CYMA: Celebration By Launching A New and Exciting Menu this 2016

When given an assignment to write about a restaurant, the only thing to do is pray to hell and high heaven that you get to do it right!  Such was my concern when I was tasked to cover the new menu launched of a restaurant that has been in the business for a decade already and has brought in the concept of Greek food into the dining minds, hearts and stomachs of the Filipinos.

Cyma Greek Taverna remains a favorite among food enthusiasts and diners who are looking for that unique gastronomic adventure.  Chef Robby Goco, owner of Cyma, has brought in that authentic Greek flavor and profile to the ever demanding but yet conservative Filipino taste, a decade ago.  Right now, Cyma has come a long way from the time that their dishes where nearly drowned in olive oil to a more bold, richer Greek flavors yet maintaining traditions in terms of food preparations.

From mezedes (starters) to mains to dessert, the new menu is truly interesting in terms of flavor and texture dimension.  One of the added features in the new menu is in line with the service or preparation of the food.  Some of the dishes can now be served solo, share or for family options while the Kreatika is for 2, 4 or 8.  You can also ask for some adjustments in terms of ingredient removal if you happen to have an adverse reaction to it.  This is customization but still maintaining its Greek flavors.

Let us start off with their mezedes or starters.

Krii Vegetarian Sampler Mezedes is composed of roasted peppers, watermelon and feta, olives and feta, roasted beets on top of a skordalia bedding and dolmadakia.  This is an interesting plate because of its components, flavors and texture.  Interesting in terms of components because they made use of watermelon not as a fruit but treated it like a vegetable.  It is a refreshing component for it helps clean your palate for the other flavors in the plate.  The roasted beet with skordalia is something that I like because of the skordalia.  The beet gets to absorb the creaminess of the skordalia making it palate delightful!  The dolmadakia is one component that you have to try.  It is rice wrapped in grape leaves resting on a bed of tzatziki- Greek yogurt, cucumber, dill and garlic.  That texture play among its components will make your eyes pop!  When you get to squeeze the lemon slice provided, not only do you have a texture play in your mouth but also a flavor play also!

Dakos is something that we are all familiar with in terms of visuals.  This is crusty bread with feta, chopped tomato, capers, oregano, olive and EVOO of course.  It is like one of your common appetizers visually speaking but don’t let this full you!  I don’t know how but the sourness that I expect from all those tomatoes is not there.  The tomatoes were sweet!  That light saltiness from the capers and feta, that light oregano bite and that strong flavor from the topped olive totally danced well with that sweet chopped tomato and crusty bread.  Had the topped olive been pitted, it would have been perfect.

One thing that they are proud off to say in Cyma is that they make their own pita.  You can order a pita starter with any of the classic dips that they have or have it in a sampler style where you can either have 3 or all dips served.  Dips made available are the following:  classic tzatziki, pine nut melitzanosalata (roasted eggplant, pine nuts and feta), htipiti (creamed feta and roasted spicy peppers), taramosalata (Greek caviar, lemon, dill, cucumber and EVOO) and Kalamata hummus (chickpeas, Kalamata olives tapenade and EVOO).  Which do I like the most?  ALL OF THEM!

The Mezedes Tis Oras is a seafood starter sampler!  It has baby scallops, calamari, octopus, shrimps and clams in garlic-herbed EVOO, lemon and oregano.  Unfortunately I wasn’t able to try all the components due to adverse reaction to shelled sea creature but I was able to try and feel the texture and flavor of the other components of this dish.  The octopus and calamari were cooked to the right degree and heat.  It was still soft and has that smoky flavor to it.  Like what I said I have something with shelled sea creature but I just have to try that scallops to see if it was treated right . . . and it was!

If you are a cheese lover then you will truly and absolutely enjoy this next dish, the Saganaki with Figs.  This is best eaten while hot and I mean literally hot for when served, you will have a small flame show at your table as the fig sauce is thrown on top of the dish.  Enjoy the heated cheese goodness as you take a slice and see how that fig sauce is an integral component of this dish.  This is one flavorful dish best shared with friends.  I am a cheese lover but take my advice of sharing this dish for you need room in your tummy for the rest that they have to offer.

Two new salads were introduced that day and I will not be surprised if it becomes a crowd favorite someday.  Why do I say that?  Because both salads has its own identity that it is bound to capture a certain foodie follower and even more.  If you are looking for a refreshing salad with an attitude, then I will recommend the Watercress Salad.  It has sweet pears in it that gives it that refreshing touch but at the same time that punch of flavor coming from the bleu cheese.  The romaine, watercress and walnut give it a beautiful texture play that you would find a small gig happening in your mouth.

The Fried Calamari and Black Rice Salad is something that is not your average salad because of the rice component, but beyond that it is truly a salad. The texture play in this dish is simply amazing!  There is crunch from the walnuts, then that smooth bite feel from the calamari, then the play of the rice and the tomoatoes . . . it is simply amazing!  The flavor is simply indescribable!  You get that small sweetness from the sultanas and then that tartness from the red onion pomegranate dressing and then another source of sweetness that is like everywhere in the dish.  It is not a cloying type of sweetness but simply something that will tickle your taste buds every now and then, keeping it dynamic as you go about with the texture gig that this dish is giving your mouth.  I have to ask the source of that sweetness and Chef Robby was gracious enough to show me the answer.  What it is?  Visit the place to know what it is.

For their mains, they happen to have 4 new offerings and a definite classic in the list.  They are Roasted Alaskan King Crab Legs, Whole Saranggani Sea Bass, Lamb Yiouvetsi, Kreatika and the classic dish Moussaka.

Again don’t ask me about the crabs because they happen to fall into the category of crustaceans but I did ask my fellow attendees and they said it was good and cooked right.  Guess I have to take their word for it.

To eat the sea bass, I would suggest the following steps:

1.       Butterfly first the fish (they will serve it to you whole).

2.       Squeeze half the juice of the grilled lemon into the meat and the leftover juice around the plate.  The grilled lemon will give off a lot of juice and that caramelized sugar (inherent to nearly all fruits) adds flavor.

3.       You can remove the central bone of bass to totally enjoy the meal.

Please note that the sea bass that you are about to dine is something that is captured in the waters of your beloved country – the Philippines.

Lamb as a protein source is excellent if handled properly.  Like its cousin the goat, there is a proper way of prepping lamb meat so that you get to enjoy it to the fullest and Chef Robby Goco’s team certainly knows how to do it right.  Lamb Yiouvetsi is something similar to the Spanish paella in terms of appearances but definitely plays on a different flavor note.  The way they treated the meat gave it a texture similar to properly cooked ox tongue for it has that same smooth feel for me.  The meat fibers are totally made tender that getting the bones out is not a chore.  The noodle rice was flavored and cooked right that it is soft yet has firmness (not mushy).  This is best shared between two only.  More than two and you will just taste it. Alone, that is near to be tagged as mega-hungry.   

Kreatika is their meat platter.  It has nearly everything (beef, pork, lamb) in it with a reasonable serving of shrimps making it surf.  Served with their homemade pita, some dips, and parleys salad, prepare to dine away with this platter that is definitely good for sharing.

If the Italian has their famous lasagna, the Greeks have something that can match that dish cooking style and components wise – the Moussaka.  Layered seasoned beef and pork with eggplants and covered with a Greek béchamel sauce then baked.  When served, you might think it is nothing but when you sink your spoon into it and scoop out a good portion there you see the layers and when you popped it into your mouth you will have that rich sauce flavor going through the meat and eggplant.  This is a Greek classic!  One of the must try dishes now offered.

 

Ekmek

For desserts, two new offerings are made present – the Ekmek and the Olive Oil Cake.  Two totally different desserts but both perfect dinner ending.  The Ekmek is quite cool and refreshing; a good palate cleanser.  That pastry and whipped cream along with the shredded phylo make it light and the chopped pistachio gave it texture contrast.  The Olive Oil Cake is slightly dense (normal for cakes without any eggs), but that salt granules on top gave the proper contrast to the cake and fruit sweets that goes with it.  One is light while the other is slightly filling, both perfect to end a dining experience.

Olive Oil Cake

With this new menu, Chef Robby and his team aims to show the Filipino dining crowd that Cyma Greek Taverna has grown, listened well and is still here to deliver more OPA moment to your dining moment.

Op-A!