You know how Facebook uses its algorithms to show specific ads related to your interests? A few months back, after returning from a cheese tour around California, Facebook started showing me (repeatedly, take note) links to A Cheese Soiree, a monthly event at The Peak at the Grand Hyatt Manila in BGC. Naturally, I asked foodie friends if they wanted to try this cheese and wine buffet with me, but it wasn’t until before Christmas that we finally managed to go.
Happening every 3rd Wednesday of the month, A Cheese Soiree features an exquisite selection of cheeses from Beillevaire—a popular cheese producer in France that’s also known to make the best butters. For PhP1,450, guests can enjoy a mouthwatering fromage buffet from 5:00PM to 8:00PM. Those who wish to enjoy ulimited wine can add only PhP350! It’s such a steal considering the quality of the cheeses on the spread! Let’s just say that the cheese lover in me was basically sent to heaven upon seeing (and smelling) everything on offer!
The Peak at the Grand Hyatt Manila is the perfect venue for such a laid-back night enjoyed with fine cheeses and pours. Situated on the 60th floor of the hotel, this multi-level bar, grill, and lounge offers a breathtaking, unmatched view of the metro. The sunset—and later on, the city lights—provides the perfect backdrop as you graze on delicious comte paired with a silky merlot, or as you share a fondue with friends. How perfect is that?
Beillevaire makes cheeses using cow, sheep, and goat milk, and when we visited, we got to try a variety that utilizes the three sources. Some of the cheeses I got to try were the light and delicate Tomme de Savoie; the smoky Tomme Brûlée; the Morbier Bichonné, whose very strong aroma is in contrast to its mild taste; and the nutty Reblochon. My favorites, however, were the Fourme d'Ambert, a blue-veined cheese that is creamy, sweetish, and soft; and the insanely delicious Comte, which is richer and more aged than others.
Do you prefer enjoying melted cheese instead of nibbling on succulent slices? Chef Andrew Dickie, the Executive Sous Chef of the hotel, also serves raclette at The Peak; it's perfectly eaten with vegetables, potatoes, pickled onions, cold cuts, and gherkins. Or how about the cheese fondue made with a mix of cheeses (I believe one was comte) and white wine? A fondue pot was brought to our table, so all we had to do was take our meat, bread, or veggie of choice and dip it into the luscious swirl of yellow using those special, elongated forks.
For the wines, they served both white and red variants from Jack Estate's 2018 M-R Series. I enjoyed the fruity and mellow Sauvignon Blanc which was very drinkable and not too dry. The Merlot, on the other hand, is rich and fruity—a perfect compliment for the stronger cheeses and the cured meats.
So, if you love cheese and wine, round up the gang and hop over to The Peak on the next A Cheese Soiree (every 3rd Wednesday of each month—for this January, it will be on the 15th). Get there early and secure the best spot in the alfresco area (or better yet, reserve), and kick back the midweek with some of the best cheeses you will taste in Manila.
~*~
The Peak
60/F, Grand Hyatt Manila, 8th Avenue cor. 35th St., Taguig City
+632.8838.1234
5:00 PM - 3:00 AM
Budget: PhP2,000 up
Do you love rooftop bars? What about cheese? What do you think of The Peak at the Grand Hyatt Manila?
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