Eastwood Café+Bar’s new menu offerings
Eastwood Richmonde Hotel’s all-day dining restaurant and bar, Eastwood Café+Bar (EC+B),is now serving up unique new dishes with novel flavors, original items that showcase the best of Filipino ingredients, feature global flavors, and are healthy to boot. There’s the Red Cabbage Chicharon, which is vegan-friendly and is an alternative to the usual cracklings; Adlai Bisque, made with a gluten-free rice substitute and seasoned with shrimp bits, vegetables, and cream; and
Dapithapon, which is made of carrot hummus, black quinoa, and roasted vegetables (the salad was given special recognition during last year’s 12th National Food Showdown). Then there is Baked Bass served whole with torched Choron sauce. Meat lovers can opt for the Lamb Carbonade which is a stew of slow-cooked lamb shanks, onion soubise, and beer sauce. Popular dishes like Baked An addition to EC+B’s new menu is an array of meat-free and vegan selections for health buffs. Together with the revamped menu, Eastwood Café+Bar is rolling out a slew of dining deals: until Oct. 31, get 20% off across all items in the à la carte menu; on weekends, for a minimum food & beverage spend of at least P1,000, accompanying children aged 12 years old and below can avail of a complimentary dish from the menu’s Kids at Heart selections (available every Saturday and Sunday until Nov. 30); enjoy “Meatless Mondays” with Eastwood Café+Bar partner Quorn, plus get a free vegan soup and a wholesome drink with every order from the menu’s Healthy Options (available all Mondays until Nov. 25). For inquiries and reservations, call 570-7777 or 0917-821-0333.