If you have not been to Tapella Restaurant in Greenbelt 5 or Gaudi Restaurant in Serendra for quite sometime, then it’s time you visit the restos again. Chef Xandra has prepared new delectable menu for you.
Last Wednesday, eve of Halloween, we got to sample the dishes of this new menu and went home with happy and full tummies. Our dining experience started by Chef Xandra challenging us to make our own Sangria.
Here’s my own Sangria:
Put in a glass (1) brandy (2) liquor, Triple Sec (3) red wine (4) ice cubes (5) Sprite and (6) slices of lemon or apple – The result was not so okay because I poured in too much Triple Sec. LOL
Ingredients of Sangria
After the Sangria preparation and tasting, we went inside the resto and dug in to a delectable array of Spanish food.
Plato de Pintxos Calientes
A plate of sumptuous hot tapas of calamares, chorizo, croquetas béchamel, sobresada de quezo manchego, purusalda, tigres, champi, and pollo moruno
Plato de Pintxos Frios
A sumptuous treat of cold tapas composed of cucumber, sardines, pulpo, cojonudos, gazpacho, veruta, agustin, and baine
Pollo Moruno con Couscous
This dish reflects the Mediterranean and Moroccan influences in Spanish cooking. Couscous is popular in Southern Spain, a healthier alternative to rice. Chef Xandra’s Pollo Moruno con Couscous has almonds, raisins, onions, and Moorish chicken. Flavor is evoked by the combination of almonds and raisins against onions.
Mar y Montana
It is a plateful of grilled steaks and prawns served with French beans, carrots, zucchinis, potato gratin, and béarnaise sauce.
Rabo de Toro
I liked this slow-cooked imported ox tail, pour a good red wine, and add some saffron. The succulent meat served with fries and carrots
Tarte de Tomate
Probably my most favorite in this batch, this appetizer bursts in your mouth with a flavor of organic tomatoes. The sweet and succulent tomatoes sitting on Malagos cheese and caramelized walnuts, perfectly crowned with lettuce, lollorossa, and shrimps, then drizzled with extra virgin olive oil and added with a little bit of balsamic vinegar is just perfect!
Huevos Estrellados con Jamon y Pimientos
We were told that this is famous dish in Spain. To eat it, use your spoon and fork to make a criss-cross cut of the eggs and potatoes. Watch the yolk spread out until it seeps through the bottom and coats the potatoes. The crispy Serrano ham and peppers complement it so well that it seems like a comfort food all-together.
Shrimps are enveloped in blank ink batter then dipped in aioli
This dish is a variation of Paella Negra. This time, a black squid pasta. Fine wheat noodle pasta is cooked with lemon and added with bite-sized squids and shrimps. It is topped with aioli sprinkled with chives, along with cream dory coated with batter. Eating it is such a joy that you won’t mind having squid ink on your lips or teeth. It has that savory and tangy taste in every bite, which reminds you of gastronomic delights of Catalonia.
This is a divine dessert. The chocolate is bitter, sweet and salty! Just the way I like it! 😉
If all these food is not making you drool, I don’t know with you. Enjoy these new dishes each time you visit Gaudi and Tapella. Trust a Spanish chef with years of kitchen experience to bring authentic Spanish dishes to feast with family, friends, and business partners.
For inquiries and reservations, call (02) 757-2710 or 856-0473.
Gaudi is located at the Ground Level of cosmopolitan Serendra in Taguig while Tapella at Ground Level of Greenbelt 5. Both restaurants offer a patio for those who want to be seen and the large booths inside good forpower talks and intimate chats. Surrounded by top business offices, theatres and high end shops, it makes an ideal spot for a quiet coffee, a fashionable lunch or a romantic dinner.