THE COMMON TABLE is a progressive gastropub concept in Salcedo by Chef Ian Padilla of La Girolle fame. The name is inspired by the communal dining habits of foodie bar goers.
We’ve missed Chef Ian Padilla’s tasting menus and casual fine cuisine from the La Girolle days. We are happy he’s back in the Manila scene with a fresh new concept in the former location of Chef Sau’s Le Bistro Vert, beside Fraser place.
We tried Chef Ian’s The Common Table food during the soft opening and here’s what we think…
The centerpiece of the restaurant is a long common table with a high ceiling where you can drink and eat face to face with your friends.
Chef Ian has created a menu of casual fine American, Japanese, Korean, and Chinese cuisine, but never fusion, to elevate your gastropub experience.
Lunch Menu: Soups, Greens, Rice Bowls, Specials | Burgers, Sandwiches, Pasta, Desserts
Bar Menu: Sliders, Flat Breads, Deep Fried, Specials | Going Local, Charcuteries & Cheeses, Chef’s Reco
Drinks Menu: Juices, Wines, Beer | Single Malts, Whisky, Brandy, Gin | Rums, Tequilas, Cocktail
Lime Tarragon (P150) and Salcedo Sunset (by request)
You can start with their signature juices and signature cocktails. These were a bit too sweet for us.
The mushroom soup was perfect–creamy and smooth, plus you can taste the real flavor of mushrooms, topped with truffle foam for an elegant finish.
The salad is made with fresh ingredients and is not drowning in the sauce. The overall combination works.
I like these small, tasty oysters finished with the soup and flavors of uni. Yum!
Love the oozing cheeses made with cheddar, provolone, manchego, gruyere, mozzarella, and parmesan served on a hot cast iron bowl.
I do hope they offer a different option to the fried tortilla moving forward…maybe nachos or bread sticks.
The beef salpicao cubes pop when you bite them and oozes with the juice and taste of wagyu.
Eat with the roasted mushrooms and the baby tomatoes for the best experience.
Not a fan of the texture of the battered oyster.
USDA Steak Frites (P590). USDA Onglet, Cafe Butter, Fries.
The steak is a good value considering the size and pricing but there’s no flavor to the meat…all we could taste was the butter.
Sambal Grilled Pork Belly (P375). Fried Egg, Chicharon, Pickled Radish, Chinese Cabbage, Onion Fried Rice, Hoisin, Basil.
The sambal is served separate on top of the egg. Best to eat this by mixing the sambal into the egg, fried rice, and the chicharon.
★ Caramelized Lemon Tart (P320). Pastry Cream, Candied Nuts, Caramel Sauce.
A signature dessert since the La Girolle days. I love the balanced tart flavor of the lemon, the sweetness of the surrounding sauces, and the nuts.
For chocolate lovers, try the choco lava dessert. But it’s too rich, so chances are you’ll be satisfied with just one spoonful.
This is our favorite dessert! Freshly baked Macademia cookie with white chocolate. Can we have an a la mode version please?
(Note: The desserts are made fresh so pre-order and expect 15-20 minutes of waiting time)
Congratulations to Chef Ian Padilla and partners for a good The Common Table gastropub concept!
Overall, the appetizers and desserts are solid. It’s the type of food you can enjoy slowly over good conversations with friends.
We recommend the Wagyu Salpicao Cubes, 5 Cheese Queso Fundido, Uni & Truffle Oysters, and the Mushroom Soup. We also recommend the Caramelized Lemon Tart and Macadamia & White Chocolate Skillet Cookie for desserts.
Budget about P700/head + drinks. It’s a good place to hangout with friends in Makati while waiting for traffic to ease up.
We hope to be back to try out the other main dishes and hopefully soon, some breakfast food as well.
Live an Awesome Life,
Disclosure: Our meal was courtesy of Chef Ian Padilla. I wrote this article with my biases, opinions, and insights.
P.S. They have a second floor lounge that can be reserved for events with a capacity of 50 people to celebrate special occasions or events.