Breakfast at Chateau Hestia

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Delightful, inventive, intense and plated beautifully.

These words ran through my mind as Chateau Hestia Garden Restaurant presented dish after dish from their new breakfast menu. With the exception of the all time favorite Hestia French Toast (an edgy version of the French Toast, like it took a roll in a field of crumbs and got stuffed with extra layers of cheese), all the dishes are the latest additions to their all day breakfast menu. For guests staying overnight in the chateau’s cottages, they can choose any dish from this list for their complimentary breakfast. Breakfast can also be enjoyed by walk-in guests anytime of the day.

Chef Natalia Moran, the creator of the chateau’s dishes, revealed that the hands down most ordered dish is the one with rice. Their guests, especially Filipinos, choose the Hestia Specialty Breakfast because they favor the Hestia Rice. Fresh greens with a light vinaigrette add a pleasing contrast to the saffron hued rice. This popular dish comes with sunny side up eggs, fresh garden salad, brewed coffee and your choice of the following: German sausages, fried bacon strips, meat loaf, House-made Boquerones de Tawilis or brisket corned beef. Choosing the main element can be a lot of fun with the abundance of delightful options but boy, was I glad I picked the Boquerones.

Chateau Hestia employed a masterful and totally different treatment of the Tawilis, the city’s most ordered fish. The Boquerones was glossy, silvery and delicate. Quite unlike the usual deep fried technique employed everywhere else. The chef herself deboned the fish and soaked it in local vinegar. This has resulted in the best Tawilis for me — soft, flavorful and thankfully, no prickly bones which
tend to get stuck in my throat and teeth. Seriously, I could finish platefuls of this Spanish-inspired dish all day. For Chef Natalia, deboning Tawilis is a quick and addictive process, and blessed are those who are on the receiving end of the chef ’s creativity and skill.

My second favorite breakfast option is the Volare Pizza with spinach, cured salmon and anchovy. The salmon which they cure themselves was perfectly pink and not too salty, beautiful complementing the spinach leaves. A fresh egg was cracked on top of this colorful and aromatic pizza, lending a creamy texture and flavor to the dish. Substantial, with a balance of salty and bitter. Pizza may
not be part of your usual breakfast fare, but dare to be different and start your day with a smile. Magnifico!

A new creation by the chef was inspired by the artist Gustav Klimt, an Austrian like Chateau Hestia’s owner Johannes Zehethofer. The Austrian Klimt Breakfast is an artful arrangement of Mortadella ham, butter, soft cheese, mango nuts, cream cheese, black olives, cherry tomatoes, soft boiled egg, freshly baked toast and apfeltrudel. It is also served with brewed coffee.

A new creation by the chef was inspired by the artist Gustav Klimt, an Austrian like Chateau Hestia’s owner Johannes Zehethofer. The Austrian Klimt Breakfast is an artful arrangement of Mortadella ham, butter, soft cheese, mango nuts, cream cheese, black olives, cherry tomatoes, soft boiled egg, freshly baked toast and apfeltrudel. It is also served with brewed coffee.

Chateau Hestia has their own organic garden to supply herbs and greens, but they have suppliers from nearby areas to provide more organic produce if the need arises. As their menu offers European cuisine, they do import most of their spices and other key ingredients. They are proud that a significant portion of their kitchen needs are sourced locally and this sense of community is
part of what makes dining at Chateau Hestia a treat.

Beyond its excellent food, the Chateau’s expansive grounds, quiet location and lush garden attract different groups of people. Biker groups with big appetites. Couples looking for a beautiful venue for their prenuptial, engagement or wedding reception parties. And artists who set up their canvasses all over the place, finding inspiration from verdant trees and the colorful pops of colors of flowers.
Chef Natalia also mentions that a huge part of their market belongs to the older generation. These people are very appreciative of the quiet nature of the place and the high standards of preparing quality food, not bothering with Wifi (although internet is strong in the restaurant) appreciating the natural fresh breeze.

While the garden is a favorite venue for parties, a room on top of the main dining place provides protection from the rain. “Plans are already underway to create a new and bigger outdoor area to accommodate as manyt as 600 guests comfortably,” Chef Natalia said. Compared to other places in near proximity to Chateau Hestia, they can deliver more of what guests demand: incredible food in portions that are good for sharing (more value for your money), overnight accommodations in separate cottages for more privacy (bonus: no two look alike) and lovely areas blessed by Mother Nature to hold your events.

Sitting back replete on a rainy afternoon under the warm lights of Chateau Hestia’s casual and rustic dining area, surrounded by bottles of red wines and home made breads, cakes and sauces/dips, we were content to gaze at the trees and plants outside. I can imagine that an overnight stay in a cottage makes for a deliberate detoxing from technology and mod cons (read: no Wifi, TV and airconditioning). There is no dress code at Hestia and it is refreshing to enjoy an excellent meal without the need for fancy threads. Luxuriating with the beauty of nature and waking up to an inventive and creatively prepared breakfast sounds like a good activity to
practice this new year.

Have breakfast at Chateau Hestia and start your day beautifully. Visit the chateau at J. Hernandez Street, Cavite Purok 5, Brgy. Bukal, Silang, Cavite. For more information, please contact 0929.711.3289.

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