A Sip with the Sizzle: An Elegant Wine Pairing Dinner at Stoned Steaks' The Wine Room

 Stoned Steaks adds a distinctive sizzle to an elegant wine pairing dinner...

Stoned Steaks, known for their premium dry-aged Wagyu beef grilled on special lava stones, unveils their elegant new space ideal for intimate gatherings and corporate meetings with The Wine Room. Wine pairings become a sizzling affair with Executive Chef Errol Van Manuel's curated menu at Stoned Steaks' The Wine Room. In collaboration with Argentina's Terrazas de los Andes and their fine wines, we experienced a memorable sip with the sizzle at The Wine Room...

Call them certified stoners, these guys are serious about their steaks. Inside Stoned Steaks, one can't miss the special dry-aging box loaded with premium US Angus and Australian Wagyu in different stages of the dry-aging process ranging from weeks to months. The outer crust, or pericle, begins to form... 

...as moisture evaporates breaking down the tissues and concentrating the flavors. It takes time, then again, all the good things in life takes time. Like fine wine. So leave the dry-aging to Stoned Steaks while you do the rest.  Grill your steak to your preferred doneness right on your table with your own lava stone.

It's All About Altitude.

And enjoy another glass of wine. Chardonnay, Cabernet Sauvignon and Malbec, three distinct varietals that reflect the established Argentine wine culture are represented in elegant expressions from Terrazas de los Andes. The seamless blend of the unique terroir and high altitude combine for vivid and intense notes with an elegant smoothness and finish without overpowering acidic notes. It's these conditions that make these wines from Terrazas de los Andes special... 

...as Clemence Dufeu, Brand Heritage Manager for Moet Hennessy Philippines, shared tasting notes on the featured wines. The label's name is inspired by the terraced vineyards surrounded by the Andes and set at specific altitudes for optimum results to produce exceptional wine.

On the table, Stoned Steaks' signature bib (L) sets the tone for the evening's special wine pairing dinner. A bowl of creamy Mushroom Soup (R) made richer with chicken broth and sprinkled with parsley, pepper and salt kicks off our wine pairing dinner at The Wine Room...

...followed by Oyster Rockefeller, fresh and plump oysters baked with micro herbs and caviar laid on rock salt and grava rock. The courses are paired with Terrazas Altos Del Plata Chardonnay, a refreshingly crisp white with fruity hints of sweet white peaches, pear and pineapple followed by hazelnuts and vanilla.

The vibrant yet delicate notes of the Chardonnay complement the rich but subtle flavors of the first two courses. Executive Chef Errol Van Manuel's opening numbers were instant hits reflecting masterful execution and an eye for plating for an elegant wine pairing dinner at The Wine Room.

The Chardonnay cleanses the palate with its light and mildly citric notes, and my wine glass was never empty for long. Another round is poured as the next course is served...

...the elegantly plated Grilled Salmon served with sweet and tart mango salsa, Borsao garlic lemon butter sauce and miso lobster signature sauce. Executive Chef Errol Van Manuel orchestrates a symphony of rich notes, from the buttery texture and flavor of the premium salmon to the bright splash of the mango salsa for contrasting yet balanced finish. The nutty garlic lemon butter sauce and the mild briny sweetness of the miso lobster sauce complete the dish with their distinct flavors, coming together perfectly with every bite. A sip of Terrazas Altos Del Plata Chardonnay brings out the gently nuanced flavors of the dish before cleansing the palate.

Executive Chef Errol Van Manuel then served his Salted Beef Slider with fork-tender slabs of beef slathered in a sharp mustard sauce and draped with a special mixed cheese blend of four cheeses. The savory richness of the beef punches through from the first all the way to the last bite, capped by the buttery softness of the bite-sized brioche.

The bold notes of the salted beef are tempered by the mustard sauce, but it's the four cheese blend of Pecorino, Emmental, Gruyere and Mozzarella that rounds out the multi-layered flavors. The slider delivers quite a punch...

...that's complemented perfectly by the Terrazas Altos Del Plata Cabernet Sauvignon with its intense red hues.

The tart blend of sweet ripe berries with just a hint of spice from subtle pepper notes deliver robust full-bodied and round flavors pairing well with any savory dish.

The Wine Room (L) at Stoned Steaks can accommodate up to 12 guests in its lavishly appointed interiors with its dark wood tones. The much-awaited course of Wagyu Ribeye Grade 4 is then set up on the table with Stoned Steaks' signature lava rock. Almost immediately, one can sense the heat radiating from the rock.

I Got Stoned.

Stoned Steaks' premium Wagyu Ribeye Grade 4 served with herb garlic butter, mushroom and asparagus is a feast for the senses with its deep red hues contrasted by pristine white marbling. Dab some herb garlic butter on the hot lava rock and your nose picks up the fragrant aroma... 

...followed by an appetizing sizzle as you gently lay the slab of prime beef. Heated to 350 degrees celsius, the hot lava rock immediately seals in the flavors with an even charred layer. The herb garlic butter oozes down the sides, infusing even more flavors to the slab of Wagyu Ribeye Grade 4. Grilling your own steak your way on a sizzling hot lava rock is quite an experience, almost primordial, feeding your eyes, nose and ears before the palate. It's a sensory experience, building up your appetite...  

...as you add the mushroom and asparagus. As the beef sizzles on the lava rock, have a sip of the Terrazas Altos Del Plata Malbec with its bright red and purple hues. It's a fitting pairing, with Malbec as the most cultivated varietal in Argentina. In fact, it's the one varietal that's synonymous with Argentina's wine heritage and culture (more on Argentina's famed Malbec on my post, Salud! Celebrating the National Day of the Argentine Republic and Malbec World Day). A sip drapes the palate with an intense range of distinct notes, from fragrant floral and fruity hints to cherry and plum notes finished by a whisper of pepper and chocolate hints. Yet all this comes down with an elegant and velvety smooth finish. Altitude, it seems, does make a difference.

But don't leave your Wagyu Ribeye Grade 4 too long on the sizzling hot lava rock. A premium slab of beef only takes mere minutes, even seconds, for that perfect juicy medium rare doneness with a juicy pink center. Stoned Steaks offers a variety of sauces for your steak, but all you need is a pinch of salt and nothing else. You don't need much for steak this good. Except maybe for another glass of Terrazas Altos Del Plata Malbec. One bite delivers a flavorful burst of savory beefy richness coating your palate, further intensifying with the next bite. This is the "high' that couple Dick and MarsBalajadia, the owners of Stoned Steaks, wanted to share with the metro's steak lovers. And you'll be a "certified stoner" after that very first bite. One more sip of the Malbec prepares your palate for the next bite in a perfect wine pairing dinner at The Wine Room.


And The Wine Room at Stoned Steaks is the perfect setting for that casual or business gathering. Think of it as your very own private space at the heart of Quezon City.

Our wine pairing dinner ends with an indulgent Banoffee Moelleux served with dark chocolate gelato, pistachios, biscuit crumbs and sweet dulce de leche. It just doesn't get better than that. And there's just so much more happening at Stoned Steaks, like the UNLISTEAK Monday, Tuesday and Wednesday with Wagyu Grade 7 (P 2,499), Wagyu Grade 11 (P 2,999) and UNLI-Ribeye (P 3,499). Then there's Stoned Steaks'Half-Day Thursday with 50% Off on all Wagyu steaks. And on Fridays, Saturdays and Sundays, there's the Buy One, Take One offer on all Stoned Steaks Dry-Aged Steaks. Stoned Steaks has the week pretty much covered. And soon, Stoned Steaks will be coming to Eastwood Mall, so sit tight.  

Clemence Dufeu of Moet Hennessy Philippines, Executive Chef Errol Van Manuel along with his team and Operations Manager Jordan Ortega of Stoned Steaks receive a round of applause from guests at The Wine Room. You too can experience a soothing sip with the sizzle at The Wine Room...just call Stoned Steaks.