When you hear of Misto, the name is associated right away with the local Ayala hotel, which is in our case – Seda Centrio. As much as it is Seda’s staple restaurant, Misto is able to stand on its own, and is very much open for those who are not guests of the hotel.
Previously, I was invited to the launch of new Misto entrées, mains, desserts, and seasonal dishes. As exciting as that was already having tasted scrumptious pieces like their Mexican-Spiced Sear Salmon and the Prawn and Pomelo Salad (a Seda Abreeza specialty from Davao), I was indulged once more by the brilliance of Misto.
It wasn’t my first time there, but the Seda Centrio Meeting Room always felt cozy and quite conducive for private meetings. Our GTKY session with new and upcoming CDO Bloggers member however was slightly far from your typical, formal interview – it was a casual meeting, with up-and-coming members and officers getting to know more about each other, how and why each has found themselves there at that moment and what everyone can look forward to as a member and participant of the org. Chikka minute, as they’d call it. Ours may have just been a simple and fun soiree, but the Meeting Room was definitely fully-equipped – the indoor climate was cool and cushy, blackout curtains helped block the glaring summer sun, seats that were sturdy yet comfortable, reliable Wifi, a huge desk and another smaller one for our personal belongings. It definitely felt like I was an executive in a board meeting discussing numbers for the year.
The Meeting Room’s wonderful interiors is just the start for our session, for the star of that Misto experience were the platters that came in one after the other shortly after we began. Though I know what you might be thinking – “Since it’s a meeting, shouldn’t the food only come second after the agenda?” To an extent, you’re right; meetings after all happen with an end goal or final decision to be achieved in the end, but of course good food makes it all better. It also depends on the type of meeting you’re having, and as ours was more of a casual one, it was just fitting to have been served food that felt like a feast. Our phones ate first though as pictures of the intricately-arranged pieces had to be taken first before digging in.
Charcuterie and Cheese Platter: An assorted selection of Parma Ham, Salami Milano, Salami Picante, Smoked Salmon, Manchego Cheese, Parmesan, Blue Cheese, Gouda Cheese served with dried figs and apricot, nuts, pickles, and green apple. This platter is a good start for building that festive, foodie mood by experiencing contrasting textures and flavors to get the palate wanting more. On the regular, this platter is served with 4 complimentary glasses of wine to make for a fantastic flavor trifecta. Php1,500 nett
Suds and Sides: A platter of Chicharon Bulaklak, Bone Marrow, Sous Vide Beef Tendon, and Lechon Kawali. Php 1,100 nett
This platter was the most memorable because it was where I got most of what I ate (since it was also served the closest to my area of the table). I remember the Chicharon Bulaklak to be quite crisp on the edges but gets to be softer, chewier as you get to some of its warm, fatty center. (It’s sinfully good, so I just had to limit myself to two pieces!) The Kawali was quite tasty as well; meat quite tender with a crispy skin layer at the top of each piece. Best to devour the onions on the side as well for some extra flavor. Lastly, I may not have been able to try to the Bone Marrow but I was able to focus on the Sous Vide Beef Tendon. I kept going back to it for some reason, seemingly attracted to not only its juicy, beefy pieces of meat, but also the mix of flavors that (if I remember correctly) had this slightly spicy but more so sweet oily feel. I think my experience with the beef tendon has to be credited to the way its prepared, sous vide, as it (according to Anova Culinary) “provides down-to-the-degree control in the kitchen to deliver the most tender, flavorful food you’ve ever had.”
This specific platter is served with six (6) bottles of beer on the regular by the way, since if you’ve noticed, the food here make for the perfect pulutan.
Surf and Turf Platter: A platter of BBQ Ribs, a choice of either Fried, Peruvian or Inasal Chicken, Grilled Prawns, and Baked Mussels. Again, wasn’t able to really dive into this platter but those baked mussels really looked so damn good! I just wish I had asked to have one saved for me before we all started to chow down. Php1,799 nett
Meat Platter: A platter of BBQ Ribs, Lechon Kawali, Bone Marrow, and a choice of either Fried, Peruvian or Inasal Chicken. I wasn’t able to try much of this platter’s meaty members, but I did relish the grilled vegetables that came with it. I particularly enjoyed munching on the corn, lathered with a creamy butter that I thought didn’t overpower the corn itself. The platter came with sauces too to complement its main pieces. Php 1,699 nett
Good for 3-4, these platters are your best bet for a group dining experience at Misto, giving everyone plenty to choose from in terms of flavor and food pieces, while making sure everyone’s had a hearty meal.
But if you need more food options for a different type of meeting or social gathering, Misto also offers Executive Lunch Sets – “a delightful lunch with 3 courses of international favourites as Misto showcases fresh, authentic flavours from unique and quality-driven ingredients.”
Executive Lunch Sets
Available from Mondays to Fridays, Php 499 nett
11:00 AM – 2:00 PM
Misto, 4th Floor
SALAD: Caesar Salad
SOUP: Choice of Aji Spiced Pumpkin Soup or Mushroom Soup
MAIN ENTREE: Choice of Roasted Peruvian Chicken, Calamansi Fried Chicken, Lechon Kawali, Grilled Tangigue or Mushroom Risotto
All sets come with plain rice.
I suppose our experience has presented already a number of options to consider when dining at Misto, whether that’s for a casual get-together with family or some friends, or a meeting with a client to close a significant business deal. One can look forward to the restaurant’s elegant and comfortable ambiance, and its menu brimming with international and familiar flavors to choose from. As it falls under the Seda brand, one can expect the same amount of hospitality and efficiency as if one were a guest of the hotel.
Make meetings more exciting with what Misto has to offer, and together #DiscovertheBestFeelingsintheWorld.
Misto is located on the 4th floor of the Seda Centrio hotel. For inquiries and table reservations, please call (088) 323 8888 or 09175775910. One may also book their tables online through bit.ly/diningSedaCentrio.