A Myriad of Flavors at Relik Tapas Bar and Lounge

 

Thursday is my favorite part of the week! Since this relationship started,  I always look forward to a quality time with him every Thursdays. We hangout, attend  events/coverage together, dine-in and enjoy our favorite desserts. If our schedules meet, we even have breakfast lunch and dinner together. 

Thursday, February 23 – we were at The Fort for an afternoon of milk tea, a healthy beverage we both love. It didn’t end up with three large cups of delicious milk tea and peanut butter toast.

Together with selected food aficionados, we were invited in a Spanish-Mediterranean inspired dinner at Relik Tapas Bar and Lounge.

It was my first time at Relik Tapas Bar and Lounge and I find the place interesting. A lovely interior - with classic furniture and red bricks. The lighting and comfortable wooden chairs, tables and velvety couches set a stylish and chic appeal.

For starter, we had  Quesadillas, Baked Australian Brie served with tomato salsa, Jamon Serrano Tasting Board and Relik’s take on Filipino’s favorite sisig – Chorizig.

Quesadillas – served with guacamole and tomato salsa. Choice of garlic shrimp, pulled pork, BBQ chicken fillings.

I really like this! warm, crispy outside yet soft, flavorful inside. It has generous filling and the guacamole and tomato salsa are delicious! I think I had one and half of it.

Baked Australian Brie served with tomato salsa

The Baked Australian Brie is my number one from the tapas selection followed by Quesadillas. With creamy Yarra Valley Brie wrapped in jamon and lightly glazed with honey. It’s soft, sweet with a tangy flavor gives a delightful treat to the palate. Sumptuous from the moment it touches my mouth and mouth-watering as I look on it and thinking of having another slice.     

Jamon Serrano Tasting Board - Served with boneless “Diego Martin”, Chorizo Pamplona, Stuffed “Serpis, Spanish Olives and Manchego. 

A must-try Chorizig (P295) - chorizo bits topped over with Filipino favorite sisig. Spicy food aficionados will surely love Relik’s Chorizig. 

For our main course we had Relik’s Mixed Paella, Mussels and Chorizo, Benny’s Certified Angus Rib eye and Mother Ann’s Braised Ox-tail.

Relik's Mixed Paella (P820) - serves 8 and is ordered a day in advance

I cook paella at home. It was Christmas of 2009 when I first had my experiment with paella. They say it taste good but I know there’s something missing with my paella – balance of flavors and seasoning.  Relik’s Mixed Paella is good! The rice absorbed the flavors without becoming dry.

Mussels and Chorizo (P330) – green mussels sautéed in garlic cream and Spanish chorizo.

Relik’s Maragarita

Benny’s Certified Angus Rib eye (P1150) 300g rib eye served with a burnt butter sauce

Mother Ann’s Braised Ox-tail

I can’t remember the last time I had ox-tail but I believe I’ve had it before. Mother Ann’s Braised Ox-tail easily became another favorite. It’s tender and has full-flavor. The meat easily goes off the bone without much effort on my fork and knife.

For dessert we had Vanilla and Amaretto Panacotta (P160) cooked cream with a berry compote.

It was a stomach-filled and memorable dining experience with the company of good people sharing stories and getting-to-know each other. This place is a must-try for lovers of Spanish-Mediterranean food at a reasonable price.

The entrance maybe a out of place, found at the 2nd floor of Commercenter Building where parking lot is located. 31st Avenue cor. 4th Street Bonifacio Global City 1200 Taguig, Philippines. 

Open from Monday to Friday, 11:30 am to 2:30pm (Lunch), Dinner and Cocktails 5:30 pm onwards.

You may call +63-2-624-8251 or +639175298333, email them at info.relik@yahoo.com