You know why brunch is the most awesome meal of the day?  It’s an indication it’s likely the weekend!  Who’s enjoying a brunch on a Monday?  No one, that’s who.  Of course, Saturdays or Sundays are the classic brunch days, nothing on your mind, no work, you can be stuffing your face all day since you know you’ve got a free day to relax and digest it all.

Sunday saw me and CP breaking monotony and heading out to Raffles Makati to check out Mireio Terrace.  Mireio offers a weekend brunch that I am excited to tell you about.  It’s great for their guests because a few leisure steps and they’re there!  Dress as you like.  No matter how stylish the venue is, it’s completely acceptable to turn up in last night’s clothes.  In fact, it’s almost expected.  Wink.

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A line-up of handcrafted desserts from mouthwatering cakes, milli crepe cakes, cookies, tarts welcome you as you enter.  Brunch is pretty much the only meal that it’s tolerable to mix sweet and savory.  There is even a station for delicious made-to-order fresh crepes.  In one area, a cheese board nudges at you with a number of flown in artisanal cheese and freshly baked breads.

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What’s making most of the weekend without ordering Mireio’s signature cocktails to start?  It’s almost mandatory to have a Bloody Mary, Mimosa, or a glass of champagne to wash down the mountain of food we are about to partake in.  And you know, just celebrate.  Celebrate life.  Celebrate food.

On the Table

Assorted appetizers welcome your palate with tastes that fill the dining room with bright Sunday sunshine.

Gravlax De Mahi Mahi, Coriander, Citron, Duile d’Olive, Herbes

Terrine Charcuterie Maison, Pickles d’ail et d’Echalottes

Pissaladiere

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The pretty wooden board carrying the three-way platter was a feast for the eyes as the wait staff set it on our table.  The visual wasn’t the only work of art as the mish mash of the elements go well together on your palate.  I started with the homemade terrine with garlic and pickled shallots.  I enjoyed the French forcemeat loaf since it is very similar to pâté, but with a coarse grainier texture in between bites.  To add a layer of crunch, I spread it on top of the toast.  It crackles inside the mouth with livery goodness.

The Mahi Mahi Gravlax with Coriander, Lemon, Olive Oil, Herbs breaks that meaty and uncommonly rich and murky taste of terrine.  It’s light and silky, with the slightest hint of brine.  The fried capers add that sharp piquancy.

Nicoise Salad

Like the day couldn’t get any sunnier, we are served with the nicoise salad.  Crisp spears of lettuce, baby potatoes, crunchy green beans, crumbles of boiled egg, black olives and onions, perfect sweet tomatoes, and chunks of the freshest tasting tuna that’s slightly seared.  I mean c’mon, salads don’t really make me excited but this one, it’s just so beautiful.  In texture, taste and all the characters in it in a touch of creamy dressing.

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The second part of the Mireio Weekend Brunch was to select your egg dish.  The choice is simple, Egg Benedictine or Scrambled Eggs.  Wrong, it’s not that simple.  Both looked great on paper.  Good thing, CP and I decided to get one of each so we can try both.

Egg Benedictine, Beef Tongue, Bearnaise, Iberico Ham, Herbs

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I love eggs benedict but CP turned out more inclined to this dish.  He liked it so much, he took a photo and posted it on Instagram.  Yay!

Scrambled Eggs, Black Truffle, Juice, Chives

The sun came down from the skies and transformed into this dish.  I’m not just talking about the bright yellow orange hue that grabs me visually, like it was smiling at me, but the texture, oh the texture of that scrambled egg dish with black truffle.  It’s simultaneously smooth and creamy yet with lumpy luscious sections that can make you whimper a little bit.  Reminds me of Australia Dairy Co. scrambled egg breakfasts in Hong Kong, which regularly has a queue that stretches around the block almost all day.

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