Date Posted: March 30, 2016

Cyma Turns 10 with A New Menu

Cyma Greek Taverna celebrated their 10th anniversary with the launch of a new menu. Chef Robby Goco opened the 1st branch in Boracay serving simple to understand Greek food in a dining scene that was not as evolved as our present one. This time around Chef Robby gives diners a menu peppered with the old favorites but filled with more evolved and grown up version of Greek cuisine. Diners will still find their favorites like Roka Salata, Padakia and the flaming cheese but those wanting to explore and widen their appreciation will find regional specialties.

There’s a bevy of new appetizers like the Olive and Feta (P210), Watermelon and Feta (P210), Pine Nut Melitzanosalata (P210) and Htipiti (P270).

Saganaki with Figs (P350). The flaming cheese that Lauren loves gets the adult treatment. Gone is the fiery and loud spectacle, it is replaced by a big chunk of kefalotiri slathered with peppered fig jam. Delicious but different so you’ll have to try it out.

Dakos (P120/each) is a traditional appetizer from Crete. A piece of imported barley rusk topped with tomatoes, feta, capers,onions, oregano and extra virgin olive oil. This is very crispy but I’m not too fond of the taste of the rusk.

There’s two new equally good salads, the Watercress Salad (P300/solo, P495/sharing, P695/family) and the Fried Calamari and Black Rice Salad (P410/solo, P590/sharing, P730/family). The watercress salad has bleu cheese, pears, walnuts and romaine drizzled with a summer herb vinaigrette. The fried calamari salad has tomatoes, cucumber, sulatanas, walnuts in red onion pomegranate dressing. The calamari salad is so good we’ve gone back for it twice already. It’s a hefty salad that can serve as a meal in itself with lots of different textures and variety of flavors with light sweetness.

Chef Robby wants to use as much local produce in their dishes and it’s really evident in the fresh seafood selection.

The Mezedes Tis Oras Sampler (P900/ 5 kinds, P680/ 3 kinds). You have a choice of Baby Scallops (P250), Grilled Calamari (P230), Grilled Octopus (P270), Shrimp (P270) and Clams (P200). All seafood are freshly caught locally and you can taste the sweet flavors in each piece. Each seafood selection is simply flavored with garlic, herbed EVOO, lemon and Greek oregano to let the flavors of the seafood shine.

If you like fish, the Saranggani Sea Bass (P700) is a must. Charcoal grilled in smoked salt, pepper, oregano, EVOO, ladolemono and grilled lemon. The meat is mild tasting and flaky that gets a nice dose of smokiness.

Roasted Alaskan King Crabs (P1300/300 grams, P2450/ 600 grams, P3500/900 grams). This is the one for indulgent treats, simply roasted with lemon garlic herb butter and served with cashew garlic pasta. Be sure to dip the crab meat in the oh so good sauce.

Meat lovers won’t be left out with the Kreatika Meat Platters (P1500/2 people, P2900/ 4 people, P5500/ 8 people), served with Greek chimichurri, tzatziki, parsley salad and pita. The one above is good for 4 people, but should be suitable for 6 lesser appetites. The basic platter for 2 comes with 4 lamb meatballs, 1 pork chop, 2 beef kalamaki sticks and 2 lamb shoulders. Broiled prawns (P250/2, P480/4, P950/8) can be added for a touch of the sea. My favorites from the platter are the beef kalamaki sticks and the lamb meatballs.

Chef Robby has also improved some of their old dishes like the Moussaka (P440) and the Lamb Yiouvetsi (P850). I’ve tried the yiouvetsi before but this one just is way better in terms of bolder and more authentic flavors.

For dessert, we tried the colorful and the peculiar. Olive Oil Cake served with colorful fruit fruit balls, EVOO and Grand Marinier. The Ekmek is the one I enjoyed more with a shredded phyllo base, pastry and whipped cream, lemon syrup and crushed pistachios. It taste somewhat like a semifreddo mixed with a baklava. It’s very hard to describe but I implore you to just order it.

Cyma Greek Taverna

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