CHECK IT OUT: Rose at The Fort
Tradition and fusion meet at this spot dishing out modern Japanese cuisine.
The Grand Hamptons Tower,
31st Street between 1st and 2nd Avenues,
Bonifacio Global City, Taguig
Tel. No. (0917) 597-2573
Open 11:30 a.m. to 2 p.m. for lunch and 6 to 11 p.m. for dinner (Mondays to Saturdays); 6 to 11 p.m. (Sundays)
A new spot dishes out modern Japanese cuisine at The Fort. Click for more.
(SPOT.ph) Floating boats of sushi and speciality maki, Asian and French entrees marked by Japanese sensibilities offered up with a contemporary twist, and premium imported Japanese whiskey and sake to wash it all down--just a few of the many reasons to make your way to Rose in Bonifacio Global City. Capturing just the right modern blend of traditional and fusion, Rose is sophisticated organic dining at its best.
Fiends for both food and aesthetics will be pleased with the cool, minimalist yet intimate interiors that center around an 18-seater Tokyo-style sushi bar. Fiberglass boats sail blissfully along a circular stream of water carrying plates of the house's most popular starters like the ROSE Shrimp, their take on Shrimp Cocktail and the Salmon Crepe Roll, made with braised salmon, spring onions, sushi rice and a Japanese-style crepe. These "floating" items are available for the taking and all are priced at P100. Full-sized plates can also be ordered.
Taking creative liberties to recreate interpretations of classic dishes, owner Adam Lieberman plays with flavors and textures in his "Small plates" of appetizers like the Firecracker Edamame (P160), Deep-Fried Scallops with Camembert, and the Crunchy Rolled Spicy Tuna (P250). Other must-try starters include the house-special Lobster Bisque (P350) and the Triple Mushroom Miso soup (P150) where the miso broth is soaked overnight with mushrooms and finished with fresh shiitake, golden and enoki mushrooms.
"Big plates" or entrees are equally intriguing and although perhaps not deliberately designed for sharing, the portions are generous and can be enjoyed family style, enabling diners to try more of the menu's delights. Not to be missed are Rose's signature Sea Urchin-Crusted Palawan Lobster (P1,295 for 600 grams), Sauteed Free-Range Chicken with Wasabi Pepper Sauce (P595) and the Norwegian Salmon with Spinach and Salmon Roe (P795). The dessert menu consists of an assortment of ice cream offerings which are made on the premises by Lieberman himself. Original flavors such as Chocolate Flame made with Belgian chocolate and Mexican Chiles, Himalayan Salted Caramel with its hints of burnt sugar and Thai Peanut, redolent of lemongrass and coconut (P250) are all made fresh daily with the finest French cream.
Photos courtesy of Rose