New on the Menu: Grace Park at One Rockwell, Makati

Gaita Fores’ menu keeps changing and the customers keep coming.

Grace Park
G/F One Rockwell Building, Rockwell Drive, Makati City
Tel. No. 0917-513-8945
Open daily from 11 a.m. t0 3 p.m. and 6 a.m. to 11 p.m.

Read more about Grace Park here.

 


(SPOT.ph) A restaurant like Grace Park always gives patrons something to look forward to. The menu, according to restaurateur Margarita Fores, is updated almost every two weeks, with little tweaks here and there, fresh alternatives to usual ingredients, and old favorites returning. It's the consequence of having a kitchen dependent on whatever's fresh from the farm. At Grace Park, every experience is never truly the same.

 

Grilled Caesar Salad

 

Squash flowers wrapped in prosciutto

 

This time, Fores impresses with a slew of new dishes that balance comfort and creativity, and are all just downright good. A playful take is Grace Park's Caesar Salad (P350) where a sliced half head of romaine is grilled to complement the smoky notes of prosciutto. There's enough tanginess and creaminess from the sauce to layer in those flavors, but a drizzle will do. Allow yourself to enjoy the crispness of fresh greens. Amid options like Lobster Tail (P1,600) and Pan-seared Salmon (P675), the Squash Flowers (P325) won't immediately catch attention, but the oversight is undeserved. The blossoms flaunt the slightly sweet tones of squash. They’re cooked tempura style for crunch before being rolled in prosciutto.

 

Freshly squeezed red apple, orange, and pineapple shake

 

 

Beef Belly Ravioli with Pesto Cream

 

Pesto is a treatise in Fores' case. She cooks them the authentic way, which is barely, to preserve the flavor and color. Her pesto cream is topped over fresh, handmade ravioli (P495), filled with beef belly so tender and easy to pull apart, they almost look like they were stuffed in shreds to begin with. Some of the beef's jus runs to the bottom of the plate like a second sauce, giving the dish a lip-smacking touch of savoriness. A drizzle of oil holds the flavors together.

 

Halibut Fennel and Pomelo Confit Cartoccio


Pomelo, meanwhile, brings out the freshness of the halibut cartoccio (P580). The fish is sauced then baked inside parchment paper, locking in moisture and a sweet savor emphasized by those bits of tangy citrus confit.

 

Grilled Lamb Chops

 

Butterscotch Pudding with Salted Caramel and Organic Peanuts (P210)

 

Then, there's the lamb (P950), a trio of chops each with its own rosemary crown, like some kind of a benediction, which it is-a sign that some traditions are meant to be left as is. It's a classic done superbly: well-done but still juicy and tender, with traditional pairings of mint jelly and jus. Consider it a gift to yourself. It's already wrapped-in a blanket of thin, crisp pancetta.

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Read more about Grace Park here.

 

Photos by Sasha Lim Uy

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