I was among the group of bloggers invited to dine at O’sonho Portuguese Fusion Restobar in Eastwood Mall last June 21, 2010.
Perusing the menu at O’sonho (pronounced as “Osonyo”, according to the owner Anton Nik Brancik) reveals a lot of similarities with Spanish cuisine. It has always been Anton’s dream to open a Portuguese restaurant. He told us that Portuguese food is generally more spicy than Spanish food due to their extensive use of peri-peri (a type of African chili pepper). We started our dinner with Chouriço Sisig (P210, pictured above). It’s pork sisig with chouriço (Portuguese spicy cured sausage) bits, lots of chicharon (crispy pork rind) flakes and red chili peppers on top. Pretty good, albeit I’m not such a big sisig fan I was able to enjoy this dish.
We also had Picado (P300, pictured above) for appetizers. If you’re familiar with Salpicao, think of this as the spicy Portuguese version. Strips of lean beef are cooked in garlic, red wine, herbs, and spices… plus lots of chili peppers. Although it was generally okay, I found it kind of small for a P300 dish.
I ordered a tall glass of Strawberry Banana Milk Smoothie (P130, pictured above) for my drink. It was delicious, I could clearly taste the strawberries and bananas plus there’s no hint of ice cream! I hate drinks with ice cream as I find them overly sweet and sore-throat inducing. O’sonho’s smoothie is just perfect. Needless to say I finished it right away due to the spicy nature of the dishes.
One of the more interesting dishes of the night was the Coffee Marinated Roast Pork (P420, pictured above). Juicy and tender roast pork is basted in an aromatic coffee marinade and drizzled with a coffee-based sauce. It’s served with whipped potatoes mixed with squash for a unique flavor experience. It’s delicious, provided they don’t overcook it. 😀
Another big hit with the group was the Whole Roast Peri-Peri Chicken (P720, pictured above). The chicken is marinated in O’sonho’s very own peri-peri concoction, so it’s actually very flavorful on its own. If you want an extra kick however, you can dip it in the peri-peri sauce served with it. I have a pretty high tolerance for spicy food so I pretty much put the sauce all over my chicken. Very tasty! 😀
We were served three desserts that night, but I liked Tres Leches (P220, pictured above) best. Tres Leches literally means “Three Milks”. Traditionally, you make Tres Leches by soaking a light sponge cake in three types of milk: evaporated milk, condensed milk, and heavy cream. I don’t know if O’sonho makes it that way but whichever the case, this is one lovely dessert. 🙂