Aside from island hopping and snorkeling along the pristine islands of Mactan and the Hilutungan Channel, I was also so excited to try Movenpick Hotel Mactan Island Cebu’s famous Churrasco Grill at the hip Ibiza Beach Club. On our first night, we were so fortunate to have tried it, and yes, we were in carnivores’ haven for awhile.
According to Wikipedia, the word “churrasco” is a Portuguese and Spanish term that refers to grilled meat more generally, differing across Latin America and Europe, but a prominent feature in the cuisine of Uruguay, Brazil, Bolivia, Argentina, Chile, Colombia, Guatemala, Nicaragua, Uruguay, and other Latin American countries.
Man, you must have seen how my eyes glowed at the sound of the word “meat”!
Ibiza Beach Club’s Churrasco Grill offers unlimited servings of 14 kinds of grilled to perfection meat and seafood, plus an eat-all-you-can salad bar and an option to have unlimited pour of Manny O house wine. All these at Php 2,000 (add Php 500 for unlimited wine). How cool is that?
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| Ibiza Beach Club’s posh bar |
Plus, there’s a nightly world-class entertainment to make your senses busier while your taste buds are going gaga over delectable grilled stuff! When we were there, there was a series of production numbers – from flamenco to samba to fire-dance.
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| Salad bar |
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| Cold Soba |
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| Waldorf Salad |
Among the appetizers and starters, the Pao de Queijo is my favorite. These chewy cheese buns are bursting with cheesy goodness without being too salty. It’s just perfect to tease your palate. Beware though not to over-stuff yourself as you have an entire feast coming your way.
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| Pao de Queijo |
To complete the churrasco experience, different dips and sauces are served beforehand. There’s clarified butter, herbed butter, red wine butter, chimichurri, traditional soy-vinegar, and hot sauce.
A disc (one side green and the other, red) is also given to each guest. Putting the disc green side up means you want more servings, and putting it red side up means, well let’s say, you surrender.
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| Sauces and dips |
So, let’s put the green side up and begin our churrasco feast!
Fillet Mignon
Just seeing the bacon snugly wrapped around cubes of beef made me drool. The smokey flavor of the bacon along with the succulent meat is just to die for. Mind you, we’ve only just begun.
Garlic rice is also served along with grilled veggies and a portion of yellow corn. But, just as I’ve said, save some tummy space.
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| Fillet Mignon |
Lobster
These babies are just so delish. Light in texture but oozing with flavors. The soft meat is made flavorful with lemon, garlic and a dash of cayenne. Drizzle a bit of clarified butter and you’ll never want to turn your disc red up again. One bite and you’ll be in seafood heaven. Trust me.
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| Lobster |
Calamari
They said if a squid is huge, it may be too tough when not cooked the right way. That being said, the well seasoned calamari served at the churrasco grill must have been cooked to perfection as it is not rubbery at all. There’s a tinge of spice in it, something that is close to Spanish paprika. Again, I recommend you try this with a drizzle of clarified butter and a gulp of Chardonnay.
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| Calamari |
Jumbo Prawns
Another one that goes well with clarified butter, the Jumbo Prawns are grilled just right, without sacrificing its natural juices. Squeeze some lemon to complement its garlicky taste. Again, round it up with a gulp of Chardonnay.
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| Jumbo Prawns |
Beef Short Ribs
This tender, melt-in-your-mouth barbecued beef ribs is bursting with sweet and spicy flavors that will definitely make you do one thing — get some extra rice and a glass of Pinot Noir. The fruity hint of Pinot Noir adds a perfect balance to the sweet and tangy barbecue sauce.
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| Beef Short Ribs |
Leg of Lamb
While I am not a big fan of lamb, I still find this one worth a try. This succulent slice of meat is made even more delectable with a tinge of garlic and rosemary. Add some red wine butter and you’ll definitely love it.
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| Leg of Lamb |
Pork Belly
The skin is as crispy and sinful as bagnet or porchetta, but the meat is tender and not dry. The taste is very Pinoy, add to that a drizzle of soy-vinegar sauce with onions and chili made it taste like your mom’s lechon kawali. It’s a perfect beer match.
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| Pork Belly |
Rib-Eye
This rib-eye may look too basic, but don’t get deceived. The marbling made it bathe in its own juicy goodness, and the trimmings of charred fat (yes, FAT!) are just so divine. Have it medium or medium rare, to fully enjoy it. Wash it down with Cabernet Sauvignon or a full-bodied Merlot.
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| Rib-Eye |
Baby Back Ribs
Another sweet-tangy offering at the churrasco grill, this slow-cooked baby back ribs is fall-of-the-bone tender and is perfect with garlic rice and ice-cold beer.
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| Baby Back Ribs |
Parrot Fish
If by this time you feel like you are having meat overload, it’s about time to have some zesty fish, a parrot fish at that. Marinated in white wine and herbs, this one is too tasty that you won’t need additional sauces. But, just in case you insist, drizzle clarified butter and a squeeze of lemon to have an extra amp.
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| Parrot Fish |
Chicken Thigh
The flavors are bursting inside and out, thanks to their secret special marinade. I could see a dash of freshly-cracked pepper and could taste a tinge of citrus. oh, and did I mention it’s sooooooo tender?
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| Chicken Thigh |
Ostrich
It was a first time for me to try this cut, and I swear I almost thought I was eating an excellent cut of beef. The garlic and rosemary were able to conceal a bit the much-dreaded aftertaste. I managed to clear out the hint of aftertaste with a gulp of Merlot, but I think a glass of chilled Barolo — the taste of oak provides yin and yang.
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| Ostrich |
Lamb Chops
Again, I am not a big fan of lamb, but everyone at our table’s going crazy about this. I could sniff the inviting smell of thyme and peppercorn in the air.
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| Lamb Chops |
As a sweet ending, do not miss the grilled pineapples (usually from Ormoc) marinated in cinnamon, nutmeg and cloves and garnished with chunky pistachios. Try to get the slice that is more charred, believe me, it’s the best. Then, order a scoop of vanilla or caramel ice cream and you’re off to a different high. Because of that, I forgot to take a photo of this dessert. It’s that good.
Oh, and please do try their refreshing cocktails. My bet? Try the Caipimara…It’s mind-blowing.
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| With Jane Chua, Richie Zamora, and Richard Co together with the performers at the Ibiza Beach Club |
So, if you happen to be in Cebu, do indulge at the Ibiza Beach Club. The Churrasco Grill is worth it.
Caution: Be ready for food coma! =)
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Mövenpick Hotel Mactan Island Cebu
Punta Engaño, Mactan Island, Cebu, Philippines
+6332.492.7777
Twitter: @MoevenpickCebu
Travelogues by Matet Garcia-Reyes 