CHECK IT OUT: Opus’ New Menu
Welcome summer with Opus’ refreshingly bold new dishes.
(SPOT.ph) Modernist Cuisine is the concept behind Chef Carlo Miguel's seasonal menus at Opus Restaurant and Lounge. Here, he works with familiar flavors and reinvents them in his bold and signature style, with each dish being, in his own words, "open to interpretation."
Made with an anchovy and egg salad, bacon, parmesan, one big crouton, and a soup made of romaine lettuce, the Caesar's Salad Soup (P280) has all the flavors of the classic tableside greens, but in--soup form? That’s right. It works, too. "I wanted to make a very summer-y soup," Chef Miguel explains. Another knockout dish is the Duck and Foie Gras Sisig (P420), which, served on top of risotto with a Knorr foam, recalls a Pinoy favorite: sisig rice. The tastes of duck and foie gras, naturally, bring the humble sisig to a whole new level.
The A5 Kobe Beef Tataki (P880) and the Crispy Skin Salmon Fillet (P620) get their inspiration from regional Asian cuisines. Soy sauce, mushrooms in sesame oil, and tempura spring onions give the Tataki a distinctly Japanese flavor, while kaffir lime leaves and coconut milk in the Salmon Fillet recall Thai flavors. Looking for a fuller, meatier meal? You can’t go wrong with the Tandoori Lamb Short Loin (P880)--complete with an explosive, exquisite yoghurt pearl--or the very robust US Angus Beef Wellington (P980).
In an Opus tradition, the names of the desserts are named after artists. The Monet (P280) is a sweet vanilla pavlova balanced out by strawberries marinated in balsamic vinegar. The Matisse (P280) is a chocolate fondant cake served with salted caramel ice cream and malt foam. As in the Monet, the different flavors and textures--the tang of the ice cream, the richness of the cake--complement each other nicely.
With their menus switching out every three months, Opus always brings something new to the table, all in pursuit of a modernist, culinary ideal. Try them out quick, though; the energetic Chef Miguel is always looking for more culinary challenges, so expect another menu change when the rainy season rolls in.
Photos by Isabela Cuerva and Lio Mangubat