Note: This restaurant is already closed.
It was a lovely weekend to have a nice lunch at Madison's Bistro Moderne.
Located on the ground floor of EDSA Shangri-la Hotel, Madison's Bistro Moderne has been serving French and Italian style dishes, from morning to late night, under its Executive Chef Giovanni Sias. Chef Gio has worked in NewYork for years before he settled here in the Philippines.
To start our meal, we were served freshly-baked bread and homemade butter.
Pomegranate and Roasted Bell Peppers were the flavors during our visit. Chef Gio emphasized that the flavor of the butter changes all the time.
We were also served Melodia Sparkling Malbec Rose - Brut from Argentina.
For appetizers, we were served Octopus Carpaccio (Php 310) and Speck and Goat Cheese Mousse (Php 550).
|Speck and Goat Cheese Mousse|
The Octopus Carpaccio is served with Fried Zucchini Chips, Mint and Vinegar, Grape Tomatoes, and Lemon Dressing. The dressing gives acidity to the zucchini chips, something I didn't expect but my palate loved it anyway. I couldn't help eating the octopus slices as well. Loved it!
Another amazing dish was the Speck and Goat Cheese Mousse, with truffle scent and apple mustard chutney. I love how the goat cheese mousse oozes out from the speck as you put a piece inside your mouth. I will go back to Madison's just for this.
For the main course, we ordered these dishes: Potato Gnocchi (Php 480) and Tri-color Ravioli (Php 480).
Served with black truffle, creamy cheese sauce, and prosciutto, the Potato Gnocchi was as chewy as a gnocchi should be. However, hands down to the Tri-color Ravioli, which bursts of flavor from the cream cheese, quail egg, truffle oil, bacon bits, and beurre noisette from each bite.
We also had Pistachio Crusted Black Cod Fish (Php 650) and Confit Pork Belly (Php 450).
|Confit Pork Belly|
|Pistachio Crusted Black Cod Fish|
Served with the carrot pudding, I love the pistachio crust on the fish. The serving was more than enough for one person as well.
Ever the carnivore, I particularly enjoyed the Confit Pork Belly, served with potato gratin, braised balsamic lentils, and thyme jus. The meat was tasteful even on the insides. What I loved most was the crunchy skin, which I got generously. Hehe. :P
For the dessert, we shared a Vanilla Panna Cotta with Strawberry Consomme (Php 250) and Warm Peanut Butter and Chocolate Fondant, Salt Caramel, and Chantilly (Php 250).
|Vanilla Panna Cotta with Strawberry Consomme|
|Warm Peanut Butter and Chocolate Fondant, Salt Caramel and Chantilly|
I always appreciate a simple yet delicious panna cotta, and Chef Gio nails it perfectly. I honestly think it could go even without the consomme.
The most beautiful dish is the Warm Peanut Butter and Chocolate Fondant, with warm peanut butter cream on the inside. Each element in the dish shouldn't be ignored, like the chantilly cream with a macaron on top.
After our lunch, we were toured around the restaurant.
Madison's Bistro Moderne has a private room called Chef's Table, where you can reserve at least 2 weeks prior to your event. The menu will be personally planned and served by Chef Gio.
Guests from the Chef's Table can also view the kitchen through the one-way mirror.
We were also able to visit the kitchen, which is also viewable from the outside.
Beside the bistro is Madison's Fine Foods and Deli, where you can buy cold cuts, cheeses, alcohol, desserts, and even bread!
I have to be honest, I was initially intimidated by the luxurious ambiance of the place. But after trying their dishes and seeing how reasonably-priced their menu is, I changed my mind. I was actually impressed that for around Php 1000 per person, you can enjoy a full course meal of hotel quality and service.
I will surely return to this place to try their other dishes and take home some cold cuts and cheeses too.
Thanks to Kim Marcelo and to Madison's Bistro Moderne for having us.
Madison's Bistro Moderne
EDSA Shangri-la Hotel,
One Garden Way,