Taste the New Classics at Eastwood Café+Bar
We’ve all been there. At one time or another we joined the bandwagon of the latest food craze, enduring long queues and extended waiting time just to sample the “it” dish of the moment. And just like anything that’s in fashion, interest in these food fads fizzles out just as fast as it exploded. But there’s something that will never go out of style—great tasting food at even better value! Eastwood Richmonde Hotel’s Eastwood Café+Bar presents these in its newest set of Chef’s Specials which are destined to be the “Nuovo Classics” (new classics) of our time.
For the months of February and March, Executive Chef Vic Barangan features dishes prepared sous vide to achieve the perfect doneness while enhancing flavors and sealing in all the vitamins and minerals of each dish.
Entrée selections include: Daisy D or sous vide U.S. duck breast with mesclun greens and raspberry dressing (PhP 695nett); Beef en Croute or sous vide U.S. beef tenderloin with parma ham, Italian spinach and shiitake mushrooms (PhP 935nett); Chopsticks or sous vide pork chops crusted with Japanese bread crumbs and topped with shimeji mushrooms (PhP 855nett); and Savoy Bass or sous vide sea bass fillet with cabbage, pistachio hollandaise, and golden salmon roe (PhP 955nett).
To complete the meal, each entrée comes with complementary Tutti Frutti drink, grilled corn chowder as starter, and for dessert, a chocolate caramel cookie bar.
Enjoy the Nuovo Classics Chef’s Specials from February 1 to March 31, 2019. For inquiries and table reservations, please call Eastwood Café+Bar at (632) 570-7777.
Eastwood Café+Bar is located at the ground floor of Eastwood Richmonde Hotel, 17 Orchard Road, Eastwood City, Bagumbayan Quezon City. For more information, you may send an email to firstname.lastname@example.org or log on to www.eastwoodrichmondehotel.com.ph. For the freshest updates on hotel promotions, follow us on Facebook (www.facebook.com/EastwoodRichmondeHotel), Instagram (@Richmonde_ERH) and Twitter (@Richmonde_ERH).