Bar Susu, a sister restaurant of Michelin-starred Published on Main, has launched a new tasting menu, curated by Chef de Cuisine Marc Marayag, that showcases a variety of dishes over two and a half hours. Local and seasonal ingredients are highlighted in the snacks, treats, and plates that guests will enjoy. Marayag’s contemporary European-Japanese cooking style is also evident in the menu.
The tasting menu includes eight courses, with changes made according to ingredient availability as the seasons change. The first iteration will feature snacks like tartare tart with Saskatoon berries, hamachi with kimchi and pickles, and squid noodles with chilled yuzu dashi. Beautiful plates will also be served, such as sockeye salmon with buttermilk, dill, and wasabi, a smoked trout with dashi butter sauce, black sesame, and cashew gomae, and pork belly with asparagus and pea puree and onion foam. For dessert, a refreshing bitter calamansi sorbet with creme diplomat and meringue will be served.
The Michelin-recommended restaurant is confident that its new tasting menu will have a lasting impact on the culinary scene of the city. Guests are encouraged to make a reservation to experience this unforgettable dining experience.
