Here are photos that I took during the shoot while the official photographer was fixing the lights between takes.
L’Opera looks like an old-world classic Italian living room, complete with regal chandeliers. It’s hauntingly lovely yet modern at the same time with three eating rooms: the main dining room, the more casual ”˜al fresco’ spot, and the mezzanine on the second floor.
This is smoked and fresh salmon tartare with condiments (P380). It’s a light, cold salad that has an entire spectrum of flavors going for it, from sour to sweet. I like how it looks like an edible fireworks display.
This is one of Abba Napa’s absolute favorite dishes. She’s the daughter of one of the owner-partners of L’Opera, as well as the restaurant’s PR/Marketing manager. She describes this duck filled ravioli in truffle sauce (P440) as “killer.”
This dish may be my downfall. It’s baked prime US beef tenderloin (P1,100) in L’Opera’s famous truffle sauce atop pan-fried foie gras served with fresh spinach and asparagus lightly sautéed in olive oil and garlic. It’s the dish that I took one bite of and I felt my knees turn to jelly.
It seems almost an afterthought, having a side of vegetables in the company of such luxurious dishes. But this plate of broiled fresh asparagus with melted mozzarella and parmigiano cheese is luxury all by itself.
Panna cotta is one of those dishes that makes me weak. I think that when I’m on my deathbed, I’d like to be propped up and served a plate of it little by little. Then I shall die with a smile on my face. Now that’s what I call a happy death. At L’Opera, they serve their panna cotta with honeyed truffle sauce and sweetened balsamic vinegar. The vinegar sounds like it shouldn’t be there, but it adds a tangy, quite refined taste dimension to the dessert which offsets the cloying nature of the cream. Which means I can eat more without feeling sated. Always a good thing.
The Fort Entertaiment Complex
26th St. cor. 5th Avenue
Bonifacio Global City, Taguig
889-3963 / 889-2784