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Relish local flavors of love at Tivoli Royale Country Club

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If your passion for food knows no bounds, Tivoli Royale Country Club sparks love and romance using local ingredients to highlight the season’s best. 

From Feb. 12 to 17, Executive Chef Jonnel Roxas and his team will present “Lokal na Pag-Ibig” — a special 4-course dinner in collaboration with social enterprise Philia Business Center.

Inspired by sustainable and seasonal ingredients, the menu is playful and creatively infused with organic coffee, cacao, coco, and muscovado sugar responsibly sourced from the rural and upland mountains of Mindanao. 

To make each dish shine, the menu maximizes the bright and lively flavors of high-quality beans and plant-based sugar. 

Kinulob na Balikat ng Baka sa Toyo at Cacao

For the founders of Philia Business Center, the result is a new level of dining experience where fun takes center stage. 

“Our first collaboration in creating these recipes is beyond ordinary and was able to maximize the products of our very own artisan communities. We love how each dish represents a distinct taste, with a happy medium between hearty and wholesome ingredients,” Philia founder Roma Padua said.

For the appetizer, the Kinilaw na Hipon sa Tustadas is light and refreshing, while hitting all the right notes in every bite. A harmonious marriage of tang and spice, the sourness is delicately balanced by the Philia Antique Muscovado’s mild sweetness.

As for the soup, the Sabaw ng Espinika is made with pureed spinach, onions, olive oil, and other natural spices. As an added touch, it’s finished with the Antique Muscovado Sugar which proves to be the perfect ingredient to mellow out the sharp and bitter taste of spinach. Simple and uncomplicated, this dish is proof that quality ingredients done right are all it takes to create an intensely flavorful masterpiece. 

The Kinilaw na Hipon sa Tustadas

As seasonality sits at the heart of the menu, the main course showcases two options: the Kinulob na Balikat ng Baka sa Toyo at Cacao for meat lovers and the Inihaw na Salmon sa Kape at Balsamico for pescatarians. 

The delicately tender and succulent slow-braised beef shoulder is flavored by a combination of the Sultan Kudarat Premium Quality Tablea and soy sauce, while the salmon is enhanced by the fruity and floral blend of the Philia Sultan Kudarat Arabica Coffee.

Lastly, the dessert trio is a sensory overload — an invitation to end the night on a decadent note. The Trio Dulces presents an irresistible journey that starts with a rich, smooth, but not cloying mousse with Philia Sultan Kudarat Robusta Coffee as its star ingredient. Folded with coco sugar sabayon and coffee liquor, it’s topped with Philia Premium Cacao Nibs which proves to add a sensational subtle sweetness and delightful crunch in every bite. 

Meanwhile, the leche flan presents a playful upgrade as the crème caramel in coco sugar is infused into the mix.

Trio Dulces

Lastly, the crêpe mille-feuille captures a burst of chocolatey and heady flavor that only the velvety Philia Davao Premium Cacao Tablea can bring. The pillowy soft layer is a mound of vanilla whipped cream and crushed toasted peanuts, served with a warm chocolate rum sauce. 

(Book now at the Tivoli Royale Country Club and try this special Valentine’s menu, co-created with Philia Business Center and smallholder communities. Tivoli Royale Country Club is located at Yakal Street, Tivoli Royale Subdivision, Quezon City. For more information, visit www.tivoliroyalecountryclub.comTivoli Royale Country Club Facebook, and Tivoli Royale Country Club Instagram. Contact the membership manager at 09177081445.)


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