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Tapenade brings more Mediterranean favorites

Seafood Arroz Caldoso

Seafood Arroz Caldoso

Nothing is more satisfying than a great meal! After a little over a year of first firing up its oven and winning the hearts of diners with its Salad Room, Executive Chef Luis Chikiamco reintroduces Restaurant Tapenade’s loyal patrons to a refreshed menu of Mediterranean favorites.

Chef Luis Chikiamco

Chef Luis Chikiamco

Taking inspiration from the basic tenet of Mediterranean lifestyle on the enjoyment, respect for ingredients, and pleasure of food, Chef Luis shares, “Our latest menu additions focus on the most familiar flavors of the Mediterranean – Spanish, French, and Italian – with emphasis on the convivial nature of Mediterranean dining: food items to be shared, ideal for families and groups and with flavor profiles that everyone loves.” 
Highlights of the new menu include Mediterranean staples such as Fritto Misto (crispy fried squid, shrimp and snapper in lemon-garlic mayo), Goat Cheese and Scallion Ravioli, Pizza “Piccante Dolce”  (spicy salami, provolone cheese, honey), Seafood “Arroz Caldoso” (brothy Spanish rice, shrimp, snapper and clam in a saffron-shellfish essence), Whole Roasted Free Range Chicken (with Mushrooms, Asparagus, Carrots, Potatoes, Garlic, Shallots, Lemon-Thyme Jus) and Crispy Italian Duck for two. With an advance order of 24 hours, the chefs offer as well the Spanish classics Salt-Baked Red Snapper (Romesco Sauce) and Slow-Roasted Cochinillo (Market Vegetables and Saffron Rice Pilaf).

Fritto Misto

Fritto Misto

While Mediterranean cooking is known for its signature recipes, it is at the same time, very adaptable to new and interesting interpretations.

Gpat Cheese and Scallion Ravioli

Goat Cheese and Scallion Ravioli

General Manager David Pardo de Ayala, himself an accomplished chef for almost two decades, explains, “Everyone knows and loves a good Spaghetti Alle Vongole, full of briny clam flavor and spikes of garlic, lemon, and fresh parsley, so we are featuring items that already resonate with our diners. However, we are also introducing them to new flavor combinations they are likely to find new and surprising, like our homemade Pimenton Linguini with Pepperonata, Thyme, and Chorizo de Pamplona, or the Orange Fettuccini with Baby Shrimps, Light Tomato Cream and Basil. These are delicious Mediterranean flavors, presented in a brand new way.” 

GM David Pardo de Ayala

GM David Pardo de Ayala

In crafting these new items, the Tapenade culinary team let their creativity run in the selection of pasta and brick-oven pizzas, rice specialties (such as risottos and Spanish “arroces”), as well in the grilled and roasted items on the menu.  Still, Tapenade regulars should not worry, as a number of its well-loved signature items continue to be on the menu. The Stone-Baked Feta, Salumi Pizza, “Langostinos al Ajillo”, U.S. Rib Eye and Bistecca Fiorentina will probably be on the menu forever,” reckons Chef Luis. “Our regulars will most likely protest if we touch these favorites. Our Manchego Cheesecake will have interesting competition for the number one spot in popularity, given our new desserts (like the Salted Butterscotch Budino). But it will still be there.” 

Seafood Arroz Caldoso

Seafood Arroz Caldoso

The dining experience at Restaurant Tapenade carries over to the expansive ambiance inspired by the 17th century Chinoiserie wave that was popular in Europe. Guests will surely enjoy its relaxing motif, a wall-to-wall art piece featuring a lush Mediterranean garden, created by famous muralist Alfred Galvez. The restaurant also has an open kitchen highlighting a brick pizza oven which encourages interaction between the chefs and guests.
Restaurant Tapenade is located at the G/F of Discovery Primea and is open daily from 6:00 AM to 11:00 PM. For inquiries and table reservations, please call Discovery Primea at (63 2) 955.8888 or visit http://www.discoveryprimea.com/barsrestaurants/tapenade/

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