February 12, 2016

Catch: Premium Modern Seafood Restaurant


Catch opened last December 2015. It's a Premium Modern Seafood Restaurant at the heart of Salcedo Village, from same owners of Smith Butcher and Grill Room, Ampersand, Poulet Manille and Ebeneezers.


I was lucky to be invited to a special dinner to introduce their new menu. We started with the appetizers: The Trio and Kinilaw. The trio appetizers are ceviche dishes. Amarillo Tigers Milk is made with Norwegian King Salmon, yellow pepper, Scottish bonnet, green mangoes, lime, ginger and coriander. Rocoto Tigers Milk consists of Line caught Mahi Mahi, chili rocoto, lime, ginger and ginger. Lastly, Nikkei Tigers Milk is made with Queen Scallop Seville orange, wild ginger, lime, chili and sesame. I loved how the sauces accentuated the freshness and flavor of the fish or scallop. All three were good. I can't decide which one I liked the most. As for the Kinilaw, hands down, one of the best Kinilaw I've ever tried! I loved the perfect balance of flavors coming from the ripe mango, pickled Baguio vegetables, caviar and vinegar. Not too sour, just right to highlight the Tanigue.

Amarillo Tigers Milk
Rocoto Tigers Milk
Nikkei Tigers Milk
Kinilaw
Moving on with our dinner, they served us with Oysters, Scallops and Mussels! There was Duo of Oysters, fresh and baked Rockefeller. Too bad, I wasn't able to take photo of the fresh Oyster. They were huge and yummy! I was surprised to know that the Oysters are from Caticlan, cultured by a French guy. The Scallops were the bomb! I loved the delicious Baked Queen Scallops in special Japanese sauce. Definitely, a must try! The next one, Fresh Moulle Frites, is another must try. It's made with steamed plump imported mussels in cream sauce, with French fries and Aioli. I remember eating at Leon's in Paris. Sarap!
Baked Rockefeller
Baked Scallops
French Moulle Frites
Next are Lobster dishes. If you love classic Shrimp Tempura, you will also love the Lobster Tempura.  And if you feel like eating sandwiches, you might want to try their Lobster Po Boi, Lobster claw in buns with coleslaw, sliced cucumber, tomato and biodynamic greens.
Lobster and Prawn Tempura
Lobster Po Boi
After eating several seafood dishes, the Surf and Turf was a welcome break. I loved the tenderness, juiciness and yumminess of the Ribeye steak paired with Prawns and Scallops. Last on the list was the Turbot. It's fresh air-flown French seafood in lemon, capers, parsley and butter.
Surf and Turf
Turbot
Finally, the yummy dessert, Cheesecake topped with Strawberries! A sweet treat after my seafood fill.
Cheesecake
It's time to drop the anchor for the fresh Catch! Experience the Premium Modern Seafood Cuisine from Europe, South America and Asia at CATCH!

Catch

G/F V. Corporate Center
125 L.P. Leviste St. Salcedo Village
Makati City
0926-8518030

1 comment:

  1. Founded in 2015 to develop high-performance 3D printable resins that ship breakthrough materials properties wanted for end-use merchandise. Our portfolio of supplies spans just about every category, from steel and polymers to ceramics and composites, with premium innovations similar to DuraChain™ 2-in-1 pot resins and Heaters Flexcera™. We're additionally driving upcycled supplies such as wooden into production. Founded in 2021 to ship 3D printing and biofabrication options to drive the development of personal healthcare.

    ReplyDelete