Cowrie Cove’s Dine and Wine by The Sea

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It’s exciting how Cebu’s culinary scope continuous to become more diverse. I was thrilled when British Michelin-starred Jason Atherton opened his first restaurant in the Philippines right here in our own metro. Simplicity with complexity was how he described his dishes served at his maiden restaurant in the country – Pig & Palm. And Cebu is welcomed with two new and exciting culinary announcements  last January – the opening of modern Japanese kitchen, Kuma Cebu, and Cowrie Cove reintroducing the signature four-course dinner by Spanish Chef Daniel Quintero, who has over 14 years of culinary experience in Michelin-starred restaurants around the world.

The metro traffic was heavier than usual, but Cowrie Cove’s tropical laid-back, chill ambiance was the right cure for the strain. The special course dinner prepared by Chef Daniel paired with select Bibendum wines at Cowrie Cove was a real treat after a busy Sinulog weekend.

Arriving just before dinner started, the table was beautifully set – with lemongrass in rectangular plant boxes, orchids and daisies arranged in clear glass vases, and pineapples topped vertically resembling much like a tropical tree, added to the restaurant’s calming appeal.
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Michelin-Starred Chef joins Cowrie Cove Culinary Team

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Dubbed as “Dine and Wine by the Sea,” the four-coursed dinner is Cowrie Cove’s gastronomic series featuring the finest vintages from Bibendum wines by Chef Daniel and his Cowrie Cove team.

Welcoming us to supper was a  glass of smooth and zesty Premiere Bulle Rosé 2015. Chateau Dulca Blanc 2011 was paired with two (2) of the pre-main courses – kilawin with fresh coconut water jelly and calamansi granitée, and pan-fried grouper, US scallop, cauliflower cream, muscatel raisins, baby gem lettuce and red wine coulis. The wine’s herby and citrus notes were complimented well with both the seafood dishes. With aromas of red fruit and spice, Cheval Noir St. Emilion 2014’s smooth texture and intense tannin, this wine’s balance and concentration is the perfect pair for the main -US Tenderloin with foiegras poele, onion, champignon and coffee. For dessert, fruity with tasty tannins Chateau Marjosse Rougue 2015 was paired with the Beetroot caviar, gorgonzola, brioche and forrest berries sorbet plate.

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Shangri-La’s Mactan Resort and Spa’ Cowrie Cove effortlessly keeps its spot on Mactan’s list of must-dine restaurants, and for sure will attract more tourists and locals with this exciting gastronomic experience.

For Shangri-La’s Mactan Resort & Spa events, updates and reservations, you may visit their official Facebook page – https://www.facebook.com/ShangrilaMactan/.
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