I could have happily lived on the appetizers alone: smoked salmon and asparagus toasted with beurre blanc and a hint of Pernod, served with Beringer Pinot Grigio 2005. But, no, we gladly forged on to the hot dishes, and we were doubly rewarded.
The broccoli soup topped with cubes of Parma ham was delightfully delicious. This was followed by the main course, a choice of either beef tenderloin with goose liver and parsley crust flavored with a richly intense Barolo sauce complemented with Andretti Merlot 2003, or pan-fried fillet of sea bass with bacalao-stuffed piquillo peppers and mango basil salsa, this time accompanied by Chateau Souverain Chardonay 2002. I opted for the latter.
For dessert, we succumbed to a symphony of mango-flavored parfait. And when the mousse and crepe were unveiled, we had them, too.
The excellent wines served that evening were carefully selected by Kathy Santos, managing director of Happy Living, Philippines.
The wine selection did not take a back seat to the food menu. Aziza employs expert sommeliers to assist guests in selecting the perfect wines to complement their meals.
Owners Billy and Marlyn Mondoñedo have unleashed their artistry, experience, and wisdom to conceive a bounty of culinary masterpieces meant to dazzle the eye and impress the palate.
Likewise, they oversee all culinary programs for Aziza, including the creation of menu offerings, selection of wine list, and the personal training of their staff.
Aziza in uptown Banilad without a doubt elevates dining to an art form with true flavors, fresh ingredients, and ingenious combinations, not to mention the understated opulence of the room and the friendliness of the service.
Oh, yes, another popular offering is the afternoon tea, a grand affair that will tempt you with rich pastries and delicate sandwiches, complete with all the alluring and traditional accoutrements. But that’s another story for another time.