Ilonggo cuisine in a unique setting

BY RHENJIE MARIE CALANTAS

A BOATHOUSE, typically located near open water, is a structure specially designed to store boats, usually smaller craft for sports or leisure use.

In Iloilo City, there is a boathouse unlike any other. Located at Drilon Bridge, Barangay Progreso, Lapuz, it also houses watercraft like jet skis and yachts of The Boat Club members.

What makes it unique is that it serves Ilonggo cuisine, which we all know, Iloilo City is dubbed “The Food Haven of the Philippines.”

The Boathouse is the second restaurant of the 8 Villa Team; the other is the 8 Villa Beach House, a revival of one of the first coastal restaurants in the whole of Iloilo, established in the early 1900s by the Varona Brothers, Don Francisco Varona and Fidencio Varona. With the launch of the boat house here at the boat club, he partnered with a now “Ilonggo-fied” Chef Ramon Antonio who has over 40 years of extensive culinary experience in top resorts and restaurants all around the world. The Boathouse seeks to globalize Ilonggo gastronomy by offering local Ilonggo ingredients prepared using classical culinary techniques.

The said restaurant offers a view of the Iloilo River, which in the early 1800s was the gateway to the world where sugars exported to Europe and other places passed through.

“We are trying to recapture the history, especially that this area has been left behind tourism-wise. But as you can see, it has great potential compared to other global destinations,” Mr. Ian Mayer Varona, The Boathouse owner, told Panay News.

“I truly believe that Iloilo has the potential to rival those (foreign restaurants with the same idea) and be at par. We are very proud of the unique ingredients here and, of course, of the influences that the Ilonggo cuisine has received, even in pre-Spanish times. What traditionally classifies as Filipino cuisine is normally Spanish in origin, but we go deeper than that.”

The Boathouse boasts a succinct but scrumptious menu with only the freshest ingredients, created using classical cooking techniques, yet keeping traditional Ilonggo flavors.

The Menus were especially crafted by industry veteran Chef Ramon Antonio who seeks to elevate Filipino Food in general.

“Our food is always what’s available and fresh because we have a very talented culinary team, headed by Chef Ramon” Varona added.

Among other items, the menu offers:

AMUSE-BOUCHE

* San Joaquin Tuna Tartare with Kalamansi Cream and Crab Fat Hollandaise

* Gin and Libas-cured Salmon Gravlax with Kutchay Aïoli.

* Empanaditas del Dia (fillings change depending on the seasonality of ingredients)

* Shrimp Skagen (cold-poached Carles shrimp dressed with Skagen Sauce on Pan se Trozo)

CRAB SALAD

Our most popular salad!

Lemon and butter-poached Lump Crab in a Tart Shell, with Mixed Salad and Microgreens from a farm in Badiangan

PRAWNS ARMORICAINE

Bear Prawns gratinéed with Cheese and Crab Fat. Served with a side salad and duchess potatoes.

SWISS CHOCOLATE MOUSSE

Milk Chocolate Mousse from Ibach-Schwyz (Switzerland), with Salted Toffee Cream, Cacao Nibs from Cabatuan, and crisp Pinipig.

LIME & MUSCOVADO CHEESECAKE

Lime Cheesecake with Pepita Crust, served with house-made Muscovado Latik

The Boathouse was established on July 15 this year and was conceptualized in partnership with The Boat Club-Iloilo, a local yacht club and the first in Western Visayas.

“We are proud of Ilonggo food, and I think what sets us apart is our experience collectively as a team between the chef and myself as an owner with more than 60 years of culinary experience,” Varona expressed./PN