MESCLUN RESTAURANT AND CAFE

I was invited to attend when  The Linden Suites launched the Mesclun Restaurant and Café last October 18. I was told that they would invite us to come back so we could savor what they have to offer. I actually asked Ms Kathy Salenga the director of  marketing for The Linden Suites what Mesclun (?mes-kl?n) meant. She said that Mesclun (?mes-kl?n) is widely used as a food term referring to a combination of —or a salad made with— young tender greens (such as lettuce, arugula, and chicory). The true origin of the term, however, comes from old Occitane, literally and simply meaning “mixture”.

From what I understood This new dining experience at the business community in Ortigas is inspired by Chef Katrina’s personal travels and collaborations with her team.
This is what welcomed me when I came in.
bar
This seems to be the focal point of the room
For starters this is what we had for appetizers:
I love their Butter-Garlic and Bread. Warm, soft bread and a tasty garlic herb butter is also served on cool personalized chopping board It was soft and freshly baked the butter went well with the roll. It was so good that I was tempted to ask for another roll of  bread.
Love this Chicken Dish I just forget to ask the name of the dish but I loved this. The dip that they prepared was perfect.
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This was another winner for me the Kani Salad the combination of the mayonnaise and the acidity of the Mango was just right and they did not scrimp on the Kani.
For the Main Course:
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Chicken Pesto Cream was also good even if I’m not really a big fan of eating anything Pesto this was good as it did not over power the whole dish.
Four Cheese Pizza was also good.
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 For the Surf and Turf I like the tenderness of the beef and seafood was cooked just the way I like it.
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To be honest I liked the Australian Lamb Chops but didn’t love it.
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Duck Confit 

Duck Confit-This hands down was my favorite.  The duck seemed to slide right off the bone, and the mashed potato was perfectly done was such an unexpected but pleasant mix with it. What is Duck confit  anyway? (French: confit de canard French pronunciation: ?[k??.fi d(?) ka.na?]) is a French dish made with the leg of the duck. While it is made across France, it is seen as a speciality of Gascony. The confit is prepared in a centuries-old process of preservation that consists of salt curing a piece of meat (generally goose, duck, or pork) and then poaching it in its own fat. To prepare a confit, the meat is rubbed with salt, garlic, and sometimes herbs such as thyme, then covered and refrigerated for up to 36 hours. Salt-curing the meat acts as a preservative.

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Banana Nutella Crepe a la Mode freshly made crepes with bananas and Nutella topped with vanilla ice cream, And not just any ice cream, but Arce Ice Cream, from the same family who once owned the Selecta Ice Cream label…

 

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Mango and Condensed Milk Crêpe

Mango and Condensed Milk Crepe Does freshly-made crêpe with mangoes, condensed milk and vanilla ice cream sound good to you? This is rich, creamy and indulgent, another perfect ending to a great meal at Mesclun.It is so good!!! Worth every calorie

Visit Mesclun at the 2nd floor of Tower 1 and celebrate the harmonious blend of diverse gastronomic flavors from around the world. Mesclun Restaurant and Cafe serves buffet breakfast daily from 6:00 am to 10:00 am. Lunch and dinner are served a la carte.

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