Taal Vista Hotel’s specialty restaurant Taza Fresh Table recently launched its newest seasonal menu featuring culinary masterpieces delicately crafted by Taal Vista Hotel’s Executive Chef Jayme Natividad
Awarded as one of the food destinations included in the prestigious Best Restaurant Guide for five straight years by Philippine Tatler, Taza Fresh Table stays true to its origin of using the freshest and finest local produce as ingredients for its seasonal gustatory delights.
Available for a limited time only, the menu include offerings such as Grilled Sweet Corn and Leeks Soup, made from local sweetcorn, leeks, asparagus and pepper relish; Beet and Citrus Salad with roasted red beets, Davao pomelo, baby arugula and Dalandan vinaigrette; Smoked Fish Tagliatelle Pasta, made with home-smoked Mackerel, cherry tomatoes, basil, aged ricotta and Tagliatelle pasta; Baked Palawan Lapu-Lapu fillet with herbed bread crumbs, cauliflower, potatoes and basil pesto; Grilled Pangasinan Prawns with couscous, roasted vegetables and caper Tatziki; and Sekaya Earle Grey Mango Semifredo for dessert.
Promoting sustainable dining, focusing on serving the freshest and finest local produce, the Taza Fresh Table’s new seasonal menu features in-season ingredients such as corn that is rich in fiber, vitamins and minerals, a good source of antioxidant carotenoids, such as lutein and Zeaxanthin; Beetroot loaded with vitamins and minerals high in health-promoting compounds like antioxidants, carotenoids and nitrates; Lapu-Lapu fish sourced from the pristine waters of Palawan, rich in protein, omega-3 fatty acid, vitamins D and B2 (riboflavin), calcium and phosphorus, minerals like iron, zinc, iodine, magnesium, and potassium; and Prawns, good source of selenium-one of the most effective antioxidants with high levels of zinc that boosts immune system.