Good dining is hard to come by in Manila, so we had great hopes for Cav since it received good reviews. Ordered two menus with each 3 courses as well as a wine tasting menu. The wines were nice - in no way complimentary to the dishes we were served, but nice none the less. But I would never take the wine menu again since we got way too little to support the meal. Also when you get wine tasting menus elsewhere they serve at the table so you get to see the bottles and understand what it is you receive ...
The problem was the food. On paper the dishes sounded refined and well conceived, but when you most likely put a chef to cook it who has no idea of good food (the typical problem of letting a 10k Pesos guy who only knows Jollibee do the cooking after a short training). All the dishes were beautiful with high end ingredients, but if the cook does no know what he is doing it doesn't help much. Let's take it from an end - cannot remember details of all dishes but will give the general idea.
Crab, beetrot, and more - the beetrot was pickled and was so overpowering that it basically was the only thing I could taste. It wasn't a big dish but I had a hard time getting through it. When you use ingredients as expensive and delicate as crab you have to be very careful with the other ingredients. It was probably the worst dish of the night.
Salad with squid - again the same problem - there was some ingredient in the dish (have forgotten which one) that overpowered everything else.
Both of us: Scallops in corn soup. The corn soup was so sweet it overprowered the scallops completely ... same problem ... the chef has no idea of how to attune the ingredient.
Beefsteak with mash - some sweet garlicky/butty stuff on top of the beefsteak - technically very impressive - but killed the taste of the steak completely since it was extremely sweet and did not go with the meat taste at all.
Duck confit - cook must have dropped the salt bag on it for it was sincerely inedible - wildly salty with a teriyaki-like sauce on top.
I have fine dined out now for 20 years 2-3 times a week (travelling business man), so it is not that I don't have the knowledge of food ... but this was just a weird meal ... delicious ingredients destroyed by a chef who has no idea of food.
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