Dined to the nines

A two-night epicurean dinner by Michelin-starred British Chef Jason Atherton took place on April 6 and 7, two nights of specially curated dishes for the lucky few Cebuanos who were able to reserve a table on those nights at The Pig & Palm.

For the six-course dinner, guests started off with a plate of canapés followed by the following dishes: the Seared Tuna with feat and pistachio mousse, tomato and black olive; Cold Smoked Duck Breast with pickled red cabbage, foie gras parfait and candied walnuts; and Fillet of Beef with potato fondant, roast pumpkin and toasted oats.

Its selection of innovative cocktails was not to be missed like the Dill or No Dill, McBan Daq (if you’re into those sweet, banana-flavored drinks), the Coff’ Medicine and the Notorious P.I.G cocktail.

As for dessert, the Yoghurt and Calamansi White Chocolate Lolly and Black Forest Gateau provided a sweet ending to the dinner.

One of the brands under Atherton’s critically acclaimed restaurant group, The Social Company, The Pig & Palm is a modern European tapas-style restaurant that continues to whip up new dishes, hoping to inspire diners in Cebu’s evolving food scene.

“Normally when I travel the world I do a couple of dinners in each restaurant—New York, Hong Kong, Shanghai, Cebu—just to showcase new dishes we’ve been working on, new ideas, local ingredients, you name it,” shared Chef Atherton. “We’re here to evolve the dining scene and be a part of it.”