Owned by a set of friends who love to hang out, Sunshine Kitchen (located at the Fort Strip, Bonifacio Global City) opened its doors last February 2013. Although the business has been running for 17 months, the restaurant continuously develops its offerings. Last July 10, I was invited to witness the unveiling of new spirits in Sunshine Kitchen by Tim Walters of Barmansmix.
We, the media, start off with A Pear Fect Drink with a delicate taste of Absolut Pear Vodka. It also has organic guyabano and spiced cardamom. Cardamom is a plant that belongs to the ginger family, making the drink a little too herbal for me. This one is paired with Pan Seared Shrimp & Mushroom that tastes pretty normal.
The second drink is the Tea Totaler that comes in a Collins glass. The drink could be a little dry, but what is exciting about it is that it has English breakfast tea and cranberry. The drink is paired with a puffy yet succulent Chicken & Mushroom Vol Au Vent.
The Sun Also Rises could be in a short martini glass, but it’s the very definition of “small but terrible”. It has a hint of Makers Mark Bourbon with a slice of cantaloupe. It is paired with a Bourbon & Thyme Liver Pate with Warm Caramel Apples. I was quite surprised that the liver is tasty.
Out-Law, in the general senserefers to a person who is declared as someone no longer protected by the law. Well, I guess drinking this tequila-based drink could actually make you feel rebellious. Moreover, this drink could be as hot as hell, because it has spicy chilies. It almost made me cry. It is paired with a fresh and tame Grilled Mushrooms with Feta Cheese Cherry Tomatoes, Mixed Greens & Honey Balsamic Glaze.
The fifth drink is De-Lux. Well, it is luxurious because of the Hennessy French brandy spirit. It is a bit intense but because of the sweet tropical passion fruit, I’ve come to like it. It is surprisingly paired with a fish, Asian Style Ceviche of Mackarel with Fried Pappadum.
Of course, the last would be the biggest one called a Cup Full of Sunshine, but this serving is good for two. It is a mix of our local, but classy rum—Don Papa Rum. It also contains a fortified wine and garnished with colorful tropical juices. This is as good as De-Lux (the fifth drink), at least in my opinion. It is paired with creamy and abundant toppings of Mixed Seafood Pizza with Anchovy.
Miss Kate, one of the owners, offered Aldous, Elal, and I to have dinner. Thanks again for inviting, Aldous. Anyway, I couldn’t be more excited to try Chef Tanya’s specialties. By the way, the restaurant was named after Miss Tanya’s daughter.
The signature dish called 6-hour Slow Roast Porchetta (P 480.00) is crispy yet juicy at the same time. It comes in three sauces—the vinaigrette, roasted garlic and herbed salsa, and gravy. The dish is very sinful! The next food that was served to us is the Sunshine Pizza (P 550.00). The poached quail eggs brighten up the marinara pizza. Plus, it is exploding with ricotta and mozzarella. Moreover, it is topped with Cabanatuan longganisa, primarily because Miss Myta, one of the owners, hails from Cabanatuan. I really enjoyed the dishes we had.
The ambience of the restaurant echoes a rural vibe with the wooden interiors; it is exactly the opposite of what I thought since I assumed that the décor would be as bright as the sun. Meanwhile, from what I have observed, most of the food is served with a sunny side up. In addition, the price could be a little costly, but the experience of comfort that one would like after a long day makes up for the steep pricing somehow. If the restaurant is just accessible from my place, I would surely come back. The taste of the food is close to impeccable and the serving is just enough. I cannot completely evaluate how the service was, because it was an event. However, nothing untoward happened during my stay. The staff is polite and the owners are all as cheerful as sunshine!
2/F Fort Pointe Bldg 1, The Fort Strip, Global City
0928 821 2625