BONIFACIO GLOBAL CITY: Complimentary Degustation to usher the New Aubergine Restaurant

BONIFACIO GLOBAL CITY:

Complimentary Degustation

to usher the New L'Aubergine Restaurant

Last June, my husband and I were invited to sample the latest 9-course Degustation Menu before the new Aubergine opens to the public.

As stated in the invitation, Aubergine was closed for the past 6 months to develop the new menu and to expand their service to include breakfast, afternoon tea and dinner. Before opening it to the public, they decided to have some of their patrons sample the new Degustation menu.

We were lucky to be among those invited to sample the new Degustation Menu. And it didn't disappoint.

AMUSE BOUCHE

We decided to order a glass of wine each of
2013 BERINGER PINOT GRIGIO
to pair with the following meals

(320 pesos per glass)
(not included in the complimentary meal)

TOMATO JELLY
with
Fresh goat cheese (the white dot)
Basil (the green dot)

TOMATO-CRAB MILLE FEUILLE
Arugula, avocado, mango

(It means thin layers of tomato-crab, arugula, avocado, mango)

CURED SALMON
cucumber tea, pickled gherkins, horseradish granite

(The horseradish granite is the snow-like  topping.)

FOIE GRAS SYMPHONY
foie gras, veal aspic, chocolate, beetroot, brioche

(The foie gras is the cream sauce.)
(Veal aspic is veal stock set in gelatin.)

CHICKEN RAVIOLO
Chicken wing confit, mushroom nage, savoy cabbage

(Chicken wing confit is slowly cooked chicken wing.)
(Mushroom nage means mushroom flavored liquid.)

BUTTER POACHED GIANT PRAWN
Black pepper corn sauce, coconut foam

APPLE SORBET
Cilantro coulis, apple caviar

(Cilantro coulis is a thick sauce made from pureed and strained cilantro.)
(Apple caviar is an apple solution made into shapes of caviar,
which is an example of molecular gastronomy.)

We decided to order a glass of wine each of
2012 LAYER CAKE CABERNET SAUVIGNON
to pair with the Iberian Pork.

(650 pesos per glass)
(not included in the complimentary meal)

This wine was recommended by the waiter and perfectly pairs with the pork.

IBERIAN PORK
Cheek, Belly, Secreto, braised vegetables, pommes maxin, truffle jus

(This menu is composed of different parts of the Iberian pork.
It allows you to taste the different textures and tenderness of the different parts of the pork.

The best part is the SECRETO.
It is so tender because it's marbled with fat on the surface.)

PINEAPPLE CONFIT
Dehydrated banana milkshake, orange soup

CHOCOLATE REBEL
Chocolate trilogy, stracciatella ice cream, salted caramel, roasted almond flakes

It's called Chocolate trilogy because of the 3 layers of chocolate.
The stracciatella ice cream is a gelato made of milk ice cream with chocolate chips.

Coffee
Petit fours, chocolates