Le Petit Souffle, Scout’s Honor & Garde Manger
The Wareshop’s Honey Plate gets a taste of real honey and bee pollen mille-feuille.
More life grows on The Wareshop’s Poison Fruit plate with passion fruit blooms made from Valrhona Jivara, placed on top of chocolate cream with poppy seed sablé. The plate also carries a sinful skeleton chocolate mold consisting of green mango and a caramelia Valrhona chocolate bar.
Cake Tree Manila
1. The Wareshop’s Honey Plate adds a splash on the Honey Apple Cinnamon Cake – A vanilla cake filled with cinnamon compote and frosted with cinnamon buttercream.
2. Lemon curd oozes out of The Wareshop’s Lemon Flask, completing the highly-acclaimed Lemon Meringue Cupcakes – vanilla cake with lemon curd filling, frosted with torched meringue icing.
Man Eat Manila & Man Made
On The Wareshop’s Plummage Plate rest three sunny side-up quail eggs, each seasoned with its own salt; merlot at the left, matcha right beside, and espresso at the rightmost.
The Wareshop’s Blackbeard Whisky Glass Set becomes a playground of eggs and salts. The ship glass carries Oeufs en Cocotte with Sriracha Salt while spilling out of the swords glass is Whisky Salt. In the flag glass are raw eggs waiting to be cooked and seasoned by the Espresso salt and Sriracha salt nearby.
The Bald Baker
1. The Wareshop’s Ned Platter places a spotlight on several ingredients of the Compost Cookie. One cookie consists of cacao nibs, dark chocolate coins, butterscotch, dark chocolate droplets, chocolate covered rice krispies, Ruffles Potato Chips, pretzels, graham cracker crumbs, Oreo crackers, rolled oats, marshmallows and salted caramel.
2. The Wareshop’s Honey Plate is surrounded by the chunky & chewy, molasses flavored Oatmeal and Flaxseed Cookies with a few ingredients scattered around: rolled oats, golden flax seeds and a light brush of honey.
The Wareshop’s Piggy Platter transforms into a deconstructed medley of pork. The topside is consists of cochinillo with honey braised ham to the right, both under red wine reduction. Under is a trio of crispy pata, double smoked bacon in the middle and lechon on the rightmost side, all resting on Dijon mustard. This delicious animal grazes on terrine, composed of quinoa, cornichons and cherry tomatoes.
Our chef plays around with The Wareshop’s Big Fish Plate. The left fish turns into a salmon fillet with mango, micro arugula, salmon skin chicharon, chili smoked rock salt and a few dashes of wasabi beurre blanc. Swimming across in cilantro oil is a snapper fillet with sugar beets, arugula, black sesame and white sesame. Completing the creation is a splash of blueberry foam with cherry tomatoes and mango mayonnaise.