In an intimate lunch, Philippine Tatler gets a glimpse of the delectable tapas, scrumptious small plates, and some of the world’s finest pours at The Cellar, Grand Hyatt Manila’s stylish wine bar
As soon as you step into the expansive Banaue Rice Terraces-inspired lobby of the Grand Hyatt Manila, you will immediately feel that you are in for a luxurious break, away from the hustle and bustle of the world outside. The warm hues of wood and the cold appeal of metals and glass intertwine gloriously like a home with a contemporary twist. Go one floor up and you will be led to the charming wine bar called The Cellar, a beautiful wine bar that serves tapas and small plates done very well by the executive chef Mark Hagan, which also houses the hotel’s carefully curated bottles.
What better way to start your meal here than to indulge in the hot-off-the-pan jamon Iberico and cheese croquetas, the creamy béchamel enveloped in a perfectly crisp shell oozes with flavours—its richness counterbalanced by the home-made tomato chutney. This, together with the baked breaded mushroom in garlic butter sauce aioli may be simple, but the flavours hit the right spot.
The charcuterie, of course, is not to be missed. Have a selection of brie, manchego, gorgonzola, shaved parmesan, jamon Iberico, chorizo and liptauer, a seriously addicting Hungarian cheese spread, which are all best paired with a glass of Chateau Ste. Michelle Riesling Columbia Valley 2016 or the Loimer Langenlois Kamptal Grüner Veltliner Austria 2014. For a refreshing start, the freshly tossed endive salad with poached pear, blue cheese, and walnuts drizzled with mustard dressing does the trick.
The cherry on top of these all are the humungous tiger prawns sautéed in a heavenly lemon and garlic sauce and the sinful seafood paella with ingredients from rice to shellfish and prawns all flown in.
A separate room for dessert must be reserved as the leche flan (baked custard swimming in a salted caramel sauce) will definitely leave you speechless. Not only that—the baked calamansi tart, cream Chantilly and raspberry sauce, and the almond coconut orange cake are as irresistible, too.
“Here, we only have a simple menu, but we see to it that everything is made of the freshest ingredients and is done right,” concludes Grand Hyatt Manila’s Area Vice President and General Manager, Gottfried Bogensperger.
For more info, visit: www.manila.grand.hyatt.com