SAVOR GOOD FOOD FOR EVERY MOOD WITH EASTWOOD CAFÉ+BAR’S NEW MENU OFFERINGS

Eastwood Café+bar’s new menu debuts a number of original and exciting must-try items that showcase the best of Filipino ingredients, featuring global flavors, and are healthy to boot. There’s the Red Cabbage Chicharon, which is veganfriendly, and is an ingenious and nutritious alternative to the usual cracklings. The Adlai Bisque is made with a gluten-free rice substitute, straight from the fields of Mindanao, and seasoned with shrimp bits, vegetables and cream. Dapithapon which is made of carrot hummus, black quinoa, and roasted vegetables, is a unique and flavorful salad that was given special recognition during last year’s 12th National Food Showdown.

While most restaurants use imported sea bass, executive chef Victor Barangan gives the Philippine sea bass or Apahap the distinction of being a house specialty. Served whole with torched Choron sauce, the Baked Bass is definitely a seafood entrée not to be missed. Meat lovers, on the other hand, can opt for the Lamb Carbonade, which is a stew of slowcooked lamb shanks, onion soubise, and beer sauce.

Popular dishes like Baked Oysters, and tuna ceviche (Cevichow) get delectable twists to bring new flavors to familiar fare. While best-selling classics like fried chicken, hamburger, clubhouse sandwich, and French toast are transformed into extraordinary signature dishes worthy of the Richmonde and Eastwood names. Well-loved international dishes like Nasi Goreng, Grilled Salmon, Poutine Truffle, assorted pastas and varied crafted pizzas, were also given yummy upgrades.

Being a home-grown brand with an all-filipino team catering to a global market, Richmonde takes pride in promoting Pinoy comfort food like Karekare, Chicken Inasal, Sinigang, Lechon Liempo, and Crispy Pata to its foreign guests.

Discover the distinctly delectable changes in Eastwood Café+bar’s menu. For inquiries and reservations, call (+632) 570-7777 or (+63917) 821 0333.