CHECK IT OUT: Sutra at Bonifacio High Street Central
Don’t be fooled by the name: Sutra dishes out more than just Indian food.
This establishment is closed.
Sutra Restaurant and Bar
Unit SE-UG205 Bonifacio High Street Central, Bonifacio Global City, Taguig
Tel. No. 925-3565
Open daily from 11 a.m. to 2 a.m.
Sutra serves up more than what you’d expect. Click for more.
If ambience plays a pivotal role the art of conversing, then Sutra might just be the place where great conversation naturally flows. Found on the Upper Ground Floor of Bonifacio High Street’s newest wing, the bright red furniture, the painted Buddhas, the round arches, soft yellow lighting, and the brick walls all combine to create an environment that is at once warm and inviting.
If ambience sets the stage for conversation, then food becomes the thing that ties everything together. Despite its seemingly Indian origins, Sutra serves up a diverse mix of dishes, including sushi, dumplings, steak and pasta. They also have a selection of wines and cocktails for the connoisseurs and more, ahem, fun-loving customers.
Sutra prides itself in excellent service, and we have to agree: the waiters were attentive, anticipating most of our needs. They quickly served Sutra’s greatest hits. First up was the Caesar Salad and Blackened Chicken (P275). Made with garlic croutons and romaine hearts, the sweet and tart dressing was tossed into the crunchy salad leaves and tossed with bacon and parmesan. Next was their Soup of the Day (P150), which, at this particular occasion, meant the Cream of Broccoli Soup. Not too thick, but not too thin, the warm soup was hearty and had us begging for more. The main course consisted of their Baked Chicken Breast (P370) and BBQ Cream Dory (P350). Slices of chicken breast were marinated in Sutra’s own special sauce and stuffed with crab, corn and spinach. This was then served with mushroom ragout and potato fries; as filling a dish as any we’ve come across. The Cream Dory was no slouch either: the fish was grilled to a soft creamy texture, topped with a zesty tomato salsa, then laid on top of a bed of Hawaiian Fried Rice.
As for dessert, Sutra served their Panna Cotta with Ube Vichyssoise (P160). Now try saying that five times! The Panna Cotta looked like a castle of thick and delicious custard, with the sea of creamy ube serving as its moat. To overstretch the analogy, we quickly stormed the ramparts and reduced the dessert to dust.
In the end we got one good meal, a wonderful conversation and a bright, sunny afternoon. What else could we have asked for?
Photos by Joseph Derpo