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Epilogue Fine Bistro

7:54:00 AM Phantasm Darkstar 0 Comment(s)

Tried this fine bistro with foodie friends. Luxury food in S Maison.



Located on the ground floor of S Maison, Conrad Manila, Seaside Boulevard Corner Coral Way, Mall of Asia Complex (MOA), Pasay City, Epilogue Fine Bistro is a Japanese-European cuisine fusion restaurant. I love the ambiance of the place; very sophisticated.Aside from the dining area, it has a bar and bakeshop. Oh, look at that fine, edible gold. 

Epilogue had its name from a section of a book, which is usually a speech or section that concludes the story. Being inspired by a book, even the menu was named after book parts. Sharing the dishes that we tried.
Preface (Salad)
Seafood Tablet. Couscous with Mediterranean vegetables, marinated calamari and prawns feta, balsamic vinaigrette. Signore Cardini. Harvest salad, coddled egg, walnuts, boquerĂ³n, garlic
Foreword (Pizza)
Wagyu. Wagyu beef, fresh mozzarella, sriracha, haricot vert, mushrooms. The wagyu beef and ingredients went really well on this pizza. For those who are afraid of spicy dishes, there's sriracha in it but it's not spicy. 
Margherita. Mozzarella di bufala, stewed tomato sauce, mozzarella, basil, extra virgin olive oil. 

Chapter & Verse (Mains)

Confit de Canard. Slow-cooked leg of duck, potato lyonnaise, sauteed haricot vert, walnuts, sherry jus. 
Yuzu Dori. Crispy chicken flavored with Shio-koji, quinoa with sun-dried tomatoes, yuzu kosho. 
Maestro. Steak Rossini of US Prime Angus tenderloin & seared foie gras, handcrafted demi-glace, gratin dauphinoise. Two of my favorite luxury food combined. So good. 
Foie's Gold. 50g pan-seared Earnest Soulard foie gras, mushroom risotto, rosemary-garlic portobello, baby spinach, pink peppercorns. I love the risotto, and of course, foie gras. First time I had hypertension because of eating too much. The foie gras was so good I couldn't help eating a lot. 
King's Cut. US Prime Angus Ribeye, potato gratin, creamed spinach, kombucha, handcrafted steak, demi-glace, wasabi. It's my first time to encounter wasabi for ribeye. It was a nice combination, but I prefer having it plain or with some salt. 
Burgundy. Braised beef cheeks with potato grand mere, shallots in red wine, fettuccine with cream. I barely noticed the fettuccine because the beef cheek got my full attention. Tender and juicy. 
Dedication (Pasta)
Veneto. Handmade gnocchi, gorgonzola, prosciutto di parma, asparagus, walnuts, fresh cream, Parmigiano-Reggiano. I enjoyed the texture of the gnocchi and the creaminess of this dish. 
Amatriciana. Artisan pancetta, pomodoro, basil, tomato confit, extra virgin olive oil. Italian style, rich taste of tomato. 
Afterword (Dessert)
Cocoon. Belgian white chocolate dome, homemade Italian gelato. They serve the dome on your table then pour hot chocolate to melt the dome, revealing the gelato inside. A sweet indulgence, with a good contrast of temperature from the gelato and hot chocolate. 
Tarte Tatin. Granny Smith apple tart served with Tahitian vanilla ice cream. 
Cakes from the Patisserie


Epilogue Menu, Reviews, Photos, Location and Info - Zomato

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