Local Ingredients Meet Fine Dining

For a limited time only, Manila Peninsula's Old Manila partners with Holy Carabao to give you a bespoke menu featuring organic produce from our local farms.

Join the Farm to Table: Old Manila and Holy Carabao Farms Organic Eats Collaborative Dinners, a series of signature dinner experiences and a celebration of sustainable food that will be held from May 15 to June 2 in The Peninsula Manila’s iconic signature restaurant, Old Manila.

This unconventional tasting event will celebrate biodiversity in food through a degustation dinner of six dishes created by Old Manila Chef de Cuisine Allan Briones and his talented kitchen brigade using organic vegetables harvested from Holy Carabao Farms, sustainable seafood from Philippine waters, and chocolate from the Davao farms of Auro Chocolates.

Above Hindy Weber Tantoco and Melanie Teng-Go of Holy Carabao Farms say they are excited to work with The Peninsula Manila.

Taste white heritage corn, nutty banana heart blossoms, heirloom puffed adlai, and so many more. Learn from Holy Carabao Farm co-founders Hindy Weber Tantoco and Melanie Teng-Go about the important role farmers play in building a more just and resilient food system, and the ways local chefs, farmers and diners are working together to further the cause.

Farm to Table: Old Manila and Holy Carabao Farms Organic Eats Collaborative Dinners is one occasion where fresh, local ingredients meets fine dining. The series of dinners was designed to promote the global movement of supporting fresh local produce and maintaining its sustainability. “The purpose is to promote the responsible and ethical sourcing of ingredients,” according to Mark Choon, The Peninsula Manila General Manager.

“They are supportive of our efforts,” says Tantoco. “Chef Allan (Briones) and his team will be doing transformational things to local ingredients and we are excited to be a part of it.”

Despite his reputation as one of Manila’s best chefs, Chef Briones has kept a relatively low profile. He also wasn’t all that familiar with Holy Carabao Farms, but despite this The Peninsula Executive Chef Franco Diaz and Food & Beverage Director Jose Luis Jimenez didn’t think twice to challenge him to collaborate on a farm-based menu. Chef Briones did not hesitate to accept their proposition. The next hurdle was to invite Weber Tantoco and Teng-Go to agree to their proposition. To their surprise, the two readily signed up.

With a top-notch pedigree earned after having trained under three-Michelin starred Marco Pierre White in London and Abu Dhabi, 38-year-old Chef Briones brings more than 15 years of culinary experience in crafting a menu around some of the finest and freshest produce that is readily available.

While the menu has been created, Chef Briones says that Old Manila guests should expect changes and surprises come dinner time. “That’s the thrill of sourcing ingredients locally,” he says. “You never know what new, sweet vegetables will sprout from the soil and end up on your plate.”

FARM TO TABLE

Holy Carabao Farms Organics Eats in Old Manila Menu

First Course

Poached Canadian Lobster

Banana Heart, Crab Roe, Cassava Crisp, Kafir Lime

Second Course

Roasted Vegetable Tartlet

Tomato, Carabao Milk Cheese, Beet Root Gastrique, Basil Crème

Third Course

Roasted Chicken Consommé

White Heritage Corn Flan, Green Papaya, Kangkong, Crackling

Fourth Course

Smoked Halibut Filet

Long Beans, Oyster Mushroom, Radish, Heirloom Puffed Adlai, Roasted Cashew

Fifth Course

Grilled Berkshire Pork Tenderloin

Squash Ravioli, Bacon, Mustard Seed, Pickled Yacon, Tarragon Butter

Sixth Course

Coconut “Buko”

Davao Milk Chocolate, Pineapple, Cocoa Soil, Muscovado Sponge

*All vegetables and dairy used to curate this menu were sourced from Holy Carabao Farms

Php 3,850++

Rate is inclusive of VAT and subject to 10% service charge and applicable local tax.

For inquiries or reservations, please call The Peninsula Manila at + 63 (2) 887 2888, extensions 6748 and 6749 (Old Manila) or 6694 (Restaurant Reservations).

Tatler Asia