Unique Dining at the Social Place

The unique Martin Place Social

experience

By CArLo s. suerTe feLipe

It’s one of the new places in Bonifacio Global City where you can have quality dining at affordable prices. Just a few blocks away from SM Aura,

Martin Place Social is the perfect place to wine and dine after a busy day.

The restaurant may seem like an ordinary dining place but it is actually one of the few places in Bonifacio Global City that offers reasonablypriced dishes.

The dishes are Australian-based but transmuted with Filipino, Mexican and Spanish influences, thanks to the chef and his students

Grilled Lamb Shoulder with Mashed Potato

who work hand-in-hand to maintain quality consistency.

“What’s lacking among Filipino chefs is consistency. You can try a Bicol Express today and its taste would be different tomorrow or in the next few days. That’s the challenge here aside from the students being in the line, cooking and making things,” said Chef Philip Golding.

When he was tapped by the owners to intervene with the operations, the chef admittedly saw a pretty much failed restaurant. Despite the good location, the ingredients used for the dishes before were brought straight from the supermarket.

But those were the early days of operation. Now every dish served is made from scratch. No powder flavorings, the ingredients come from sustainable sources, the kitchen staff bakes the breads and every recipe is tried, tested and consistent. Diners also have the option to sit either near the bar or the kitchen.

What’s on the menu? The main offerings of Martin Place Social include baked Atlantic salmon (served with red rice, corn relish and corn puree), organic grilled chicken breast (with gnocchi, shiitake mushroom and sweetcorn), Bogan beef burger using Aussie wagyu beef, and grilled lamb shoulder. For dessert, they have cheescake, panna cotta, creme brûlée, brownies and even pancakes - all made from scratch. While the main dining place has a fixed menu, the second floor houses the Ausphin International Institute Philippines and the Sydney Room, a learn-and-dine area. The menu varies depending on the chef’s preference. The chefs can set up a small kitchen there and cook the dishes in front of the guests. One unique feature of the Sydney Room is that it allows customers to bring the meat of their choice, and ask the chefs and the students to prepare a special dish. Chef Golding said this gives students the opportunity to prepare premium ingredients like foie gras or steaks. “I won’t charge them for the protein,” Chef Golding said. “They’ll be charged for the vegetables, sauces, other ingredients, the beverages, the wine and the dessert. You won’t find that offer anywhere else. It’s not about me but the people working here and the students. If the customer liked the dish that we did and they want it again served for a group of 20 on this date, then there’s still a margin for me.”

Chef Golding takes pride in both the chefs and the students working at Martin Place Social. One of his goals is not just to run the place to earn but to produce Filipino chefs who will have consistency in their culinary skills.