Antonio’s Tagaytay 2014

I go to Antonio’s in Tagaytay whenever my friend Ariel comes home from San Francisco because that’s his favorite restaurant. I don’t mind going to Antonio’s more than once a year though.

The foyer looks different each time I go to Antonio’s. They often change the color of the paint but this time even the pictures and art work have changed.

Antonio's Tagaytay

Antonio's Tagaytay-002  

The main dining area was closed that day due to some ongoing improvements nearby.  Antonio's Tagaytay-003

Antonio's Tagaytay-004  

I like their retro water glass.

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It’s all in the details. If you ask for more ice they will still give you mango ice cubes. It’s the same for their fresh dalandan juice. 

Antonio's Tagaytay- Fresh Mango Juice

Fresh Mango Juice – P315 (half carafe)

 

We were so hungry we attacked the warm bread which was specially good with the salted butter. We had to stop ourselves after two rolls.

Antonio's Tagaytay-007

Since our guests were from San Francisco where foie gras has been banned from restaurants we ordered two appetizers with foie gras. Thank goodness there’s no such ban in the Philippines. 

Antonio's Tagaytay- Paté de Foie Gras on Riesling Poached Pear with Crostini

Paté de Foie Gras on Riesling Poached Pear with Crostini P650

 

Just a little paté on bread and you will get smiles all around you. This seemingly small piece of paté de foie gras was enough for 7 of us to share.

Antonio's Tagaytay-Paté de Foie Gras on Riesling Poached Pear with Crostini P650  

If the paté got smiles then the smelly delicious raclette which hid nuggets of foie gras got groans of pleasure. I’ve never seen raclette paired with foie gras in other restaurants. 

Antonio's Tagaytay- Foie Gras Raclette P650

Foie Gras Raclette P650

 

For those who are not familiar with Antonio’s whatever entree you choose comes with soup, salad, dessert and coffee or tea. So don’t be shocked by the prices of the food. I feel it’s quite a good deal considering the size of the portions and the excellent quality of the food.  

Antonio's Tagaytay- Mushroom Cappucino

Mushroom Cappucino

  

Their house salad is one of my favorite restaurant salads anywhere. 

Antonio's Tagaytay- Antonio's Organic Mesclun Salad, Bleu d' Auvegne, Peppered Glazed Walnuts, Dried Currants & Cranberries with Raspberry Vinaigrette, Drizzled with Basil Oil

Antonio’s Organic Mesclun Salad
Mesclun, Bleu d’ Auvegne, Peppered Glazed Walnuts, Dried Currants & Cranberries with Raspberry Vinaigrette, Drizzled with Basil Oil

 

Antonio’s always cooks lamb perfectly. I’ve never had unsatisfactory lamb in this restaurant. If it were overcooked I’m sure they will change it for you. 

Antonio's Tagaytay- Roasted Lamb Cutlets on Confit Potato with Caramel & Prunes P2,000

Roasted Lamb Cutlets on Confit Potato with Caramel & Prunes P2,000

 

If you like duck then you must try their duck confit with extra crunchy skin. 

Antonio's Tagaytay- Duck Leg Confit, Orange-Grand Marnier Beurre Blanc with Gratin Potatoes, Pigeon Peas

Duck Leg Confit, Orange-Grand Marnier Beurre Blanc with Gratin Potatoes, Pigeon Peas P1,650

 

New in their menu was this extra large organic chicken confit. This leg quarter was double the size of the duck. If you don’t like duck then you can have chicken with all the crunchy goodness.

Antonio's Tagaytay- Organic, Free-Range Chicken Leg Confit P1,500 (from the Antonio’s Farm) with Bourbon Tomato on Pesto Mascarpone Risotto

Organic, Free-Range Chicken Leg Confit (from the Antonio’s Farm)
with Bourbon Tomato on Pesto Mascarpone Risotto P1, 500

 

Kit from SF wanted to stock up on foie gras memories so he ordered this duo of duck breast and squab. You can see the foie gras was as big as the duck breast. He said his meal was up to par with the fine restaurants in San Francisco. Isn’t that so heartening to hear?

Antonio's Tagaytay- Duo of Roasted Duck Breast and Squab with Mixed Berries in Red Wine Jus, Confit Potato and Foie Gras P2,300

Duo of Roasted Duck Breast and Squab
with Mixed Berries in Red Wine Jus, Confit Potato and Foie Gras P2,300

 

If you can’t decide what to eat then choose their meat sampler which has a small piece each of their most popular items.

Antonio's Tagaytay- Antonio’s Trio

Antonio’s Trio P2,200
Beef Fillet on Plancha with with Seared Foie Gras, Gratin Potato and Port Wine Sauce
Grilled Beef Fillet Gratinated with Cèpes – Morel Black Truffle, Mashed Potato
Honey Glazed Lamb Loin Gratinated with Goat Cheese

 

It took me a long time to decide what to order. I just knew I wanted to try something new. I initially wanted the lamb ribs but they didn’t have it that day. I eventually chose the ravioli filled with beef cheeks and goat cheese. When the dish was placed in front of me I thought it looked underwhelming and dry. After poking around I discovered there was a lot of creamy mushroom sauce below the ravioli.

Antonio's Tagaytay- Minted Veal Cheeks & Goat Cheese Ravioli with Creamed Tartufo P1,450

Minted Veal Cheeks & Goat Cheese Ravioli with Creamed Tartufo P1,450

 

Since I don’t really like chewing big chunks of meat the shredded veal cheeks was just perfect for me. It was the uber delicious mushroom sauce that tied everything together.

Antonio's Tagaytay- Minted Veal Cheeks & Goat Cheese Ravioli with Creamed Tartufo P1,450 -001

 

We each got a different dessert. Their desserts need more oomph and I do wish they would improve their selections. My favorite dessert was the orange sherbet balls covered in dark chocolate which I had in 2012. I hope they would bring it back to the menu.

Antonio's Tagaytay- Dark Chocolate Soufflè with Cardamom Crème Anglaise

Dark Chocolate Soufflè with Cardamom Crème Anglaise

Antonio's Tagaytay- Flourless Chocolate Cake

Flourless Chocolate Cake

 

Instead of the vanilla ice that came with the poached pears my friends chose a different sorbet to give it a more exotic taste.

 

Antonio's Tagaytay- Poached Pear in Port Wine with Fresh White Grapes sorbet

Poached Pear in Port Wine with Fresh White Grapes sorbet

 

Let me save you the mistake of ordering lemon black pepper sorbet with the poached pears. The flavors don’t mix well. 

Antonio's Tagaytay- Poached Pear in Port Wine with Lemon Black Pepper Sorbet

Poached Pear in Port Wine with Lemon Black Pepper Sorbet

 

I chose a simple scoop of Turkish coffee ice cream made by Chef Tonyboy and Ian Carandang of Sebastian’s. First of all I don’t know how they scooped it so perfectly round. I was a bit disappointed by the mild coffee flavor. I tasted more spices than coffee. I thought Turkish coffee was supposed to be strong and dark. I did enjoy the slice of freeze dried orange. 

Antonio's Tagaytay- Turkish Coffee Ice Cream

Turkish Coffee Ice Cream

 

 

Chris said the black olive sorbet reminded her of champoy. She basically liked the orange sorbet the best. 

Antonio's Tagaytay- A Trio of Sorbets - Black Olives, Lemon Black Pepper & Mandarin Orange.

A Trio of Sorbets – Black Olives, Lemon Black Pepper & Mandarin Orange.

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Antonio's Menu Feb 2014

Antonio’s Appetizers Menu

Antonio's Menu Feb 2014

Antonio’s Menu (click to enlarge)

Antonio's Menu Feb 2014-001

Antonio's Tagaytay - Dessert Menu

Dessert Menu

 

I’ll never get tired of dining at Antonio’s. I love the food, ambiance and the cool Tagaytay weather. It’s a must for tourists and balikbayans.

Antonio’s 
Barangay Neogan Tagaytay City, Cavite
telephone: (046) 413 0975 or (046) 413 1054
cellphone: (0917) 899 2866
email: antoniosfarm@yahoo.com
website

Comments

comments

  • Kate Navasero

    Just curious why foie gras is banned in san francisco?

    • Betty

      Animal Right Group made it so and mayor of San Francisco join in on it made all city restaurants in San Francisco ban it. I think out side of city is ok still for it.

  • Betty

    Yes it true of foie gras. Fine restaurant like Gary Danko does not have too. It still no loss settle for pate just as good.