Apr 6, 2017

Tapas Night 2017




The Tapas Night is a yearly gathering of 9 of the finest Spanish Chefs in Manila, this year they are collaborating with Filipino chefs to fuse the flavours of the Philippines and Spain. Join them at Madrid Fusion Manila on April 6 to 8 of 2017 at the SMX Convention Center.



Tapas Night is exclusively by invitation and strictly restricted to a maximum of 400 guests to allow everyone a great experience. It's attended by top officials from the Department of Tourism as organizers of Madrid Fusion Manila in the Philippines, members of the Diplomatic Corps, Philippine Government authorities, Domestic and International Media, Food importers, Hotel and Restaurant owners and their most valuable clients, other sponsors of Madrid Fusion Manila and leading Spanish and Philippine Companies.


Sponsor: Vicente Gandia, Marques de Riscal, Vilarnau, The Black Pig, Ramon Bilbao, Emperador Brandy, Carlos I, Estrella Damm, Estrella Galicia, Nordés, Marques de Carceres, Le Petit Souffle, La Lola Group, Vask Gallery, Grace Park, Terry's Selection, Lolea, Barcino Wine Resto Bar, Toyo Eatery, Cibo di M, and Pablo Bistro.
     
Flowing wine and beers from Spain. 


TERRY'S SELECTION, BLACK PIG, TOYO EATERY

CHEF JUAN CARLOS, CHEF CARLOS, CHEF JORDY



Crispy oyster wrapped in pancetta riojana bathed with seaweed's sauce.




Empanadita Toyo Eatery



Toyo Eatery Patty

Baby Squid Balearic Islands style in sobrasada allot!

Milkfish with smoked cream in afermented purple rice bun

MAIN COURSE

Baby goat trotters in Tempranillo and sun-dried Rioja pepper's sauce

DESSERT

Extremadura Pestiñnos, ube mousse andfresh cheese

Extremadura Pestiños, fresh cheese and mango passion fruit mousse filling

VASK TAPAS ROOM, LA LOLA GROUP, CIBO DI M

CHEF CHELE, CHEF EDGAR, CHEF MARGARITA


Beef Cheek Bao, alioli, piparras and purple onion salad



Tuna "Marmitako" 

Gazpacho, watermelon, prawn Flan with Jamon Serrano, Manchego cream and fresh peas

Scallops with chistorra crumble and oil and pepper mostarda



MAIN COURSE

Soupy rice with seafood and vegetables

DESSERT

Bread Pillows, chocolate ganache, EVO, sea salt


BARCINO, PABLO BISTRO, LE PETIT SOUFFLE

CHEF NICOLAS, CHEF AMADO, CHEF MIKO



Braised oxtail and pumpkin puree in phyllo pouch with humus  

Jamon iberico tartar with quail egg yolk Meatball ragut with baby squid

Scallop carpaccio, citrus avocado tartar and cheese crisps

MAIN COURSE

Asturian Fabada

DESSERT

Chocolate and rasberry crispy torrjias

Green tea crema catalana cones




The first Filipino maestro cortador, Michael Lopez who travelled all the way from Madrid to carve the ham on display.


For more information visit:



 

GIOVAN &
REYJOHN

We love to Eat and Travel around the Philippines and beyond in search for good food to share. Join us on our journey!  Read More...


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