Katre

Katre /KAH-tre/ n. A Turkish term for [a] drop or gout; a Filipino word for "bed"; and, a two-floor Mediterranean-fusion restaurant in a white structure along the side streets of Tomas Morato. Newlyweds and I hopped and skipped to the other side of the city to try some of its fare, as praised by our favorite blogger Anton and our friend Lala.

It's 12:20pm. As we entered the restaurant, we felt a sense of airiness and minimalism, just as you probably would when you step into a house in the Greek Isles (or something). But wait... where is everybody? There's no one downstairs to greet you -- no diners as well -- but you see a waiter or two as you look up. We went, "Ah... so this is where the people are". A couple sat in a nook, and a group of friends ate and chatted by the window. We noticed a secluded area which could probably be used for small parties, then sat at our reserved table (in the middle of the dining area).

Their cuisine boasts of an array of subtly Mediterranean dishes fused with French, Italian, and other influences. It's not overtly spicy -- a plus for foodies averse to hot things. Here's a list of what we got:

Cream of wild mushroom soup (Php 160)
A thick, chunky, bowl with tortilla crisp, tomato brucoise, and parsley.
Not too earthy, on the salty side, but you can taste the wonderful melding of cream and mushroom. The serving size can be deceiving, though... the amount may look just enough for 1 person, but due to the rich flavors, it can be shared by three!

Field Green Salad (Php 165)
A crisp and refreshing hodgepodge of lettuce, grapes, capers, kalamata, balsamic vinaigrette, and bleu cheese!
(Just a hint of the cheese, though, so it's good for non-bleu-savvy gourmands.)

Trilogy (Php 275)
A sampler of three kinds of bruschetta: the Traditional (with Boursin cheese, Tomato Salsa, and Pesto), the Tuna Ceviche (with Uni and Wasabi Aioli), and the Foie Gras with Grilled Chicken (with cranberry sauce, mango puree, and pesto) --> the best among the three.

Navarin of Lamb with Couscous (Php 395)
Wonderfully tender lamb shoulder, stewed with sofrito of garlic, onion, and peppers, in cinnamon and other Moroccan spices.
Oooh. Probably the best among the three entrees we got. (just writing about it now gets my stomach growling). The flavors did not overpower each other, and the couscous was cooked perfectly.

Grilled Mahi-mahi (Php 355)
A moist fillet with fricasse of calico scallops, olive oil, garlic, tomato, capers, and peppers. The creamy taste of the fish went well with the mildly flavored sauce.

Pasta ala Katre (Php 320)
A cream-based sauce with a hint of bleu cheese, olive oil, garlic, and pesto, with heaps of vegetables and mushrooms. A bit on the rich and creamy side, but again, it's good for non-bleu-savvy people.

Thale got their specialty drink (Pandan iced tea), and Ivan got a bottle of 2004 South Australian Shiraz from Dinelli (a gourmet store few blocks away). Their corkage was Php 300 -- perfect. (Not that their wine selection was bad... we were just pinching pennies :D)


If you want to eat in the Tomas Morato area and are looking for something new, this is probably one of the places to check out. It's a refreshing sight in that strip laden with restaurant chains. Pros: flavors are not too foreign, service is relatively fast, and you can bring your wine without much penalty :D Pseudo-cons: a bit of a dent on the piggy bank, and the flavors don't pack a mean punch. But, if you're into fusion cuisine, this is a great place to be.


Katre Mediterranean Fusion Restaurant
103 Scout Dr. Lascano Street (off Tomas Morato)
Brgy. Laging Handa, Quezon City
For reservations: (02) 373-4705
Hours: 12-2 pm, 6-10 pm (Tues to Sun)
Parking: in front of the restaurant