Fever Luxe Lounge

Gone are the days when the club scene only had peanuts and greasy bar food on the menu. If new night haunts are any indication, Manila’s party-loving crowd has become hungry for more highbrow chow—we’re talking fine food often of the truffled sort and designer cocktails created by mixologists hailing from London to New York.

fever food

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Fever Luxe Lounge’s new El Bulli-trained head chef Jose Luiz Gonzalez comes from the school of molecular gastronomy (read: kitchen meets science lab), and through his creative cooking the swanky restaurant-cum-bar aims to take guests on an exotic, experimental food trip that Sofitel calls “smart dining, the French way.”

fever food

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The Lobster Salad (P880) offers a mélange of textures with crispy foccacia and macadamia nuts bathed in a citrus-y truffle vinaigrette. Hors d'oeuvres include a sampling of sautéed scallops (P650), served with potato-green onion foam, chicken jus, and ham powder; and sautéed shrimp (P690) coated with almonds, and foie gras cream cheese dips. Gonzalez’s grilled sea bass (P880) comes with a particularly magical toffee cream sauce that’s both decadent and rich, and perfectly suited to match the fish’s naturally buttery flavor. The fish meat easily falls off the fork, and the best part is the crispy skin where bursts of flavor are concentrated. For meat eaters, the grilledAustralian beef tenderloin (P1600) and baby pork confit (P760) promise to be just as exciting. 

Desserts are just as exotic—try Gonzalez’s creamed brioche (P350), a soft, buttery pastry paired excellently with anisette ice cream, or the home-made hot chocolate cake (P400) served with cheese ice cream.

Source: www.spot.ph

Teaser photo source: www.spot.ph