THE BLACK PIG! Alabang's Secret Charcuterie, Bar & Restaurant by Chef Carlos Garcia @theblackpigmnl
THE BLACK PIG is a Charcuterie (shop for prepared meat products), Bar & Restaurant by Chef Carlos Garcia, former chef at London-based Michelin Star French Restaurant, Gauthier Soho.
He -- together with first time restaurateur couples Steve & Tricia McDonald and Anton & Berna Garriz -- teamed up to offer well-curated, European-inspired dishes with Spain’s black Iberico pig as the highlight. They also offer signature draft beers and a good selection of wines.
The Black Pig has already been making waves in the foodie community. I couldn't believe that such a place could exist in the Alabang area at first, but it's great that it's located in the south for a more casual feel. It's also great that they're family-oriented and most importantly, affordable.
Here's our The Black Pig experience...
The menu and drinks are well-curated and each dish provides a unique experience.
Meet Steve McDonald and Chef Carlos Garcia, who left his Gauthier Soho stint in London to move to Manila and make a difference in the Asian scene. :)
Here's Brewmaster Anton Garriz, who is proud of their extensive line of Holgate craft beers from Australia.
Try their craft beer samplers to start off your meal. Begin with the lightest, local craft beer Hefe Weizen, then to MMA, ESB, and Road Trip. I like the Road Trip's stronger flavor and bitterness.
If you like a stronger beer, order the Hopinator which is the strongest from the Holgate line.
I love their Black Pig Iberico in different flavors. The Jamon Iberico de Cebo was the best, followed by the melt-in-your-mouth Lomo Iberico. The black one, which is the blood sausage is the least one we like.
Best to order their most popular Iberico -- Jamon Iberico de bellota, which isn't part of the Charcuterie Board.
They also serve an array of French cheeses. We love the St. Agur blue cheese and the soft Brillat Savarin white crusted cow's milk cheese.
The Tomme de Savoie mild, semi-firm cow's milk cheese was best with the red wine. :)
We got a good bottle of Rioja wine from Baron de Ebro in Spain. They serve it at the right cool temperature and pour it through a hand-held aerator, letting the wine breathe for the best flavor.
These days, it's a plus for a restaurant to offer really good, affordable wines and know how to properly serve them. :)
Among all the dishes we tasted, this was unanimously voted as one of the best dishes of the night. It's almost like pumpkin congee in form, but with a really good risotto texture. This is best paired with the meats. :)
We appreciated the elaborate plating even for this simple Chicken liver pate. The pate was very smooth with good liver flavor.
This is very good, especially the bone marrow -- yum! This isn't that unique though since most high-end restaurants already have their own version.
The boys loved this egg-mushroom mash with bits of parmesan and crunchy soldiers. It's good to pair with the breads. :)
This dish, I think, was overly presented. They serve the tofu cubes separate from the ravioli wraps in a mini-garden mash. It would have been nice if the servers explained why the dish is presented this way to at least help with the appreciation of it.
A good dish for vegetarians though.
We needed more meat to enjoy the wine so we ordered their Rib-eye. This was very good and a better choice than the Local Pork Belly & Bone Marrow.
Here's Tricia McDonald, who worked at London-based Michelin Star Restaurant L'Autre Pied and convinced Chef Carlos Garcia to move to Manila.
Now, on to the desserts...
This is chocolate mouse with a hazelnut kitkat-like texture inside.
Interesting combination of Coconut Milk, Pineapple, and Pistachio. A refreshingly light dessert. :)
This is interesting, too -- sponge cake with rum and ice cream.
I'm very happy that we got to try The Black Pig. I was impressed by their Jamon Iberico, signature dishes, and good selection of craft beers and wines. Best of all, I love the casual family feel of the place and their affordable prices. :)
I recommend starting off with the beer flight, the Charcuterie board, and the Pumpkin Risotto. After, order the grass-fed Rib-eye and pair it with some Rioja red wine. Then end with the Chocolate Praline Mousse.
The only downside for me is some of the dishes are overly presented. I like simple and elegant presentations but still functional. Maybe the servers can also be trained to explain the dishes for a better appreciation.
Budget is about P800/head for a full meal & drink experience.
Congratulations to The Black Pig for providing the best Gourmet Resto & Bar Experience in Alabang!
THE BLACK PIG Charcuterie, Bar & Restaurant
2f The Commercenter Alabang, Commerce Ave. corner East Asia Dr., Filinvest, Muntinlupa City
Telephone: +632 808-1406
Mobile: +63 917 846-2674
Email: [email protected]
Facebook: The Black Pig
Instagram: The Black Pig Manila
Lunch 12nn to 3pm
Bar 3pm onwards
Dinner 630pm to 10pm
About Black Pig:
Manila's new destination restaurant and bar, for enjoying a great dining experience with family and friends.
The Black Pig is inspired by our shared appreciation for two noble creatures: Spain’s black Iberico pig, known to be the finest ham in the world, and our own native lechon, widely regarded as the Philippines’ national dish. Each one has interesting origins and distinct benefits; both are delicious beyond compare.
This is not to say, though, that we only serve pork in our restaurant. In fact, we serve an interesting mix of European-inspired recipes using fresh local ingredients. We’re always excited to create and to innovate on these combinations of cultures, flavors, and textures.
Live an Awesome Life,
P.S. This was their yummy menu for New Year's Eve. I would love to try their set courses next!