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I have featured the opening of Tourné here in my blog a few weeks back (check it our here). They are advocates of slow food and sticking to this advocacy, they change their menu every two weeks to provide only the most mouth-watering dishes from the freshest Philippine produce from all over the country.
Two weeks back, they celebrated the start of July with an American themed menu. In the next two weeks here is their offering and I hope something catches your fancy to make you go to The Fort Strip at Taguig.
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| A sandwich that is filling enough for a meal. The red cabbage slaw and Russian sauce gives it a colorful twist. The battered tilapia sandwich is served with fresh cut potato and sweet potato fries, pickles and home made ketchup. - Php 278 |
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| A Vietnamese inspired sandwich. The marinated and grilled pork is wrapped in freshly made pandan (screw pine) scented tortillas served with carrots, cucumbers and atsara (pickled papaya) - Php 288 |
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| Half a Barbecued Spring Chicken is made from young and tender poultry that is grilled to a nice golden brown. The watermelon brunoise gives a nice refreshing balance to the rich house barbecue sauce and sweet mashed sweet potatoes. - Php 608 |
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| Local Batangas Beef is made into a Persian classic. The Beef Tenderloin Kebab is served with a sauce similar to a Ratatouille (okra, eggplant, tomatoes), a fried saba banana ring and Moroccan-inspired rice using a long grain variety. - Php 488 |
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| Love Parrot Fish - both seen when snorkeling at sea (super colorful and exotic looking with colors ranging from blue, green and yellow) and cooked to perfection. White meat fillets well and has a clean taste and tender flakiness. Here it is pan-seared with a Beurre Blanc (white butter sauce), turmeric (yellow ginger) rice, baby bok choi and fresh tomatoes. - Php 368 |
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| Tarragon Spiced Chicken. Tarragon and chicken is always a good pairing. The squash risotto is made from starchy short grain rice has a piquant sweetness to it. Chayote (sayote) tops accompany the dish. - Php 398 |
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| Parpadelle are wide flat noodles (made in kitchen, fresh) and it holds up well to the rich and creamy tomato goodness of braised beef shortribs - stroganoff style. A nice familiar flavor with a twit brought by a kangkong (swamp cabbage) saute. - Php 318 |
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| Langoustine is a crustacean that is a cross between a shrimp and a lobster. Found these in local markets and so happy to source these (to cook and eat) easily in wet markets now. Made with fresh spaghetti (more fettuccine I suppose), peas, and tournéd carrots; the langoustine is meaty and the rich seafood flavor complements the cream sauce. - Php 408 |
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| Due to the overwhelming response, you can now bring a whole 8 inch "PILI PIE" to your home or in your workplace for only P728! Not too sweet and oh so crunchy, makes the classic walnut pie a run for its money. Please place your order at least 3 days in advance. Best with whipped cream or a scoop of vanilla ice cream. |
For reservations, please call 5550267 or you may also get in touch with Mark de Jesus through 09267421571 or 09178275685. Tourné is now accepting bookings for small parties and corporate events.
Tourné is located at The Fort Strip, Taguig.
Email: Tourne.Restaurant@gmail.com
Telephone: +63917-8275685
Facebook: Tourne by Chef Sandralyn Hataway
Twitter: @ChefSJHTourne
Business Hours: 10 AM to 10 PM daily, extended hours on weekends
Looking forward to the next menu! :)
Let me know what you think if you get a chance to sample this week's spread. Spread the word!
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