210˚ Kitchen + Drinkery
This cosy bistro is helmed by a French chef who has trained in many a Michelin-starred restaurant. Ingredients are top-notch and mostly sourced abroad, such as the Brittany mussels, Dover sole, and Norwegian salmon.
The Dover sole meunière is a French classic dish done right. The fish is meaty and succulent, the sauce is light and not overwhelming. Have them de-bone it already. The Egg, the chef’s signature dish, is a must-order! This egg is cooked at 48 degrees and served in a bed of potato mousse mixed with bacon and caramelised onions. Their tarte tatin is the best option for dessert as this is as traditional French as you can get—light puff pastry topped with apples and home-made vanilla ice cream.
Rib-eye PHP 1,500-1,999 PER PERSON PRIVATE ROOMS