Premio

Premio. Bar & Restaurant. | Premio Charcuterie Board. Dayap Prawns. Olive Oil Poached Salmon. Warm Brookies. | “Farm to Fork”. The Premio Charcuterie Board has homemade smoked Kielbasa, grilled doubled-smoked Premio Bacon & Chistora Chorizo served with Grainy Pommery Mustard and Sourdough Bread. Oh my! The best appetizer indeed! The smoked Keilbasa was tender & juicy. The mustard give a smooth, rich nutty flavor & spicy heat. The Chistora Chorizo has a right amount of saltiness & perfect with sourdough bread. The Premio Bacon was the best! Its soft, smoky, sweet & salty. Yum! The Dayap Prawns has fresh prawns lightly grilled & finished kinilaw in Dayap citrus, sweet homemade creamed Corn mashed potatoes, Dayap Vinaigrette herbs and fully edible Crispy Prawn Heads. The prawns was perfectly grilled. The dayap really brings out the flavor of the prawns & gives it a tartish flavor. The corn mashed potatoes was sweet, creamy, smooth & thick. The corn add a crunchy texture & nutty flavor. The crispy prawn heads were crispy & tasty. The Olive Oil Poached Salmon is a fresh salmon fillet slow poached in extra virgin olive oil with herb yogurt sauce, garlic mashed potatoes, fresh dill & orange zest. The salmon was savory, soft & really melts in your mouth. It is perfect with dill & the orange zest really brings out the flavor of the fish. The herb yogurt sauce makes it creamy. The garlic mashed potatoes was smooth, thick, flavorful & perfect with the salmon. Lastly, the Warmed Brookies… A Premio original the lovechild of a Brownie and a Cookie. So divine!!!! Its crunchy in the outside, soft in the inside & really melts in your mouth. Its bittersweet & has a touch of salt which makes it more tasty.