Nicoise Salad | seared tuna, french beans, marbled potato with anchovy caper aioli & herbed vinaigrette
It started to get more exciting when the salad arrived. Even though it was a classic Nicoise Salad, it wasn’t as intimidating compared to how it’s usually served in other restaurants. The perfectly seared tuna was placed on the side and the vegetables were placed on the other. The sauce was fantastic. Â Â
Lapu-lapu on corn puree with chimichurri sauce
Slow – roasted US short plate with port wine sauce, ana potatoes & buttered beans
The mains were a battle between fish and beef. The first one was more delicate and elegant-looking, but don’t let that fool you as it will get you horking down the dish continuously. The puree was perfectly done that made it a good mix of two different kinds of soft textures in my mouth. On the other hand, the beef also found its way in the “comfort” side of fine dining as both the potatoes and meat happily married in my mouth.
Mille – feuille of cream and berries
Last but not the least, dessert! This one capped off the night making everyone feel on cloud 9. Berries and cream were a total hit!
Me with (L-R) Chef Geth Savellano of Maximo, Chef King Fonacier, and his team.Â
Overall, I applaud Maximo for making underrated chefs known to more people in the fine dining arena. Each dish was a whole, new, gastronomical experience with two things staying consistent: fantastic chefs & great company. And Chef King totally delivered fine comfort food with a bang!
If you want to join the next #MaximoCooksTable, the next event will be on the 29th of August with Chef Jonah Trinidad. He is currently one of the owners of Mariachi Restaurant and will present a whole new line-up of dishes for those who crave something more with their food.
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