Ever tried Hibiscus, better known as Gumamela, Ice Cream?
Taza Fresh Table’s seasonal menu featuring culinary masterpieces delicately crafted by Taal Vista Hotel’s executive sous chef Jayme Natividad is a destination of it’s own when heading down south.
It starts off with a fresh and hot serving of Broccoli Soup. It sounds and looks simple and straight forward, but the flavor will wake up your senses and your tastebuds already know they’re off to a good start.
Awarded as one of the food destinations included in the prestigious Best Restaurant Guide for four 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.
Chef Jayme makes sure to put what’s “in season” on the seasonal menu. Here’s the Taza Salad, the colors on the plate already tell you how fresh the selection of greens and other vegetables are.
Now, off we go to the main star of the show! The entrees.
Crispy Pork Roulade. Decadent pork with pickled vegetables, lentils and mustard honey glaze.
Homemade Fettuccini. Al dente fettuccini in saffron cream with prawns. Sounds simple, tastes divine.
Braised Short Ribs. Australian beef with roasted carrots, haricot verts, roasted squash and gremolata.
Pan Seared Sea Bass. Perfectly seasoned sea bass with smoked tomatoes, haricot verts, marble potatoes and anchovy cream.
For dessert, Hibiscus Ice Cream
Don’t miss this masterpiece, please. It’s fascinating how this flower, the Gumamela, turned into these bright candied strips of happiness. The hibiscus flower when mixed with the base of the ice cream just goes so well, words can’t describe, you just have to try it.
The seasonal menu is available for a limited time only. In addition to the delectable 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. Other Taza Fresh Table well-loved dishes are Taza Salad – quinoa, cherry tomatoes, wild arugula, farm-fresh romaine, microgreens, Cebu dried mangoes, radish beets, a la minute tarragon-white wine vinaigrette; Cream of Kale Spinach Soup – Tagaytay spinach, kale, leeks, potatoes and crème fraiche; Lobster Fettucine – Batangas lobster, tomatoes, garden-fresh tarragon; Grilled Turmeric Chicken – yogurt, fresh turmeric ginger, cilantro, tzatziki and coconut rice; Tomahawk Pork Chop – caramelized onions and bananas, salsa verde and pork jus plus more sumptuous pasta, entrée, salad and soup delights.
According to the notable chef Jayme Natidivad – “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.
Taza Fresh Table at Taal Vista Hotel is located along Kilometer 60, Aguinaldo Highway, Tagaytay City 4120 Philippines. For inquiries and reservations, please call +63 (2) 917 8225, +63 (46) 413 1000 or +63 0917 809 1254 or visit the hotel’s website at www.taalvistahotel.com.
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