Refined Taste at Sala

 

 

Elegant with simple handsome décor, a well-established restaurant, Sala offers exceptional food and service in the city of Makati.

 

Romantic, quaint, comfortable and classy best describe the mood in Sala.  One can have a leisurely meal and never feel rushed.  The owners can pride themselves on creating a fashionable atmosphere of fine dining and professional service.  The wait staff anticipates the patrons needs and are as accommodating as possible.  Perfectly knows how to waltz in and out of your sight without any sense of being intrusive.

 

 

Sala’s menu although a bit limiting, offers something for everyone.  Try their Degustation Menu (PHP 1,880++) that presents five lovely courses.  Seafood lovers will enjoy their salad of tuna carpaccio (PHP 460) with fennel, herbs, peppers, quail egg and olive tapenade as well as the roast grouper fillet (PHP 890) with truffled tapenade on sautéed cabbage, sweet onion, parsley and bacon.

 

On the Table

 

The meal begins with complimentary freshly baked assortment of breads served by the waiter on a silver tray and an amuse bouche shooter of spiced eggplant and tomato and chicken and feta cota -a superb glance at what’s to come.

 

 

Portabello Mushroom, Ricotta and Thyme Ravioli with Parmesan and White Truffle Oil PHP 460

The pasta was cooked al dented with chock full of thyme and minced Portabello mushrooms that is savory in every bite.  Sheer Parmesan shaves on top of the ravioli add a shade of saltiness to the dish while the white truffle oil enhances the overall taste with alluring and appetizing truffle fragrance. 

 

 

 

The soft skin of the ravioli pastry erupts with a burst of different flavors in your mouth.

 

 

 

 

 

 

Roast Lamb Short Loin and Lamb Short Ribs Confit with Root Vegetable Pave and Shallot Jus PHP 980

Succulent lamb meat that almost melts in your mouth with its flavorful tenderness served with these slender green stalks.  What to love about the short loin is the layering of flavor where you get a taste of the meat then a bit of fat and lastly the crispy skin.  Wonderful play of palatable texture

 

 

 

 

Despite the hefty price, Sala is one of those fancier restaurants that leave a fantastic memory of the creative dishes served and excellent service.

 

Spotted: Eric Quizon, Nanette Medved

 

Sala

Podium Level, Locsin Building

6752 Ayala Ave. Cor. Makati Ave., Makati City

+632 750 1555

+632 893 0242

www.salabistro.com

 

Sala Album

 

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Sommelier Selection France Food and Wine Festival 2008

Catch the best selection of French wines paired with a fantastic menu on:

 

Oct 8 & 9 as prepared by Chef Marc Aubry of Je Suis Gourmand

Oct 15 & 16: ChefColin Mackay of Sala

Oct 22 & 23: Chef Cyrille Soenen of Restaurant Cicou

Oct 29 & 30: Chef Alain Raye of La Regalade French Bistro

 

Festival tickets are at P4,500 each.


JE SUIS GOURMAND
MENU AND WINE PAIRING
***
TRIO OF DUCK FOIE GRAS TERRINE, PAN-FRIED DUCK FOIE GRAS WRAPPED IN BACON AND SMOKED DUCK MAGRET
WITH MICRO ARUGULA AND TRUFFLE CREAM
Bergerac Sec, Vignoble des Verdots, Grand Vin 2005
[Southwest France • White • Chardonnay]
Bernard Loiseau*** Helene Darroze** Alain Ducasse – New York

POT-AU-FEU OF FRESH CHANTERELLES AND BONE MARROW
Côtes de Bourg, Château Falfas 2006
[Bordeaux • Red • Merlot, Cabernet]
Taillevent** Le Meurice**

SLOW ROASTED VENISON RACK WITH RED WINE GLACÉ AND
CONFIT OF SHALLOTS, POTATO AND CELERIAC GALETTE
St Joseph, Domaine Chèze, Cuvée des Anges 2001
[Northern Rhône • Red • Syrah]
Le Doyen** Paul Bocuse L’auberge di Pont de Collonges***

HOT CROTIN DE CHAVIGNOL IN PASTRY WITH BALSAMIC SYRUP CORDON
Pouilly Fumé, Domaine Redde, Cuvée Majorum 2002
[Loire Valley • White • Sauvignon Blanc]
Alain Ducasse – Le Plazza Athénée*** Le Meurice***
Paul Bocuse L’auberge du Pont de Collonges***

FRESH MANGO AND MANGOSTEEN MILLE-FEUILLES
WITH FRESH RHUBARB ICE CREAM
Champagne Drappier, Rosé Brut – Val des Demoiselles
[Champagne • Rosé • Pinot Noir]
L’assiette Champenoise** Michel Rostang**

Coffee or Tea with Friandises

Please log on to http://www.sommelierselection.info for complete menu listings and festival updates.  Please contact Wendy Asenjo at 840-3816.  Advanced reservation is needed as seating is limited.