Sustainable Seafood Week
When the source of food harms the environment, it shouldn’t be business as usual. Studies reveal that if mass fishing continues, only half of the ocean’s seafood will be available by 2050. However, if sustainable fishing is applied, 90 million people will be fed by 2050. Seafood is diminishing the world over and Marriott Hotel Manila vows never to be part of its further decline. As one of the select participants in the country of the Sustainable Seafood Week on February 15-21, 2016, the hotel shows its commitment to improve the health of the oceans by pursuing responsible business practice in sourcing seafood products from sustainable fisheries and aquaculture. Its awareness of the status and challenges of seafood in the country has made local seafood part of its menu since the hotel’s inception in 2009. With the Sustainable Seafood Week, it reinforced Marriott’s promise to ensure that only fresh, sustainable seafood will be available for the customers to enjoy. Likewise, diners will be conscious of the seafood they are eating.
February Feasts of Sustainable Seafood
To highlight the hotel’s support to this worthy advocacy, the Sustainable Seafood Promotion is on the menu this February.
Freshly-harvested sustainable seafood are added to its various buffet stations at Marriott Café. This includes Fish and Chips made of whole, line caught mahi-mahi. A fresh seafood basket will surely be an inviting sight for diners who are free to choose fishes, crustaceans, and other seafood then have the chefs grill, bake, or wok fry it for them, along with signature sauces made by Executive Chef Law Wui Wing. Every morsel will surely make diners taste the ocean of difference from the usual seafood fare! Enjoy “Nemo”, the drink of the month for only P500, and bring home a souvenir stuffed toy fish.
At Cru Steakhouse, the sustainable harvest continues! It only costs P480 to have an appetizing Flash cured and confit Wahoo Mackerel cherry tomato confit with garlic puree, grilled onion, and potato crisp. The main course consists of Seared Sustainable Tuna, organic corn puree, and farm salad with spiced butter sauce for P788, or Baked Mahi-Mahi Fillet crusted almond, asparagus and cherry tomato, golden potato and vegetable salad with cilantro emulsion for P728. These will surely complement your choice of wine at the hotel’s prime steakhouse. Book a table and imagine the sea of possibilities when you eat these with your loved one or to seal the deal with a promising business partner.
You may not be chilling on an island but having delightful drinks at night at the Great Room is just as relaxing! “Black Sea” made with Jagermeister and Malibu is P375, “Aqua Potion” made with Midori and Malibu is P350, and “Mind Wave” made with Jack Daniels and Absinthe is P325 are eco-focused concoctions complemented by sustainable seafood sandwiches: Mahi-Mahi Sliders for P450, Yellowfin Tuna Melt for P490, and Shrimp Tacos for P560. Sip, savor, and enjoy the music from Recap Acoustic and Mic and Meryl bands.
At the Marriott Café Bakery, Wahoo Mackerel with fresh herbs and spices from Marriott’s organic farm are available in bottles. The fresh batches of Wahoo Mackerel are supplied by the Samahan ng mga Manggagawa sa Tunahan Sablayan. For only P990, you get to take home this bottle of goodness and announce your support to the advocacy with the I Support Sustainable Seafood shirt.
Who says sustainable can’t be enjoyable? Be part of this sea of bounty this February at Marriott Hotel Manila!
Breathe new life into meetings, milestones and events at the Marriott Grand Balloom. For inquiries and bookings call (02)9889999 or visit manilamarriott.com. To join ongoing conversations, like Facebook.com/Marriotthotelmanila, follow @marriottmanila on Twitter and @manilamarriott on Instagram.
