Date Posted: March 9, 2016

CYMA Greek Taverna’s Newest Menu for 2016

CYMA Greek Taverna’s Newest Menu for 2016

CYMA Greek Taverna's Newest Menu for 2016

After 10 years of bringing homey Greek cuisine to the Filipino foodies, Chef Robby Goko decided to bring something new on the table by transforming the menu into something more progressive and dynamic. With this, of course, comes additional dishes which I was fortunate enough to be one of the first ones to try.

CYMA Greek Taverna's Newest Menu for 2016

The inspiration behind the transformation
What inspired Chef Goko to spark up the menu was the evolution of the Filipino palate. He witnessed how our food consciousness grew and changed; hence, he decided to make the menu more progressive and dynamic to be in line with that evolution.

Now, let me run through with you some of the latest dishes I’ve tried.

Dips with Homemade Pita || 3 Dips – P550 || All Five – P695
CYMA Greek Taverna's Newest Menu for 2016

The dips were really tasty — each having a great character of its own. Also, the taste were distinctly Greek but still mellow enough for the Filipino palate.

CYMA Greek Taverna's Newest Menu for 2016

The pita bread here in CYMA is prepared everyday in-store to ensure the freshness and top quality.

Krii Vegetarian Sampler Mezedes || Three – P385 || All Five – P650
CYMA Greek Taverna's Newest Menu for 2016

Dakos || P120
Cretan rusk, tomato, feta, capers, oregano, EVOO

CYMA Greek Taverna's Newest Menu for 2016

Watercress Salad || Solo – P300 || Share – P495 || Family – P695
Fresh watercress, bleu cheese, sweet pears, walnuts and romaine in summer herb vinaigrette

CYMA Greek Taverna's Newest Menu for 2016

This Watercress Salad was potently salty brought about by the sharp taste of the bleu cheese; however, this can be managed by taking smaller bites. Plus, this sharpness can be cushioned off by the sweetness from the pears and candied walnuts.

Fried Calamari and Black Rice Salad
Tomato, cucumber, parsley, sultanas, and walnuts in red onion pomegranate dressing

CYMA Greek Taverna's Newest Menu for 2016

For a rather unusual and intriguing type of salad, you may want to go for the Fried Calamari and Black Rice Salad. It got this interesting blend of flavors as well as textures.

Saganaki with Figs || P350
Fried kefalotiri with peppered fig jam, with EVOO toast

CYMA Greek Taverna's Newest Menu for 2016

The Sagnaki with Figs is flamed up on the spot, and this adds up to the excitement.

CYMA Greek Taverna's Newest Menu for 2016

Cheese lovers will like the sweet-salty combination of this dish, and best of all, this is just pure cheese flamed up in a savory sauce.

Mezedes Tis Oras || Three – P680 || All Five – P900
Baby scallops, calamari, octopus, shrimp and clams in garlic, herb EVOO, lemon and Greek oregano; with EVOO toast

CYMA Greek Taverna's Newest Menu for 2016

In this sampler, the most attention-grabbing was the octopus which was wild due to its rich seafood essence! This experience was further enhanced by its tenderness while still having that apt “chewiness” for more palate-adventure.

Roasted Alaskan King Crab Legs
Lemon, garlic, pepper and herb butter; served with cashew garlic pasta

CYMA Greek Taverna's Newest Menu for 2016

These Alaskan King Crab Legs were zesty, peppery and fresh. Since it’s not that common to have something like this, you will definitely find this dish extremely amazing!

Lamb Yiouvetsi || P850
Baked lamb with orszo, served with grated kefalotiri, parsley and EVOO

CYMA Greek Taverna's Newest Menu for 2016

This dish overflowed with balanced goodness especially that the lamb used was braised for about 5 hours. This enabled the flavors to really seep into the meat fibers while at the same time made the lamb sufficiently tender. What I liked most about this dish was how its overt simplicity turned into elegance.

Moussaka || P420
Greece’s national dish. Layered seasoned pork and beef, roasted Japanese eggplant, Greek bechamel sauce. Served with choice of side.

CYMA Greek Taverna's Newest Menu for 2016

This moussaka is old classic, but not old enough for you not to enjoy it.

Kreatika || For 2 – P1,500 || For 4 – P2,900 || For 8 – P5,500
Meat platter of lamb keftedes, pork chop, beef rib finger kalamaki, lamb shoulders, and caper butter prawns; served with lemon, Greek chimichurri, tzatziki, parsley salad and homemade pita

CYMA Greek Taverna's Newest Menu for 2016

CYMA Greek Taverna


Budget: P500 per person for at least a group of 4

The dishes were indeed dynamic, with the Greek essence running afloat, but still maintaining the Filipino character and twist. Hence, if you feel like exploring Greek while still having a few qualms or fear trying a new cuisine, you can check this place out, as Chef Goko just unlocked the secret of effectively bridging Greek food to us Filipinos.

CYMA Greek Taverna
Location: Level 1, Greenbelt 2, Ayala Center, Makati City
Contact No.: (02) 986 4594

Service Charge: 10% before VAT

Source: http://www.anotsopopularkid.com/2016/03/cyma-greek-tavernas-newest-menu-for-2016.html

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