T H E F O O D
As we arrived to the place, we were given welcome drink, a home-made Sangria. A recipe passed on by Ms. Tina Legarda’s grandmother. It was a sweet cold drink perfect to start the night.
Unlimited Sangria!
After wandering to the place while having our Sangria, we decided to find our seats and freshly-baked breads were served, something to fill while waiting for our full course dinner.
Freshly-baked Bread
Basically, Tina’s table is serving a 5-course dinner which is inspired by Italian and French cuisine plus an Amuse Bouche.
AMUSE BOUCHES
French fries Moderne
This really made me “kilig” and my favourite among the three Amuse Bouches that were served. I love the crispy shoestring potatoes glazed with honey and the hint of rosemary on it. A sweet amuser, indeed.
Artichoke Crostini
A layer of artichoke vegetable, pesto basil, and crunchy bread drizzled with some balsamic vinegar and topped with nuts and garlic. It was very light and refreshinhg in taste
Raviolo
A ravioli with ricotta, porcini mushroom and egg stuffings. This reminded me of a butterscotch less the sweet because of the aroma and taste of the sauce.
STARTER
Beet Carpaccio
It consists of bee, peanuts, and ricotta cheese
SOUP
Tomato Soup with Tallegio Cheese and Almond Croutons and Honey
The thick tomato soup will pass as spaghetti sauce. It has a great mildly sweet-soury taste that is perfect for sweet croutons.
Seafood in Chorizo Boullabaisse
Another creamy soup with mixed seabass prawns and mussels. I just wish we could have had more of that creamy and delicious soup…
SALAD
Goose Liver Salad
Tina’s Table Goose liver salad is one of the best salad that I ever had because of the it-melts-in-the-mouth goose liver as it was perfectly cooked. You will realize how it is firm outside and perfectly melting inside when you taste it.
