Thursday, February 20, 2014

The Black Pig charcuterie, bar & restaurant

For our anniversary a few weeks ago, hubby and I decided to have lunch at The Black Pig, a restaurant we've been hearing about from friends.

The Black Pig is inspired by a shared appreciation for two noble creatures: Spain's black Iberico pig, known to be the finest ham in the world, and our own native lechon, widely regarded as the Philippines' national dish. Each one has interesting origins and distinct benefits; both are delicious beyond compare.

al fresco area

Don't be fooled by the restaurant's name though, they don't serve only pork. They also serve an interesting mix of European-inspired recipes using fresh local ingredients. They were still on soft opening during our visit, so not sure how much of their menu/prices will still change.

Hubby was most excited to order the Craft Beers. The Black Pig Beer Flight (P350) is a must try consisting of the ff: MMA (Mt. Macedon Pale Ale), ESB (Extra Special Bitter), Road Trip (American IPA), & Local Craft Beer Hefe Weizen.

Here's what we ended up getting:

Crispy Onion Rings (P120) - this was soooo good and super flavorful, I could eat this all day!
Mushroom Risotto (P280) - this was delicious but serving is quite small for me. MORE please! ;p
Pan-Fried Chicken Breast (P480) - braised chicken leg, polenta, black olives, tomato concasse
Oven-Baked local Pork Belly & Bone Marrow (P480) - baby carrot, mashed potato, thyme & garlic-infused pork jus

I really didn't have any expectations of the place, but I have to say that I enjoyed every single bite of our meal. Everything we had was delicious and had me craving for more. I'm so happy we decided to eat here since it made our anniversary all the more memorable. :)


We came back a month after we first ate here, since hubby was craving their Pork Belly dish hehe. This time, there was free bread given which was missing from our first trip here...

We also decided to try their Charcuterie Board which was the Chef's selection of their best charcuterie. I don't really know the exact meats, but I liked the 2nd one from the left the best, whatever that was. ;p

The Black Pig Charcuterie Board (P850)

Hubby ordered the Oven-Baked local Pork Belly & Bone Marrow again, while I decided to try something new and went for the Open Ravioli. Big mistake on my part. I honestly thought it was going to look like normal ravioli but I guess I totally missed out on the "open" part. If you see from the picture below, it's basically a salad which I didn't even know how to eat hehe. Reminds me of dishes I see in food shows which are beautifully plated but will not fill you up (so yes, I was still hungry after grrr!). In fairness, it tasted good but not something I would pay almost P400 for. I think vegetarians would love this though.

Open Ravioli of Local Vegetable with Quail Eggs (P380) - ricotta gnocchi & herb sauce

THE BLACK PIG Charcuterie, Bar & Restaurant
2F The Commercenter Alabang, Commerce Ave. corner East Asia Dr., Filinvest, Muntinlupa City 
Telephone: +632 808-1406
Mobile: +63 917 846-2674

Facebook: The Black Pig
InstagramThe Black Pig Manila


Tuesday to Sunday (closed on Mondays)
Lunch - 12 noon to 3:00 PM
Dinner - 6:30 PM to 10:00 PM
Bar - 3:00 PM onwards

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