Hennessey hosted an appreciation night at the Peninsula Manila’s Rigodon Ballroom for devotees of this historic cognac and to celebrate the 140th anniversary of the creation of Hennessy X.O. The huge ballroom was purposely bare that only a few tables were set up to make the setting more intimate. The dinner started with carpaccio of salmon with sea scallops followed by veloute of pumpkin scented with lime juice. The main course was pan-fried beef tenderloin with shallot red wine risotto while the dessert was parfait caramel and thyme with white lemon cream. Hennessy X.O was served throughout the evening.
Entertainment started when three singers took to the multi-tiered stage and performed as ethereal air dancers unveiled the evening’s piece de resistance, the Hennessey X.O Mathusalem by Berluti. The chest was jealously guarded by a crocodile protecting its coded lock, which, when opened, revealed Hennessy’s best secret.
The Mathusalem is a contemporary luxury icon, the blending of talents and created 150 pieces of luxurious limited edition. It is the meeting of two exceptional and unique savoir faire, where Hennessy’s spirit is married exclusively with Berluti design and craftsmanship, which consists of a crocodile leather chest inspired by Venetian gondolas designed by Olga Berluti herself. It also has an individually numbered decanter, a cork of Berluti leather and a collector’s fusil (to retrieve the precious cognac from the huge bottle that can hardly be lifted!). Hennessy X.O Mathusalem by Berluti is a new masterpiece that enriches the collection of the X.O man, an aesthete seeking for excellence and beauty. It also transforms this traditional gesture into a sensual and contemporary object, giving birth to a new ritual of service and a shared appreciation. From what I heard, only a few of these collector’s items were offered in Asia and only one in Manila... and it has been bought already for a princely sum!
Hennessy brand ambassador Arnaud Mirey gave an enlightening speech on the history and character of Hennessy X.O, which dates back to 1870 and was created for the personal use of Maurice Hennessy, his family and his friends. This prestigious cognac has the fragrances of old leather, black pepper and cloves; these fragrances are balanced by softer notes of cinnamon, vanilla and dried fruit. Arnaud also highlighted on the Opus 140, this year’s collector’s edition of Hennessy X.O. The collector’s decanter is dressed with golden labels (24 carat covered leaves from what I was told) and faceted grapes, the mirrored gold sublimating the multiple facets of X.O.
Taking a cue from Cru
When fellow Star columnist Stephanie Zubiri said Cru Steakhouse in Marriott Manila was really good, I had to try it myself. I trusted her taste in steaks being a fellow carnivore.
Let’s cut to the chase… the ambiance is fairly nice, good lighting, excellent service. The food is not only steak, the restaurant serves seafood as well. Take your pick * * * seabass, salmon, tuna, prawns.
The Aklan fresh oysters were huge and pretty good with choices of sauces * * * mignonette, tomato, cilantro, cucumber and lime salsa, crispy pancetta and smoky barbecue. I personally preferred the mignonette or plain lemon (which comes with the oysters). In the future, Cru will be serving oysters from all over the world.
The sweet corn chowder with Alaskan king crab legs and velvet cauliflower soup (with toasted almonds and truffled scrambled eggs) are both good, but here’s a warning: they are both heavy! Split it with someone if you want room for the steak. Another appetizer highly recommended is the maple-cured Tasmanian ocean trout * * * think sweet cured salmon with the texture of smoked tangingue.
I wanted desperately the milk-fed veal chop but since I really went for the steak, I ordered the 250 gram prime rib eye. The steak is aged for 21 days and is already full of flavor (so don’t order any sauce for it!). I just put a little sea salt that came with it... the meat was tender and the size was just right for a carnivore. The sidings were a bit too heavy already you could split it with someone! My dessert was the apple and rhubard crumble with cinnamon ice cream, which was not too sweet * * * in other words, heavenly!
Time for a second visit. This time I may get my veal chop... or perhaps the 21-day aged Wisconsin beef prime porterhouse?
(Cru Steakhouse is located at Marriott Manila, 10 Newport Boulevard, Newport City Complex, Pasay City. Call 988-9992 for reservations.)