Eleven Tables
Ace Plaza Building, United corner Brixton Street,
Kapitolyo, Pasig City
Tel. Nos. 654-6748; (+63917) 562-0086
Open from 11 a.m. to 2 p.m. and 6 p.m. to 11 p.m. (daily except Tuesday)
Fondue meets wine at this new Kapitolyo hangout. Click for more.
(SPOT.ph) From the rustic toasting of marshmallows over a bonfire, to the anticipation of waiting for your squid or fish balls to take on a tinge of golden brown—there is simply something about food on a stick that just brings people together. When you walk into Eleven Tables, the newest fondue place in the Kapitolyo neighborhood, and hear the rollicking laughter, you would be apt to agree.
Located in the emerging casual dining section of Kapitolyo, Eleven Tables is a unique fondue and wine restaurant opened by a husband-and-wife team, Gully and Leslie Go. The minimalist interiors are paired with tables and benches so guests can comfortably huddle and converse and at the same time play with their dipper when the fondue pot comes around.
The menu is a straightforward selection of cheese, beef, seafood and dessert fondues that can be paired with what they promise to be extraordinarily affordable wines. “We wanted to put a twist on the traditional Swiss fondue and customize it to the Filipino palate. At the same time, we saw it as a way of patronizing both local talent and produce,” says Gully.
Eleven Tables uses mostly locally sourced cheese mixed in with a traditional Swiss kind. The Eleven Tables fondue experience includes eating appetizers, a main course, and even your dessert on a stick. What to try? The Bacon, Cheddar and Tomato Fondue (P340 for the 2-dipper size and P600 for the 4-dipper size), includes rye bread, broccoli, cauliflower and baby potaoes which you can dip in melted cheddar cheese with tomato and topped with bacon bits.
“If you want to savor the traditional version, the Classic Swiss Fondue (P420 for the 2-dipper size and P760 for the 4-dipper size) has a delicious depth of flavor—various cheeses blended with a generous helping of white wine and adjusted Kirsch content to suit the Filipino palate,” says Gully.
For the main course, an ideal option is the Seafood Fondue (P880) with a bevy of the finest finds from under the sea—fresh salmon cuts, scallops on the shell, lean white fish and prawns—all waiting to be submerged into a fondue pot. Once cooked, they can be dipped into either spicy miso for salty tones, curry kaffir for tangy flavors or wasabi for those who like a spicy kick. The carnivores can have their fill with Beef Fondue (P780) which comes with sliced tenderloin with sidings of broccoli, squash and baby potatoes. Like its seafood counterpart, the dish is paired with its own set of sauces to satiate and satisfy the taste buds: curry kaffir, mushroom, and horseradish.
All servings are made for either two or four people, but they are so filling that you’ll probably need to make more than a mental note to make room for dessert. And in Eleven Tables style, dessert comes in dark chocolate or butterscotch fondues adorned with marshmallows, potato chips, wafers, grahams, popcorn, and apple slices. Dessert fondues such as mango, mocha, and honey orange are also among the various ways you can end your meal. Whatever your predilection, Eleven Tables will be sure to have you dunking, dipping and happily devouring.
Photos by Majoy Siason
