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Take the Plunge
Seas Restaurant at the Hilton Cebu Resort and Spa announces its new menu

Story Annie Nisce

Dinner at this exquisitely designed contemporary restaurant has Italian undertones; the seafood however is the real catch.

With the kitchen manned by executive chef Peter Anton Wicki, guests at the Hilton will have a most savory experience, with a new menu: for Cold Entrée, Smoked Buffalo Mozzarella with Organic Roma Tomatoes, Basil, Roasted Garlic and Balsamic Essence; Soup, Cream of Clam, Oysters and Vegetables infused with Pernod; Hot Entrée, Pan Seared Diver’s Scallops, Caviar Quail Egg Bonbon with Morel Mushroom Froth (a real winner!); Main Course, Grilled Spiced Shrimps with Braised Beef, Spring Rolls Asian Vegetables, Chili Oil and Mint Foam; and dessert, Dark Rum-Chocolate Sponge, White Chocolate Chantilly Strawberry Coulis with coffee or tea.

With all the pampering you get at the Hilton, this may be one more good excuse to extend your stay!

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