The wine cellar is ANZANI's heart. This private underground room, welcomes its guests into an old world charm. Surrounded by 1,250 bottles of wine, all set around a beautiful Banuyo wood table (those who know their wood understand that this variety is extra special) allows guests to dine in the centre of the wine cellar (seating for 10 people) in a very exclusive atmosphere.
The Banuyo table is also the setting for Chef Marco Anzani to create his "red plate" degustation. "The red plate" degustation dinner are between 3 to 12 courses long and range from P1,500 for a tasting degustation to P3,500 ( 6-7 courses) per head. A Degustation dinner has no set menu. Food is served according to the chef's creativity and mood, he especially creates for you experiential dinning. For example on one occasion, he intrigued and bewildered guests with a bittersweet chocolate ravioli in lamb tangine with sambucca foam reduction. Degustation dinners are unique to Anzani restaurant.
We can also arrange private wine tastings or food and wine pairings for you and your guests.
No comments:
Post a Comment