The Fireplace, the go-to high-end venue for corporate functions and special occasions with loved ones, debunks its usual perception of being too expensive and unapproachable. Guests can enjoy their competitively priced dishes without comprised taste and quality.
Plus, The Fireplace gives an excuse for anyone to indulge one’s self on a Monday and a Sunday with their two new promotions that are valid until March 2017.
For salads, one may have THE FIREPLACE CAESAR’S SALAD, PHP 600 (or 12 USD). It’s a great caesar salad recipe that has the usual garden fresh greens tossed with a great dressing. What makes it special is that they add pancetta that adds a distinctive pork flavor. They also added Parmesan tuille and Parmesan cheese shavings for a sharp taste.
An exquisitely plated dish, HOT SMOKED SALMON, PHP 520 (or 10 USD) is a stunner. A perfect slice of smoked premium salmon that is tasty in itself. It is served with grilled calamari and light vegetables on a spread of squid ink mayonnaise.
With The Fireplace’s romantic ambiance, OYSTER ROCKEFELLER is a perfect appetizer. The oysters are topped with a mixture of finely chopped spinach and copious amounts of cheese and then baked with its shell intact. You’ll have to be careful in getting a piece since it’s resting on a bed of salt. You wouldn’t want your oysters to be too salty.
FROM THE GRILL
If you really want to spoil yourself, you should have one or two of Fireplace’s signature steaks cooked in their beech oven. All comes with cafe de Paris butter and are served with bone marrow and shaved foie gras.
The most affordable in their menu is THE HANGING TENDER, PHP 1750 (or 35 USD) per 300 grams. Cooked “rare,” there is no livery taste. All we can enjoy is its rich beefy flavor and abundant juices especially that it has little internal fat. Slathered with some Cafe de Paris butter, it adds complexity to the economical steak.
There is also the WAGYU RIBEYE MARBLE SCORE 3, PHP 3, 200 (or 64 USD). For me, this ribeye has the perfect combination of rich beef flavor and tenderness. Just a note though I seldom eat premium steaks as compared to Me-An who has even eaten a Kobe steak. Anyway, I like how it was grilled to medium rare so we can enjoy its distinctive marbling better.
Their STRAWBERRY TART is a classic combination of fresh strawberries and cream on a baked pastry shell. The twist they added was adding a scoop of vanilla ice cream on top.
The MATCHA CHEESECAKE is a taste of the Orient! The green tea taste is rich in the New York style cheesecake. It is served with a mango sherbet and diced mangoes that add tanginess and fruitiness when eaten together with it.
And the dessert that completed our night is the MOLTEN LAVA CAKE. The warm molten chocolate cake is oozing with chocolate. It is delicious served with vanilla ice cream and berry compote, which is made from raspberries and a few blueberries.
Enjoy the laidback ambiance and gastronomic creations led by Executive Chef James Williams from Australia. Head to New World Manila Bay Hotel, a deluxe hotel at the center of Manila business district.
Address: Level 5, New World Manila Bay Hotel, 1588 Pedro Gil Corner M.H. Del Pilar Street, Malate, Manila.
Operating Hours: 6PM to 11PM.
For more information and reservations, please contact the hotel directly at telephone +63 2 252 6888, email firstname.lastname@example.org or visit newworldhotels.com.