An impressive dinner need not be partnered with wine. BUT on the off chance that it did, you would be in for a treat. One night in VASK, a dinner was held in celebration of NEDERBURG WINE.
Anyway, to start off the night, Pass Around Cocktails were served.
My top choice though would be the ROAST BEEF and ESCALIVADA PINTXOS. Basic and simple. Roast beef placed on top of bread with baked vegetables.
As everyone settled down, a plate of appetizers were placed in front of everyone. Partnered with NEDERBURG WINEMASTERS CHARDONNAY 2015, I can't help but taste the dish and give out a little bit of oh and ah. The citrus flavor of the wine worked.
The crispy oysters on the left had a little kick as it has spicy paprika mayo and cillantro. The Albondigas de Pescado on the right, is a home made fish ball. Each bite and you taste and feel the fish. My favorite though would have to be the FOIE GRAS on MANGO TOAST in the middle. Foie gras was masterfully cooked and turned into a mousse. The mango's sweetness works well with the buttery feel of the foie gras. Delicious. One bite is not enough.
For the next courses, NEDERBURG WINEMASTERS PINOTAGE 2014 was poured. A South African variant, the pinotage was first bred with a cross between Pinot Noir and Cinsaut. Perfect for red meat, this red goes well with dishes served.
The next dish was the 62 degree Eggs & Foie Gras. The foie gras is buttery and the egg cooked wonderfully. Runny as it could ever be, the yolk made the dish thicker and perfect with the red.
To clean the palate, mango sorbet was served.
Perfect with seafood, this was partnered with MUD CRAB CURRY. Fresh curry leaves, coconut milk tumeric and basmati rice.
A simple looking dish but it packs a punch. The curry was a little spicy as it should be. The crabs absorbed the flavors and it was perfect. One of the best dish of the night.
For the next course, the Brewmaster's Cabernet Sauvignon 2013 was served. For me, this red wine was a little too dry. Although, it was perfectly matched with the TENDERLOIN and ROOTS. Grilled Australian O Connor Tenderloin was served with beetroot, ginger confit and cilantro root. I rarely eat beetroot because of the earthy taste but in this dish, the sweetness popped out. The earthy flavor just wasn't there. Amazing.
NOTE TO SELF:
Get an Anchorman. Although not yet available in the market, it is pretty good.
Sunday Brunch at VASK
5th Floor Clipp Center
11th Avenue cor 39th., BGC,
Taguig City, Metro Manila
Disclaimer: wrote this based on my experience. was invited to this event.