Metronome

Hary Elias

4.0

We'd a preordered business supper for about 14 visitors at their private area. The meals was excellent, both display and taste were first class. The classes came in an excellent flow for a small business dinner. Wine checklist is decent. Pricing consistent with thequality. Service for the beverages could possibly be improved and champagne should be served a lot more chilled. I would recommend to cool off the glasses. Otherwise services was pleasurable, discrete and expert. We are back for certain and many thanks for a nice gourmet evening.

Syaikhan Rc

5.0

One the manilas best kept techniques! Chef Nico did and amazing vegetarian menus and the laundry were all perfectly portioned and making use of most likely the best local elements. Affordable in pricing. This is easily among the best restaurants we have ever really tried in manila.Ambiance is ideal; Service was great and food was better still. A classic must try when within manila.

Abhishek Ramnani

5.0

Fantastic experience which lived around all that's being said concerning the food. The location is not pretentious plus they don’t lay state to anything they can’t deliver. I acquired the tasting menu that is priced very reasonably and you also leave feeling fully pleased.You’ll find exquisite tastes on a number of the dishes while also getting served basic French favorites. Definitely a location worth coming back again to use what they roll away next!

Nicky Wijaya

2.0

Had the tasting menus which didn´t quite surpass the expectations. Nothing bad with the meals but nothing at all spectacular. Some remarks on the meals: - My buddy´s scallops were near frozen - The same selection of garniture for most dishes - The chutneyfor the foie grass didn´t easily fit into. We didn´t really obtain the idea at the rear of the tasting menu, for example, corn soup doesn´t experience very French. Unlike Toyo Eatery or Gallery by Chele, the staff didn´t really explain or existing the food.

Ufuk Şaşmaz

4.0

This review might irritate some or please others. We had supper there as a family group having heard the chef studied under Joel Robuchon (he passed on with 12 dining places and 32 Michelin superstars). We expected great items. The restaurant decor isn't what I wouldexpect.... just a little Artwork Deco perhaps. Nevertheless, the service is great. That is clearly a given. Now for the meals. Generally excellent but very pricey. Quantities have become “nouvelle cuisine” and I really do recommend you take in the loaf of bread and prepare to purchase dessert if you don't are 100 pounds and on an eating plan. Servings are actually small and you also do require a three course dinner. My partner and kids were starving along the way out. We am concerned that place is really a fad and could not be sustainable. This critic won't place this eating place on a “must return back soon” list. I'd have preferred a “great rating” but sadly unavailable. Thus the good as average will not do justice.

FDS

5.0

We had an excellent dinner with the household... we fulfilled the co proprietor and the co proprietor chef... talked about the re instating of the liquor ban and how it'll affect the dining expertise in metronome... overall a gastronomic food encounter and ahappy spot to go to...

Efe Menteş

4.0

Metronome can be an ideal spot to eat in case you are averse to noisy crowds. Additionally it is nice for those who aren’t large eaters as the servings of the meals are actually small. The eating place, which specializes in contemporary French cuisine, has very an impressivelist of alcohol consumption and the primary courses already have a choice of salad or soup, dessert, and tea or coffee. The plating of the laundry are typical of an excellent dining cafe, and the personnel is quite attentive. The downside will be that Metronome doesn’t possess its parking, and vehicle proprietors need to pay P60 for a 2-hr stay. The meals is very pricey for some Filipinos which means you wouldn’t dine there unless it’s payday or there exists a special event to celebrate.

Kerem Yil

5.0

I asked my pal Ching Dee (Metro.design contributor) if she can suggest an excellent dining resto with laidback outfit program code (hassle kasi magpakasosyal pag may face shield) and she stated Metronome right away. As soon as we enter we saw people wearing gowns, I'm such as "laidbackang usapan naka gown yung mga tao". However when we had been seated the atmosphere is relaxing, comfy rather than intimidating at all NO CONFESSION Cup AMONG DINER'S TABLE. The employees are very accomodating with this request. The meals are... my friend nearly cried at every foods that they had offered. I also ask if okay lang sya... I got the duck for mains and chocolate mousse also it does flavor delish! Chef kisses! And then my pal cried once again after checking the bill because it's her deal with. Hahaha! From it's price I think it really is to costly but I dont find out you can test for the knowledge because we did enjoy or I did so enjoy a lot.

Muttalip Ayan

1.0

This was probably the most disappointing experience I've ever endured. For a location to call itself "good dining" and charge this kind of high costs, you'd expect it could deliver on some basic quality. But no. This chef is really a huge pile of disappointments. Very first, the portions areextremely little. You're paying a lot more than 2,000 for a little little bit of duck that appears similar to an appetizer when compared to a major dish. It's definitely not worth it. Second, the support is incredibly slow. The training course meal took a lot more than an hr . 5 and we didn't also reach dessert yet. There is a 15-20 moment wait between classes. How is that great dining? You're likely to time the programs to come out because the diner is completing the previous one. Third, the standard of the food and food preparation is usually terrible. Our quail arrived raw. Our pork arrived like chewy rubberized. This costs 2,000? We couldn't actually chew the meat. Fourth and most severe of all, the administration and the chef provide you with the worst excuses rather than simply admitting with their faults. The chef held stating, no, the quail isn't raw, it's said to be pink. No, it wasn't pink. It had been blood red natural. I desire I had taken an image. The manager kept stating, no, it's likely to take a very long time. And I held repeating the issue, should it take a lot more than an hr . 5? And she couldn't state anything. Why couldn't you merely admit your faults? That's simply awful. Don't come right here. It's a complete waste materials of time.

Aytaç Ülfaz

3.0

The dude chef was trained at l’Atelier de Joel Robuchon in Singapore, and had perfectly assimilated the concepts of fine French « nouvelle cuisine »: high grade ingredients, little portions, perfect cooking, concentrated flavors, refined plating. The initial 12 months was perfect. Then, possibly influencedby the neighborhood demand for large amounts, the chef began to deliver huge portions, which always killed the refinement of her cuisine: blander tastes, ordinary plating, good but boring food. We will only return back if we get, upon reserving, a promise we are served meals which are faithful to the initial Robuchon cuisine, not its interpretation made to fulfill the taste of the neighborhood group for large portions.