A members-only BGC establishment opens doors to public with Filipino tasting menu
This new chapter centers on a tasting menu created by chef Gino Catalon.
A celebration of Filipino cuisine and heritage, the seven-course lineup opens with warm pandan-sourdough served with Davao honey and kesong puti, and then followed by a prawn puff with annatto, tinapa mousse, and caviar.
Diners will get two fish courses: first in a fresh, citrusy plate with lato and pickled radish, then in a richer version with coconut emulsion, burnt onion oil, native garlic, and a crisp cracker.
The fourth course is a lemongrass-scented prawn dish with fermented shrimp herbs and cilantro oil follows, before a fermented mango sorbet cleanses the palate.
For the mains, there's a native chicken inspired by sinigang, and a wagyu short ribs with tinawon rice.
For the dessert, the menu includes a playful take on sorbetes with coconut panna cotta, miso caramel, pandan ice cream, and pili nuts, followed by the chef's surprise course.
While its main dining area is now open to the public, Cork Elite retains its exclusivity in private dining rooms and VIP spaces, which are for members only.
Cork Elite's tasting menu comes as either a seven-course meal (P6,500) or a five-course meal (P5,500), with optional wine pairing for an additional P2,500 or cocktail pairing for P1,500.
It is available Mondays to Saturdays, from 6:00 p.m. to 9:30 p.m. — LA, GMA Integrated News
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