Romancing the plate

MANILA, Philippines - Every Valentine meal should have oysters,” corporate chef Anthony Raymond said at a lunch preview of Restaurant Verbena’s Valentine a la carte selection at Discovery Country Suites in Tagaytay.

His oysters are baked, topped with lemon verbena cream and Tobiko caviar. What made the plate even more interesting was the fistful of tiny blossoms and petals perched daintily atop a mound of rock salt.

Pansies, calendula, honeysuckle, with a sprig of cilantro and chives thrown in — they were all good. Who would have thought it? To the often quoted advice “Stop and smell the flowers,” now you can also add, “And taste them, too.”

But Chef Raymond did not just pluck the edible flowers from the garden. They get their supply from a producer in Tagaytay, he shared. The oysters are sourced fresh from New Washington in Aklan. White merlot from California complemented the first course.

The seduction of the palate did not stop with the oysters and wine. Seamlessly, it slid into the Mushroom and Foie Gras Cappuccino that followed.  Served with crostini and foie gras butter, chef Raymond ceremoniously grated more foie gras into the cup of each of the guests around the table. A smidgen of crushed Oreos was there

for you to sprinkle on top of the foie gras butter spread on your crostini, although it really wasn’t necessary.

A third choice for a starter would be the Smokey Bacon and Corn Bisque featuring double-smoked bacon, crispy chicken oysters, charred corn and Parmigiano Reggiano.

Aside from the three choices of starters, Verbena’s a la carte Valentine selections, to be featured from Feb. 14 to 16, also include choices for the main course: USDA Prime Rib Rossini — slow-roasted Ribeye (300g) and pan-seared foie gras; duck fat with baby

potatoes, haricot verts and pinot noir sauce; Steak ’n Lobster —USDA Ribeye (200g) and rock lobster tail au gratin with twice-baked potato, baby asparagus and parmesan-tomato Bearnaise and cabernet reduction; Lamb Two Ways — crispy lamb riblets and braised lamb shank ragout with feta cheese, tomato basil couscous and lamb jus; and Crispy Chilean Seabass with Lucban longaniza risotto, fresh parmesan, and pimenton butter.

We had the crispy Chilean seabass — not too heavy for lunch, chef Raymond remarked.  The crispy skin provided an appealing contrast in texture to the tender yet firm seabass fillet. Longaniza on risotto is not what you’d usually expect, but there it was. It was different and it gave an added note to the flavorful dish. The recipe is not new at Verbena, where its seasoned cooks, headed by Celmar Ambida, have been working their magic in the kitchen for many years.

Restaurant Verbena has been recognized by the prestigious Miele Guide (2010/2011 and 2011/2012 editions) as one of Asia’s finest restaurants. It ranks No. 2 in the “Top 5 Restaurants in the Philippines” list and is certified a “Fine Dining Restaurant” by the Chaine des Rotisseurs.

“We’ve also come to be known as a ‘date place,’” says Jonahs James Virrey, resident manager of Discovery Country Suites, the homey inn perched on the ridge in Tagaytay, which was honored by Trip Advisor as one of the Top 25 Small Hotels in the

Philippines in the Travellers’ Choice awards in 2013.

Special room packages will be offered before and after Valentine weekend. You can arrange to have your Valentine dinner in a private spot in the garden or opt for room service, Virrey suggests. With a romantic view of the placid lake and a fireplace in the dining room, you have more than enough reasons to want to take your Valentine date here.

Ultimately, it’s still about the food, chef Raymond says. “You could not choose a better spot to dine.” 

How could we not agree? The dessert sealed the deal — chocolate

souffle served with lemon verbena chantilly cream and banana compote finished with hot caramel. As the soufflé found its place in front of each guest, there was an audible “Ohhh!” then a lingering “Mmmm…” after the first bite.  In the end, there is no doubt. 

It’s an affair to remember.

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For inquiries and reservations, call Discovery Suites Tagaytay at 529-8172, (046) 413-4567 or e-mail:  amelgar@discovery.com.ph.