(Left to Right: Margaux Salcedo, Sunday Inquirer; Kitt Schroeder – Lemuria and Brumms Quality Wines, Inc. owner; Chef Golda – Lemuria’s resident chef and Golda May Ranada; Bel Castro – Feature Writer, Lifestyle and Leisure, Manila Bulletin; Michi Calica – Lemuria PR and Fashion Designer; Anton and Rache 🙂)
Kitt Shroeder hosted an intimate cocktail party celebration of Lemuria’s First Year Anniversary last June 14, 2007. I wrote a review of Lemuria last August 8, 2006 when we celebrated my Father’s birthday entitled: Lemuria’s Mystic – a Romantic Restaurant in the Metro. Kitt invited me to show her gratitude for that post which spread the word on Lemuria in the blogosphere. We didn’t really expect anything in return for that blog post (not even a discount) so I was really surprised by the invitation. A simple thank you would have been enough but it was thoughtful of her to include us in this private cocktail of loyal customers and the media.
We were so glad to meet other foodies: Margaux from Inquirer and Bel from Manila Bulletin who also teaches at Enderun. It was a cocktail event so Chef Golda created these bite size pieces of burgers, bbqs, etc. One thing we particularly liked was the chocolate with ice cream inside called Mille Fuille. Don’t miss it when you eat in Lemuria!
Lastly, I attached the press kit materials as is if you want to read them. You can expect to see write-ups of Lemuria in the next few weeks in Inquirer, Manila Bulletin, What’s on, etc. At least you know which of the content is part of the well developed press release kit.
Congratulations Lemuria on your First Anniversary!!
Read Press Kit below…
Lemuria Press Kit Materials
(Photos by OCS ALVAREZ)
Lemuria… a year later
Lemuria remains as exclusive and secluded today as it did a year ago when it first threw its doors open as a gourmet fine dining restaurant. Its mystical name still arouses curiosity, but patrons have kept coming back for its French-Mediterranean cuisine and the wide selection of wines offered straight from the cellar of Brumms Quality Wines, Inc.
Owner Marina “Kitt” Schroeder believes their balance of food, wine and sense of place is the reason behind the “unexpected” enthusiastic response to Lemuria just a year after opening. It has generated interest simply through word-of-mouth and the occasional media releases, blogs and brief television exposures, but sans the fanfare most others in its category usually resort to.
“We’re exclusive yet reasonable” Schroeder says in analyzing their first year success. It’s the only restaurant of its kind situated near Greenhills, San Juan and Quezon City. It boasts of an exciting wine list in terms of selection, plus the food is made from scratch using only the freshest and finest ingredients, and it’s got homemade bread and ice cream, too. Credit goes to Chef Golda May Ranada, whose lean but assertive menu keeps customers coming back.
While guests generally book in advance, the restaurant also has its hands full with unannounced diners wanting to discover the Lemuria experience. Aside from the 28-seater main restaurant above the wine cellar, there are separate function rooms with around the same capacity. During peak months dinner is usually fully booked; the best part is 98% of customers leave Lemuria satisfied while 30% return for another experience. One particular compliment Chef Golda treasures is the one from their expat clients, who’ve sampled real French cuisine and say Lemuria’s food is comparable to the ones they’ve tasted back home.
Chef Golda – Lemuria’s resident chef and Golda May Ranada
The young chef, whose experience at Le Souffle, Beluga Bar & Bistro, Dreambar 6750 and Max Brenner was perhaps in preparation for this ultimate challenge, admits there is more pressure because of their above-average showing. And the challenge everyday is to surpass or at least maintain the very satisfactory wining and dining experience of their guests. “As much as possible, we do not want them to leave unhappy.”
So in spite the misses in both food and service, the Lemuria team has made it a point to immediately address client feedback whether at the time of the complaint, or shortly after. The result is an improved service that customers, both first-timers and returnees, welcome and benefit from.
Each day has been a learning experience, and from that Chef Golda is now also trying to encourage Filipino patrons in terms of fulfilling their reservations. “You know Filipinos, even if they confirm attendance for 10 guests, only five will show up,” she cites, “ so that’s lost sales because we’ve had to turn away other prospective clients supposedly because we are already fully booked.”
Her kitchen is also kept on its toes with walk-ins, which at times can be a big group. The challenges notwithstanding, “it’s worth it,” she adds.
With their first year behind them, Lemuria will be introducing its new menu – the fifth since they opened. The concept has always been a quarterly change, but of course, top sellers are retained, and the menu is also dependent on the seasonality of its ingredients, most of which are sourced abroad.
Lemuria’s ambience – a Mediterranean-inspired “villa” tucked away in Horseshoe Village, Quezon City, and nestled among flowering shrubs at The Winery compound – is just one of its many attractions. It’s been described as romantic and Lemuria — said to be an ancient civilization alongside Atlantis, whose inhabitants were spiritually highly evolved — is that and more.
It is an experience put together through passionately prepared cuisine, inspiring wine, an atmosphere that exudes a detailed flair hard to find in the Manila metropolis, and thoughtful service that leaves guests wanting more.
(To experience Lemuria, please call 7245211, 7222185 or 7246306 for reservations. We are located at The Winery, # 5 Julieta Circle, Horseshoe Village, Quezon City. Open for lunch and dinner from Tuesday to Sunday)
(Baked French snails flavored with parsley butter or ala Bourguignon)
Spiced Scallop, German asparagus sorbet and gratinated asparagus with brown butter
Salmon Gravlax with wild flower honey
Crayfish Bolognese, homemade lemon spaghetti in crayfish cream and truffle oil
Cannelloni of duck, ragout, plum sauce and chestnuts
Seared Foie Gras and beet ravioli
Bouillabaisse with rouille, flavored with saffron, orange and tarragon
Chowder, cream of seafood with Pernod, Manila clams, scallop and Spanish chorizo
Kurobuta Pork – Kurobuta Pork, twice cooked belly with aged balsamic and sage risotto
Glazed Halibut – Glazed Halibut, rhubarb puree, cabbage and horse radish
Glazed Halibut, rhubarb puree, cabbage and horse radish
Kurobuta Pork, twice cooked belly with aged balsamic and sage risotto
Squab, roasted and stuffed with duck liver
(Served with stewed grapes, onion and cabbage)
Lemon soufflé, lemon scented chocolate macaroon and Limon cello shot
Mango pie with spiced ice cream rum
Mille fuille of valrhona chocolate, banana cake and caramelized bananas
Lemuria ice cream selection with sugar dusted bombollini
(Truffle ice cream, Vanilla almond crunch, Basil and Hazelnut)