{"id":3374,"date":"2015-09-23T18:47:43","date_gmt":"2015-09-23T10:47:43","guid":{"rendered":"http:\/\/primer.com.ph\/staff-blog\/?p=3374"},"modified":"2015-12-28T18:43:49","modified_gmt":"2015-12-28T10:43:49","slug":"waterfront-pavilions-seasons-restaurant-launches-new-menu","status":"publish","type":"post","link":"https:\/\/primer.com.ph\/blog\/2015\/09\/23\/waterfront-pavilions-seasons-restaurant-launches-new-menu\/","title":{"rendered":"Waterfront Pavilion\u2019s Seasons Restaurant Launches New Menu"},"content":{"rendered":"

SEASONS<\/strong>, Waterfront Pavilion Hotel and Casino<\/a>\u2019s premier lifestyle restaurant elevates its culinary creations further with a new festive selection of international a la carte dishes designed to bring exceptional delight to the palate.<\/span><\/p>\n

Proud and inspired to present his masterpieces to the press last September 18 at Seasons was Manila Pavilion\u2019s newly appointed Executive Chef Giovanni Sias. \u201cMeat lovers and seafood fanatics can please their palates with a variety of feisty treats from parma ham, tuna, salmon, prawns, red snapper, beef tender or rack of lamb, and have it cooked just the way they want it,\u201d<\/em> he shares.<\/span><\/p>\n

\"Chef<\/p>\n

Executive Chef Giovanni Sias<\/em><\/p>\n

Pleasing is actually an understatement as the new menu sampler served during the launch was flavourfully feisty in all facets.<\/span><\/p>\n

Simple, elegant, fresh.<\/em><\/span><\/p>\n

\u201cI made it simple but heavy on the flavour\u201d<\/em>, the Italian culinary master adds.<\/span><\/p>\n

Chef Giovanni, of Italian-American descent graduated from the Italian Culinary Institute of Sassari in Sardinia, Italy and has refined his skills in top-notch hotel restaurants in Italy. He also worked in Europe, USA, and Asia. He served as Sous Chef in Jolly Hotel Carlton in Amsterdam and as Executive Chef in Jolly Hotel Madison Towers in New York City. He also opened Ristorante Cinqueterre and established himself as one of the leading chefs in New York.<\/span><\/p>\n

The renowned chef proudly shares, \u201cWe always make sure that the ingredients we use are all-natural and fresh. We do not use ready-made ingredients because we believe in the value of freshness in everything we create in our kitchen. And you can taste that freshness in each dish we prepare\u201d.<\/em><\/span><\/p>\n

Indeed, the words fresh and flavourful were profuse during the launch as the press tried the restaurant\u2019s new dishes.<\/span><\/p>\n

\"Tuna<\/p>\n

Tuna Carpaccio with zucchini salad, lemon and olive oil (P350)<\/em><\/p>\n

The appetizer Tuna Carpaccio with zucchini salad, lemon and olive oil<\/strong> has everything going right for it as the taste, aroma, and texture are a perfect blend. You can actually taste the notable freshness and flavour of the salad and tuna, the kind that lingers in your gustatory memory.<\/span><\/p>\n

\"Prosciutto<\/p>\n

The Prosciutto (Parma Ham) rolled with goat cheese mousse, truffle scent apple mustard marmalade (P620)<\/em><\/p>\n

The Prosciutto (Parma Ham) rolled with goat cheese mousse, truffle scent apple mustard marmalade<\/strong> is a delight especially to cheese lovers as the tasty creamy white cheese oozes out with every bite in a decadent way. The freshness of the arugula leaves and cherry tomatoes on the side adds another facet of goodness to this neat and tasty appetizer that is a petite palate pleaser but big on flavour.<\/span><\/p>\n

For the main course, Seasons offers a good variety of meat and seafood cuisine. The Home-made potato gnocchi in cheese sauce and friend prosciutto (P380)<\/strong> provides a comfort food experience that is downright delicious \u2013 from the creamy softness of the tasty potatoes to the crisp fried prosciutto. This dish reminds us that good food doesn\u2019t have to be complicated as its perfection lies in its simplicity.<\/span><\/p>\n

For seafood lovers, the Sauteed red snapper with tomatoes and capers over buttered spaghetti (P680) <\/strong>is another epicurean masterpiece by Chef Giovanni. The delicate but flavourful freshness that is the red snapper on a bed of everyone\u2019s all-time favourite spaghetti puts the main on this main course offering. It has a creative interplay of all the good things we love about fine dining \u2013 premium ingredients, pleasing flavours, healthy goodness, visual exquisiteness.<\/span><\/p>\n

Of course, there is something wonderful too for juicy meat lovers, the Grilled US Strip Loin, demi glace and shoestring potatoes <\/em>(P1700)<\/strong>. The meat is grilled to pleasing precision locking in all the flavours, the rosemary freshness heartily infused in the beef and the reduced sauce makes it burst with meaty and fresh goodness. The shoestring potatoes serve as an interesting take on the side dish as it provides a fun, relaxed, and tasty match to the meat\u2019s seriously luscious business.<\/span><\/p>\n

\"Panna<\/p>\n

Panna Cotta with strawberry consomm\u00e9 (P220)<\/em><\/p>\n

Seasons\u2019 new menu also features a terrific line-up of saccharine surprises \u2013 blissful desserts such as panna cotta, tiramisu, fresh fruit platter, chocolate cake with vanilla Chantilly, pistachio mousse berries campote <\/strong>and other traditional Filipino sweets and delicacies are sure to make you revel in them if we are to gauge it on the Panna Cotta with strawberry consomm\u00e9 <\/strong>treat presented during the launch. This dessert is pleasing in every way \u2013 the look, the taste, the texture. The blissful panna cotta sits pretty in red strawberry sauce that is sweetly created by caramelizing strawberry, lemon, and sugar for a good one hour. The result? A crimson-colored delight that perfectly complements the Italian classic dessert you\u2019d love to either drizzle on the panna cotta or simply slurp on its own. And yes, the panna cotta is heavenly.<\/span><\/p>\n

This new epicurean revelry presents Seasons as the venue for food connoisseurs where new and exciting menu offerings come in a myriad of flavours. With the addition of Chef Giovanni Sias, a wide array of fresh and innovative flavours fused with unique culinary traditions from around the globe is bringing the dining experience at Seasons to new levels of satisfaction.<\/span><\/p>\n

Visit the Manila Pavilion Hotel at United Nations Avenue corner Maria Orosa Street in Manila. Log on to www.waterfronthotels.com.ph<\/a> or call 526-1212 for inquiries and reservations.<\/span><\/p>\n

–<\/span><\/p>\n

Photos from SEASONS<\/em><\/p>\n

Related post:\u00a0Waterfront Pavilion Hotel and Casino<\/a><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

SEASONS, Waterfront Pavilion Hotel and Casino\u2019s premier lifestyle restaurant elevates its culinary creations further with a new festive selection of international a la carte dishes designed to bring exceptional delight to the palate. Proud and inspired to present his masterpieces to the press last September 18 at Seasons was Manila Pavilion\u2019s newly appointed Executive Chef Giovanni Sias. \u201cMeat lovers and seafood fanatics can please their palates with a variety of feisty treats from parma ham, tuna, salmon, prawns, red snapper, beef tender or rack of lamb, and have it cooked just the way they want it,\u201d he shares. Executive Chef Giovanni Sias Pleasing is actually an understatement as the new […]<\/p>\n","protected":false},"author":3,"featured_media":3396,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[35],"tags":[68,67,69,65,66],"class_list":["post-3374","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-announcements","tag-food","tag-new-menu","tag-restaurant","tag-seasons","tag-waterfront-pavilion-hotel-and-casino"],"acf":[],"jetpack_featured_media_url":"https:\/\/primer.com.ph\/blog\/wp-content\/uploads\/sites\/14\/2015\/09\/Prosciutto-with-Cheese-e1443099331923.jpg","_links":{"self":[{"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/posts\/3374","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/comments?post=3374"}],"version-history":[{"count":11,"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/posts\/3374\/revisions"}],"predecessor-version":[{"id":3398,"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/posts\/3374\/revisions\/3398"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/media\/3396"}],"wp:attachment":[{"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/media?parent=3374"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/categories?post=3374"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/tags?post=3374"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}