Something Fresh and New : Taza Fresh Table (Taal Vista Hotel)
I am lucky enough to be invited in Taza Fresh Table in Taal Vista Hotel. The restaurant is located at The Ridge with an overlooking view of the Taal Volcano. The restaurant offers a wide variety of dishes from breakfast to dinner that will surely satisfy everyone. The restaurant breakfast is also offered to hotel guests for an additional P300.00.
Our foodie meet up for tonight is courtesy of Taal Vista and Taza Fresh Restaurant together with Zomato Philippines. We had a lot in store for us and here are my foodie notes about my foodie experience.
For our starter, we had their mezze with flat breads. Our mezzes include Hummus, Babaganoush, Brandade and the Boquerones. Among the four mezzes, I liked the Boquerones more. This mezze is made up of galunggong and olive oil. I also like their babaganoush with its minty aftertaste.
For our soup we had two options, the Cream of Kale Soup and Mushroom Soup. The Cream of Kale is more creamy and cheesy. There's a pop of cheese in the middle so you better mixed it well first. The mushroom soup on the other hand has this overwhelming mushroom taste. It had three mushrooms which includes oyster, shiitake and button.
Next on our list are Taza's Salads. We had their Taza Salad which is a combination of Quinoa, cherry tomatoes, wild arugula, romaine, microgreens, cebu dried mangoes, radish, beets with ala minute tarragon-white wine vinaigrette. I just wondered if I can really eat the flowers on top because it is too bitter when I ate it.
The Goat Cheese Caesar Salad is a combination of fresh romaine wedges with Malagos Farm pepato goat cheese, homemade pancetta with caesar salad dressing. I just think that it may become a bit salty on some parts if not mixed well. Really good.
The Alugbati Salad, mixed alugbati, wild arugula, jicama, red onion, cherry tomatoes, naga pili nuts with salted egg citrus vinaigrette. I really liked the combination of nuts for an added crunch. This one is also good.
We also had their pizza sampler which consist of the Margherita, Four Cheese, Salsa Verde with Pancetta and Grilled Cheese. I liked the two pizza which is the four cheese and grilled vegetables. The four cheese is really cheesy with kesong puti, Pato quezo de bola, Laguna mozarella and homemade rocotta. The grilled vegetable is a bit fruity with the eggplant zucchini, Laguna mozarella cheese, parmesan cheese, truffle oil and balsamic glace.
For our main course we had their Braised Oxtail, Tomahawk Porkchop, Moroccan Chicken Cous Cous and Seafood Stew. The braised Ox Tail is a bit bland for me. The tomahawk porkchop is the star of the main course because of its tender and juicy meat. The chicken is also tender and really delicious. The seafood stew is really great with its mildy flavored sauce and perfectly cooked seafood.
We also had a taste of their pasta dishes which includes Pork Cheeks ravioli which pasta stuffed with organic pork cheeks. The papardelle Caccio e Pepe is a bit light and simple with thyme, parmesan and trio peppercorns. The Mushroom and Spinach Matagliati has three Tagaytay mushrooms which includes oyster, shiitake and mushroom. This pasta is very rich in flavor and it so creamy. All good I must say.
For dessert we had their their Olive Oil Ice Cream. Yes, who would have thought that olive oil can be made into ice cream. A bit weird on the good side. The Cannoli with Ube Ricotta and Langka Cream is really great especially the langka cream. The Peanut Butter and Jelly tart is really a must try for peanut butter lovers.
Overall, this whole experince is really amazing. Thanks to Chef Jayme Natividad and Ms. Marla Fresnido for one of the nicest and awesomest foodie meet up. Overall? the whole food story ends with one word. MASARAP.