Cover Pan-fried king prawn, candied fennel, black garlic Martell VSOP broth by Finestra | Photo by JV Rabano
Pan-fried king prawn, candied fennel, black garlic Martell VSOP broth by Finestra | Photo by JV Rabano
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This month-long campaign features the richness of Cognac infused in these six exclusive, curated menus. Martell’s excellence, as well as the chefs’ talent and creativity, are on full display
A year has passed since the first and immensely successful Flavours of Martell, a culinary campaign in partnership with Tatler Dining that reimagines how to enjoy the house’s beloved Martell VSOP blend. It is once more taking the stage this February 1-28, with an array of new restaurants to choose from. Martell’s VSOP Cognac will be infused in menus curated by esteemed chefs across six of the country’s top restaurants.
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With an extensive and respected history spanning 300 years, Martell has carefully perfected its VSOP, a “very superior old pale.” It is renowned for its fruity notes and slightly woody overtones, which it owes to being aged in fine-grained oak barrels. Its multifaceted nature enabled it to be used as a stunning component to the dishes that Cantabria, Finestra, Wolfgang’s Steakhouse, Kei Maki, Ayà, and Summer Palace have created.
This is a unique opportunity to sample one of the finest Cognacs in the world in inventive ways. Get to know the six restaurants and the impeccable concoctions they have prepared for this month only. Don’t miss this chance to experience Martell in all its forms!
Cantabria
Above Tiger prawn risotto with a Martell VSOP cappuccino bisque by Cantabria | Photo by JV Rabano
Above Tenderloin with Martell VSOP demi-glace, celeriac purée, potato fondant, confit pear by Cantabria | Photo by JV Rabano
Tiger prawn risotto with a Martell VSOP cappuccino bisque by Cantabria | Photo by JV Rabano
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PHP 2,900 (price is inclusive of VAT and subject to service charge and applicable local taxes)
TARTARE DE VIERA Y SALMON CON CHANTILLY DE ENELDO
Salmon and scallop tartare with dill Chantilly
TERRINA DE PATO
Duck terrine with Martell VSOP, pistachio, mango marmalade, toast
ARROZ DE GAMBAS CON MARTELL BISQUE DE CAPPUCCINO
Tiger prawn risotto with a Martell VSOP cappuccino bisque
SOLOMILLO CON APIONABO Y JUGO DE CARNE
Tenderloin with Martell VSOP demi-glace, celeriac purée, potato fondant, confit pear
TEXTURAS DE CHOCOLATE
Dark chocolate Martell VSOP crémaux, white chocolate and coconut mousse, raspberry gel, chocolate soil
+632 8256 2020
Finestra, Solaire Entertainment City
Above Pan-fried king prawn, candied fennel, black garlic Martell VSOP broth by Finestra | Photo by JV Rabano
Above Apricot and almond parfait, orange Martell VSOP gelatin, dark chocolate glaze by Finestra | Photo by JV Rabano
Pan-fried king prawn, candied fennel, black garlic Martell VSOP broth by Finestra | Photo by JV Rabano
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PHP 6,800
PANE
Finestra bread selection, extra virgin olive oil, balsamic
ANTIPASTO
Pan-fried king prawn, candied fennel, black garlic Martell VSOP broth
PRIMO
Chestnut risotto, duck liver sauce, cherry and Martell VSOP jus
SECONDO
Veal tenderloin, sweet potato purée, honey and Martell VSOP roasted red onion
DOLCE
Apricot and almond parfait, orange Martell VSOP gelatin, dark chocolate glaze
PASTICCINI
Selection of homemade petit fours
+632 8888 8888
Wolfgang's Steakhouse (BGC)
Above USDA Black Angus prime beef tenderloin tartate, Martell VSOP infused Dijon-horseradish aioli by Wolfgang's Steakhouse | Photo by JV Rabano
Above Sautéed barramundi, Martell VSOP beurre blanc by Wolfgang's Steakhouse | Photo by JV Rabano
USDA Black Angus prime beef tenderloin tartate, Martell VSOP infused Dijon-horseradish aioli by Wolfgang's Steakhouse | Photo by JV Rabano
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PHP 3,488 per head for a minimum of four persons (inclusive of 12% VAT, exclusive of 10% service charge)
BEEF TARTARE
USDA Black Angus prime beef tenderloin, Martell VSOP infused Dijon-horseradish aioli
BARRAMUNDI
Pan-seared barramundi, Martell VSOP beurre blanc
LAMB
Grilled Margra lamb chop OR Angus skirt steak, Martell VSOP au poivre
PECAN PIE
Pecan pie à la mode with a shot of Martell VSOP
+63 977 412 0670
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Kei Maki (BGC)
Above Abrí Japanese scallop with yuzu miso infused with Martell VSOP by Kei Maki | Photo by JV Rabano
Above Japanese cantaloupe melon, vanilla ice cream with Martell VSOP, chocolate rice crips, mochi, Cognac jelly by Kei Maki | Photo by JV Rabano
Abrí Japanese scallop with yuzu miso infused with Martell VSOP by Kei Maki | Photo by JV Rabano
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PhP 2,850 (including 1 Martell VSOP cocktail)
SCALLOP
Abrí Japanese scallop with yuzu miso infused with Martell VSOP
CHAWANMUSHI
Japanese unagi, shiitake mushrooms, Martell VSOP
CHIRASHI
Salmon, tuna, hamachi and fresh catch of the day
TARTARE
Wagyu tartare, caramelised soy waffle chips, uni, caviar, and Martell VSOP
MELON
Japanese cantaloupe melon, vanilla ice cream with Martell VSOP, chocolate rice crisps, mochi, Cognac jelly
+63 917 158 3614
Ayà, Balmori Suites, Rockwell
Above Adobo pâté with crispy chicken skin, red onion jam and adobo reduction by Ayà | Photo by JV Rabano
Above Binondo fried rice: Kiampong fried rice with Martell VSOP sauce, handmade lap cheong, shiitake mushrooms, steak, sous vide egg by Ayà | Photo by JV Rabano
Adobo pâté with crispy chicken skin, red onion jam and adobo reduction by Ayà | Photo by JV Rabano
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PHP 3,950 (including beverage pairing)
ADOBO PÂTÉ
Adobo liver mousse cooked with Martell VSOP, kamote brioche, chicken skin, red onion jam, adobo reduction
SINUGLAW
Fish of the day, grilled pork, pineapples flambéed in Martell VSOP, local herbs and flowers
BINONDO STEAK FRIED RICE
Kiampong fried rice with Martell VSOP sauce, handmade lap cheong, shiitake mushrooms, steak, sous vide egg
BANANA BREAD PUDDING
Smoked banana bread, cashew and miso ice cream, patis, Martell VSOP caramel
+63 917 878 5757
Summer Palace, Edsa Shangri-La
Above Martell VSOP chilled goose liver with black caviar by Summer Palace | Photo by JV Rabano
Above Superior lobster with e-fu noodles by Summer Palace | Photo by JV Rabano
Martell VSOP chilled goose liver with black caviar by Summer Palace | Photo by JV Rabano
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PHP 5,888 (lobster) | PHP 4,888 (prawn)
TO START 嗔熊
Ibérico honey barbecue pork
黑毛猪叉烧
Crispy Wagyu beef
蜜汁脆皮牛肉片
Martell VSOP chilled goose liver with black caviar
黑焦子贤冰鹅肝厨爹利千邑
SOUP 渴
Pink grouper fillet soup served in a coconut
椰子监墩东星班鱼片渴
BEEF 主菜
Sous vide beef short ribs, baby bok choy, crispy enoki mushrooms
臼鼎萄妏牛肋骨
NOODLES 题
Superior lobster OR superior prawn with e-fu noodles
顶渴胞瑕妏伊题
BOMBE MARTELL CHOCOLAT 甜品
Chocolate mousse with Martell VSOP, whipped ganache, Cognac sauce
西式甜品
+632 8633 8888
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Credits
Creative Direction: Isabel Francisco
Photography: JV Rabano
About
Tobias wants to write things that make people think, laugh, and reflect. He’s especially proud when he can sneak in a cheeky pop-culture reference or a pun in his titles and articles.
He possesses a deep love of history, resulting from years of books, games, and museum visits. It was this fascination with the human endeavour that fostered his love of writing, spanning genres, tones, and moods. He one day hopes to write a novel—he just hasn't decided on a genre yet. A certified homebody, you'll often find him on the computer he built himself, binge-watching Seinfeld or House, playing his favourite gacha game, or reading a book.
Work
Tobias is a features writer that specialises in branded content. Reach out to him at tobias.tomas@tatlerasia.com.
