April 23, 2015

Vyne Tapas Bar & Restaurant

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  • Vyne Tapas Bar & Restaurant
  • Some people like to spend their evenings dancing and partying to Manila’s best DJs, but there are also those who prefer to spend their evenings in the quiet comfort of a nice bar, drinking specialty cocktails while listening to easy, deep house music with friends. The owners of mega-nightclub, Hyve, understand the needs of the latter, and so they created Vyne, Hyve’s calmer foodie brother.

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    The interiors of Vyne

    Vyne is a boutique restaurant and freestyle tapas bar. They offer new twists on world fusion cuisine, as well as a wide selection of fine wine, spirits, and inventive cocktails. The restaurant, which is on the same floor as Hyve, has a casual urban vibe, with spunky street art on the walls and huge glass walls. These and the balcony seating allow guests to have a gorgeous view of the Bonifacio Global City landscape below. Vyne also features live music and events on most nights, such as board games and groovy tunes on Backtrack Thursdays.

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    Balcony seating at Vyne

    Filipino celebrity chef Rob Pengson of The Goose Station is responsible for Vyne’s enticing menu. You can have salads, pasta, sandwiches, meat and fish courses, steaks, desserts and drinks here, but the creative tapas – various appetizers popular in Spanish cuisine – are the specialty. The small portions allow for a gastronomic tour around the world without the damage to your waistline. Try the Mini Crab Cakes (P380), silver dollar crab cakes with sweet apple mayo, avruga caviar and pickled radish; Breaded Aji Tamago (P300), breaded soft boiled egg on smoked salmon, crème fraiche and lumpfish caviar; and the Wellington Burger Sliders (P495), Beef Wellington-inspired sliders with Raclette cheese sauce, foie gras butter, homemade tomato ketchup and Dijon mustard. The Apple and Bleu Cheese Salad (P285), Granny Smith apples with arugula, crumbled bleu cheese, cranberries and honey yogurt dressing is also wildly popular, as well as the Pork Confit (P490), pork belly confit with candied and pickled baby carrots, pork jus, and mustard.

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    Mini Crab Cakes

    Photo and article by Jess Jacutan

                 
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