This new dine and drink destination, which will soon welcome the addition of a vinyl music library, offers many things to be desired. Here's your first look inside Desiderata.
Desiderata quietly opened a little over two weeks ago, yet this restaurant which is a bit hard to find is already seeing regulars during evenings. Maybe its location, quite secluded from the noisier, livelier area of BGC, is a factor–it's a good option if you want to be away from overcrowded bars and restaurants. Teals, golds, and browns adorn the interior and decor of this new establishment, creating a masculine, refined, and welcoming ambience–all conducive to a laid back lounge experience. Desiderata is a night spot, but our visit mid-afternoon proved the space to be photogenic even during daylight. In the evening, the chandelier lights up along with their staircase leading to the second floor.
Desiderata's second floor will soon unveil a music lounge, showcasing a selection of vinyl records that guests can browse through and listen. And to kick back over good music, food and drink are the easiest accompaniments (alongside good company, of course).
Should you visit dinnertime (and hungry) at this new evening spot, their current food menu might at first underwhelm the discerning diner–it's only a one-pager, with thirteen items listed. Thirteen items in total, from appetizers until mains (no desserts, for now). But the mix of savory selections is considerably varied, with seafood, chicken, and beef as highlights; there's ox brain and bone marrow dishes for the more thrill-seeking tastebuds. The people behind Desiderata are the folks of Basilio's Restaurant, formerly at Forbeswood Heights.
We begin with a bowl of Roasted Cauliflower Soup (P210), a velvety soup of oven roasted cauliflower sauteed with aromatics and pureed with chicken stock. On top, a drizzle of chimichurri and roasted yellow bell pepper. The other option for soup is Roasted Celery Soup (P230), bowl of roasted celery and potato soup topped with crème fraîche.
Only one salad item is listed on the menu, and we gave it a try: the Salsa Verde & Salmon Skin (P330). The seasonal organic greens stacked on a white bowl are tossed with a light salsa verde, then sprinkled with small pieces of crispy salmon skin, white bean puree, pickled green peppers, and bottarga. The fish skin lends its crisp saltiness in every refreshing and crunchy forkful.
A couple of appetizers with contrasting flavors were up next. First was Cured & Pickled (P260): cured beef tenderloin lined up a shallow bowl, then topped with pickled celery, mixed greens, and alfalfa; mustard cream is drizzled on top. The thin slices of beef were tender, contrasting the tarty crunch of the pickled celery.
At just a little over 300 Pesos, the next appetizer is a total scene stealer. Be extra generous with this order and share it with friends — four or more! — as the Roasted Bone Marrow (P310) is quite the heartstopper. Two pieces of bone dominate the platter, one on top of the other, criss-crossed as if to show you were on point getting this dish — x marks the spot! Served fresh-off-the-kitchen hot, scoop off some of that roasted bone marrow, the fatty jelly from the offal gods, and spread it on the slice of toasted focaccia bread. There's some salt beside a small bunch of parsley salad, so top the toast with both to cut the luscious fat. After half of my slice of bread, to be honest, I waved the white flag — this indulgence must be shared, and you must come prepared. I had more food to partake, so I had to part with the bone marrow. Other Appetizers available at Desiderata are Mussels Dejoinaise (P410), Fried Ox Clouds (P260), and Tagliatelle of Oysters with Caviar (P520).
Our first main course was the Uni Black Pasta (P490), which was surprisingly light and balanced in flavor, creamy with its sea urchin sauce coating the pasta neri. The uni flavor is not punchy, just enough, and adding saltiness and grainy texture are bottarga and bread crumbs.
The other entrée served on our visit was the Salmon Mi Cuit (P790), two thick and beautiful pieces of salmon fillet heated and cooked at 40°C. It is served chilled, with arugula puree and horseradish cream. The salmon's textures are exquisite, proof that it was slow cooking done right. The flavors are overall clean and most welcome on a palate that's just consumed decadent bone marrow slathered on bread. Other mains include The DTA Bolognese (P490), Coq Au Vin (P650), and Grilled Angus Rib Eye (P510/100g).
For those craving for lighter fare, we were told that the restaurant will soon offer bar bites to pair with their signature cocktails. As for Desiderata's list of libations, it is currently thirteen cocktails strong, a one-pager menu for the thirsty. The drink list, curated and created by renowned mixologist Tim Walters, has classics like the Negroni (P310) and Michelada (P310), while two of their showpiece drinks are the spicy Mid-winter Margarita (P320) and Grapefruit Tarragon Gin & Tonic (P250) so deceptively smooth, it refreshes like a cool summer fruit drink. It does have a kick, so sip it accordingly.
Visit Desiderata at unit 106, The Infinity Tower, 236th Street, BGC Taguig (its space was formerly Chef's Table). It is located at the back of the building, by the parking entrance. Open Mondays to Saturdays from 6pm to 2am. Basement parking available. For inquiries, call 983-4212. Follow Desiderata on Instagram (@desiderata_lounge).
