As the world opens up and starts to feel normal again, there’s no denying that the dining scene is one of the most awaited comebacks people are looking forward to experiencing with loved ones.
And the excitement couldn’t just be more perfect as Tivoli Royale Country Club opens its doors not just with revitalized amenities and facilities, but a food and beverage experience that makes it one of the distinct options in the heart of Quezon City.
Helmed by the young and vibrant executive chef Emmanuel Jonnel Roxas, he describes Tivoli’s menu as nothing short of simple, honest, and familiar.
“The menu is based on what most people know about food. No complicated or uncommon ingredients. Straightforward. Buffalo Wings is Buffalo Wings, Beef Tapa is from my hometown in Parañaque. Comfort food. Light and fresh. Easy on the eyes and palate,” said Roxas.
Rising from the ranks, he brings with him his 10 years of sous chef experience at Pan Pacific Hotel Manila and 2 years at Sheraton Manila Bay. His passion and expertise make Tivoli one of the genuinely exciting restaurant openings this year and surprisingly make some noise for its food offerings.
With Chef Jonnel and his team’s solid 5-star hotel and hospitality background, one of their winning formulas includes an elevated country club experience, with clever updates on selections “inspired by stories of other people.”
In line with chef Jonnel’s vision of offering uncomplicated and homemade food, Tivoli’s menu is more focused on comfort food that people would re-order and recommend to their circle.
A cult-in-the-making, their pulled pork sandwich is robust and filling, with slowly roasted pork marinated in a Tex-Mex sauce served in ciabatta bread. The “Bogey” sisig is another dish that is simply melt-in-your-mouth, with the perfect balance of crunch and creaminess like no other.
Their version of chicken inasal is also a must-try, outstanding for its careful marination with an inventive cooking technique that brings out its umami-rich flavors. Great for sharing and equally appealing, the Royale club sandwich is a delightful take on a classic.
Think layers of ham, bacon, tomatoes, and chunky chicken spread sandwiched between thick slices of perfectly grilled bread. Don’t miss as well the Caprese salad, along with its wholesome accouterments such as red beets and goat cheese.
Chef Jonnel also puts a special emphasis on its made-from-scratch and fresh ingredients, so diners are assured to taste the distinction of a hot and flavorful meal that is unhurried yet ready to be served in 20 to 25 minutes flat.
The good news is it’s a consistent handling diners can expect from all its outlets, from its all-day dining Royale Lounge, Bean Leaf coffee shop, Grid Sports Bar, Game Center Snack Bar, up to its up-and-coming Baia Pool Bar for nourishing shakes, smoothies, and power bowls.
Additionally, his revolving menu designed to adapt to the guests’ preferences is now beginning to achieve some traction on its banquet events. Chef Jonnel and sous chef Jomhar Marcial together with their team can cater to both intimate and grand occasions and could work on the guest’s budget and menu preference. In other words, “we aim to be flexible, adaptable, and personalized,” said Roxas.
What makes Tivoli Royale Country Club outstanding is a food culture that is unafraid to mix and match, coupled with a palette and fearlessness in the hands of an ingenious chef like Chef Jonnel. As a bold newcomer, the kitchen has something for everyone, which makes it feel like home and a prelude to a new way of club membership living.
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