This time, I had a very fine dinner at Bordeaux at Bonifacio Global City – Burgos Circle.

Before going to Bordeaux, I actually just came from a minor “scar revision” surgery at Aesthetic Science.  Since I still felt good good after the surgery and I was so happy about the results – I decided to celebrate it at Bordeaux!

Nothing beats a successful surgery celebration than feeding my tummy with an awesome dining experience!

Upon arriving at Bordeaux, I was greeted by the friendly owners and chef.  The ambiance gave me a warm welcome too as I was exploring the place looking for the toilet.  Check out the wine racks and the ceiling full of wine to please your eyes.

I had a quick chat with Edge, chef at Bordeaux, and asked what Bordeaux means.  It’s actually a city or a town in France

Simple Garlic Bread with a really awesome Pesto Sauce!

I forgot to ask if they sell the dip on jars or something.  I love bread!

Les Aperitifs (appetizers) in the form of the Gambas Ala Rochelle which was Spicy Shrimps cooked in Bordeaux Special sauce

I was just really shy, but I wanted to get more bread and wipe the empty dish with sauce residue using the bread and munch on it Two thumbs up for the sauce!  It was very rich in flavor and the spice was just right!

Grilled Lettuce and Beef Salad, a dish with assorted grilled lettuce and beef in honey, mustard and balsamic vinegar

I keep it a habit lately to eat veggies with meat.  And since I hate eating veggies, I appreciate how this salad had just enough flavor and the dressing to finish the character of the veggies.  There were bits of beef too.

Beef Top Round Braised in Demiglace Red Wine Reduction  Sauce with Mushroom over Spaghetti noodles

I am a big pasta lover, but I usually am not fond of eating pasta at restaurants because I don’t like how they cook the pasta.  When they served this, I attacked this right away, because I love oil-based pasta and the cook of it was just right.  On top of it was beef  braised in Demiglace Red Wine Reduction.  I will come back for this.

Cream Dory stuffed with Bleu Cheese and Shrimp topped with Mozzarella Cheese covered with Hollandaise and Bleu Cheese Sauce

This is an additional order that I had.  I was craving for something with FISH and creamy CHEESE and bingo, they had the Dory with Bleu Cheese.  This is Vince’s favorite and he was so happy about this dish.  The Dori was seated on top of slices of potato.  It was a perfect combination.

Chicken Marinated in Rosemary and Paprika Simmered in Cream Sauce

Chicken has been a part of my meal at least 5 times a week, but what made this dish special was the mushrooms that complement the rich creamy sauce.

Mashed Carrots

I don’t really have the tongue for carrots but this was really something that I surprisingly love!

Mango Jubilee dessert

It’s both hot and cold.  Ice cream with sweet creamy mango bits.

I would definitely come back here and order these food again.  But, they also have other superb dishes on their menu.  Don’t be shy to ask the waiters on their best sellers and suggestions.  The staff is really friendly, the ambiance gives a nice venue for subtle talks with friends, colleagues and loved ones and of course, the wine just puts it all together.

Unilever Foodsolutions (UFS), being the preferred foodservice business partners among restaurateurs, felt the need to acknowledge notable restaurants who are developing Manila as a culinary city.  They have partnerered with select restaurants within the metropolis in coming up with signature dishes.  UFS has synergized with these restaurants, both through dish development and promotion campaign for these signature dishes, in achieving one common goal: coming up with a different culinary experiences that provide value for money and culinary memories for diners.

If you’re a restaurateur (or an aspiring one) and in need of help in coming with your signature dish, call (632) 588-8855 or email at foodsolutions.philippines@unilever.com.

*This is a sponsored post for Unilever Food Solutions.

There’s this saying:

“Losers live in the past. Winners learn from the past and enjoy working in the present toward the future.”

… and of course, to enjoy today as a gift – that’s why they call it “present”

Vince and I celebrated both our birthdays together on the 28th in Tagaytay.  We just wanted things simple this time.  We feel so happy that we got to go to many places together this year, did a lot of adventure together and on our birth anniversaries, we just wanted a nice quiet dinner at probably one of the best place to dine in Tagaytay.  I wasn’t even in the mood to take photos and stuff like that.  But, I’m a true-blooded blogger and during the middle of our meal, I took my camera out and took photos @_@.  I mean, the whole point is to preserve the memory and share it, right?

You need to make reservations when you want to dine here.  We went here on a Thursday night, clearly not a lot of customers unlike the weekends.  I am not sure if they accept walk-ins even if they have available tables, but to be sure, just call them up.

I’ve been in Manila for a while now and I haven’t gone up to dine at Antonio’s yet so it was both Vince and my first time at Antonio’s.  Don’t worry if you don’t understand what they have on the menu, just kindly ask from the server who would gladly assist you on the menu.  Don’t be shy asking for best sellers and their chef’s recommendations.

I wasn’t really paying attention much to what we ordered like I usually do when we dine out.  I thought, I wanted to relax and just have a normal dining experience.  But, the blogger in me just can’t be tamed, and right now, I decided to finally blog about it So, forgive me if I forgot some details on this blog post.  I’m sure to visit Antonio’s again next time anyway.

Chateaubriand with salad, soup, bread, main course with siding and dessert

For our meal, we ordered Chateau Briand / Chateaubriand which is good for two.  Chateaubriand is actually a recipe and not a cut of meat.  I am not really sure which part of the meat the steak was but surely it’s either tenderloin or sirloin.  The meat was BIG and was wrapped around with Bacon.  You have the option to have it wrapped with a vegetable instead (I forgot what, maybe asparagus).  The meat was very tender!  Since Vince loves rice, he ordered that as his siding.  I love potatoes however so I ordered Gnocchi Potato as my siding and this is by far the best prepared potato siding I have ever tasted! It included a really nice vegetable salad, soup, bread, main course (steak) and dessert.  We ordered a really nice Pomelo / Pineapple juice half karaf.  The whole meal cost us a little around 2,000 each You might say expensive, but for fine dining it’s really not bad.  You really get your money’s worth with the nice ambiance, the service and the great food!

The server told us that Chateaubriand was only available on October and it is the chef’s recommendation too!  Too bad October’s over not sure when they will put it back on the menu.  Oh well, you can still try their Angus beef which is so good and their Antonio’s Trio sampler if you want to try three different cuts at once.

Antonio’s Restaurant Tagaytay

Purok 138, Brgy. Neogan, Tagaytay, Cavite, PH

Telephone: +63.46.4130975, +63.918.8992866

Fine Dining

Budget per person: P2,000++