Richmonde Hotel Iloilo has been serving up their own brand of hospitality in the province for 4 years now. As part of its celebration, the hotel’s restaurant outlets has revamped their a la carte menus to offer new culinary creations that aim to tickle the taste buds of their guests.
Sous Chef Jeffrey Ticao spruced up the menu, improving their signature dishes and creating new ones with the help of Eastwood Richmonde Hotel Executive Chef Victor Barangan and Richmonde Hotel Ortigas Executive Chef Cesar Literal.
Richmonde’s regular patrons will be glad to know that all-time favorites and consistent bestsellers like the Steak & Eggs, Fried Sisig Wraps, Nasi Goreng, Pan-seared Salmon, and Grilled Boneless Chicken were not just retained, but also enhanced in terms of flavor and presentation.
The Granary has the Japanese-inspired Ohayo which is a set meal of yuzu-glazed salmon, miso soup, tamago, and gohan. Lighter and meat-free options include the Power Breakfast set of granola mix, yogurt, fruits, and muffin, and the Vegetarian Adobo which is made of veggie meat cooked the Ilonggo way and served with brown ice and hummus, perfect for those looking for a healthy fix.
Brand new starters include Capisante (baked scallops in mushroom velouté and gruyere cheese) and Middle-Eastern Cold Messe(homemade pita bread served with tatziki, baba ganoush, and hummus)
The entrée section of The Granary’s menu is a sumptuous mix of international cuisine with mouth-watering new additions like Prawns Florentine, Scallop & Crab Jambalaya, Herb-crusted Lamb, Indian Biryani, Nero Paella, and Classic Paella.
BizBar’s bar chow menu was carefully curated to complement the selection of beverages available from the bar’s drink list. The exciting and distinctive new dishes include Onions & Bacons, Sausage & Peppers Black Camaron, Salmon Aburi, and BizBar’s own Charcuterie Board
With long-standing restaurants in the city already serving traditional Ilonggo dishes, The Granary tries its hand at reimagining some of these home-style cooked meals by giving them a special Richmonde twist to create an extraordinary meal that cannot be found anywhere else.
The Granary’s Adobo Ilonggo is cooked in annatto-glazed sauce and served on a bed of garlic smashed potatoes. Salted Egg Kare-Kare is a deconstructed version of kare-kare with the usual peanut sauce infused with salted egg. The soup of Sinigang sa Batuan, which uses Iloilo’s very own batuan fruit as a souring agent, is served separately from the meat and vegetables. L3 or Latik, Liempo & Lukon is a unique take on nilatik na kalabasa with its sophisticated presentation and enhanced taste. The crab fat sauce of Palabok con Aligue is poured a la minute over a tall mound of crispy noodles.
