CONSTANTLY contributing innovative creations to the local gastronomic community, Circa 1900 recently launched its newest dishes for Circa Uno—the theme of which incorporates international cuisine with yet another certain local ingredient.
“We actually want to feature local ingredients in our international dishes, and this time the local ingredient is tablea,” said Eya Shrimski, operations manager of Circa 1900, who shared that the chefs were tasked to come up with a variety of creations incorporating tablea, in any form, as a part of the dishes.
This resulted in the creation of a five-course dinner menu: Vegetarian Caponata on crusty Bruschetta; fresh Ube Lumpia, Gambas Prawns on crispy Camote Fritters, Five-spice Tablea Chicken Wings; seared Asian Duck (slow-braised with Ponkan and Tamarind) on Almond Raisin and Yogurt braised Rice, Snapper Fillet and grilled Asparagus with (lemony herb, egg, and Pinenut) Salsa; smoky grilled Grouper with Tablea Herb infused Malakit Risotto, slow seared Tablea Pork Asado on a Pumpkin Puree and Saute Chorizo with Cannellini Beans; and desserts like Spanish Chocolate Tres Leche with Leche Flan and Chocolate Mousse, Pumpkin Cheesecake on Tablea Biscuit base with Salted Caramel Glaze, and “Gluten free” (Peach, Kiwi and Yogurt) Cheesecake Pudding.
Whether the dishes made were salty or sweet, the chefs found different ways to include their key local ingredient.
“Here we have something that is easy to share. This is because we took that Cebuano or Filipino culture of sharing into consideration. On top of that, we also looked at trends,” explained Shrimski.
Never one to disappoint, Circa 1900—owned by executive chef Steve Shrimski and his wife Eya—has yet again found a way to impress Cebuanos with a set of dishes for all to enjoy. The restaurants, Circa Uno and Circa Dos, are lovely restored-ancestral-homes-turned-dining-destinations that showcase the culture history of Cebu and boast of heartwarming cultural architecture.