While the word Rumba originally refers to a Cuban dance and the music that accompanies it, it’s also taken on a more general meaning of "to party." In the case of the just opened eatery Rumba, that can be found at the spanking new Ayala Triangle Gardens, it’s culinary partying Mediterranean-style. The dishes hail from Spain, Italy, the South of France, and Greece. In other words, it really stays true to what Mediterranean has come to mean, and provides the best dishes from all over the region.
Brought to us by The Bistro Group, Rumba also heralds a return to Manila for Chef Alfredo Rodriguez Sangrador. Sangrador was involved in the very first Las Flores from some eight years ago. It’s very much like the return of a prodigal son, given the mutual love shared between Sangrador and the Philippines. He’s highlighting a charcoal oven in the preparation of a significant percentage of the Rumba menu items. This guarantees a distinct smoky flavor to the dishes, and it should help carve a unique aspect to what Rumba brings to the table.
The appetizers I ordered were the tuna tataki and the foie mi cuit. The tataki was an immediate favorite, as it’s served with avocado emulsion, tomato, and aji amarilla mayo. A wonderful way to introduce yourself to Rumba. The foie is good for sharing, and it’s accompanied by sweet pumpkin and a PX reduction.
Seafood is on the cards with their risotto de mariscos. Squid, clams, mussels and shrimp come into play with this risotto that I’ll take over ordering the by now too familiar paella. It’s your carbs with strong flavors, and the rice undercooked in a good way.
The confit de pato is excellent duck confit, served on a bed of mushroom and truffle risotto, with smears of blueberry sauce. You’ll see the charcoal oven do it’s magic with this dish, as the skin still has a crispness to it, and the duck meat is tender and succulent. I’d go back to Rumba for this main course, whenever I’m in the mood for duck.
Tarta de queso is served in a jar, and has a bottom layer of cheesecake, streusel as a middle layer, and a mixed berries stew as topping. Arroz Con Leche, which is caramelized sticky rice, has a floral and vanilla essence that makes it one of a kind, a dessert you’ll only find at Rumba. These were two very interesting desserts.
I’m a sucker for mocktails and mixed juice drinks, so I tried the rosy cheeks drink—watermelon juice, with cilantro, lemon juice, and topped up with Sprite. Loved it!
As can be gleaned, Rumba is the new perfect place for group dining, especially when within the group. There are some hankering for Spanish dishes, while others were hoping to go Italian or Greek. The solution, with a bit of the French Riviera thrown in, is to head to Rumba where the menu reads like a greatest hits of those four culinary traditions. Let your taste buds do the dancing at Rumba, and you’ll be happy you let them take the lead.