LAI S. REYES Love on a plate
For Filipinos, there is arguably one common love language: food. And Casa Buenas, the Filipino-Spanish fine dining restaurant at Newport World Resorts (NWR), knows this all too well. This love month, Casa Buenas has pulled out all the stops to let love and passion draw you and your significant other closer with “La Serenata,” an exquisite seven-course dinner with fine wine and music.
THE SETTING
Casa Buenas is probably the most beautiful and romantic restaurant in NWR. It felt like being invited to a private dinner in a de buena familia home dressed in old-world elegance. The interiors are jaw-dropping.
The 120-seater restaurant’s timeless aesthetic highlights quaint mixes of sophisticated design elements from all over the country, including baked capiz, intricate wood marquetry and wood inlays, handcrafted lattice work, and hand-carved hardwood floors. The high ceiling gives the illusion of space and a feel of airiness.
Casa Buenas is a place where one feels the warmth of home and brings back memories shared over good food with the people you love and care about.
THE FOOD
It’s a cliche, but it’s true: food is love, and sharing it is everything.
“Sharing a meal with loved ones or a significant other is timeless and enduring,” enthuses executive chef Godfrey Laforteza, “La Serenata elevates that classic expression of love through seven courses that are designed to excite the senses.”
For “La Serenata,” chef Laforteza welcomes guests to an exciting gastronomic journey. It can be an intimate affair with a couple’s table for P13,000 net; dine under Afecto: the butterflies in the enchanting gazebo, La Cupula, for P52,000 net for up to three couples; or make it an elaborate celebration at the Pamilya Table that sits four couples for P65,000 net.
Don’t get intimidated by the prices. The seven-course dinner is well curated and prepared by chef Laforteza and his team using quality ingredients. Each serving is good for sharing. In fact, by the time the third course is served, you’ll be so full and wish you didn’t indulge too much on the bread and Quezo Fonduta con Chorizo.
I also love how chef Laforteza interpreted Spanish terms (some of endearment) — Cariño (dear), Amor (love), Encanto (charm), Pasion (passion), Dulzura (sweetness), and Enamorado (in love) — on the plate. “We want our guests to taste love in every dish,” he says. Cariño (dear) carries the comforting element of bread and grits. For starters, we were served a breadbasket loaded with star bread, multigrain bread, lavash, baguette with ube and tomato butter, with Quezo Fonduta con Chorizo on the side.
Equally delectable is the Shrimp and Grits, freshwater prawn with cauliflower — instead of the traditional corn grits — and a warm shrimp tomato gazpacho.
“Amor (love) is opening up to the many different expressions of love represented by the selection of hors d’oeuvres and a light eggplant salad,” shares chef Laforteza. “For Amor, we wanted to highlight the Spanish side of the resto by serving a tapas plate with Spanish croquettes, a seared fresh piece of salmon, and the Lowa de Atun (sesame roll), a savory version of one of our favorite childhood snacks.”
This was followed by a clear Mushroom Soup called Encanto (charm). It’s a rich broth (with marinated mussels) made decadent with foie gras.
The Roasted Black Cod is Pasion (passion), kissed by fire. The succulent fish is served with Patatas Bravas, a crispy potato dish usually served with Romesco sauce; chorizo for that smoky flavor; and Ajo Blanco, a soup made with garlic almonds infused with herbs to give it a vibrant green color.
Of course, Afecto (affection) fits Casa Buenas’ take on Beef Wellington for its tenderness, wrapped in a golden puff crust and topped with caviar.
“From preparing the meat to wrapping it up in puff crust, the Beef Wellington is one of the most intricate dishes to make,” says the amiable chef. “We have put an abundance of love and care into bringing out its delicious, savory flavors and serving our guests an iconic dish of hearty indulgence.”
The Eight Texture Macaron plays around with textures and sweetness, perfect as Dulzura (sweetness). To close out an exquisite meal, we indulged in a row of liquor-infused chocolates and left Casa Buenas Enamorado (in love).
“This year, I worked closely with Casa Buenas executive sous chef Paolo Vidal to develop the menu,” notes chef Laforteza. “It’s important for a course meal to be harmonious.”
This Valentine’s Day, the mood is set at Casa Buenas. Fall in love with the place, the food, and the person you share it with.
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For reservations, call 7908-8988 or 0917 878 8312.