Marco Polo Davao's Polo Bistro

Chilling at Marco Polo Davao’s Polo Bistro

Marco Polo Davao's Polo Bistro

Polo Bistro at The Deck, well lighted at night. It’s just beside the Swimming Pool Lounge and Lazuli Spa. Image from TenZeroFour.com.

Polo Bistro interior

Polo Bistro interior

Davao is full of surpises. Laid back as it is, there are great food finds and Polo Bistro at The Deck doesn’t disappoint. Nothing beats having a great dinner with friends, fine dining at one of Davao City’s best place for the night. At Polo Bistro, there’s the set menu, typically international, the beautiful lighting and the piped in music that clearly sets in the mood and ambiance. It’s your cool space with great interiors and atmosphere.

How about starting your meal with hot ciabatta. It’s the best that I’ve tasted so far: crusty outside, soft and chewy inside. A daub of salted butter was enough for me to politely get another piece that has been neatly sitting at its basket, tempting me while we were chatting. And another. And another. I swear. I can’t have enough of it that the waiter added some more.

Crusty outside, soft and chewy inside, Polo Bistro's ciabatta is one of the best I've tasted hot off from the oven

Crusty outside, soft and chewy inside, Polo Bistro’s ciabatta is one of the best I’ve tasted hot off from the oven

We had the bourbon flavored corn chowder and garlic and herbed shrimp sambuca with fresh salad. The latter prepared in a flambé via the sambuca, a liquor that has Italian anise flavor. These are just perfect as abre gana. Something to open up the appetite.

I do like the presentation of the shrimp sambuca and salad. Placed on small tray, the latter contrasts well with its color, texture and flavors.

For the main course, we had brandied peppered steak with herb roasted potato and grilled asparagus where the sauce was prepared flambé. I had mine medium rare and I just like the tenderness of the meat. Filling and flavorful. It’s interesting how the sauce was done and we gathered around, watching as the server prepared it.

Deep fried ice cream as plated

Deep fried ice cream as plated

Deep fried ice cream showing cross section. Vanilla ice cream inside, layer of fried cookie crumb outside

Deep fried ice cream showing cross section. Vanilla ice cream inside, layer of fried cookie crumb outside

The set meal included a pomelo creme brulee. Beautifully plated, it was interesting how the pomelo flavor was incorporated into the dessert. But as the bistro had a fried ice cream special that month, we also requested to taste it.

I’ve always been curious about fried ice cream and the chef was generous enough to share: form ice cream into balls and return to the freezer. After some time, coat it with egg whites and roll on cookie crumble. Freeze. When you’re ready, fry the coated ice cream balls and freeze again.

It was delicious. I like the sweetness of the cookie crumble not competing with the sweetness of the vanilla ice cream. It was even beautiful to look at with the slices of oranges, mint, curled fried strip of dough, a cherry and chocolate syrup.

I had a great night. Sated.

Garlic and herbed shrimps sambuca with fresh salad

Garlic and herbed shrimps sambuca with fresh salad

Sauce being flambed, left; brandied peppered steak with herb roasted potato and grilled asparagus, right

Sauce being flambed, left; brandied peppered steak with herb roasted potato and grilled asparagus, right

Pomelo creme brulee with pomelo bits and mint

Pomelo creme brulee with pomelo bits and mint

Polo Bistro is open 1130H-1430H for lunch and 1800H-2200H for dinner.

This trip made possible by Marco Polo Davao during a fam tour in that southern city. Like their Facebook page and follow them in Twitter.

Estan Cabigas is freelance photographer, blogger and writer based in Makati City, the Philippines. A true blue Cebuano, he makes stunning images and meaningful photo stories. His work has been published in local and international publications including National Geographic Magazine, Geo (Germany), Sunday Times Magazine (London) and other publications. He is also a peripatetic traveler and has traveled to all 81 Philippines provinces. I'm open for work, collaborations and inquiries, including hotel, restaurant and site features and reviews.

4 Comments

  1. Micole l Philippine Traveler
    July 1, 2013 @ 14:54

    That fried ice cream looks great! yuuuuummmm!

  2. estancabigas
    July 1, 2013 @ 15:22

    yup! it is 🙂

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