The transition of my life has been pretty crazy lately. In February, I quit my job because my family needs me more at home and my job was not really a practical work to stay. In March, I got a seasonal home-based work that pays 1.5 higher than my previous job. In April, I was totally in to my online job’s deadlines that I didn’t get to think it’s already May! I almost forgot that I attended a food event last April because it’s been really quite a while that I attended series of events so it was a valid reason that I have forgotten it. LMAO. It’s not a lame excuse, okay!
Too much of the introduction and let’s get to the point – Potts Point Café. This café is an organic restaurant, Aussie-inspired. Most coffee shops don’t do much with food and restaurants don’t serve much coffee so this is how Australian café rolls – a combination of food and coffee. It’s a good thing that Manileños could try this now because that day, April 11, was the grand opening in SM Mall of Asia (Bay Side 2nd floor South Veranda). Take note though, that some of the guards misheard me that I was looking for Padis Point. As I have said, they were not familiar because it just opened.
To start-off, the appetizer was served. Shakshuka with Organic Pork Sausage and Organic Eggs with Toasted Baguette (P 265) is a dish that is drowned in tomato sauce with chili peppers and onions. The eggs here are served poached and the whole dish tasted like a sauce of lasagna.
The soup served on our table is Cream of Organic Cauliflower with Truffle Foam (P 180). I like that it is not too creamy and the salt is just right. I can taste more of milk in this soup (or maybe I have tasted the foam portion more)
My favorite dish – pasta! What we had is Salmon Linguine with Capers in Dill Cream Sauce (P 365). I have read that dill sauce is good for salmon and yes, it’s proven because this dish is superb! It’s my first time tasting it. Oh the greatness of firsts!
The Australian Grass-fed All Beef Burger with Australian Cheddar, Pickled Beets, Olive Oil Aioli and House-made Brioche Bun with Baked Sweet Potato Wedges (P 395) is expensive. Lol. I mean it’s delicious like the burger chains Filipino locals used to dine but this one, the cow is “grass-fed” with tender loving care which makes this burger special.
The Strawberry, Kiwi and Mango Trifle with Light Vanilla Custard and Cookie Crumble (P185) have nothing special but their English Sticky Toffee Pudding with Vanilla Ice Cream (P 210) is a-must try. I was totally into it. I could have emptied the dish if I’m thick-skinned. Hahaha! #SugarRushAlert.
Expecting that this is casual fine dining restaurant, the serving is meant to be not as humungous as the hungry people would like but the taste of their food could please you so paying a visit is worthy. The spacious café has a dim-light and an open kitchen. The staff is courteous and young and that makes the resto juvenile even if it has a formal vibe.