Outback’s back!
August 14, 2003 | 12:00am
The Nutty Kangaroo, one of Outback Restaurant’s newest drinks, had me jumping for joy. If you’re crazy about peanut butter, which in this case is mixed with vanilla ice cream, banana syrup and caramel, this is the drink to order when you’re in this American-owned-but-Australian-themed restaurant. As far as this peanut butter fan is concerned, this creamy, smooth beverage is, to quote the Outback staff, quite bonzer (terrific). It was one of the first to disappear on the table which, at that time, was laden with other beverages, including Barrier Reef Spritzer (fresh orange, pineapple, calamansi juice and strawberry syrup, topped with Sprite), Playground Punch (piñacolada, pineapple juice, strawberry syrup, garnished with pineapple wedges), Cappuccino Blizzard (blended cappuccino drink with vanilla ice cream) and the very light Dalandan Freeze. With our sluggish palates finally cleansed and awakened, we braced ourselves for the onslaught of dishes from the kitchen. Fortunately for us, the chef decided not to serve all 18 new concoctions, otherwise we’d have ended up stuffing ourselves sick. Still, sampling 12 dishes (including desserts) in one sitting is no joke. The little serving plates on our table were of no help in controlling our rising appetites.
First up is the hot salmon dip, which is a creamy concoction of baked salmon with spinach, mushroom and four kinds of cheeses, and is best taken with crusty bread. This chunky blend could also pass for a pasta sauce if done in a lighter consistency. For a crunchier eat, the oriental chicken salad served on huge frosted bowls is a potential winner, especially for those watching their weight. Made with garden fresh salad tossed in hoisin sesame dressing, and topped with fried noodles, green peppers, carrots, almonds, Mandarin orange slices and fried chicken strips, it’s a complete meal in itself. Otherwise, one could try either the chicken Caesar salad (seasoned grilled chicken breast served on top of Caesar salad) or the Queensland salad, a hefty dish of chicken salad on a bed of fresh greens with Monterey Jack and cheddar cheeses, bacon, chopped egg, tomato, toasted almonds and croutons with side ranch dressing.
Feeling pretty full already with just the appetizer and salad alone, those gathered around the table were nonetheless curious about the new dishes which Outback corporate chef John Cu-Unjieng painstakingly prepared. Most of the meat dishes were grilled, with the grilled pork chop topping our list. Marinated for 12 hours, the end result was a very juicy, tender treat that even overshadowed the grilled beef dishes. Well, one beef dish that made quite an impression is the Beef Adelaide, which has seasoned beef slices complemented by the sweetness of grilled onion and pepper on the side. Of the skewers, the Aussie mixed skewers – grilled beef, chicken, pork, sausage and vegetables – disappeared from the plate in no time. This is recommended for those who want a smorgasbord of meat dishes all in one plate. Our favorite among the meat selections? The sausage, which is juicy and leaves a spicy aftertaste.
Fish eaters need not feel left out for the lapu-lapu fillet is a welcome alternative. Breaded, fried and drizzled with white wine and cream sauce, the fillet slices don’t overwhelm the palate and go well with steamed, buttered vegetables for that light, healthy meal.
Pasta dishes worth trying out are the seafood linguini and Queensland chicken and shrimp. The former is a sweet-spicy mixture of fresh mussels, clams, calamari slices, and shrimp with homemade tomato sauce. The latter, on the other hand, is chicken and shrimp on fettuccine pasta with a light lemon sauce to balance out the creaminess of the sauce. Of course, there’s the requisite carbonara, which is the restaurant’s take on the classic carbonara with bacon and parmesan cream sauce. Tassie’s Chicken, which has penne pasta and homemade tomato sauce, looks filling with chicken breast slices sautéed in garlic, basil and baby spinach. Going through the list is enough to make the mouth water, what with other dishes competing for attention: Grilled chicken, marinated in garlic and sweet soy sauce and served with baked rice and corn salad; beef and shrimp skewers and lamb skewers, the latter made of two skewers of marinated New Zealand lamb, to name some.
Brief lulls were most welcome as our stomachs were given a respite from their non-stop churning and grinding. In-between comments about the recent botched mutiny of junior military officers who occupied nearby Oakwood, the Outback staff couldn’t help but look at the brighter side of things.
"We got a lot of exposure during that time which we didn’t at all mind," Outback operating partner Ed Delos Reyes was overheard as saying.
In a way, Outback has also staged a coup of sorts with its fresh offerings.
"We wanted Outback to be known for more than just steaks and we wanted to put more variety in our menu. With John’s help, we are introducing new dishes popular to students and yuppies. Priced from P275 up and with huge servings at that, these dishes are quite a steal," he adds.
Well, as far as members from the media blessed with a sweet tooth were concerned, the desserts were quite a steal indeed. Granny’s apple pie, a harmless-looking chunk of homemade apple pie, packs a wallop with a big scoop of vanilla ice cream. Certainly, a hot and cool dessert for fruit pie lovers. Choco chompers out there, meanwhile, will most likely swear by Maryborough chocolate cake, a super-moist chocolate cake that’s not sickeningly sweet. What’s sinful about this particular dessert is the pool of caramel sauce surrounding the cake, and totally ignoring it is easier said than done. Don’t say we didn’t warn you.
As for this peanut butter junkie, the Nutty Kangaroo is it – bar none.
Outback Restaurant outlets are located in Glorietta 4, Makati City (tel. no. 729-8458), Libis (tel. no. 634-3801) and Alabang Town Center (tel. no. 772-1845).
First up is the hot salmon dip, which is a creamy concoction of baked salmon with spinach, mushroom and four kinds of cheeses, and is best taken with crusty bread. This chunky blend could also pass for a pasta sauce if done in a lighter consistency. For a crunchier eat, the oriental chicken salad served on huge frosted bowls is a potential winner, especially for those watching their weight. Made with garden fresh salad tossed in hoisin sesame dressing, and topped with fried noodles, green peppers, carrots, almonds, Mandarin orange slices and fried chicken strips, it’s a complete meal in itself. Otherwise, one could try either the chicken Caesar salad (seasoned grilled chicken breast served on top of Caesar salad) or the Queensland salad, a hefty dish of chicken salad on a bed of fresh greens with Monterey Jack and cheddar cheeses, bacon, chopped egg, tomato, toasted almonds and croutons with side ranch dressing.
Feeling pretty full already with just the appetizer and salad alone, those gathered around the table were nonetheless curious about the new dishes which Outback corporate chef John Cu-Unjieng painstakingly prepared. Most of the meat dishes were grilled, with the grilled pork chop topping our list. Marinated for 12 hours, the end result was a very juicy, tender treat that even overshadowed the grilled beef dishes. Well, one beef dish that made quite an impression is the Beef Adelaide, which has seasoned beef slices complemented by the sweetness of grilled onion and pepper on the side. Of the skewers, the Aussie mixed skewers – grilled beef, chicken, pork, sausage and vegetables – disappeared from the plate in no time. This is recommended for those who want a smorgasbord of meat dishes all in one plate. Our favorite among the meat selections? The sausage, which is juicy and leaves a spicy aftertaste.
Fish eaters need not feel left out for the lapu-lapu fillet is a welcome alternative. Breaded, fried and drizzled with white wine and cream sauce, the fillet slices don’t overwhelm the palate and go well with steamed, buttered vegetables for that light, healthy meal.
Pasta dishes worth trying out are the seafood linguini and Queensland chicken and shrimp. The former is a sweet-spicy mixture of fresh mussels, clams, calamari slices, and shrimp with homemade tomato sauce. The latter, on the other hand, is chicken and shrimp on fettuccine pasta with a light lemon sauce to balance out the creaminess of the sauce. Of course, there’s the requisite carbonara, which is the restaurant’s take on the classic carbonara with bacon and parmesan cream sauce. Tassie’s Chicken, which has penne pasta and homemade tomato sauce, looks filling with chicken breast slices sautéed in garlic, basil and baby spinach. Going through the list is enough to make the mouth water, what with other dishes competing for attention: Grilled chicken, marinated in garlic and sweet soy sauce and served with baked rice and corn salad; beef and shrimp skewers and lamb skewers, the latter made of two skewers of marinated New Zealand lamb, to name some.
Brief lulls were most welcome as our stomachs were given a respite from their non-stop churning and grinding. In-between comments about the recent botched mutiny of junior military officers who occupied nearby Oakwood, the Outback staff couldn’t help but look at the brighter side of things.
"We got a lot of exposure during that time which we didn’t at all mind," Outback operating partner Ed Delos Reyes was overheard as saying.
In a way, Outback has also staged a coup of sorts with its fresh offerings.
"We wanted Outback to be known for more than just steaks and we wanted to put more variety in our menu. With John’s help, we are introducing new dishes popular to students and yuppies. Priced from P275 up and with huge servings at that, these dishes are quite a steal," he adds.
Well, as far as members from the media blessed with a sweet tooth were concerned, the desserts were quite a steal indeed. Granny’s apple pie, a harmless-looking chunk of homemade apple pie, packs a wallop with a big scoop of vanilla ice cream. Certainly, a hot and cool dessert for fruit pie lovers. Choco chompers out there, meanwhile, will most likely swear by Maryborough chocolate cake, a super-moist chocolate cake that’s not sickeningly sweet. What’s sinful about this particular dessert is the pool of caramel sauce surrounding the cake, and totally ignoring it is easier said than done. Don’t say we didn’t warn you.
As for this peanut butter junkie, the Nutty Kangaroo is it – bar none.
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