Chef J. Gamboa is the newest Lambassador

Chef J. Gamboa, a third-generation restaurateur, has been named as the newest Lambassador, promoting Aussie lamb in the Philippines.

Gamboa, who's at the helm of the Milky Way Restaurant group, also operates the Milky Way Cafe, AzuThai, Tsukiji Japanese Restaurant, and, of course, Cirkulo Restaurant, a Michelin Selected Restaurant for 2026.

Cirkulo has been serving Aussie lamb for over 30 years, since its opening in 1995. A number of guest favorites on the menu feature Australian lamb such as the garlic and pepper-crusted slow-roasted Australian lamb ribs and roasted Australian suckling lamb with chimichurri sauce.

As a palate tickler, we were served some appetizers. We had a crispy Grana Padano cheese ball: crispy on the outside and cheesy and chewy on the inside. Dangerously addicting, if you ask me. Next came the potato carbonara omelet made with potatoes, pancetta, cream, Grana Padano and eggs. It was so creamy and tasty that I wouldn’t have minded having it as a full meal paired with a good crusty bread and good salted butter. However, I knew that more was coming and for now, just a taste would have to suffice.

True enough, a plate of ribs arrived at the table. Slow-roasted Australian lamb short ribs, perfectly seasoned with garlic, salt and pepper, olive oil and best served with freshly squeezed lemon. The star of the appetizers arrived as soon as the Tartar de Buey was served. It is beef tartare from Australian beef tenderloin mixed with capers and shallots served with a roasted bone marrow and toasted brioche on the side. 

We were offered Insalata di Gorgonzola, which I feel was the perfect salad to balance all the flavors of the meats served. It was a refreshing mix of Granny Smith apples, radish, pickled carrots, walnuts and gorgonzola tossed in an apple vinaigrette.

For our mains, we were served the Cordero Lechal Asado or oven-roasted Australian suckling lamb with rosemary, garlic and chimichurri sauce. The lamb shank osso buco or red wine braised lamb shank with lemon gremolata was one of the dishes I enjoyed the most. And last but not the least, the Chuleta de Limo Alto con Hueso or Stanbroke Farms Australian rib-eye charcoal grilled on a Josper oven served with  roasted vegetables, thyme, and salt. To accompany the meats was a side of Paella Montana with portobello mushrooms, whole roasted garlic, asparagus and truffle oil, a signature Cirkulo dish. 

For dessert, both were served with ice cream. The first was a warm dark chocolate truffle cake with a soft chocolate center and a warm white chocolate bread pudding with a bourbon cream sauce. 

As the newest Lambassador, chef J. Gamboa aims to initiate a chef-led campaign towards education in working with Australian lamb and beef amongst the food and beverage industry and a push for consumer engagement and demand for quality meats. 

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All these dishes will be available at Cirkulo Restaurant. It is located at 900 Arnaiz Ave cor Paseo de Roxas, Makati City. For reservations, call +632 88108735 or 09271361305.