Pig & Palm

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Late November, I was invited to dinner at Pig & Palm restaurant in Cebu City partly for a send off dinner for my dinner host from Manila and to make a review of the restaurant. We arrived there an hour early so I had time to go around and take photos, have a drink and wait for the rest of the guests to arrive. Pig & Palm is located within the Ayala Business park just ten minutes away from the Ayala Mall.

Pig & Palm is owned by Michelin-starred British Chef Jason and Cebuana wife, Irha Atherton. The restaurant offers modern Spanish gastronomy and introduces a sharing concept menu. And since Cebu is known for its lechons, they created their signature roasted suckling pig dish.

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Inside, a handsome bar will greet you ready to serve any drink in the menu.

There are various areas in the restaurant you can choose to dine in. Indoors, there are the tapas corner, main dining area, the booth as well as two function rooms.

Tapas Corner

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Main Dining Area

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The Booth

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The Booth seems to ber perfect for a party of five and preferred for its coziness and privacy that it lends to the diners.

Function Room

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You can also choose to dine ‘al fresco’ during the winter months when the air outside is cooler than most months.

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The main dining area as seen from the outside.

Our Dinner

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Tuna Tataki, Php 480.

Looking more like an appetizer, the Tuna Tataki is actually my dinner. Composed of three rolled tuna the size of a sushi roll with slivers of cucumber and radish on ponzu dressing. The dressing reminds me of a delicate sweet & sour tamarind dressing, giving the tuna balance and flavor. This dish cost P480 but still it left me looking longingly at what the other guests had on their plates.

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Pan Fried Fillet of Mullet with cauliflower, golden raisins and capers. Php 750.

This is what our dinner host ordered for his main course. The Pan Fried Mullet dish is made of two pieces fish fillets the size of a matchbox, pan fried with three cauliflower florets on top. Being a man of big physical stature and used to generous servings, he found his dinner a bit amusing as well as unsettling considering the small serving in relation to the price. He also thought that the Pan Fried Mullet was an appetizer due to the serving size but ate it anyway as he was hungry.

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Roasted Suckling Pig. Php 650.

This is the restaurant’s signature Roasted Suckling Pig, with soya onion gravy, apple and bok choy which a friend ordered for dinner. According to him, it is a tasty, succulent take of the ‘lechon de leche’. Our friend said that the small serving is just perfect for him perhaps because he needs to be mindful of the food he eats.

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Beef and Foie Gras Mini Burger, Php 850.

We had a little girl with us and she ordered her favorite Beef and Foie Gras mini burgers with bacon, cheese, onions and tomato relish. I can understand why it was her favorite because it was yummy when I was offered a taste.

The sister of our dinner host, ordered the Truffle Mac & Cheese with chicken glaze and toasted breadcrumbs but gladly shared the rich dish to share the calories. I wasn’t able to take a photo of it as dinner had already started but everybody agreed that it was tasty.

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For dessert, I chose the Coconut rice pudding with coconut ice cream and mangoes served in a halved coconut. Php 195.

Overall, my review of our dinner that night at Pig & Palm in terms of taste, the food was delicious albeit pricey considering the small serving. Ambiance was both modern yet elegant and the service was awesome with their warm and attentive staff nearby.

As we walked to our car that night, in jest, I discreetly asked our host how much the entire dinner cost just for a point of reference for my restaurant review. For the generous amount of Php4,000++ bill that he paid, no one should have to be hungry after paying that amount but how come we were already heading out to another restaurant, this time to eat a real dinner?

Pig & Palm
MSY Tower, Pescadores Rd.
Cebu Business Park
Cebu City
+63 32 2558249

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