The Tasting Room at Nüwa Hotel Launches Exciting New Degustation Menu
After successfully re-branding (formerly Crown Towers), the Nüwa Hotel in City of Dreams Manila offers more surprises. At the hotel’s ground floor, The Tasting Room also launched a brand new 4-course and 6-course menu. Let me walk you through the 4-course menu that I enjoyed with wine pairing.
AMUSE BOUCHE
Before our early dinner was served, we were delighted to receive an array of appetizers. We were instructed to start our meal with an unconventional bite. Each diner was given a cube of coconut jelly that was doused in Malibu Rum. The sweetness of the jelly and the sharp alcoholic taste of the coconut rum really woke up our taste buds.
There was also a pot of the lightest tuna pate, which we enjoyed with some crispy tortilla chips. I liked the pate so much so that I also ate it with some bread. We were also given breaded cheese balls that came with ribbons of Parmesan cheese.
Honestly though, the butter that was served with slices of French baguettes, sesame and sourdough bread really stole the show. The plain salted butter was already very good but the additional savory element provided by toasted seaweed in the nori butter was exceptional. I had to force myself to stop eating bread and butter to make sure that I had space left for the main meal.
FIRST COURSE:
SEA BASS CARPACCIO/RED AND BLACK RADISH/ARTICHOKE CREAM
CUCUMBER JELLY/CELERIAC
REMOULADE/BANANA BLOSSOM
VEAL TONGUE/VINAIGRETTE/PICKLES
WINE PAIRING: 2016 CLOUDY BAY, MARLBOROUGH, SAUVIGNON BLANC
The carpaccio reminded me of an elevated ceviche because of the tart citrus. The light, clean flavors danced in my mouth and once again got me more excited for the upcoming dishes. In some way, the veal tongue stole some thunder from the sea bass. The fish was good but many of us at the table could not help but exclaim how good the veal was. The tender pieces of veal tongue were packed with flavor and all of us wished there was a bigger serving.
Second course:
Lobster/Ginger/Espelette Pepper/Bisque
2015 Gewurztraminer, Domaine Mittnacht
Ah, Lobsters. Not many ingredients are as frequently connected to luxury as lobsters. The words indulgent and rich immediately come to mind. This dish lives up to all those expectations and more. The tender and perfectly cooked pieces of lobster meat were enhanced even further by a rich bisque. The chef certainly didn’t scrimp on the ingredients here and for that, my tummy is very grateful.
THIRD COURSE
Cape Grim Grass Fed Beef Tenderloin/Black Pepper/Onions/Potatoes
2011 Penfolds Bin 389, Cabernet Sauvignon & Shiraz
As if lobsters were not enough, the chef decided to make this meal even more indulgent with some grass-fed beef tenderloin. The juicy slices of meat were perfectly seared on the outside but beautifully pink on the inside. The temperature was a perfect medium rare.
FOURTH COURSE
Chocolate Success/Lychee Veloute
2013 Jurancon, Clos Lapeyre
To cap off the meal, the Chocolate Success dessert was the perfect ending. The meal was indeed a success and this dark chocolate tart was rich without being cloying nor overly sweet. The lychee veloute was a good was to refresh the palate after having all the sumptuous dishes.
If you choose the six-course menu, you will also be served with the following:
Ravioli/Porcini/King Prawns/Green Curry/Endives/Coconut
Pollock/Choucroute/Smoked Bacon/Tofu/Juniper Berries
The wines that were served with each dish were all exceptional. Even non-wine drinkers will be able to appreciate the mild flavors which leaned toward the sweeter side.
After enjoying our meal, we were lucky enough to be invited to meet Chef de Cuisine Frederic Thevenet and his team. The kitchen was clean and organized, just like the ones you’d think only exist on televised cooking shows. The atmosphere was relaxed and jovial, a good sign that everyone liked working together.
Maitre D’ Stephen Moroney took care of us from the moment we stepped into the restaurant. He and his team made sure that all the dishes were explained well and all our questions were answered. More importantly, he made sure that our wine glasses were kept full.
The restaurant itself looks like a golden present that is just waiting to be unwrapped. Keeping in theme with City of Dreams, the golden facade of the restaurant resonates splendor.
The gilded theme continues in the interior of the dining room. The clean edges are softened by fresh flowers that adorn each table.
Do yourself a favor and come to The Tasting Room and experience an evening of luxury and amazing French Haute Cuisine for yourself.
Prices: