Antonio’s Tagaytay ‘The Table’ is a one-of-a-kind pop-up dining experience where Chef Tony Boy personally prepared and served a special 6-course menu—originally crafted for the Antonio’s Tagaytay Makati pop-up—inside the elegant Sub-Zero & Wolf Show Kitchen at Greenbelt Residences. With Wolf’s precision cooking technology and Sub-Zero’s state-of-the-art freshness preservation, it was easily one of Manila’s finest showroom kitchen dining experiences.
Here’s my take on the experience—an attempt to capture an unforgettable evening:
The Table by Antonio’s Tagaytay
Pop-up restaurant in collaboration with Antonio’s Fine Dining and multi-award winning owner chef, Tony Boy Escalante.
📍 Sub-Zero & Wolf Showroom, G/F, Manila Tower, The Residences, Greenbelt Makati
Book now and call Antonio’s at +63 939 752 3291 / +63 939 916 2169
Limited Run. May 26 to June 10, 2025
Set Menu Price: Php6,500 per guest
Inclusive of VAT: subject to 10% service charge
Wine or whiskey pairing available at Php2,200 per guest
Cocktails and non-alcoholic beverages will also be available à la carte.
Seating Times:
Two seatings per evening — 6:30PM and 7:30PM
Communal table experience | Smart casual attire
ABOUT
The showroom was transformed to reflect the unmistakable Antonio’s Tagaytay vibe, complete with Chef Tony Boy’s own chef’s table, a curated collection of chairs, and custom-designed lamps.
The table is surrounded by lush greenery and striking artwork by Tata Montilla.
The 6-course dinner was perfectly complemented by spot-on wine pairings that elevated each course.
Most people are tired of long degustations, and a 6-course menu is just the perfect length.
FIRST COURSE
BRAZILIAN CHEESE BREAD Pão de Queijo
Inspired by Chef Tony Boy’s recent trip to Brazil, we enjoyed a fluffy, airy cheese bread.
SHRIMP CRACKER
Sosyal na Okoy topped with aioli, fried mini-shrimp, and microgreens—light, tasty, and perfectly crunchy.
APPETIZERS
A trio of appetizers featuring a blend of textures, premium ingredients, and rich umami flavors.
SMOKED HERRING, IKURA
A savory pie with smoky herring and ikura, adding vibrant flavors of the ocean.
FOIE GRAS CORNET, RASPBERRY PEARLS
Foie gras ice cream with raspberry—a perfect pairing that teases the palate just right.
EMULSIFIED OYSTERS
Seaweed, Nomad Caviar
This was the only dish that is sablay. I prefer oysters served fresh to enjoy their natural flavors and unique texture—what’s the point of serving them emulsified?
3RD COURSE
TARTARE OF MAYA MAYA
Benguet Passionfruit-Tamarillo Veil, Coconut, Sweet Peppers, Coriander Oil
Everyone raved about the creamy Maya Maya tartare, topped with a Benguet passionfruit-tamarillo veil that perfectly balances coconut creaminess with tartness.
4TH COURSE
FLAME-TORCHED TORO
Kalamata Olive, Sun-dried Tomato, Fregola, Tuna Roe, Parmesan Foam
This seared tuna belly was perfectly cooked, deliciously combining diverse flavors and textures.
BENGUET TAOGTOG BERRY GRANITA
Compressed Cucumber, Basil Oil, Honey Tuile
Even the palate cleanser was delicious, featuring Taogtog berries from Benguet served as a granita with cucumber, greens, and honey tulie.
STEAK COURSE
TAJIMA STRIPLOIN
Beans and Peas, Pepper Sauce, Pumpkin and Potato Gratin
The striploin steak was perfectly cooked to medium and paired beautifully with the beans, peas, and a touch of potato gratin. I always look forward to the steak course.
DESSERT
ANTONIO’S HOUSEMADE ICE CREAM SUNDAE TRAY
I was impressed by the make-your-own sundae tray concept, featuring a variety of crunchy elements, fruity jams, marshmallows, nuts, and fresh slices of strawberries and pineapple.
You can choose from four ice cream flavors—we recommend the PANA and whiskey, but the strawberry and chocolate are also excellent, all house-made by Antonio’s.
This is the kind of sundae dessert that’s fun to eat—mixing and matching different flavors, levels of sweetness, and textures.
FRENCH-PRESSED COFFEE
FROM MT. CANABAWAN, NEGROS OR FRESH TARRAGON TEA
The dining experience ended with a flavorful cup of French-pressed coffee from Negros.
FINAL THOUGHTS
Overall, the experience felt truly special with Chef Tony Boy personally cooking and serving throughout the evening—just like the old days at Antonio’s Tagaytay. This is exactly why Antonio’s remains the best: refined contemporary menus that showcase the richness of local produce. My personal favorites included the Maya-Maya Tartare, Flame-Torched Toro paired with Château de Chamirey, and the playful make-your-own sundae dessert. You’ll love the warm, elevated vibe and how the showroom was impressively transformed into a fully functional pop-up kitchen. Congratulations!
The Table by Antonio’s Tagaytay
Pop-up restaurant in collaboration with Antonio’s Fine Dining and multi-award winning owner chef, Tony Boy Escalante.
📍 Sub-Zero & Wolf Showroom, G/F, Manila Tower, The Residences, Greenbelt Makati
Book now and call Antonio’s at +63 939 752 3291 / +63 939 916 2169
Limited Run. May 26 to June 10, 2025
Set Menu Price: Php6,500 per guest
Inclusive of VAT: subject to 10% service charge
Wine or whiskey pairing available at Php2,200 per guest
Cocktails and non-alcoholic beverages will also be available à la carte.
Seating Times:
Two seatings per evening — 6:30PM and 7:30PM
Communal table experience | Smart casual attire
Live an Awesome Life with Christ,
Founder & Digital Creator, Our Awesome Planet
Disclosure: This article was written entirely by 100% human, with my own biases, opinions, and insights. We were invited to the exclusive launch of ‘The Table’ — a one-of-a-kind pop-up dining experience by Sub-Zero & Wolf and Antonio’s.
P.S. Sino ba si Sub-Zero & Wolf?
