‘The Culinary Masters Series is our way of bringing the best dining experience to our guests that is distinctly Solaire. By bringing in renowned and internationally decorated chefs from all parts of the globe, Solaire gets to share the thought and taste process behind some of the best gastronomic creations that have received praise and recognition, while at the same time, widening the culinary horizons of our patrons…’
– Knut Becker, Solaire’s Vice President for Food and Beverage
Finestra Italian Steakhouse
It is my second Culinary Masters Series with Solaire today. Last September, I was privileged to have been invited to experience Chef Justin Quek’s Franco-Asian Cuisine at Red Jade Restaurant. Previous to that in June, it was Japanese Three Michelin Star Chef Jun Yukimura .
Earlier today, I waited in anticipation to go on an exciting gastronomic adventure with Michelin-Star-Monte-Carlo-born Chef Andrea Spagoni at elegant and award-winning Finestra Italian Steakhouse in Solaire.
Chef Andrea Spagoni
“ will try to show you some of the iconic items from our menu plus bring you on your table at Solaire here at Finestra the philosopy of the Beef Bar restaurant…
Beef Bar is a restaurant that specializes in beef…. has a very strong Mediterranean roots… I was born in Monte Carlo so that’s where everything started . Not a cuisine or restaurant that looks in one direction only so we can explore different types of cuisine…’
A well decorated genius Michelin-starred Chef Andrea Spagoni will showcase his creations at Finestra Italian Steakhouse in Solaire from February 5 to 8, 2020 together with Finestra’s highly acclaimed Chef de Cuisine Alan Marchetti.
Chef Andrea Spagoni earned his first Michelin Star while a co-owner and Executive Chef at Pierre Bussetti in 2011. In 2012 he flew to Hong Kong to join Domani Ristorante. Currently he is Executive Chef of Michelin-starred restaurant Beef Bar in Hong Kong whose philosophy revolves around the intricacies of beef and how to bring out the “meat’s nobility”
Chef Andrea’s road to Michelin Star spans 20 years which began in Harrods London then Italy and New York. His experience reads like the who’s who in the gourmet vista with stints at noted establishments such as Rossini in Florence, Le Siepi in Turin, Ristorante Pier Busseti al Castello di Govone, Nobu Park Lane and Ubon by Nobu. He was mentioned in the influential website “Los Mejores de la Gastronomia”
The Media Lunch Menu
Freshly baked bread and sparkling wine to whet the appetite…
Short Rib Tataki
yuzu, ponzu sauce, celery, red onions
Tatataki , literally pound or hit into pieces. Beef were thinly sliced and lightly seared then marinated in ponzu sauce a citrus-based sauce used as marinade in Japanese cuisine.
‘Beef tataki refers to a Japanese method of preparing fillet beef, where the meat is lightly seared, marinated, sliced thinly similar to sashimi, and served with a citrus-soy dipping sauce… – Japancentre.com
Fennel Seed Risotto
pork belly, Sambuca sauce
“Sambuca (Italian pronunciation: [samˈbuːka]) is an Italian anise-flavoured, usually colourless, liqueur. Its most common variety is often referred to as white sambuca to differentiate it from other varieties that are deep blue in colour (black sambuca) or bright red (red sambuca)…” – Wikipedia
Pork belly was fork-tender almost melt-in-your-mouth. Risotto was creamy and thick and was al dente. It was both a satisfying and flavorful dish.
Crossbred Australian Wagyu Striploin (M9)
Per Google, Australia uses a rating of M1 to M9 for their Wagyu. The higher the number , the more marbling, the more flavorful therefore more expensive.
Chef Andrea Spagoni’s Crossbred Australian Wagyu Striploin was cooked to my preferred doneness- medium rare. It was seared outside and pink-reddish in the center. Meat was juicy, flavorful and tender making it a delight to relish. The silky mashed potato paired well with the steak.. My only regret was that I was not able to try the Bella “Le Paianne” Valpolicella Ripasso Classico Superiore Doc, Veneto that went with it.
At any rate this carnivore was more than satisfied with her dish finding herself involuntarily closing her eyes in pleasure at every mouthful even sans the wine.
Finestra Signature Chocolate
I saw this once on a Culinary Master Chef TV show. Nothing beats the same thing happening right in front of your very eyes though.
It started as a beautiful chocolate orb of perfection. Then our server poured hot chocolate all over it like lava until the dome -like structure melted revealing the chocolate sponge cake inside swimming in a pool of silky brown magma
I scooped all that pool of sinful goodness into my mouth until my lips were smeared with it and my teeth stained by the dark chocolate…ambrosia!
Overall, a foodgasmic adventure you wont likely forget. Ours was just a sneak peek at the gastronomic pleasure that awaits on February 5-8, 2020. But yours would be a 6 course Tasting Menu that would satisfy even the most discerning foodie.
Taste Italian cuisine reimagined. Price starts at Php9,800+ per person inclusive of wine pairing.
For inquiries and reservations, please call 888-8888 or email restaurantevents@solaireresort.com.
This event is in partnership with Beefbar Hong Kong, Lai Sun Dining, San Pellegrino, Acqua Panna and
Werdenberg.
