The last time I was at Antonio’s was in June 2010 and I raved about the place and the food. That post became one of the most visited entries on my blog. To see more on the restaurant’s interiors and a more intensive description of the fabulous food click here.
There were seven of us for lunch but we ordered only 5 entrees and decided to share them. The restaurant kindly split 5 salads and soups into 7 servings. As before I loved the salad with generous bits of gorgonzola cheese complementing the bitter arugula and sweet raspberry vinaigrette.
Antonio’s farm fresh mesclun salad w/ raspberry vinaigrette
Prices of the main courses include the soup and salad above plus dessert, coffee or tea.
The seafood sampler included bite sized portions of scallop, prawn thermidor and Chilean sea bass. It’s probably just right for one but definitely not enough to share among seven people. Everything was delicious!
seafood sampler P1,600
Chilean sea bass, prawn thermidor, pan seared scallops
This was the same fish from the sampler but a whole portion. Still not big enough in my opinion but it was perfectly cooked and seasoned.
Chilean sea bass, foil baked w/ tomatoes, olives, parsley,
pine nuts & potatoes P1,650
The next three dishes were basically what we had on my first visit to Antonio’s. You know when you’ve eaten something really good in a restaurant you’re hesitant to try something new the next time you go back? I promise to order something totally different the next time I go back to Antonio’s. I feel that the meat dishes are more worth it than the seafood dishes.
grilled beef fillet wild mushroom & pumpkin sage risoni (instead of mashed potatoes) P1,900
The grilled pineapple was another favorite of the group. The virgin coconut oil ice cream was rather unique too. It had a smoother mouth feel.
grilled sugar cinnamon pineapple w/ toffee cinnamon & virgin coconut oil ice cream
I don’t like fresh pears. It’s the grainy texture that puts me off. But somehow poaching a pear changes the texture and the pear absorbs the poaching liquid and I suddenly love pears. Don’t miss this dessert.
poached pear in port wine
As usual lunch was superb but I noticed the prices have increased. I included the updated menu below. I hope by the time I go back the prices are the same. Thanks again Jennie for lunch!
Tagaytay City, Cavite
Telephone: (046) 413 0975 or (046) 413 1054
Celphone: (0917) 899 2866