Sneak Peek: Bait’s Seafood Restaurant at Valero, Makati
The new market-driven seafood restaurant is set to serve the freshest catch of the day.
Bait’s Seafood Restaurant
G/F Robinsons Designer Residences, Valero Street, Makati City
(SPOT.ph) Before January ends, expect yet another dining destination in Makati City: Bait’s. Developed by the ever-growing roster of Mothership F&B Enterprise, which also carries Hungry Hound, Niner Ichi Nana, Hatch 22, Pink Panda, and Crisp on 28th, this new restaurant intends to specialize in seafood and offer carefully selected wines and beers.
"The Bait’s menu will change according to what’s available in the season," says Chef Joseph Margate, who’s at the helm of this new concept. The two-time nominee for Food & Wine’s People’s Best New Chef also adds, "It’s going to be a chef-driven, market-driven menu with as [many] local ingredients as we can get."
But while we’re waiting with "bait-ed" breath for the opening, Chef Joseph is already whetting our appetites with a little sneak peek into how his classically trained European techniques marry with local seafood.
Red Snapper Crudo
Simple flavors and contrasting textures feature in the Boquerones Sky Flakes, a light yet teasing appetizer. The Tuna Tartare, on the other hand, is all about tickling tastes: tangy hints with a cooling effect from the fish sprinkled with lemon oil and pickled mustard seeds. Meanwhile, the Red Snapper Crudo, with green tomato water, katsuoboshi, and sambal, packs a lot of heat.
Octopus and Pork Belly Salad
Savory and herby flavors are tossed together in the Octopus and Pork Belly Salad with salsa verde. For soup, Bait’s offers the creamy Mussel Chowder with apples, potatoes, and chives. Fresh pasta cooked al dente is also available with bottarga, broccoli, and breadcrumbs.
Grilled Prawns on White Beans and Chicken Skin
Squid a la Plancha
Soft and crisp textures, plus a strong aroma, mix in the perfectly cooked Squid a la Plancha with sofrito and chicharron, while chicken skin gives the Grilled Prawns on White Beans an extra sinful crunch.
We’re especially excited for the Torched Mackerel with red lentils and crispy pig’s ears, which blends sour, earthy, and savory flavors in one plate. Bait’s Tilapia, coated with peppery turmeric, sits on top of light and fluffy cauliflower couscous and sweet-chili nuoc cham.
Signature cocktails will also be available. Recommended for the ladies is Starfish, a sweet mix of spiced gin, Sevilla orange bitters, lemon juice, melon juice, and syrup. For the gents, there's Boulevard Felipe, a stronger blend of Johnnie Walker, vermouth, St. Germain, grapefruit bitters, and Campari. The Reefer brings a more tropical touch with coconut milk, rum, dalandan liqueur, and lemon juice.
It won’t be too long before potential diners can indulge in Bait’s casual open-kitchen setup decked out in, what else, shades of blue.
Prices and opening date are to be announced.