I made a reservation for two at 6 p.m. one Sunday and we got there a bit past 6 as traffic was a bit crazy in Quezon City.
We were greeted by one of the staff in butler outfit and assisted R with parking. When we step foot inside Lemuria, I was awed by the restaurant’s well tended garden and picturesque interiors.
We were the only diners when we arrived. It was like R reserved the whole place for us. <3
We were served some complimentary bread with butter and balsamic vinegar to start our meal.
There were two kinds of bread, both warm and fragrant. I liked the darker one with nuts as it was moist and way softer. The pale coloured bread was rather tough.
After a few minutes, we were given our first course, the Amuse Bouche, which is basically cherry tomato with cheese.
The serving size was too small for it to leave a lasting impression. I totally forgot about it when I slurped the next dish which was the Caramelized Cabbage Soup with Lardoons and Sour Cream.
The soup reminded me of some Chinese cabbage soup, only creamier and a tinge of sourness.
It was delectable and it was one of my favorite courses that night! The saltiness of the chorizo was well balanced by the kale with its delightfully sweet dressing and goat cheese.
The Barramundi with Cèpe Mushroom Espagnole, Feta Cream and Red Radish was served right after and it was light on the taste buds. The fish had a very clean taste that made you appreciate the flavors of the other ingredients.
Part of the course was Antipodes, an award-winning sparkling water from New Zealand. It was said to be the world’s best water and the perfect palate cleanser between dishes. I’m not sure with that as I am not fond of sparkling water. Also, I prefer tangy sorbet as palate cleanser over fancy water from wherever. Sorry, not convinced.
The second main dish was the Cèpe-crusted Cape Grim Tenderloin with Roasted Cauliflower and Truffle Oil. It was divine! I absolutely love the play of flavors and textures. The flavors of the succulent and well seasoned tenderloin, marbled potatoes, wonderfully roasted cauliflower in truffle oil and lemon confit were too beautiful to put into words.
And just when I was about to cry because of the wonderful tenderloin dish, the Hazelnut and White Chocolate Cake with marshmallow icing and tart strawberry compote was placed before me.
It was beautifully plated and the hazelnut and white chocolate cake served as a great base for the strawberry compote, sliced strawberries and caramelized sugar.
Overall, it was a great dinner. I just hope that the wait staff know more about the dishes. I asked about the green sauce on the tenderloin dish and I was told that it was the wine gravy. It didn’t sound too convincing. Nonetheless, I will definitely visit again.
Lemuria is located at 5 Julieta Circle, Horseshoe Village, Quezon City. For reservations, contact them at 724 5211, 722 2185, 721 5352 or +639 27 428 4202.