“If you have good food, people will come to your restaurant.”— Mickey Gilley
Straight Up Bar and Misto
There was a right mix of good food, fine wine, great company, interesting conversation and fun entertainment at Straight Up Bar when the Seda Atria launched its new sous chef ALBERT LEDESMA and its latest menu offerings.
On the 7th floor of the hotel, the bar offered a panoramic view of Metro-Iloilo’s nightscape! It set the pace for the evening’s affair.
Chef ALBERT and his team laid out a way array of hors d’oeuvres, cold cuts, carvery, grilled favourites, meaty choices, pasta, soup and sweet cravings but the stars of the night were the new fusion dishes with Oriental, Italian and Western influences.
Tom Yum Goong is a Thai-inspired shrimp and mushroom spicy and sour soup while Vegetable Moussaka, with Moroccan influences, includes layers of potatoes, zucchini, eggplant, and roasted tomato with mornay sauce.
Chef ALBERT’s award-winning Singaporean Seafood Laksa, soup with seafood, coconut milk, rice noodles and spicy sour broth, is also included in the new menu.
Chef Albert Ledesma
Also in the list are Oven Baked King Fish (baked tangigue in caponata, pesto potato with maple-glazed sauce), Shrimp and Mushroom al Ajillo (shrimp and mushroom with garlic chilli sauce), Bacon Wrapped Stuffed Chicken (stuffed chicken wrapped in bacon with asparagus risotto, onion marmalade, carrot marmalade, broccoli and balsamic glaze), Spaghetti ala Vongole (spaghetti pasta, Manila clams, garlic, fresh parsley and white sauce), Peppered Angus Beef Tenderloin (Angus beef tenderloin, cauliflower puree, asparagus, fondant potato and peppercorn jus) and Beef Wagyu Burger (100% ground wagyu beef with lettuce, tomato, onion, bacon and cheddar cheese served with French fries and coleslaw).
For sweet cravings, there are the pastry chef’s original creation Suman Panna Cotta (coconut sticky rice layered in panna cotta with mango coulis), and sinful Triple Chocolate Mouse with fresh raspberry coulis.
These dishes and desserts are available starting March 1 at Misto (mixed in Italian), the Lobby restaurant of Seda Atria that sits 80 people for buffet breakfast and ala carte dining all-day. Its interiors and accent pieces were done by renowned Cebuano designer KENNETH COBONPUE with photographs by industrialist-lensman JAIME ZOBEL de AYALA.
(Clockwise from top left) Oven Baked King Fish, Tom Yum Goong, Bacon Wrapped Stuffed Chicken and Peppered Angus Beef Tenderloin; and Spaghetti ala Vongole, Triple Chocolate Mouse (top inset photo) and Suman Panna Cotta
While Misto offers dining experience, Straight Up Bar is a chill out wateringhole with relaxing ambience where one can unwind with an acoustic band on Fridays and dance hits with guest DJs on Saturdays.
Chef ALBERT is an award-winning Ilonggo chef with ten years experience of working abroad in best hotels. A champion of the Elite Chef Challenge 2016, he has won awards in international competitions. He now takes the challenge of pleasing the palates of discriminating Ilonggos with new flavours and tantalizing dishes – all in keeping with the Seda Atria’s service-oriented culture.
For bookings and inquiries, please call Seda Atria at (033) 5068888 or email email@example.com.
Seda Hotels have branches in Bonifacio Global City, Cagayan de Oro, Davao City, and Laguna, with more developments coming up in various destinations in the country.