Olio

Philippine Tatler Best Restaurants - - CONTINENTAL -

WHY GO

Olio re­mains an old favourite and the food as well as its clean and mod­ern in­te­ri­ors have stood the test of time.

TATLER TIPS

Do start with the sig­na­ture ap­pe­tis­ers and sal­ads such as the foie gras with mango coulis, scal­lops gratin, oys­ters, U.S. ten­der­loin beef salpi­cao, and spinach and arugula salad with wild mush­room and black truf­fles. The Chilean sea bass on a bed of saf­fron risotto and madeira mush­room broth is the de­fault fish favourite. The USDA prime steaks are what most din­ers come for. If look­ing for a good lamb dish, the braised lamb shank with red curry sauce on cous­cous or the chimichurri lamb ribs in wild berry sauce with herbed pota­toes hit the spot. Not too many restau­rants of­fer lamb or do it as well. The cho­co­late souf­flé makes for a happy and light end­ing.

Chilean sea bass with black truffle jus MORE THAN PHP 2,000 PER PER­SON PRI­VATE ROOMS

Chilean sea bass with saf­fron risotto, Madeira mush­room broth

USDA Prime New York corn-fed

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