VYNE is another innovative restaurant from Chef Rob Pengson and is managed by the same team behind HYVE (located right next to it) and SKYE.
VYNE is located at the 8th Floor of W Global Building, beside HYVE“The menu is a mix of different cuisines – freestyle – because Chef Rob [Pengson] didn’t want it to be boxed-in,” says Zid Santos, VYNE’s Marketing Manager. “We wanted VYNE to be youthful but at the same time cater to the older crowd,” he adds.
The unfinished floor, graffiti on the walls, and architectural details give the space an urban feel that reflect the character of the BGC area, with its numerous art installations and murals.
The menu presents an array of unique tapas dishes that take you on a culinary trip around the world (minus the plane rides). Executive Chef Jerome Orpiano (who was the sous chef of fine dining restaurant The Goose Station) treated us to a flavorful east-meets-west degustation that was as creative and intriguing as the graffiti.
The Truffle Fries (P275) is a Chef Rob signature and the flavors from the truffle oil, smoked pimenton and parmesan cheese are quite addicting.
Salty, tangy, and spicy, the Thai Scallops (P300) has pita bread as its base and made with seared scallops, mango salad in nuoc cham dressing, sambal mayo, and crispy catfish on top. Another seafood choice is the Shrimp Plate (P420) that comes with croquettas and seasoned with togarashi, soy bearnaise, chives and seaweed powder.
The Mini Crab Cakes (P380) is made with apple mayo (first time to be served in the Philippines) made with Granny Smith green apples, avruga (herring roe) and pickled radish. The avruga gives it a smoky flavor while the light and runny apple mayo gives a slightly tart taste.
The Singaporean Chili Crab Bun (P380) has chilli crab fritters and cilantro in between fried mantao (which I personally loved) and served with a chili dip for a subtle heat.
A similar dish is the Pork Chasu Bun (P295) that has fried quail egg, nori strips and leeks with sesame mayo.
Two of our common favorites are the Breaded Aji Tamago (P200), a rich dish made of breaded soft boiled egg with crème fraiche, chives, lumpfish caviar and smoked salmon; and the Patatas Bravas (P250) made with spinach, piperade, fried quail egg and blue cheese sauce on top. The potatoes are sliced into thin, delicate strips instead of the usual diced and looks like a tiny (delicious) book. The use of blue cheese also adds to the dish’s uniqueness.
The Korean Fried Chicken (P380) is also served with blue cheese sauce, which gives this popular dish a twist and cuts through the spicy and sweet taste from the glaze.
I also liked the Sisig Empanada (P250), which looks like a small turnover, and is served with a lime harissa dip.
VYNE makes their own sauces, ketchup, and mustard, and a serving of their Wellington Burger Sliders (P495) will give you a taste of that homemade goodness along with raclette cheese sauce, foie gras butter and cornichons.
If you’re in the mood for Mediterranean, try the Lamb Meatball Slider (P385) with garlic yoghurt and tamarind balsamic glaze served with pita bread.
Those are just the tapas dishes!
For something much lighter, they have a couple of salad choices: the Apple and Blue Cheese Salad (P285) with green apples, blue cheese, cranberry, honey yoghurt dressing and arugula; and Tomato and Cheese Salad (P310) made with fresh tomatoes, shavings of mozzarella and Grana Padano, tomato cream and apple balsamic vinegar. They also have Prawn and Corn Soup (P220) and Tomato Soup (P190).
A massive main course in terms of size and calories (a whopping 2,500 calories!) is the Foie and Mushroom Burger (P550) – 200 grams of beef, mushroom ragout, foie gras, and blue cheese in between brioche buns with prosciutto and a dollop of apricot jam on the side.
Lesser evils would be the Chicken Roulade (P420) served with the ultra-smooth mashed potato (another Chef Rob signature), the seared Salmon (P450) with pea puree, braised charred leek, asparagus and Jamon Serrano broth, and the Lamb Loin (P950) with romaine lettuce, glazed carrots, mushrooms and truffle mashed potato.
After all the savory dishes we had, we were more than looking forward to dessert. The dense Flourless Dark Chocolate Cake (P250) was heavenly with white chocolate cream cheese foam, matcha powder, shaved white chocolate and strawberries. A tall glass of frozen Sangria Granita with Mixed Berries (P230) topped off our 4-hour trip across continents and we didn’t even leave Manila.
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VYNE is located at the 8th Floor of W Global Building, 9th Avenue corner 30th Street, Bonifacio Global City, Taguig. Like Vyne on Facebook (VyneManila), and follow them on Instagram and Twitter (@vyne_ph). For table reservations and other inquiries, please contact 0917-5530197.
