Terraces at 5th, a Breakfast at Tiffany’s inspired restaurant, located at G/F Greenbelt 5 offers customers with hearty classic favorite home-cooked dishes that will reward your palate with flavors that will make you smile. Chef Cheryl Pineda warmly greeted us and hurried off to the kitchen to prepare her featured dish, the Roast Angus Beef Belly set.
We were served the Vegetable Fritata, a light vegetable-quiche-omelette inspired dish, which didn’t taste anything like vegetable. This is actually a good dish for the kids because the vegetables are hidden, and they won’t notice a thing.
Next up was the Pumpkin Veloute, a pumpkin and carrot soup with Mantecado ice cream, crushed walnuts, popcorn sprouts, which was the best ever pumpkin soup we have ever tried. Maybe it’s the ice cream, maybe it’s the combination of the pumpkin and carrots, but whatever it is, it’s a winner in our book. This is a must try.
Before the main dish, we were also served Terraces’ CCY Salad, which is made of Prosciutto-wrapped mixed greens and rocket leaves with tomatoes, slices of oranges and Italian buffala cheese in honey-mustard dressing. It was a light, not too sweet, balanced salad, which you will enjoy.
And for the main course, was the namesake of the set, the Roast Angus Beef Belly in Mushroom Ragu sauce. This dish was cooked in a wild mushroom sauce which made the taste a little bit earthy, but nonetheless, really yummy. The beef was so tender, caused by hours of cooking and mixing well with the sauce and other ingredients. It came with baked vegetables and potatoes on the side. Of course, it came with the Casillero del Diablo red wine, which made it more satisfying.
For dessert, we were served the Honeyed Panna Cotta. I’ve tasted several panna cotta desserts, and this was a little bit different, maybe because of the honey. It was too sweet for me; the honey didn’t really work well because I associate it with something I drink for my throat. The base panna cotta was still great.
Terraces at the 5th often changes its menu every 3-6 months. Although such is the case, you can still order your favorite dishes. You just have to request it from the chef, who’ll be more than willing and glad to do it for you.
Unilever Foodsolutions (UFS), being the preferred foodservice business partners among restaurateurs, felt the need to acknowledge notable restaurants who are developing Manila as a culinary city. They have partnerered with select restaurants within the metropolis in coming up with signature dishes. UFS has synergized with these restaurants, both through dish development and promotion campaign for these signature dishes, in achieving one common goal: coming up with a different culinary experiences that provide value for money and culinary memories for diners.
If you're a restaurateur (or an aspiring one) and in need of help in coming with your signature dish, call (632) 588-8855 or email at email@example.com.