This "Hidden" Resto In BGC Is For Special Celebrations
There's lamb, US ribeye, and a tasting menu.
If you're the type of diner and eater who shies away from the crowds, we bet you can only count a few places where you don't have to keep getting the server's attention or shout above the din of the noisy dining room. Pinot in BGC, Taguig is out to change all that.
Once you spot the gray doors along Lane P in Bonifacio High Street, you know you're in the right place. Simple yet laidback interiors with mid-century details allow the food to shine. There's not to a lot to distract you from your food and that can be a good thing because the dishes won't disappoint.
Chef Markus Gfeller is the chef of newly-opened Pinot and was popular for helming the now-defunct CAV (where Pinot is now located). CAV was famous for being one of the first restos in Manila to have an Enomatic machine, a wine-dispensing machine where one can sample wines by the glass.
"We serve modern European food using the best quality ingredients. Our dishes are new and totally different from CAV but chances are we use some of the same ingredients. We are proud of their origin and quality," Gfeller tells Yummy.ph.
And it's not all sourced from outside the country, too. Take the oysters with caviar, which uses local Capiz oysters. Subtle flavors of the sea mingle with pops of sweet-salty notes. "We local seafood!" shares Chef Markus. He adds that they also source local farm-raised poultry and Kitayama beef. "We treasure our relationship with farmers who grow organic vegetables, sprouts herbs lettuces, and petals for us."
Two-course menus start at P1,500 and the indulgent choices make shelling out more than usual worth it. Think lobster and crabmeat salad, Capiz oysters, Crispy Prosciutto and Egg, Salmon Fillet, Wine-braised beef cheeks, and Aussie Lamb. They also have "grand pieces" on the menu: live Boston lobster (P5,900 for 2), a whole rack of lamb (P5,900 for 2-3 persons), and US Ribeye on the bone (P5,900 for 2-3 persons). A well-balanced wine list completes the whole experience.
"We want to create non-intimidating and approachable dining experiences," Gfeller adds. "One thing that has changed [with diners] is their exposure and product knowledge in food and beverages. Also, there's curiosity, appreciation, and respect towards different cuisines." Pinot is ready to indulge that curiosity.
Pinot at The Spa Building, Lane P, Bonifacio High Street, Bonifacio Global City, Taguig. Open Mondays to Saturdays from 5 p.m. onwards.
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