Ayanna Garden Restaurant at the Sheridan Boutique Resort in Oton

Nestled amidst the lush greeneries of Brgy. Buray in the town of Oton, Iloilo is a seafood destination of international calibre. Serving the freshest seafood and other dishes prepared to a gourmet’s delight is the newly opened Ayanna Garden Restaurant at the Sheridan Boutique Resort.

Named after a flower, this seafood haven will surely entice the discerning palates of the Ilonggos, Ayanna brings to your plate an array of delicately prepared dishes that will surely capture that foodie in you, as it did in my case.

I was invited by Chef Miner del Mundo, consultant of the modern seafood cuisine restaurant, to a dinner that showcased the best Ayanna can offer. And even before our food arrived or even took our seats, I was already impressed with the restaurant and the resort. See more Sheridan Boutque Resort photos. 

I couldn’t help myself but ogle and feel the Zen-like ambiance of the Asian-inspired interiors perfectly blending the exteriors. A pathway lined with stones and rocks as well as trees and other greens perfectly sets the mood for an intimate gustatory experience. 

The dining area boasts of a high-roof, wooden structure giving plenty of space for natural ventilation. It can accommodate around 60 diners in its elegant and tastefully coordinated fixtures. The dining area provides a great view of the resort – the infinity pool, the pond and the cabanas.

Just a perfect setting and atmosphere to enjoy the gastronomic offerings Ayanna had in store for us that time. While waiting for our food, I can't help but took a liking for their plate, it has a nice tasteful touch!

Teasing our palates was Smoked Tanigue and Artichoke Pate served with Crostinis. The signature smoky taste of the tanigue perfectly blended with the artichoke had me asking for more.

The truffle scented with crispy pork confit Cream of Broccoli and Truffle Soup whet up our appetites even more.

Starting it fresh, we then had Saffron New Zealand Mussels which had the most appetizing aroma. Big mussels that oozed with cheesy toppings lingering on a saffron-citrus broth.

I could still savour the freshly squeezed orange juice mixed with carrots that has the essence of the baked mussels. And it was perfect with the baguettes it came with – how I wish I can dip some more!

Talaba is among the staples of the Ilonggos, oysters served at Ayanna also had a gourmet touch. An order of their Baked Oysters gives you a plate of luscious oysters baked and flavoured in two ways – with garlic and parmesan cheese plus tomato and mozzarella.

I prefer the latter for it gives a notion I’m having an oyster pizza. Tabasco sauce please!

Garlic-parmesan (left) and tomato-mozarella Baked Oysters

Our final appetizer, yup still whetting up our appetites this time, was a plate Pomelo Prawns. The big crustaceans came coconut-crusted and fried on a bed of Romaine lettuce with pomelo and orange plus feta cheese and honey-raspberry vinegar as dressing.

The main dish galore started with Organic Chicken Cocido. A deconstruction of the original recipe giving birth to a lovely dish presentation with the broth contained on a separate pot and poured right on the table.

It has Spanish chorizo, fried plantains and beans with the tomato sauce, salted egg and grilled eggplant salsa on the side. It makes Cocido-eating more fun and lively as it becomes an interactive experience.

Next was the mouth watering Pork Belly Adobo sa Serbesa. With the aroma lingering as it came, this braised in beer adobo has the traditional adobo spices with the beer giving it a different dimension. What I thought at first to be strips of green mangoes turned out to be a sayote salad that gave the serving of the adobo a visual and texture variation. Pass the adobo, please.

Then we had two pasta dishes in a row – a Smoked Bangus pasta and Prawns-Crab pasta. While the former had smoked bangus bits in spaghetti with garlic chips, chili and parmesan shavings in extra virgin olive oil, the latter had prawns and blue crabs in heavy crème. Both pasta have calamansi reinforcing the local flavours of the dish.

“Saving the best for last”, our main course finally was US Prime Ribs. Braised in red wine and served with spinach Florentine and truffle-potato puree – it was a cut above the rest both literal and figurative. 

Soft, tender and oozing with an awesome burst of flavour and complemented with a selection of organic herbs to liven it even more.

And drum rolls please ... desserts! Now I know you’ve been waiting for this part and I can assure that your wait isn’t it vain. How about some Ube Haleya Cheesecake with purple yam giving it a distinct colour and flavour at the same time texture as the ube haleya contrasts the cheesecake giving it a textural gastronomic exploration as it comes in a dark chocolate cookie crust.

Maja Martini anyone? A Filipino native dessert given more than just a presentation make over as it tastes like not the usual maja. A creamy concoction of coconut crème mixed with corn kernels it is topped with latik. Each spoonful is a delight of the familiar yet it has something that makes it more than the usual.

And finally, Tablea Chocolate Truffle Cake. A sinfully delicious creation of chocolate cake made from native tablea even more decadent with the rich chocolate ganache filled with cashew caramel. Why not have natural high from native chocolate given a different wrap? Why not indeed!

A special blend of their house Iced Tea by the Carafe kept us cooled down this whole food adventure. It has a nice blend of subtle tea flavour excited by four red fruits as garnish and flavour enhancers.

A truly captivating start and end to this very exciting gastronomic experience on a new found place that many would probably wonder “Is this in Iloilo?”

Entering a whole new world

Who would have thought an exciting place such as the Sheridan Boutique Resort would find its way just a few minutes outside Iloilo City in the hustle and bustle of Oton? I couldn’t have imagined to be treated to the highest level of standard and quality service in a place in the “outskirts”, away from the cosmopolitan flair of a big city. 

Ayanna at night

 “We want the Ilonggos to be delighted in a spectacle of flavours and quality of food is our utmost concern” says Chef Miner. “Delighting the palate and giving a wonderful meal is what we strive to happen at Ayanna Garden restaurant and asked if what is   our specialty, we can proudly say that if it’s not special, it won’t reach your table”

Sheridan Boutique Hotel in Oton

Ayanna Garden Restaurant is located at the Sheridan Boutique Resort in Brgy. Buray in Oton. Landmark is Total Petrol Station, just go straight off the main road and it's right before a duo of cell sites. For more information, please contact 337-3624 or 09228025351. Or visit Ayanna Garden Restaurant or Sheridan Boutique Resort on Facebook