Until Aug. 31, The Tasting Room will be offering an exquisite menu highlighting a widely-regarded and beloved ingredient in haute cuisine culture, the French truffle. A lavish six-course meal includes Duck Liver Terrine with black truffle cream, Pan-fried Crayfish with black truffle slices and Baby Purple Artichoke sautéed in Barigoule, Filled Macaroni with black truffle juice, Poached Poularde de Bresse Breast with truffle and The Truffle Macaron at PhP3,888++ per person.
Patrons can also sample the venue’s Dessert Trolley to succinctly cap off an indulgent a la carte dinner, which proffers a selection of seasonal fruits accompanied by an array of sauces and condiments. Tarts such as fresh apricot, freshly baked nectarine, and pecan nut are nicely paired with ginger sugar, lime sugar, coffee sugar, or hazelnut sugar condiments, or fresh crème fraise, raspberry, kiwi, or mango sauces. The tempting tart is at PhP360++ per slice.
The Tasting Room is open from 6 p.m. to 11 p.m., Tuesdays to Sundays.
As well, the freshest seafood imported from countries spanning east to west are the stars at Japanese Peruvian dining hotspot, Nobu Manila from July to August with the “Hook, Line, and Sinker” promotion. A limited array of a la carte sushi and hot kitchen selections spice up Nobu’s renowned signature fare, such as Australian Scampi “New Style,” Blue Eye Trevalla with Wasabi Salsa, Kumomoto Oyster “New Style” with Uni, King Prawn with Fresh Truffle Toban, and King George Whiting Tempura with Calamansi Amazu Ponzu, among others. Patrons can likewise add three grams of fresh black truffle to perfectly pair with any dish for an additional price.
The “Hook, Line, and Sinker” promotion is available until Aug. 31 for dinner on weekdays, 6 to 10 p.m. and weekends, 6 to 11 p.m.