Café Naya,
located at Uptown Bonifacio, The Fort, offers a sophisticated yet relaxed
atmosphere. It is one of the first three establishments that recently opened at
The Palace Manila, which aims to complement the laid back vibe of The Palace
Pool Club.
Café Naya’s
concept centers on coastal cuisine, a shared platform of Mediterranean,
Northern African and European island cooking. On the menu is an array of
modern, bold, and sophisticated flavors prepared by, no less than, Chef Mikko
Reyes, who has proven his craft in The Hungry Hound, Niner Ichi Nana and
Valkyrie Nightclub.
Without further ado, check out some photos from my dinner at Cafe Naya, truly an experience to behold. Excuse my mobile phone camera's not-so-good quality photos.
Along
with other bloggers, we shared starters including Tuna Crudo (Php385) that was
fleshy, full of flavour, and beautifully made. The fresh tuna with harissa aioli and fried capers
on top of ciabatta was a successful combination.
Warm
Camembert (Php395) was rather tasty. The crispy bacon gave a lovely crunchy texture, and the apple
chutney and habanero balsamic provided a nice touch of seasoning and an
acidic contrast.
We also
tried Uni & Ricotta (Php295). It’s a fusion dish with uni (sea urchin),
Ricotta cheese, honey soy and fried kale on top of toasted brioche. The taste
of the uni married beautifully with the creaminess of Ricotta cheese. This was
a tasty way to start the meal.
The
Fried Oysters (Php324), crumbed in beer batter, were good. The coating was
crunchy, but it amazingly kept the oyster nice and moist. Accompanying the
oysters was some pickled shallot and salted egg tartare.
The
highlight dish of the evening was the 24-Hour Shortribs (Php1,198). Cooked pink
for 24 hours at 57 degrees to keep it medium rare, just how I like it. It was
tasty, aromatic and well seasoned. Good for two persons, too heavy to eat in
large quantities.
I was
honestly blown away by how good the Pulled Duck Confit (Php498) was. This was another
great dish with lots of contrasting textures and flavors (stracceti, mushroom,
foie mousse, and arugula).
We have
also tried the Blue Marlin (Php476). With the Romesco sauce, this was delicious
and well-seasoned. Also, as topping on the fish was fabulous mixture of grilled
asparagus, chorizo and cashew.
I
adored the originality of the dish of Grilled Chicken Flatbread (Php297) with
tomato, herbs, pickled garlic and romesco sauce which tasted like a glamorous
chicken pizza. With its delicate hints of pickled garlic and herbs, it was
light and refreshing.
The
Spicy Tako & Scallop Rolls (Php455) were good as well. I love anything
Japanese-cuisine-inspired dishes.
Moving
onto dessert, I really enjoyed the Yoghurt Panna Cotta (Php249). It was very
creamy with an earthy quality to it, and definitely a really enjoyable finish
to our huge meal.
Café Naya
is sort of place that makes you feel sophisticated, and I loved it. The food is
great! Actually I cannot wait to return and order Pulled Duck Confit, it was definitely
worth every mouthwatering bite.
Whether
you are looking to have a big night at The Palace followed by midnight eats, a
quite lunch or an after work happy hour sunset session, Café Naya ensures an
ambience where you can lay back and enjoy the tides. I highly recommend
visiting them.
Café Naya at The Palace
9th Avenue
corner 36th Street,
Uptown Bonifacio, The
Fort, Taguig City
They are open daily from
11:00am to 3:00am on Wednesday to Saturday, and 11:00am to 11:00pm on Sundays
to Tuesdays.
For reservations, contact +63 917 550 9999.
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