Rib with fondant potato and braised king oyster.

Head Chef Karl Emsen has also concocted a non-meat option with Tuna Tataki with cucumber, radish and ponzu for starters and Roasted Salmon with peas, ham and lobster bisque for the main dish.

Both menus finish with a flourish with a decadent Strawberry, Rose, and White Chocolate Lollipop, and Blackberry Eton Mess.

The Valentine’s set menus are available for dinner on Feb. 14 and served with a round of Cava at P2,800 per person for the meat course and P2,300 for the fish course.

The Pig & Palm is open Tuesdays to Sundays from 11 a.m. onward, and is located at the MSY Tower, Pescadores Road, Cebu Business Park, Cebu City. Visit www. thepigandpalm.ph and follow @thepigandpalm on Instagram and Facebook for the latest updates. For reservations, contact (+ 63917) 6576866 or (032) 255-8249.