My fiancé and I enjoyed our staycation at Ascott Bonifacio Global City Manila, which I blogged about recently (click here to read the review). And in that post I mentioned that one of the best things about Ascott BGC is its proximity to the Fort’s shopping areas and many dining and nightout options. And while we did have breakfast in a nearby cafe and had drinks in the area after dinner, the luxury serviced residence’s in-house restaurant, Alta, made us want to just stay in for a relaxing lunch date and romantic dinner during our stay.
Renowned Chef Margarita Fores is the brilliant talent behind all the dishes served at Alta, so we definitely had high expectations when we dined there—TWICE.
I like the bright, spacious interiors of Alta, especially during the day. We picked a table by the window, even if greens practically obscured the view outside (it’s just the street and the construction across anyway). Jessie and I were only two of a handful of guests at that time, since it was past lunch hour on a Saturday.
We wanted to try something light and easy, so I ordered their Risotto Carbonara (P750), while Jessie had their Roasted Salmon, Balsamico Reduction (P790). While waiting for our order, we nibbled on their soft, tasty house rolls served with sweet and flavorful cinnamon butter that took some getting used to but was definitely delicious.
I tried some of Jessie’s Roasted Salmon so I can tell you about it. The first thing I noticed was its festive colors. That’s because it’s served with grape tomatoes, carrots, asparagus, almonds, pea puree, and raisin brown rice. The salmon is cooked so well—soft, not dry, with that fresh taste, infused with so much flavor. I particularly enjoyed the pieces of crispy, delicious salmon skin. The rice, which was also full of flavor with a hint of sweetness from raisins, went so well with the salmon and was filling without making us feel bloated. Jessie paired it with their smooth and sweet fresh pressed papaya juice (P180).
But I’m really glad I ordered the Risotto Carbonara, which is now one of my favorite risotto dishes ever. It’s flavorful and very creamy, topped with lots of parmigiano reggiano and bits of bacon. It’s cooked perfectly, very rich, and made with cured eggs. It’s a large serving, too, but I finished every last morsel. How can I even go back to average carbonara after this?
When we returned to Alta that night, it seemed like we were in a different place, as it was transformed by the ambient lighting and the flickering city lights outside. It was more romantic, still quiet and intimate. There were only a few guests that night.
For starters we had Buffalo Mozzarella Caprese (P425). The fresh taste of the organic tomatoes was enhanced by the virgin olive oil and went well with the creamy mozzarella. It’s served cold, with basil, pepper, and salt to taste. My fiancé was happy with it.
That night, he went for fish again, this time the Pan-Seared Sea Bass (P1,350), which is even tastier and more flavorful than the salmon, but a smaller portion. The sea bass sits on green sauce made of almond pesto oil. It’s served with corn mash with chorizo, sun-dried tomatoes, toasted almonds, and garlic, making it extra tasty and savory.
Meat-lover that I am, I had the 24-hour Sous-vide French-cut Pork Chop (P820) with red wine sauce. The huge chunk of pork with some fat was juicy and very tasty. It’s so tender and easy to slice through! It’s served with creamy whipped potatoes with bits of cashew nuts.
We wanted to end the meal on a sweet note, but we couldn’t decide which dessert to get, so we tried three of them! First we had the Chocolate-Kladdkaka Truffle Creme Brûlée (P120), that’s so rich and sinful without being cloying. It had pieces of meringue and kalamansi crumble, which are delicious, with the citrus flavor a treat for our palates.
Then we tried the Maja Blanca Moderna, P150. This deconstructed maja blanca is served with corn ice cream, honey crumble, and cashew tuille. It’s definitely an interesting take on the Filipino dessert I’m rather fond of, and it’s not too sweet. The corn ice cream is a must-try—I’d even order it on its own if I could.
Last but not the least, we sampled the Crepe Millefoglie (P250). Layers of crepe and double cream make up this rich and luxurious cake topped with bold-flavored, real strawberry compote and poached fruit. Our tummies were definitely satisfied that day.
The plating of all dishes we tried was beautiful. I guess you really can’t expect any less from Chef Margarita Fores.
Even if you won’t get to try their a la carte menu, you get a taste of what Alta has to offer when you avail of breakfast along with your stay at the property because this is where they serve the buffet breakfast, which has such an impressive selection of dishes.