Fig Mediterranean Restaurant -A Must Try in Makati

Here is a very Primed friendly restaurant worth putting on your To DO list for early 2015.

Fig is a new Mediterranean restaurant along Kalayaan Avenue (near Howzat!) in Makati.

It was my pleasure to have a really nice lunch with triathlete Mikel Antunez last week where we both thoroughly enjoyed our food.

The ambiance is cozy, the restaurant is well lit with natural sunlight and there is an open kitchen where French Chef Patrice Martelly creates great dishes. Eventually they will also incorporate the 2nd level which will be ideal for private parties.

The Mediterranean Menu

The menu is very extensive with lots of great choices. Luckily for Mikel and I there was a plethora of Primed options that all sounded delicious.

Below is the Gazpacho Soup of chilled tomato, cucumber, peppers, onion and garlic P160

The Snails Croquette with Mushrooms P280 looked very tasty too.

I will definitely bring my children for their Grilled Sausages which are suitable as main course or a shared starter.

At 12 o’clock is the Home-made Vigan Longganisa (pork, garlic, muscovado, paprika P280), 3 o’clock is the Home-made Moroccan Chicken (chicken, 14 herbs and spices P300), 6 o’clock is the Home-made Merguez Lamb and Harissa (P380) and then the Toulousse Sausage (pork, white wine, garlic, nutmeg P460) on the left of the plate.

There are suggestions for side dishes such as Italian Slaw P100, Lemon Carrots P140, Steamed Brown or White Rice P100 and Iman Bayeldi vegetable stew P130 to name a few.

Mikel gave 2 thumbs up for his Souvlaki – pork tenderloin marinated in lemon, herbs P420. Luckily for me Mikel shared and it was succulent and delicious.

My Tagine of Lamb – chermoula, figs, ginger, carrots, cinnamon, saffron, parsley P510 was truly memorable and did not require a side dish at all. However, I will try the Lemon Carrots with it on my next visit. It was a succulent and delicious with the lamb tender and the figs a great accompaniment.

Other selections of Tagine (The word “tagine” refers to both a ceramic piece of cookware and the stew-like dish that is prepared within it) include:

Vegetable – sweet potato, yelow peppert, zucchini, carrots, tomato, apricot, spices P320 and

Duck – magret de canard, dates, bell peppers, honey, rose water, almonds P1,150.

The Truffle Cheese Burger consists of 1/3 lb ground Kitayama beef, truffle asiago and a brioche bun P420. To make it Primed simply ask for a side salad or vegetable instead of the bun.

Besides the dishes mentioned above there are other options like Staters of Zucchini Keftedes P240 and Htipiti (roast red pepper, chili pepper and feta P105).

Mains also included Andalusian Fish Stew P790, Braised Lamb Shank P1,250 and 12oz. Rib-Eye P1,850.

There is a nice little wine list (if I still drank wine I would have ordered the Loire Valley Organic Sauvignon Blanc by Marigny-Neuf P1,700) and extensive cocktail selections such as Englishman in Paris P280 and Cosmopolitan P300.