Driving past a slight traffic jam, getting a little lost along the way, we found Circa 1900, a beautifully-restored ancestral home turned into one of Cebu’s best restaurants. After our meal, we found that the raves online were true—that the food is as lovely as the place. Read more…
THE RESTAURANT
Circa 1900 is one of the most gorgeous restaurants in Cebu, if not the entire country. It used to be an ancestral home repurposed to what it is today, and surely, its metamorphosis went well. Its interiors retained the original classic and homey appeal, and the elegant furnishings match the interiors. It is, by the way, also a favorite venue for events and weddings.
At the helm of the kitchen is Chef Steve Shrimski who also owns Canvas Bistro Bar Gallery. The Australian chef is a seasoned hotelier and passionate restaurateur, having done work for hotels and companies around Asia-Pacific. His craft and expertise have brought him to places in China, Thailand, Myanmar, Vanuatu, the Northern Mariana Islands, and Australia.
THE MENU
The menu Chef Steve inventively put together is composed of a diversified mix of international fare, but the Filipino influence is very apparent in a number of the dishes. And although it serves an extensive menu, the restaurant also grills steak, and it has an impressive dessert list.
OUR FAVORITES
Honestly, everything was so exquisite that we had hard time picking favorites, so I will just mention those that we mutually liked. For the starters, the herb baked water buffalo cheese with prosciutto and Italian bread stood out because of not only the fresh cheese from Bohol but also the pairing. We also loved the crispy white mushroom ravioli, which was filled with spinach and porcini, field, and abalone mushrooms then doused with a rich and earthy truffle cream sauce.
For the entrees, we noted the rather unique malunggay potato and camote gnocchi balls for its great texture and its tasty herb cream sauce, and we found the egg battered grouper fillet that came with a medley of ripe mango, noodle salad, and Asian dressing to be delightful.
Lastly, for dessert, we loved the maja blanca and rosquillos cheescake not only for its taste but also for its being unique and inspired.
VALUE FOR MONEY
By Cebu standards, the restaurant is on the higher end, but as someone from Manila, I thought its prices are reasonable when equally elegant places in Manila charge more. I must say the quality of the food and the overall experience make the splurge worth every peso.
CIRCA 1900
Sanjercas Ville Extension Road, Cebu City, Cebu, Philippines
Telephone: +63 32 239 6265 or +63 923 279 5616
Social Media: Facebook
