So, one rainy Saturday in October off we went!
Love the simple sign at the entrance |
Once there, you will be asked if you have a reservation (we did) because their website shows walk-in guest will not be entertained. We made our reservation 2 weeks prior and luckily they were able to accommodate us but based on the other blogs I've read, call at least 1 month in advance.
Entry way (view from the main door) |
Even though the grounds were small, they have valets to assist with the parking. Take note: their valets were in barongs. Sosyal :)
table beside the windows |
2nd floor air-conditioned dining area |
ground floor indoor dining area (that'a a looong table tho) |
view from the reception area showing the veranda/garden area |
We opted to dine in at the second floor |
Sufficient to say, everything was so a bit more expensive than what I'm used to. I don't think I would be able to afford this on a weekly, monthly or even a yearly basis. Maybe more of a very-special-occasion thing. I didn't even glance at the other dishes (especially the steaks which I can't afford anyway) but went straight to the set menu. A more comprehensive list of their menu is shown here.
kalula ang presyo |
bakit may plantsa?? |
Portobello Mushroom with Balsamic & Garlic |
Ravioli of Veal Cheek, Goat Cheese and Mint with Creamed Tartufo |
Can't remember what my friend ordered but it had mango and a little bit of alcohol |
Antonio’s Organic Mesclun Salad, Bleu d’Auvergne Crumbled, Glazed Walnuts, Dried Currants & Cranberries with Raspberry Vinaigrette and drizzled with Basil Oil |
Soup of the day |
Duo of Mayura Beef and Roasted Lamb Cutlet Mayura beef with caramelized black garlic and mascarpone, gratin potato Roasted Lamb cutlets with caramel and prunes, buttered thyme potatoes |
The picture above is a little bit misleading. The actual dish had small portions but sufficient for one person. The lamp was cooked enough that it was still pink but not too raw. I did not care too much about the sauce for the lamb because I felt the flavor overpowered the meat.
The beef, though, emeyged. Super tender, juicy, sarap (delicious) and masyadong kulang (literal translation: too insufficient). I would have gone back to Antonio's for this. Cooked just right and very flavorful. The potato gratin was perfect together with beef. So good that I actually did not want to share it. I looked at the other table sharing a Ribeye steak and felt jealous.
Grilled Black Tiger Prawns with Sweet Paprika with a Vegetable Rice Pilaf |
Harmuwhatta? Seriously, that is the name of the tea |
Pannacotta with Orange and Pomelo |
Felchlin Maracaibo Chocolate Terrine with Double Ice Cream & Roasted Pistachio |
Is it worth it? For special occasions or romantic dates, definitely.
P.S. The service was slow in between some courses. We waited about 15-20 (?) minutes after finishing the salad before they gave us our main course. I didn't mind as much because my friend and I were planning her party and was engrossed. But the wait was long enough that I began to wonder about the delay.
Direction:
Once you reach Tagaytay Rotonda from E. Aguinaldo Highway, turn right and drive straight past Taal Vista Lodge and the big antennae (can't miss it - there are a lot of bulalo restaturants on the side of the road). After the turn, a couple of meters to your right is a big white sign of Antonio's pointing you towards the road going to the restaurant.
former food buddy (she'll probably kill me for posting her photo) |
ANTONIO'S TAGAYTAY
Purok 138, Barangay Neogan, Tagaytay City, Batangas, Philippines
Mobile Number: +63 (917) 899.2866 or +63 (918) 899.2866
Email: reservations@antoniosrestaurant.ph
Website: http://antoniosrestaurant.ph
Purok 138, Barangay Neogan, Tagaytay City, Batangas, Philippines
Mobile Number: +63 (917) 899.2866 or +63 (918) 899.2866
Email: reservations@antoniosrestaurant.ph
Website: http://antoniosrestaurant.ph
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