Skip to main content

Foodie's Adventures down The Rabbit Hole

You won't find any rabbit with a pocket watch running around nor you fall down a hole into a room with many locked doors of all sizes.

And this is not a rabbit stew but Ossobuco - a specialty from Milan, Italy of cross-cut veal shanks braised with vegetables, white wine and broth. Ossobuco is Italian for "bone with a hole" referring to the marrow hole at the center of the shank (from Wikipedia). 


It is among the many specialties of The Rabbit Hole located at Goldberry Lite Hotel along Mapa Street in Iloilo City. And between the hotel and the restaurant is a small opening that makes one literally pass through a "rabbit-hole".


A restaurant, cafe and bar in one, The Rabbit Hole Iloilo also serves as the main dining outlet of the hotel specializing in Filipino and fusion cuisine. 

Here's an appetizing glimpse of some of its best-sellers.



A perfect starter to whet your appetites is the KANI MANGO SALAD. Made with strips of crabsticks and  cucumber in a Japanese dressing topped with nori and mango slices - a perfect combination of sweet and savory flavors!


The crust alone of these pizzas already told me that it will be delicious with a resounding crunch! And I was right. Whether you'd choose the SAUSAGE or the MARGHERITA pizza, burst of flavours from the cheese, tomato sauces and the toppings  perfectly complements that "home-made" goodness of the crust.


If there's pizza, then there must be some pasta. How about some CARBONARA composed of linguine pasta in classic cream with bacon, egg and Parmesan?


Enjoy the bounty of the sea with the SEAFOOD PLATTER. A trio combination of of shrimps, squid and fish - battered and fried to delicious crispness complemented with an appetizing tartar sauce dip.
Unleash the carnivore in you as delectable meat dishes come your way starting with the PORCHETTA. An Italian culinary tradition, this dish is a savoury, fatty, and moist boneless pork roast stuffed with herbs that gave birth to the Filipino lechon belly craze.


Speaking of Filipino, a staple on every menu is the CRISPY PATA. Everybody's familiar with the resounding crunch of this deep fried pork knuckles complete with the meaty and fatty portion - made more appetizing in a soy-vinegar-spices dip. Need I say more?


What's a DINER-STYLE FRIED CHICKEN? It's brined and marinated chicken deep-fried until golden brown served on a bed of bacon gravy and drizzled with spiced honey.


No introductions need for BABY BACK RIBS! Just a loud lip smacking for every forkful of this savoury pork dish -with peaches and potato fries on the side.


Care for some dessert? Try the MANGO PANNA COTTA with its rich milk and cream custard and fresh sweet mangoes.


Also check out the LECHE FLAN inspired by creme brulee. To enjoy its creamy sweetness, you just have to break off the hardened caramelized sugar or in my case, just tip it off on one side.


Last but certainly not the least, is COOKIE SKILLET ALA MODE. Its a big chocolate chip cookie cooked and served in a skillet topped with Vanilla ice cream! 


A perfect ending to this foodie's gastronomic adventure down The Rabbit Hole!



The Rabbit Hole 
Goldberry Lite Hotel, Mapa Street, Iloilo City. 
Contact Number: 033 333 0000.

Open from 6:00am to 10:00pm

Labels:

Popular posts from this blog

Valenciana

Ilonggos really love valenciana because most if not all have grown accustomed of having it in almost all occasions like fiesta, brithdays, reunions and all other occasions thus I love calling it as the "occasional dish".   Basically, " go, grow and glow " dish, it has the carbohydrates, protein and vitamins and minerals in just one spoonful. And it can come in its simplest form with just malagkit rice, pork, chorizo and bell peppers to some fancy with additions like raisins, peas, chicken, hardboiled egg (just garnish though), etc.  Here's the recipe for Valenciana Ingredients 3 cups Glutinous Rice ( malagkit ) 2 cups Pork, sliced 1 cup Pork, Beef or Chicken  Liver, sliced 2-3 pieces Chinese sausage, sliced 2-3 large red bell peppers, sliced lengthwise 1 cup Green Peas 3 small boxes Raisins 2 pcs.Onion, chopped 4 cloves garlic, crushed salt and ground pepper to taste  2 pcs. pork/chicken bouillon/broth cube
CLICK FOR MORE INFO or RECIPE...

Native Bibingka

There are two types of bingka I've grown up with. First is the flat and "coconutty" ( with lots of buko strips) bingka made famous by the bingkahans in the plazas of Iloilo City especially in Molo and Jaro plus Plaza Libertad. But the most famous is the one in Mohon, Arevalo which gave birth to the popular bingka sa Mohon. Flat bingka from Mohon And second is the one closer to home, in my hometown which before only appears during Semana Santa but now almost year round. This is what we refer to a puto-bingka as it looks and taste like toasted puto. Here's a sample recipe of this Puto-Bingka
CLICK FOR MORE INFO or RECIPE...

Laswa

Mention laswa  and a merry mix of vegetables would come to mind. This is a perfect "realization" of the Filipino folk song "Bahay Kubo" which narrates an abundance of vegetables beside the traditional Filipino hut. Laswa has no definite list of ingredients nor way or cooking as it is just "stewing" available vegetables, not only from the garden, but what's inside your fridge or you bought from the market. It ranges from the simple all vegetable dish to ones having seafood like shrimps, crabs and more. But in the end it all boils ( pun intended ) down to what you prefer at the same time, what is available. Here's a simple recipe for Laswa
CLICK FOR MORE INFO or RECIPE...