Tosca raises the bar
MANILA, Philippines - Avisit to Tosca, Dusit Thani Manila’s Italian restaurant and bar, is like going to a sommelier’s wine cellar as it boasts over 200 wine brands with an emphasis on old world wines mainly from Italy and France.
From the entrance, diners are greeted by an elegant wine bar replete with crystal wine glasses, champagne flutes and decanters, which never fail to tickle the palate of wine connoisseurs.
As a three-time recipient of the Award of Excellence, from the New York-based Wine Spectator’s Wine List Awards, Tosca takes its wine selections seriously. Its wine butler regularly updates and maintains the restaurant’s wine list, chooses quality wines that are affordable, and knows exactly which of the jewels in the racks will make the menu shine.
Creating the perfect mix between wine and food can be a challenge if you’re not entirely sure about which food goes with what wine. At Tosca, the chef and the wine butler work hand in hand in choosing food and wine combinations that are popular with a wide range of diners.
“The rule of thumb is to ensure that the wine doesn’t overpower the dish,” explains Sheryl Melaño, Tosca’s wine butler.
Listening to Sheryl talk about old world wines (which refers primarily to wines made in Europe) and new world wines (wines from New World wine regions such as the US, Australia, South America and South Africa) is like watching Andrea Robinsons of Pairings with Andrea on TV. Sheryl also gives meal suggestions and recommends wines that go best with the dishes.
A hotel and restaurant management graduate of Lyceum of the Philippines, Sheryl took up a wine spectator’s course online upon the prodding of her former boss and mentor Juan Carlos de Terry of Terry’s Selection, to gain ample knowledge about wines.
“I learned a lot from Mr. De Terry. He’s so generous about sharing his knowledge on gourmet food and wines. He also encouraged me to read books and magazines about this alcoholic beverage. Being a wine butler isn’t easy. You have to know each brand and their characteristics to be able to serve your clients well,” Sheryl adds.
According to Sheryl, Tosca’s new Wine Bar was recently re-launched to attract the hip and young crowd.
“There’s a misconception that wines are for the old and the elite. That’s not the case here at Tosca, where everyone is welcome to dine and unwind,” Sheryl enthuses.
Another unique feature of Tosca’s wine list is the sophisticated Verre de Vin wine preservation system which enables the restaurant’s sommelier to offer guests an opportunity to sample a wide array of ultra-premium wines by the glass.
“The Verre de Vin is the only wine preservation system capable of effectively preserving an unlimited number of still and fortified wines and preserves an unlimited number of opened bottles of still wines, sparkling wines, and champagnes. The gadget sucks out the oxygen from the wine bottle. Once the bottle undergoes that process, the wine (red or white) can last up to 21 days. But you can’t serve it on its 21st day. By that time, the wine is only good for cooking,” Sheryl explains.
A Taste Of Italy
The name Tosca comes from the famous Italian opera by Giacomo Puccini that premiered in 1900. The opera was a beautiful illustration of Italian culture and heritage and evoked a strong image and passion for all things Italian.
“Tosca seamlessly links all attributes of the opera with the dining experience that await diners here,” notes Gilbert Uy, Dusit Thani Manila’s food and beverage director.
Over slices of foccacia bread and pasta, Uy and Dusit Thani Manila PR manager Danelle Palang introduced us to the healthy goodness and freshness of Italian cuisine. The freshly baked bread comes with vegetarian dips — artichoke, sun-dried , black olives, and olive oil with balsamic reduction — that are oh-so yummy!
The lobster-avocado salad did a good job of opening our taste buds with the de-shelled lobster drizzled with mango salsa on a bed of creamy avocado slices mixed with lemon-mint foam. Equally tempting was the herbs-crusted tuna fillet and mille-feuille of tomato in light balsamic reduction and topped with crispy Parmesan chips.
Another healthy treat was the variation of garden fresh salad in orange-balsamic vinaigrette, honey lemon, and grilled prawns. For only P340, the salad can be shared with two to three persons.
“Most diners get intimidated to dine in a hotel thinking the experience would leave a huge hole in their pockets. Here at Tosca, you don’t have to pay a huge sum to enjoy good food in an elegant setting. Tosca is a fine casual restaurant, not a fine-dining resto like most of people think. You don’t have to be in a coat and tie or a cocktail dress to have a taste of fine Italian cuisine,” explains Uy.
The spaghetti with creamy lemon-basic sauce (P325), which is good for two persons, tops the menu. The pasta is served al dente with a light and creamy sauce topped with cherry tomatoes and shrimps..
The pan-fried sea bass fillet served on mussel ragout is another must-try. The freshness of the fish and the mild spices thrown into the dish can be savored in every forkful.
At Tosca, lunch and dinner are true Italian affairs. Chef Wilfredo Alvarez (overseen by executive chef Armin Brandtner) uses only the freshest ingredients that provide surprising combinations offering guests a modern interpretation of Italian cuisine.
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Tosca is at the mezzanine level of Dusit Thani Manila in Makati City. For reservations, call 867-3333.
