After a full day of activities, including seeing Davao's annual Kadayawan harvest festival up close and a trip to the beach, it was time for dinner. Not just any dinner, but dinner by the pool. Just can't get any better than that...
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The Polo Bistro is located at The Marco Polo's 4th Level, or The Deck, a recreational, wellness and dining level that features the hotel's 25 m swimming pool, a fitness center, the Lazuli Spa as well as The Marco Polo's special cabanas and rooms with direct access to The Deck's facilities. And if it's grilled seafood and prime meats you're after, including a sampling of special dishes which garnered gold and distinction awards from the Mindanao Culinary Council, The Polo Bistro is the definitely the place.
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The Polo Bistro's signature starters were served, including the Fried Mozzarella Cheese Sticks with Marinara Sauce, Bacon Wrapped Chicken Fillets with Chive Cream and Mango Relish, and the Calamares Fritos with Fresh Tomato Tartar Sauce.
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Then, a unique salad with a twist with a distinct taste of Davao, the Three-Bean Salad with Cajun-Spiced Shrimps, Squid and Fresh Pomelo. Refreshingly different, and once you mix all the ingredients together, you get complex flavors and textures blending together in every bite.
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A classic Caesar Salad with Romaine lettuce and whole wheat croutons and shaved Parmesan. The freshness of the greens have a delicious crispness, and a great starter before the mains.
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Baby Back Pork Ribs with Sweet Potato, Corn Kernel and Kidney Bean Salad, tender fall-of-the-bone ribs with a sweet barbecue glaze.
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Atlantic Salmon Steak served with fresh Bukidnon vegetables and served with steamed rice or mashed potatoes.
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US Angus Prime Ribeye, grilled to medium rare perfection. Simply seasoned with salt and pepper, nothing else. With meat this good, you don't need much.
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And for dessert, the Polo Bistro pulls out all the stops with their unique and distinct creations for a real taste of Davao. The Durian Panna Cotta, a creamy and indulgent dessert with the nutty custard-like King of Fruits. I have yet to really enjoy the fresh durian fruit, but I can have the Durian Panna Cotta all day.
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Served in shot glasses, it's easy to have two or three servings in one go, perfect with a cup of coffee.
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And there's more. The Polo Bistro's Coconut Panna Cotta, served in young coconut, now how cool is that? Simply lift the young coconut's lid for a spoonful of rich panna cotta blended with young coconut.
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Then, there's the Polo Bistro's Pomelo Flan, a sweet and mildly sour dessert made with yet another of Davao's iconic fruits.
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And finally, Polo Bistro's Mangosteen Macaroons in another unique twist using Davao's local fruits. Another perfect ending to a perfect meal at The Marco Polo. And just the meal to recharge with after an exciting Kadayawan festival and a trip to the beach. And hands down, The Marco Polo is definitely the best hotel in Davao.
For more on The Marco Polo's impressive facilities, you can check out my previous post here at http://dude4food.blogspot.com/2013/08/four-amazing-days-at-marco-polo.html). For more on Davao's annual Kadayawan harvest festival, see my posts here at http://dude4food.blogspot.com/2013/08/side-views-indak-indak-sa-kadalanan.html and http://dude4food.blogspot.com/2013/08/side-views-faces-of-kadayawan.html.
Special thanks to Anthony Tan, The Marco Polo General Manager; and the Marketing team led by Emelyn Q. Mauhay, Director of Sales & Marketing; Patty Basa Tan, Media Communications officer; and Phoebe Kaye Reyes, Public Relations Assistant for a cool poolside dinner at The Polo Lounge.
The Polo Bistro is located at The Deck, 4th Level, The Marco Polo, C. M. Recto Street corner M. Roxas Avenue, 8000 Davao City or call (63 82) 221-0888 for reservations. You can also visit their website at www.marcopolohotels.com for more information.
Dude for Food is now on Facebook, check out the FB Page for regular updates on good eats. Better yet, click "Like" and enjoy the ride...just look for the FB "Like" widget on the right sidebar.
The Polo Bistro is located at The Marco Polo's 4th Level, or The Deck, a recreational, wellness and dining level that features the hotel's 25 m swimming pool, a fitness center, the Lazuli Spa as well as The Marco Polo's special cabanas and rooms with direct access to The Deck's facilities. And if it's grilled seafood and prime meats you're after, including a sampling of special dishes which garnered gold and distinction awards from the Mindanao Culinary Council, The Polo Bistro is the definitely the place.
The Polo Bistro's signature starters were served, including the Fried Mozzarella Cheese Sticks with Marinara Sauce, Bacon Wrapped Chicken Fillets with Chive Cream and Mango Relish, and the Calamares Fritos with Fresh Tomato Tartar Sauce.
Then, a unique salad with a twist with a distinct taste of Davao, the Three-Bean Salad with Cajun-Spiced Shrimps, Squid and Fresh Pomelo. Refreshingly different, and once you mix all the ingredients together, you get complex flavors and textures blending together in every bite.
A classic Caesar Salad with Romaine lettuce and whole wheat croutons and shaved Parmesan. The freshness of the greens have a delicious crispness, and a great starter before the mains.
Baby Back Pork Ribs with Sweet Potato, Corn Kernel and Kidney Bean Salad, tender fall-of-the-bone ribs with a sweet barbecue glaze.
Atlantic Salmon Steak served with fresh Bukidnon vegetables and served with steamed rice or mashed potatoes.
US Angus Prime Ribeye, grilled to medium rare perfection. Simply seasoned with salt and pepper, nothing else. With meat this good, you don't need much.
And for dessert, the Polo Bistro pulls out all the stops with their unique and distinct creations for a real taste of Davao. The Durian Panna Cotta, a creamy and indulgent dessert with the nutty custard-like King of Fruits. I have yet to really enjoy the fresh durian fruit, but I can have the Durian Panna Cotta all day.
Served in shot glasses, it's easy to have two or three servings in one go, perfect with a cup of coffee.
And there's more. The Polo Bistro's Coconut Panna Cotta, served in young coconut, now how cool is that? Simply lift the young coconut's lid for a spoonful of rich panna cotta blended with young coconut.
Then, there's the Polo Bistro's Pomelo Flan, a sweet and mildly sour dessert made with yet another of Davao's iconic fruits.
And finally, Polo Bistro's Mangosteen Macaroons in another unique twist using Davao's local fruits. Another perfect ending to a perfect meal at The Marco Polo. And just the meal to recharge with after an exciting Kadayawan festival and a trip to the beach. And hands down, The Marco Polo is definitely the best hotel in Davao.
For more on The Marco Polo's impressive facilities, you can check out my previous post here at http://dude4food.blogspot.com/2013/08/four-amazing-days-at-marco-polo.html). For more on Davao's annual Kadayawan harvest festival, see my posts here at http://dude4food.blogspot.com/2013/08/side-views-indak-indak-sa-kadalanan.html and http://dude4food.blogspot.com/2013/08/side-views-faces-of-kadayawan.html.
Special thanks to Anthony Tan, The Marco Polo General Manager; and the Marketing team led by Emelyn Q. Mauhay, Director of Sales & Marketing; Patty Basa Tan, Media Communications officer; and Phoebe Kaye Reyes, Public Relations Assistant for a cool poolside dinner at The Polo Lounge.
The Polo Bistro is located at The Deck, 4th Level, The Marco Polo, C. M. Recto Street corner M. Roxas Avenue, 8000 Davao City or call (63 82) 221-0888 for reservations. You can also visit their website at www.marcopolohotels.com for more information.
Dude for Food is now on Facebook, check out the FB Page for regular updates on good eats. Better yet, click "Like" and enjoy the ride...just look for the FB "Like" widget on the right sidebar.