Where: G/F Building A, Karrivin Plaza, 2316 Chino Roces Avenue Extension, Makati City, Open for dinners from Tuesday to Saturday only.
Book thru: 0917-7004109, firstname.lastname@example.org, IG @metizresto
Known for its a modern take on Filipino flavors, Metiz features an ever-evolving menu courtesy of its French-Filipino chef-owner Stephan Duhesme. This February, the restaurant is presenting a seven-course menu (priced around P2,750 to P2,900 per head) best enjoyed with its selection of refreshing cocktails. Must-tries are the Balingkinitan and María Clara, prepared by its talented female bartender. The restaurant is an intimate dining space with a cozy ambiance. If you wish to dine al fresco, it also has a couple of outdoor tables.
Where: City of Dreams, Aseana Avenue, Parañaque
Book thru: 8800-8080
Complementing the well-loved new-style Japanese cuisine globally popularized by Chef Nobu Matsuhisa, Nobu Manila’s picturesque open-air floating cabanas surrounded with charming waterworks and lush garden make Nobu a perfect spot for date nights.
The restaurant invites guests to indulge in its Valentine’s Day five-course Omakase menu available only on February 14. It comes with a complimentary welcome sake cocktail and zensai (appetizer) for P11,000 nett for two persons, and consists of: Nobu Canape Selection of oyster with Nobu salsa, oyster tempura with wasabi aioli, yellowtail jalapeño, and black cod on a bed of butter lettuce; a seasonal selection of Nobu sushi cups comprised of toro (tuna), uni (sea urchin), wagyu beef, and tamago (egg).
The dinner menu continues with truffle-crusted sea bass with lobster miso butter sauce, baby corn and crispy shitake mushroom; sous vide Australian tenderloin with dark chocolate and Nobu Cabernet reduction, smoked kabocha (squash) and onion dust; and for dessert, lime mousse with pistachio curd and mixed berries sorbet.
Where: LV Locsin Building, Podium Level, 6752 Ayala Avenue, Makati City
Book thru: 0917-5297252 or 7750-1555.
European food lovers can expect an exquisite dinner set menu meticulously prepared by renowned Scottish chef Colin Mackay this Valentine season.
You can start your meal with Sunchoke and porcini eloute, burnt butter, and hazelnuts; Homecured salmon, buckwheat blini, dill and horseradish crème fraiche; or Guanciale roasted monkfish cheeks, Puy lentils, chorizo, and salsa verde.
For the mains, you can’t go wrong with any of its four courses: Guinea fowl supreme, boudin blanc, roasted parsnips, brussels sprouts, and tartufata jus (P3,980); Branzino fillets, roast tomato and fennel orzo with lemon, saffron and dill vinaigrette P3980; Roast venison fillet, smoked beetroot, Pommes Anna, and port wine pears P1,680; SRF Wagyu beef Wellington, truffled potato puree, spinach, and Marsala jus (P4,680). Price includes the starter, intermediate and dessert, is VAT inclusive and subject to 10% service charge. They also have a Valentine menu on February 13 to 14 priced at P5280 per person.
Where: Unit 201B 1/F The Finance Centre, 9th Avenue corner 26th Street, Bonifacio Global City.
Book thru: 612.8426.5351 or +63.917.180.0657.
According to Carlos Alvarez, co-owner of this upscale steak place dedicated to the many pleasures of wagyu, one might spend a minimum P10,000 “unless you’re opting for the tasting menu which is about P17,000 per person. For V day, Alvarez recommends to order the prime cut steaks (ribeye, sirloin, tenderloin), chateubriand sando, kobe garlic rice, their cucumber salad, and the gyoza—all available at their Yakiniku Lounge.
Where is it: 2nd Floor Alegria Alta, 2294 Chino Roces Ave. Ext. Makati City
Book thru: 8877-6928
An ideal place to wine and dine with its selection of premium cured meats and imported wines. Food writer Cyrene Dela Rosa highly recommends the bar and restaurant’s jamon tasting, which starts at P795. Other must-tries include its deconstructed pan de tomato, which comes with more than five olive oil choices, its cochinillo, and anything josper-grilled, whether it’s the Iberico Secreto or the Txuleton steak. For a sweet ending, order either the queso crema with Pedro Ximenez sherry sauce or their not burnt Basque-style cheesecake. Ideal budget would be P2000++ per head. As for wines, better check out also the selections that are not on display.
The Test Kitchen
Where is it: G/F One Rockwell, Rockwell Drive, Rockwell Center, Makati City
Book thru: 0977-2885751
Chef Josh Boutwood has some guaranteed palate pleasers on the menu such as the House charcuterie (all made in house); Duck prosciutto on toast; Mojama on toast; Beef cheeks, celeriac, hazelnuts; Chicken, truffle, onion; Dry Aged Angus Striploin. Allot an ala carte budget P1500 ++ per head.
On Valentine’s Day, the England-born chef prepared an irresistible eight-course tasting menu at 5:30pm and 8:30pm. Highlighted in the menu are tuna, avocado, cilantro adlai ube porridge, octopus raw beef brioche smoked egg yolk salmon, crab fat carrot pork loin, cauliflower, cacao beef tenderloin, burnt eggplant, black garlic white chocolate mousse, strawberry, eggs juniper yoghurt, black grapes, lemon grass oil. The tasting menu costs P4,800 per head.
Gallery by Chele
Where: 5/F Clipp Center, 11th Avenue corner, 39th St, Taguig City
Book thru: +639175461673 or order directly at gallerybychele-athome.com
Chef Chele Gonzalez and his team curated two special Valentine’s Day takeaway menus that will allow couples and families to enjoy a multi-course dining experience in the safety of their home.
There’s the Multi-Course Experience (good for two), which is a delicious feast consisting of lobster, wagyu tenderloin, beef jus, duck truffle risotto and french foie gras. This comes with a selection of starters (kare-kare bonbon, lobster croquetas, and two types of brioche) and decadent desserts (mini chocolate and burnt basque cheesecake).
For the Beef Tenderloin & Crab Feast (good for 4 to 6 people), featured dishes are Pastrami Empanadas, Inasal Bombs (Crispy bechamel based croquettes), Roast Beef Pintxos, Baked Scallops, Mussels Marinera Pasta, Crab Paella, Tenderloin Al Ajillo, Ensaladilla Rusa de Jamon (Spanish salad with potato, egg, and alioli), among others.
The special set menus are worth P6,900 each, inclusive of VAT Plus 5% packaging fee.
Where: City of Dreams, Aseana Avenue, Parañaque
Book thru: 8800-8080
Diners will be smitten with the special Valentine’s Day menu of City of Dream’s modern Filipino restaurant. Available for P8,350 nett for two persons, the five-course menu, which comes with a choice of two cocktails, is set to take couples into homegrown culinary adventure starting with sugba (grilled) scallops with compressed watermelon, pomelo salsa, mango sauce, calamansi curd, and squid ink tuile, followed by tinapang (smoked) tanigue (mackerel) carpaccio with pickled grapes, roasted pili nuts, red radish, caviar, garlic mayo, rose water, red onion pearls and micro green salad.
The menu continues with kalabasa (squash) crema with caramelized pork longganisa (sausage), cheesy pan de sal Biscocho (twice baked bread), pumpkin seed oil and microgreens; and mechado, consisting of pan-seared Black Tyde rib eye, adlai aligue risotto, potato fondant, baby carrots, wilted kang kong (water spinach), asparagus, and pea puree. For its last course, the restaurant is serving its signature dessert, the Chichingka (bibingka cheesecake) with salted egg, cheese and coconut.
Where: Solaire, Entertainment City, Aseana Avenue, Parañaque
Book thru: 8888-8888
As recommended by Instagram foodie JC Cailles Lo. “Another elegant resto,” he says. “Perfect if you want to catch the sunset.” This love day, an exquisite five-course dinner awaits couples at the fine Italian steakhouse. With Italian classics plus a selection of beverages curated especially for the occasion, you won’t regret parting with your P7,888+. The offerings begin with Crudo Ricciola, composed of hamachi crudo, samphire, asparagus and pomelo, which is followed by Bombette al foie gras—crispy foie gras parcels, raspberry gel and smoked Italian ham.
The third course is the Tagliolini al Ricci di Mare which is homemade tagliolini, wild rocket, Italian sea urchin and seafood jus. Next is the Costollete di Agnello—lamb cutlets, Fontina cheese, scallion crushed potatoes and zucchini flower. Dessert is a chocolate flexi ganache, raspberry gel, lemon raspberry ice cream, white chocolate coconut soil and raspberry crémeux.