Vanderlust: A Showcase of European Flavors
Tucked in a corner of Tomas Morato, it’s easy to miss this quaint two-storey restaurant due to its limited store front display. However, once you find your way inside it; you’d wonder why you hadn’t gone sooner. An impressive display of colorful desserts will first greet curious diners upon entering. Rows of the restaurant’s Schneeballs and Cannoli’s will immediately capture your attention.
STRAWBERRIES AND CREAM (P120) and MOCHA TIRAMISU SCHNEEBALL (P145)
Due to its limited dining capacity, most diners will be ushered to the second floor. Each table comes with a call button so you’re assured that service is prompt and efficient. I just can’t help but feel tired for the waiting staff as they had to run up and down the stairs all the time. Despite this though, you can expect the warmest service from them; complete with sincere smiles and eager to give recommendations.
CHORIZO FRITO (P160) and CAMEMBERT TRUFADO (P188)
Pairing the smoky and salty Chorizo Frito with the more subtle tasting Camembert Trufado is a beautiful starter to any meal. In contrast to tapas served in Spanish restaurants like Terry’s, I don’t recommend soaking up your bread in the oil that the Chorizo comes with, as it tastes simply just like oil. The restaurant’s chorizo is pretty killer in taste; its meatiness is a welcome bonus. On the other hand, the Camembert Trufado marries the milky soft camembert with just the right hint of truffle essence.
CHORIZO IBERICO (P248) EGGPLANT CAPONATA BRUSCHETTA (P148)
If you’re into the drier cured Chorizo, the thinly sliced Chorizo Iberico is also available. A plate is more than enough for sharing! Pair this with the Eggplant Caponata Bruschetta, which tosses an eggplant relish on melted mozzarella. This bruschetta appetizer will definitely perk you up!
CATALAN BAKED FISH WITH POTATOES AND ASPARAGUS (P378)
I loved everything about the Catalan Baked Fish except the crust that it came with. The white fish was baked to perfection, and was paired with a fresh dill sauce. Fresh asparagus stalks, olives, roasted garlic cloves, and seasoned roasted potatoes served as perfect supplements to the fish. However, the herb crust did nothing for the dish except mask the meaty bite of the white fish.
SCHWEINEKOTELETT WITH MUSTARD CREAM SAUCE (P428)
One of my favorite dishes in Vanderlust would be something I can never pronounce (or spell on my own), the Schweinekotelett or the restaurant’s grilled pork chop, which is lavishly coated with a droolworthy and creamy mustard cream sauce. It comes with equally rich and delicious mashed potatoes on the side. My only complaint would be that the pork was slightly overcooked. Other than that, it was perfect!
BUTCHER'S STEAK WITH BLUE CHEESE AND POTATO GRATIN(P648)
Another delicious main dish would be its Butcher’s Steak. Its blue cheese dressing may be delicious, but it plays second fiddle to the attention-seeking red wine reduction the steak came with. You’d definitely be scraping every last bit of this with the steak and the potato gratin!
ESPAGUETIS CON GAMBAS AL MARINARA (P448)
After a slew of spectacular dishes, the Espaguetis con Gambas al Marinara seems to pale in comparison with the others. Its flavor was undeniable, it was a tasty version of an aglio olio dish; however, it was just that. It was a nice complement to the Butcher’s Steak; however, it’s forgettable on its own.
STRAWBERRIES AND CREAM (P120) and MOCHA TIRAMISU SCHNEEBALL (P145)
The Schneeball seems to be the dish that Vanderlust is most recognized for. The novelty of being served with a hammer to smash this hard shelled dessert into tiny pieces will definitely make anyone and everyone curious to try it out! Much effort is required to do the smashing (we’ve tried to channel our inner Thor but failed in an epic manner) so we asked the help of their kind servers to do the honors. Unfortunately, the fun stopped there. The hard shell wasn’t really a delight to eat through due to the high risk it posed in cracking your teeth. Fortunately, the filling inside the Schneeballs (especially that of the Strawberries and Cream’s) was good enough to be enjoyed.
CANNOLI (TRIO) - PISTACHIO, CHOCOLATE CHIP, and BLUEBERRY CHEESCAKE
Another interesting dessert would be the Cannoli. Reminiscent of the éclair, these desserts are cylindrical in form and have varied toppings. A distinct feature of this Italian dessert would be that it’s filled with cream cheese. I absolutely adore cream cheese; however, theirs was simply too sharp for my liking.
CHURROS
I’m not a fan of Churros, but for me, this seems to be the safest choice for dessert. As long as they’re piping hot, these fried wonders actually tasted quite good. Overall though, I’d recommend stuffing yourself with the restaurant’s delicious main dishes and appetizers to leave no room for desserts!
Vanderlust
100 Scout de Guia cor Tomas Morato, Sacred Heart, Diliman, QC
Dates of Visit: March 11, 2017 with Lily Chua and Jem Chua; April 22, 2017 with Jared Chua and Jem Chua
