Churrasco for carnivores: a pleasant experience-A A +A
Friday, September 13, 2013
IN THIS delightful buffet that’s sort of set on turbo, your life could depend on a simple “disc.”
Exaggeration aside, no lives are really at stake here. It’s just that this feast keeps the food coming—on and on and on—about 14 times actually, until your stomach tells your brain to admit defeat and finally call it a good night.
The Churrasco dining experience at the Ibiza Beach Club, Movenpick Hotel Mactan Island Cebu should probably be a sure-fire hit among meat lovers. For those who are unaware, the word “churrasco” is Portuguese for “grilled meat.” There are many kinds done around the world, but through the years, one of the most famous forms of churrasco is the one that’s done in Brazil.
Ibiza borrows the concept from the South American country, as the restaurant serves a variety of grilled meats with an assortment of sauces. The choice cuts are then offered in a “buffet style” method, with servers carrying trays of meat around, while diners get to choose which they would like to taste.
Oh yes, the disc.
At Ibiza, customers are treated to a churrasco with a playful twist. Each customer is given a disc almost similar to that of a poker chip. This item, with one side colored red and the other green, is what signals the waiters from giving customers more food.
Green means go, red means stop.
Here’s a common scene: a table filled with diners is full of green discs by the start of a meal. But when the going gets tough and the tough gets chewing, a few discs are turned over, signaling a temporary halt for those wishing for a buffet break.
For the record, the buffet actually starts lightly and slowly, as customers are invited to partake of the offerings on the gourmet salad and sides bar. People would find it pleasant to pass time here enjoying the food and admiring the view of the sea with it as well.
And when it’s time to ditch the greens, customers can get to choose from the 14 cuts of delectable fire roasted meat and seafood that are brought to the table sliced and served by the restaurant’s chefs.
Yes, 14. And here’s a quick rundown of what one should expect on the menu: fresh rock lobster that’s marinated in garlic, lemon and cayenne pepper; jumbo prawns, marinated in garlic, salt and cayenne pepper; calamari, marinated in herb and spice, sprinkled with red cayenne and paprika; fresh fish catch of the day, marinated in white wine, lemon and fresh herbs; filet mignon wrapped in bacon; extra juicy ribeye; beef ribs; and lamb chops that are marinated overnight in olive, peppercorn and fresh thyme.
Rounding out the list are young leg of lamb marinated in garlic and rosemary; chicken thighs lightly basted in a special marinade; pork belly, marinated in citrus juices and a special rub; pork baby back ribs with a smooth homemade tropical fruits barbeque sauce; ostrich marinated in garlic, rosemary and olive oil; and lastly for dessert, grilled pineapple that’s marinated in nutmeg, cinnamon and cloves.
Of course, customers are encouraged to dine with red wine to accompany this meal—and it probably is the best drink to complement all the meat consumed. Hopefully, after a while of eating and drinking, you’d still be able to distinguish red and green from each other. See that disc? You’ll definitely need it.
When you’re served with 14 kinds of meat in one sitting, it’s all about pacing. But all in all, it’s impossible to find any devoted carnivore not smiling by the end of the night.
Published in the Sun.Star Cebu newspaper on September 14, 2013.