CHECK IT OUT: Foie Gras at The Fireplace in Hyatt Manila

A new take on an indulgent classic.

The Fireplace
Hyatt Hotel and Casino Manila
1588 Pedro Gil cor. M.H. Del Pilar
Tel. No.: 245-1234


Savory decadence. Click for more.


( Few things signal indulgence more than foie gras. The goose liver, with its silky texture and buttery taste, instantly adds a sense of elaborateness to any dinner. The case is the same with duck, whose robustness makes it a favorite at the fine dining table. These two decadent ingredients share the center stage at Hyatt Manila's The Fireplace, a restaurant known for choice continental specialites.


Aptly called The Finest Foie Gras Experience, The Fireplace's special menu features duck and foie gras served in dishes that range from the classic, to the surprising. Start your meal with the pan-seared foie gras (P1100), presented with honey glazed pineapple and organic green salad with balsamic vinaigrette. This is the most familiar way of serving foie gras, its sparse preparation allowing you to concentrate on the dish's complex flavors. If you're in the mood for something different, the Foie Gras Brulee (P1300) might be up your alley. The dish is light, the foie gras mixed with egg yolk, cream and brandy to create a dense yet airy brulee with a subtle hint of foie gras that you can dip the accompanying brioche into. The brulee is topped with bits of bourbon peaches, raisins, and crumbled pecans that add sweetness and texture.

For the main course, those who appreciate well cooked comfort food, will want to order the Duck leg Confit (P1300), served with saffron risotto and red wine shallot sauce. The duck pulls apart easily, its slightly salty flavor melding with the risotto's faint saffron one. The risotto is creamy, the rice grains firm to the bite. The dish is just right for one hearty eater, or two to share. If you're the type who likes a little of everything, check out the Trio of Duck (P3000), which includes crispy duck leg confit resting on a bed of pumpkin puree, grilled duck breast on a bed with braised cabbage, and pan-fried foie gras served with green asparagus and port wine raspberry sauce. The pumpkin puree makes a good canvas for the confit, which is crispy on the outside but soft, almost melty on the inside. The grilled duck breast is pink and juicy, its deep flavor complemented by the sweet, slightly tart cabbage and the beautifully grilled tomato. The foie gras, meanwhile, is rich, with a savory-sweet and wonderfully fatty taste that makes you give thanks to the goose that laid down its life and liver to fill your plate.





Photos by Yvette Tan and courtesy of Hyatt Manila

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