Antonio's Restaurant

The dish is one of the pricier mains in the extensive menu, and I thank my hostess for highly recommending this. The medium-cooked cutlets were seared on the edges but still retained some of the crisp fat. Juices flowed, unhindered, with each cut I made on the pieces of lamb rack, but not to worry - no bloody messes were made both on the plate and in my mouth.
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The caramel sauce reminded me of sweet popcorn... this and the prunes toned down much of the gaminess from the lamb. Don't coat with excess caramel if you want to enjoy the meat's flavour. For me, I used the small potatoes (so perfectly round they could've bounced off walls) to wipe up whatever was on the plate.
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Of course, it was only appropriate to down some red wine along with the dish, and the Pinot Noir was good for adding a spicy edge.
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This entrée is an excellent choice for female diners, especially those who are often overwhelmed by bigger lamb chops. The only thing I didn't enjoy were the broad beans that had the unpleasant raw edge.

A complimentary palate cleanser that was served in between the soup and entrée, this mango basil granita is so representative of the Philippines, or Southeast Asian cuisine in general. I never liked basil but this was very enjoyable thanks to the powerful mango sweetness.

This was the soup of the day under the lunch set menu, of which the price is dependent on the choice of entree.
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The savoury broth was poured in after the plate was served with chunks of diced potato, bits of bacon, a sliver of toasted focaccia (I think), green herb oil and créme fraîche. I liked that the consistency wasn't thick like the usual western soups, and that the onion flavour was pleasantly mild instead of being dominant like French Onion soup. A delicious soup that prepares your appetite for the main course without filling you up prematurely.

Honestly just having the three variations of duck "sacrifices" is more than complete, but what's a salad appetiser without the greens right?
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First is the pate with raspberry compote on thin toast, the sweet jam reduces the bitterness from the creamy rich liver paste spread on the crunchy toast.
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The smoked duck breast slices were tender, and sat on some chopped pickles... I ate this combination with the greens as the pickles were very sour.
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Last and the best was the seared foie gras, perfectly browned and crisp on the sides, further flavoured by what I believe is olive tapenade for that continental touch. So much indulgence in one (or three, if you savour it slowly) bite.

I had gotten most of my food recommendations from my Filipino colleague, and whenever Antonio's came up, she'll turn dreamy-eyed as it's the one place she wishes her hubby would bring her to for a dinner date. It is after all one of the best fine-dining establishments in the country, and was #48 in Asia's 50 Best 2015 - the only restaurant from the Philippines in the list that year.
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It's a must to make a reservation via phone or email, walk-ins are not entertained. They also enforce a smart casual dress code, and have turned away customers who wore slippers and shorts. In the off-chance that you overlook these details, go check out its three affiliated and very popular dining concepts - Balay Dako (Filipino comfort food), Antonio's Breakfast (all day breakfast menus), and Lanai Lounge (cocktail bar).
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You need to either rent a car (left-side driving) or somehow find a driver (there aren't any proper taxis in Tagaytay) to send you here, it's a long drive in from the highway… Trust me, I walked for more than half an hour along the highway the day before - I must've been insane. After going through the inconspicuous black gate and down neatly bricked pathway, my driver dropped me off in front of a colonial-style building amongst lush greenery. Pushing through the wooden doors made me feel like I was entering a mysterious wonderland, an idea reinforced when I saw the decadent waiting lounge and the hostesses who greeted me in their French maid uniforms.
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There are possibly four to five dining areas within the compound, all adorned with massive chandeliers hanging above the classic furnishings. Take some time to explore after you have placed your order, and see how the areas cater to different settings like family dining, weddings, or romantic dates.

Beef Plancha topped with Seared Foie Gras #foodstagram #foodspam #BirthdayLunch