Sweet or savory. Baked or fried. Have it your way at Oakroom Restaurant & Bar's Saturday Night Fever Dinner Buffet.
One of the featured highlights of Oakroom Restaurant & Bar's new Saturday Night Fever Dinner Buffet (check out my previous post here at http://dude4food.blogspot.com/2014/01/saturday-night-fever-dinner-buffet-at.html), Chef Jerome Cartailler takes you on a culinary journey with his inventive cronut creations.
Starting with the basic cronut, Chef Jerome Cartailler creates a whole range of sweet and savory cronuts, prepared a la minute, with a variety of fillings and toppings. And you can indulge in a full course of cronuts, from starters to mains and desserts, along with the other signature dishes with Oakroom Restaurant & Bar's Saturday Day Night Fever Dinner Buffet.
Drawing inspiration from different culinary influences, Chef Jerome Cartailler playfully reinvents the cronut with surprising twists and flavor combinations for a unique experience.
Some of the savory selections include the Cronut Philly, a cool take on the iconic cheesesteak with tender, shredded beef, cheese sauce, and onions. Or why not go for local flavors with Chef Jerome Cartailler's Cronut de Pinoy, filled with pulled adobo and cheddar topped with pork crackling. The soft and flaky cronuts provide a perfect base for the different flavor combinations, and Chef Jerome Cartailler has more surprises up his sleeve.
Indulge yourself with the rich Cronut de France, with duck liver and a balsamic glaze, a personal favorite. The creamy melt-in-your-mouth duck liver is perfectly complemented by the sharp notes from the balsamic glaze, rounded out by the crisp and flaky cronut.
The Cronut Benedict, with poached egg, smoked ham and hollandaise sauce is another winning combination. Slice the cronut and let the yolk flow for some amazing flavors.
The Oakroom Restaurant & Bar also serves some mini-cronut creations with a variety of fillings at the Sandwich Station, just a preview of more good things to come.
My freshly prepared Cronut Philly is then served. A flaky cronut with a crisp outer layer filled with shredded beef and onions oozing with cheese sauce, familiar and comforting yet new and different.
Next, my Cronut de France is served, with pan-seared duck liver drizzled with balsamic glaze. The balsamic glaze adds a contrasting, bold flavor to the rich and creamy duck liver delivering complex yet comforting flavors. This one's a real winner.
And just in case you still haven't satisfied your craving for cronuts, the Oakroom's got you covered. How about some sweet cronuts for dessert?
Different toppings and fillings again transform the cronut into an indulgent dessert, and the soft, flaky texture of the cronut once again serves as the perfect base for the sweet toppings (for more on the Oakroom's extensive line of desserts, check out my post here at http://dude4food.blogspot.com/2014/01/go-all-out-with-desserts-at-oakroom.html).
Or you can even create your very own dessert cronut with a variety of toppings, including chocolate, vanilla, pistachio, Nutella, chopped nuts, coffee, marshmallows, candy, raisins, cinnamon and fresh fruits. And this is what sets the Oakroom's Saturday Night Fever Dinner Buffet apart, you get a wide selection of dishes plus an equally wide selection of cronuts. Savory or sweet, have it your way at the Oakroom restaurant & Bar.
The Oakroom Restaurant & Bar is located at the 6th Floor of Oakwood Premier Joy-Nostalg Center Manila, 17 ADB Avenue, Ortigas Center, Pasig. For reservations, please call (632) 719-1160 (direct line) or (632) 637-7888 or 910-8888 or email premiermanila@oakwoodasia.com.
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