After that wonderful meal, we now head onto desserts and drinks...
With all the food we've partaken that night, this Village Tavern post was divided into two parts. I suggest you read the one about the savory dishes first before proceeding.
If you've read my previous posts, you'd have an idea on how I have a savory tooth rather than a sweet one. Chocolate in its pure form is never a personal preference (shocking, I know). Now hit it with some liqueur or mint and you've got me hooked. Same thing goes for cakes. First off, I fancy ice cream for dessert over cakes on most days. Second, cakes of the chocolate variant doesn't scream luscious or sensual; in fact, it isn't in the least bit alluring to me at all. It actually jumps out to me as cloying, choke-inducing and just plain overbearing. It's quite rare that I like a chocolate cake, and it has to be fluffy and light for me to appreciate it. That said, you can just imagine how much I was thankful for the orb of vanilla ice cream that was sitting adjacently to the St. Barths Chocolate Torte (P395). Ultra rich, albeit moist, I had to stop after the first bite of that cake, and scoop in a spoonful of that white melting globe beside it just to counter the teeming flavor of saccharinity. Oh this is gonna be heaven for the chocolate lovers indeed.
As soon as the plate of the Very Best Carrot Cake (P345) was laid out in front of us, my mouth began to salivate. It was a pretty sight, no doubt about it. A square cut of cake impregnated with carrots and pecans was blanketed by warm cream cheese icing; however, I have a predilection for cold ones. On top, a tuft of carrot strands serves as its crowning glory. The carrot cake was indeed full-bodied and dulcet but somehow bordered on the far end of the sweet spectrum. And that is why I prefer my carrot cakes straight out of the cooler as the coldness somehow alleviates the mellisonant taste.
Cheesecake. I like cheesecakes, though I hardly ever finish one all by myself. The Double Decker Cheesecake (P450) has a layer of the traditional kind riding on a layer of chocolate. Served really cold, this was a welcome treat inside my mouth. Quite rich and velvety in texture, the interplay of chocolate and cream cheese was beautifully enhanced by the combination of raspberry and chocolate sauce drizzled all over the white plate.
My favorite dessert was the Banana Crepes (P395). A film of chocolate hazelnut lined the two crepes that encircled some banana ice cream. Both are balancing on a couple of bananas submerged in an ocean of caramel sauce dotted with a few chocolate chips. On top is another dollop of ice cream ready to flood your palate with frozen goodness. Then comes the bananas dipped in dripping caramel giving a dulcet textural contrast, while a bit of sauce escapes one corner of my mouth. It was absolutely delectable and the perfect finish to our dinner.
After downing a glass of Iced Tea, I had a glass of Tavern Mojito (P150). Good move as this was one great mix of rum and lime juice, with a few sprigs of mint leaves thrown in. Even though it was light in taste, it still had that concluding kick. This inspiriting alcohol certainly made for an invigorating cocktail drink.
I was never one to say no to sangria ever since I first tried it in Barcelona, Spain. Consuming one would always remind me of that late-night merriment at some restaurante, and this Red Sangria (P220) was no exception. A mix of red wine, brandy, pineapple juice and soda water, with floating citrus fruits to boot, this inebriant was light and refreshing.
I was offered to try the White Sangria and though tempted, I opted out. I've had one too many for one night (let's just says it's been quite a while since my social drinking days) and I don't want to drink more than I could take. It did look really good though, hence, it was on my list the next time I swing by here. You will not see this on the menu, at least I think not yet, as this was just newly concocted that night. But you could always try if they could whip it up for you. The Dalandan Martini Spanky had ordered looked intriguing as well.
So there, a feast to remember, alright. I had my favorites, ones which I would love to have again when I come back, and there were still some on the menu that piqued my curiosity, so I'll definitely be visiting again.
Spot: 2nd/L Bonifacio High Street Central, 7th Ave. cor. 29th St. Bonifacio Global City, Taguig City
Contact No.: 621.3245