Degustation Trip: Drive To Tagaytay For A Delectable New Menu

Head south and discover a fusion of modern and familiar culinary masterpieces.

Driving to Tagaytay has been made even more inviting by Samira by Chele González at Anya Resort Tagaytay, where one can savor a fusion of modern and familiar culinary masterpieces in an idyllic setting. This dining destination takes fine dining fare up a notch with the launch of its newest six-course Tasting Menu and the Grill Experience menu where guests can savor innovative European dishes using only the freshest and highest-quality ingredients – some straight from Anya’s own garden!

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New servings

The six-course Tasting Menu features specials including the refreshing Gallagher Premium Oyster with Compressed Pear, Black Squid Arancini (rice balls) with Parmesan Mousse, Tasmanian Ocean Trout Tartare, perfectly cooked Charred Grilled Octopus, a fantastic Secreto Iberico Rice, and the delicious Cheese Cream Ice Cream with Grilled Strawberries.

Gallager Premium Oyster with Compressed Pear
Gallager Premium Oyster with Compressed Pear/Photos courtesy of Anya Resort Tagaytay
Black Squid Arancini with Parmesan Mousse
Black Squid Arancini with Parmesan Mousse/Photos courtesy of Anya Resort Tagaytay
Tasmanian Ocean Trout Tartare
Tasmanian Ocean Trout Tartare/Photos courtesy of Anya Resort Tagaytay

The four-course Grilled Experience Menu begins with savory and crispy bites, including Bacalao Bunuelos (an addictive salted cod “donut”), Chorizo Pintxos (on bread with a quail egg), and Foie Gras and Mango Waffle. Guests will relish the Fresh Coconut Ceviche (with fresh snapper), followed by fresh Grilled Tiger Prawns with a splash of lemon and a Local Goat Cheese and Tomato Salad. The main event of the menu exclusively for the launch was González’s exquisite Charcoal Grilled Maine Lobster on Rustic Roasted Potatoes in Butter & Rosemary followed by the tender and juicy Grilled Rib-eye served with confit red bell pepper (a sauce used for steak in his hometown, which is the chef’s nod to his Spanish roots). These dishes are sure to satisfy even the most discerning palate. A bespoke experience is offered to guests as they can choose from different grilled dishes for their main course. To conclude the meal, guests will indulge in Tagaytay Pineapple Expressions, a sweet and refreshing dessert that complements the rich and savory flavors of the preceding dishes.

Fresh Coconut Ceviche
Fresh Coconut Ceviche/Photos courtesy of Anya Resort Tagaytay

Added force

Chef Robee Joy Javier, who has been an integral part of the team as the junior sous-chef, has already drawn upon her extensive experience and expertise gained from working at some of the most prestigious restaurants both locally and internationally. Under the helm of González, her growing passion for culinary excellence and expertise on a la carte items will be reflected in the variety of menu items, highlighting the potent flavors of local ingredients. 

Chef Chele Gonzále
Chef Chele González/Photos courtesy of Anya Resort Tagaytay

Dine there, it surely is worth the trip!

For inquiries and reservations, call 0917-704-6159 or email [email protected].

Banner photo courtesy of Anya Resorts Tagaytay.

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