Relik Tapas Bar and Lounge

Note: This restaurant is already closed. 

After trying out URBN Bar & Kitchen and Shawarma Guys, I got more intrigued about Chef Benjo Tuason's first 'baby', Relik Tapas Bar and Lounge. Glad I was invited to finally give Relik a visit to try the old favorites and the new dishes on their menu.

It was a huge advantage that I read Spanky's instructions before I headed out to the place. It was hidden on the second floor of the building, quite invisible from the street.

inside Relik Tapas Bar and Lounge

The interiors are, if I were correct, very 1950s. It was as if mobs would meet here anytime. For game geeks, imagine Mafia Wars.

Relik Tapas Bar and Lounge opened November 2011 and has been one of the favorite hang-outs at The Fort because of its relaxing vibe and "hole-in-the-wall" feel. While waiting for the food to arrive, we helped ourselves with the drinks. Yeah, I ordered something alcoholic this time (out of peer pressure).

Dragonberry Mojito

Our group had the Relik Red Sangria (Php 203), Relik Perfect Cosmo (Php 203), Grape Escape, Orange Patty, and the Dragonberry Mojito (Php 184). We also had the Perfect Mojito (Php 184) and my seatmate, Gerry, had the Black Russian (Php 184).

 Perfect Mojito and Black Russian

My choice of drink is the Dragonberry Mojito, with huge strawberries on it. This is not on the menu so you may have to ask your server if this is available. Some other drinks above are not on the menu too.

Tapas

We started with the tapas for the food. Served on one wooden board are the Jamon Serrano Trevelez (Php 250), Baked Australian Brie (Php 530), and Deep-Fried Manchego Cheese (Php 300).

Deep-Fried Manchego Cheese, Baked Australian Brie and Jamon Serrano Trevelez

The Jamon Serrano and Deep-Fried Manchego Cheese were gone quickly. I liked the hint of spiciness and sweetness of the Manchego Cheese due to the honey and cayenne pepper. The Jamon Serrano is served with tomato salsa and crostini.

Something quite heart-pumping dish is the Roasted Bone-Marrow (Php 290).

Roasted Bone Marrow

The Roasted Bone-Marrow is topped with gremolata and served with caramelized onions and crunchy bread. It was savory and just delicious.

What I loved is the simple Quesadillas with BBQ Chicken filling (Php 300).

Quesadillas with BBQ Chicken filling

I love how the melted cheese oozes from the inside. Other choices of fillings are garlic shrimp, pulled pork, and beef.

Main Dishes

We were served the Mussels and Cream Pasta and Mother Ann's Braised Ox-Tail (Php 450).

Mussels and Cream Pasta

Mother Ann's Braised Ox-Tail

The Mussels and Cream Pasta is very creamy and flavorful. A signature dish by Chef Benjo's mom, Mother Ann's Braised Ox Tail is a slow-braised Australian oxtail served with pomme puree and buttered carrots. I loved how tender it was that I could eat this even without rice.

For something healthy, we had the Grilled Mahi-Mahi (Php 360) and Surf and Turf.

Grilled Mahi-Mahi

Surf and Turf

The Grilled Mahi-Mahi is served with sauteed olives, capers, and tomato in white wine and butter. Surf and Turf is steak on a bed of mashed potatoes with two pieces of grilled prawns topped with melted cheese.

For the hardcore, we had Relik's Mixed Paella (Php 820), which is good for 6-8 people.

Relik's Mixed Paella

Relik's Mixed Paella is topped with mainly shrimps, red & green bell peppers, and egg slices. I loved how moist and delicious it was. This paella should be ordered at least a day in advance.

Another hardcore is the Cochinillo (Php 4500), or Roasted Suckling Pig.

Cochinillo

It was nice of Chef Benjo to serve it chopped that it was easy for me to grab the crispy skin right away. I cannot describe how happy I was that it was placed almost in front of me. hahaha. Cochinillo should also be ordered in advance.

Desserts

For desserts, we had Vanilla & Amaretto Panacotta (Php 160) and Churros with Salted Caramel Dip (Php 200).

Vanilla & Amaretto Panacotta

Churros with Salted Caramel Dip

Vanilla & Amaretto Panacotta is cooked cream with berry compote. I liked it but it wasn't as remarkable as the Churros. The churros are actually more like mini-churros. I wished we asked for extra churros so the caramel dip wouldn't go to waste.

I paired the desserts with a cup of Latte (Php 92) while listening to relaxing music.

Latte

It was an epic evening at Relik. The dishes are reasonably-priced and very well-presented. We went home quite satisfied with everything. It's a place you'd want to go for some unwinding with a wide variety of drinks and dishes. I'd seriously want to go back to the famous Chorizig.

Thanks to Chef Benjo Tuason for having us and to Spanky Enriquez for organizing this event.

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Relik Tapas Bar and Lounge
2nd floor, Commercenter Building,
31st Avenue corner 4th Street
Bonifacio Global City,
Taguig City
Contact Nos. 846 8889, 0917 5298333
info.relik@yahoo.com
http://www.reliktapasbar.com/

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Twitter: @reliktapasbar