Food crazes and bandwagoning for the latest dish come and go, but Eastwood Richmonde Hotel’s Eastwood Café+Bar offers great tasting food at an even better value. Now that’s something that never goes out of style!
This month, Eastwood Richmonde Hotel presents these in its newest set of Nuovo Classics Chef’s Specials which are destined to be the new classics of our time.
For the months of February and March, Executive Chef Vic Barangan features dishes prepared sous vide-style. This technique achieves the perfect textures in food while enhancing flavors and sealing in all the vitamins and minerals of each dish.
Entrée selections include:
– Daisy D: Sous Vide US Duck Breast with Mesclun Greens and Raspberry Dressing (PHP 695)
– Beef en Croute: Sous Vide US Beef Tenderloin with Parma Ham, Italian Spinach and Shiitake Mushrooms (PHP 935)
– Chopsticks: Sous Vide Pork Chops Crusted with Japanese Bread Crumbs and Topped with Shimeji Mushrooms (PHP 855)
– Savoy Bass: Sous Vide Sea Bass Fillet with Cabbage, Pistachio Hollandaise, and Golden Salmon Roe (PHP 955)
To complete the meal, each entrée comes with complementary Tutti Frutti drink, Grilled Corn Chowder as a starter, and for dessert, a chocolate caramel cookie bar.
Enjoy the Nuovo Classics Chef’s Specials from February 1 until March 31, 2019.
Eastwood Richmonde Hotel is located in 17 Orchard Road Eastwood City, Bagumbayan, Quezon City 1110 Philippines. It’s also accessible from the 2nd floor of Eastwood Mall.