The Peninsula Manila, Cava Dinner at Old Manila


The Peninsula Manila’s iconic signature restaurant Old Manila had set a five-course Freixenet Cava pairing with Chef Allan Briones’ tasty, well-made dishes last June 19, 2019.

This is in part of a monthly series the hotel has been doing since April of this year, that started with a Champagne and Caviar degustation dinner. The next one will be on Bastille Day (July 13), which will feature select French Wines, including Champagne Nicolas Feuillatte Brut Reserve.


Dinner started with a refreshing French Oyster Ceviche served with Mint and Lime Granita, this was perfectly paired  with a Freixenet Cuvee DS Brut. The bubbly highlighted the freshness of the oyster, while the dryness emphasized the sweetness of the dish.


Next dish was a Smoked Tune Loin or “Atun” in Spanish, served with Avocado Puree, White Anchovies, Cured Egg Yolks, and Crispy Capers, paired with Freixenet Reserva Real. The taste profile has turned, as the Cava served was sweet and citrus, complimenting the deep rich flavors of the salty white anchovies, and meaty tuna loin.


Third dish was a Slow-braised Octopus or “Pulpo” in Spanish, served with Burnt Cauliflower, Leeks, Chorizo, Arugula Pesto, and Lemon Zest, paired with my fave sparkling of the night, Can Sala 2007. The Sparkling has a strong peach, and dried fruit flavor, which paired really well with the rich and meaty octopus, the subtle acidity of the drink complimented with the lemon zest in the dish.


Our first and only Red Wine for the night, Josep Ferrer 2014, was paired with a Grilled Black Angus Tenderloin or “Vaca” in Spanish, served with textures of Carrots, Puffed Rice, Manchego Cheese, and Foie Gras Jus. This intense Red Crianza Wine, brought out the meat flavor of the beef, and the subtle flavors of the Manchego Cheese, it also highlighted the sweetness of the carrots. The Puffed Rice was a good play of textures on this classy yet playful dish.


The dinner rightfully ends with a glass of Vinyes Can Sala 2013, paired with Aged Manchego, & Jamon Iberico, served with Grilled Baguette, Tomato Marmalade, Fig Jam, and Kalamata Olives. The ripe fruit notes of the sparkling was the right touch of sweetness I personally was looking for to pair with the cheese.


For inquiries or reservations on the upcoming Wine Pairing dinners in Old Manila, please call The Peninsula Manila at +63 2 887 2888 extension 6748 and 6749 (Old Manila) or 6694 (Restaurant Reservations).


Stay hungry,


Nathaniel Uy

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