First to come to our table is the Almejas Al Vino Blanco or clams in white wine. This is a delightful light starter that no one can resist. The clams are cooked right and the flavor of white wine has really seeped into the shellfish. Still, the broth was tasty. It is something that should not be passed on and put to waste.
Almejas Al Vino Blanco (PhP 320)
The Herby Baked Eggs with Bacon came next. This dish has strips of bacon covered with eggs on top and ended with a sprinkle of herbs. The eggs run on the bacon when you cut into it and it can be consumed best with the side of puffed bread that comes with it.
Herby Baked Eggs with Bacon (PhP 240)
A favorite among the starters is the Mixed Mushrooms with Poached Egg. Slices of the mushroom were stirred in butter and it is topped with a soft poached egg. When you cut through the yolk, it runs into the mushrooms adding a distinct flavor to it.
Mixed Mushrooms with Poached Egg (PhP 280)
After lining our tummies with good appetizers, the salads followed. We were able to try the Insalata Italiano and the restaurant’s very own Sunshine’s Green Salad. Insalata Italiano is a medley of basil, cherry tomatoes, ricotta cheese, white wine dressing, and basil oil. Sunshine’s Green Salad is a serving of mixed greens, nuts, gorgonzola cheese, and champagne vinaigrette. Between the two, I prefer the Sunshine’s Green Salad because it is a perfect combination of texture and taste with the nuts and champagne vinaigrette.
Insalata Italiano (PhP 280)
In terms of presentation, the Insalata Italiano definitely tops over the Sunshine’s Green Salad. The cherry tomatoes made sure of this win.
Sunshine’s Green Salad (PhP 290)