In the quiet suburban town of Alfonso, Cavite, is a restaurant known to beguile many with its lovely English garden and a timeless organic menu. Recently voted as Best for the Body by Time Magazine, Sonya’s Garden serves a hearty four-course meal that begins with a salad of handpicked greens from her own garden. A wide array of garnishing—fresh chunks of fruit, shredded egg, pine nuts, steamed corn, cucumber slices and grated parmesan cheese—allows the guests to create a salad suitable to their own taste. The finishing touch is a choice between two distinct salad dressings, a sweet innovation of the traditional Ceasar and creamy vinaigrette sauce.
Next, freshly-baked bread is served alongside various choices of toppings. There’s basil pesto, mushroom pate, kesong puti in olive oil, anchovies, and a tomato-based spread that you can mix and match. All throughout the meal, a refillable pitcher of fresh dalandan juice is yours to enjoy.
The entrée is a generous helping of pasta with two kinds of sauce. One is cream-based topped with chunks of chicken, another is a variation of red sauce made from sundried tomatoes. A delectable display of pasta add-ons is offered, such as steamed shrimps, capers, olives, and shitake mushrooms.
Desserts are mainly Filipino in origin, which includes the traditional turon and sweetened camote in rich syrup.
Sonya's Rose Petal Salad