27 °C Manila, PH
16th October 2019

Savor good food for every mood with Eastwood Cafe+Bar’s new menu offerings

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Quorn® VEGAN BURGER on focaccia herb bun with avocado aioli, and veggies

Restaurant fads come and go but the essentials for an enjoyable dining experience remain the same—great tasting food, attractive presentation, generous servings, warm and efficient service, and delightful ambience, all at value for money prices.

Eastwood Richmonde Executive Chef Victor Barangan

Ever since Eastwood Café+Bar (EC+B) opened last year as Eastwood Richmonde Hotel’s all-day dining restaurant and bar, its goal has been to strike that balance between style and practicality. The restobar is as straightforward as can be, yet its no-frills a la carte menu is neither plain nor unsophisticated. With the resourceful and innovative Executive Chef Victor Barangan at the helm, expect the kitchen to serve up unique new dishes bursting with novel flavors from the EC+B’s reinvented menu selections.

“While putting together the new menu, our direction was to make it as authentic and uncomplicated as can be, using familiar names, highlighting the quality ingredients, and making sure there is a good mix of cuisine so that there is something for everyone,” explains Chef Vic. He continues, “We upgraded a lot of the ingredients from the previous menu, making sure we source locally whenever possible. Recipes and cooking processes were also improved to further enhance the flavors of each dish. To be honest, we just wanted everything to be simply better than what we had before.”

Reinventions & Richmonde’s Best. Eastwood Café+Bar’s new menu debuts a number of original and exciting must-try items that showcase the best of Filipino ingredients, feature global flavors, and are healthy to boot. There’s the Red Cabbage Chicharon, which is vegan-friendly and is an ingenious & nutritious alternative to the usual cracklings. The Adlai Bisque is made with a gluten-free rice substitute straight from the fields of Mindanao and seasoned with shrimp bits, vegetables, and cream. Dapithapon which is made of carrot hummus, black quinoa, and roasted vegetables, is a unique and flavorful salad that was given special recognition during last year’s 12th National Food Showdown.

DAPITHAPON, an original creation of carrot hummus, black quinoa, and roasted vegetables

While most restaurants use imported sea bass, Chef Vic gives the Philippine sea bass or Apahap the distinction of being a house specialty. Served whole with torched Choron sauce, the Baked Bass is definitely a seafood entrée not to be missed. Meat lovers, on the other hand, can opt for the Lamb Carbonade which is a stew of slow-cooked lamb shanks, onion soubise, and beer sauce.

CEVICHOW, Richmonde-style tuna ceviche with salmon & red cabbage chicharon

Popular dishes like Baked Oysters and tuna ceviche (Cevichow) get delectable twists to bring new flavors to familiar fare. While best-selling classics like fried chicken, hamburger, clubhouse sandwich and French toast are transformed into extraordinary signature dishes worthy of the Richmonde and Eastwood names. Well-loved international dishes like Nasi Goreng, Grilled Salmon, Poutine Truffle, assorted pastas and varied crafted pizzas, were also given yummy upgrades.

Being a home-grown brand with an all-Filipino team catering to a global market, Richmonde takes pride in promoting Pinoy comfort food like Kare-Kare, Chicken Inasal, Sinigang, Lechon Liempo, and Crispy Pata to its foreign guests. So these crowd favorites will always have a place in the menu.

A welcome addition to EC+B’s new menu is an array of tasty meat-free and vegan selections for health buffs. From salads and soups, to pizzas and sandwiches, the options for healthier dishes are now more varied. Using Quorn® products made of Mycoprotien®, Chef Vic created guilt-free versions of nuggets, sausage pizza, burgers, and banger & mash.

PASTA SELECTIONS, (from the top, clockwise) Bacon Alfredo, Pasta Catalan, Lasagna Timbale

Value for Money. With an average check that is much less than other hotel restaurants, you are sure to get more bang for your buck at EC+B. According to Food & Beverage Manager Dave Bañez, “At Eastwood Café+Bar we hope to exceed guests’ expectations and not leave them wanting. This is how we ensure they get their money’s worth.”

Limited Offerings. Together with the unveiling of its revamped menu, Eastwood Café+Bar is rolling out a slew of dining deals so you can enjoy good food for your every mood, any time of the day, with awesome discounts and freebies!

NASI GORENG, Indonesian-style mixed satay of beef and chicken

From now until October 31, 2019, get 20% off across all items in the a la carte menu. This “Delicious Discount” is available daily, from morning ‘til night.

On weekends, “Kids Eat Free!” For a minimum food & beverage spend of at least PhP 1,000, accompanying children aged 12 years old and below can avail of a complimentary dish from the menu’s Kids at Heart selections. This promotion is available every Saturday and Sunday until November 30, 2019.

Join the global movement of “Meatless Mondays” with Eastwood Café+Bar partner, Quorn®, and improve you nutrition while reducing your carbon footprint, PLUS get a free vegan soup and wholesome drink with every order from the menu’s Healthy Options. This is available all Mondays until November 25, 2019.

Discover the distinctly delectable changes in Eastwood Café+Bar’s menu now and satisfy your comfort food cravings while getting the best value for your money! For inquiries and reservations, call +632 570-7777 or +63 917 821 0333.


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