'Tis the season to be jolly and enjoy food! Taal Vista Hotel’s specialty restaurant Taza Fresh Table recently launched its newest seasonal menu featuring culinary masterpieces delicately crafted by the Hotel’s executive chef, Jayme Natividad
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, inspired by Adlai, Arugula, Hibiscus flower and Octupus, the menu include gustatory offerings such as Cream of Escalivada Soup, Organic Arugula with Market Vegetable Salad with eggplant, red & green peppers, carrots, goat cheese tart and rosemary-red wine vinaigrette, Squash Ravioli with cashew, sage and brown butter, Sous Vide Lamb Shank with caramelized onions, Adlai rice and Gremolata, Grilled Octopus with cucumber, jicama, carrots and truffle balsamic, and Éclair Choux pastry stuffed with matcha cream and hibiscus cream for dessert.
“Most of the salad greens come from farms within 15 km radius to help support local farmers, promote sustainability and assure freshness. Moreover, almost all of our dishes are made from scratch including the sauces and sour dough for our flat bread pizzas.”
Another distinct Taza Fresh Table is that it uses probiotic-fed chicken and pork for its fares.
In addition to the delectable yuletide seasonal dishes, Taza Fresh Table also showcases a year-round menu of well-curated bestselling fares like its mouthwatering steak choices – 350 grams of Rib Eye local Wagyu, 300 grams of Australian Grass-fed Angus, 800 grams Australian Grass-fed Porter House and the ultimate 1.2 kg Tomahawk Bukidnon Wagyu goodness ideal for sharing for up to four persons.
