It was rainy when I got off the car but luckily the weather cleared up after a while. During the day, I think it's a good idea to sit by the front of the restaurant in order to take advantage of the natural light which comes in through the glass facade.
I had a Strawberry and Mango Shake with Tarragon (P140, pictured above), a refreshingly delightful blend of fresh fruits with a hint of Tarragon. Tarragon is an aromatic herb which tastes like a combination of licorice and mint, giving the drink a unique kick.
We were also given some white wine to accompany our food. I had just a little because I'm not really into wine.
We were each given appetizer samplers headlined by Golden Smoked Fish & Crab Cakes, a perfectly crisp patty filled with tasty fish and crab meat. Next in line were Poached Palawan Lobster with Avocado Cream and Chicken Liver Pate with Melba Toast. You can actually order The Whole Shebang (P798) which consists of seven different appetizers that's good for four people if you can't make up your mind which ones to try.
Here's a look at the same sampler in reverse order. :)
Then we had two small cups of Roasted Squash Soup and French Onion Soup. It's amazing how naturally sweet and creamy the Roasted Squash Soup is considering it's made without dairy products. I also enjoyed the clean savory taste of the French Onion Soup. Thank goodness for samplers!
I admit I had a hard time deciding on my main course. I finally decided on US Certified Angus Beef Entrecote (P1,450) which comes served with side salad, potato fries, and Bearnaise sauce. I talked my seatmates into sharing orders so we could sample a bit of everything. The steak is very tasty even if you don't put sauce.
I originally wanted to order Sea Bass Darne, Pea Risotto (P850, pictured above) but since my seatmate Irene doesn't eat beef she had this instead. The fish is wonderfully melt-in-your-mouth soft and tender. The risotto is divine too.
Richard ordered Classic Beef Wellington (P850, pictured above) which is Chef Tom Hines' specialty having come from England. It's also what PNoy ordered. I gave Richard half my steak and he gave me a piece of Classic Beef Wellington which are beef medallions and mushroom duxelle wrapped in delicate puff pastry. It's served on top of mashed potatoes and drizzled with red wine sauce. Despite the thickness of the beef medallion, it was amazingly tender! 
Then there was Mac n' Truffled 5-Cheese (P398, pictured above). Absolutely delicious... truffles always add that special something to any dish, especially pasta!
Chef Tom couldn't quite believe that no one ordered the Green Tea Salmon (P650, pictured above) which is one of Lulu's bestsellers and so he brought out a couple of servings for us to share. Perfectly cooked salmon (boiled sous vide) is scented with Japanese green tea and served with lemon mashed potatoes. Delicious!
For dessert, we had at least four different pastries -- Butterscotch Apple Pie (P250, pictured above left), Lemon Glazed Cheesecake (P250, in the middle) which is made with yogurt -- it's an excellent combination of sweet and tart (definitely my fave!), and Three Layer Chocolate Mousse with Strawberry which they created especially for Valentine's Day. :)
There was Peanut Butter and Jelly Tart too, which was so rich and sinful that it was impossible to resist.
I just had to have some freshly brewed coffee after our amazing meal.
Hats off to LuLu Restaurant's Chef Tom Hines for creating all of these delectable dishes!LuLu Restaurant
G/F Joya Tower, Joya Drive,
Rockwell Center, Makati City
403-3991
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