The
Makati Shangri-La Manila (Philippines) is proud to introduce
Chef Eric Weidmann, the hotel's new
Chef de Cuisine for
Sage Bespoke Grill, a casual dining restaurant which specializes in premium steaks and other grilled meat and seafood specialties.
In an exclusive media lunch, Chef Eric presented the revamped menu he created for Sage Bespoke Grill. While maintaining some of the restaurant's bestsellers, Chef Eric added some of his signature items which he describes as
innovative dishes with flavors and textures that surprise palate. Chef Eric Weidmann is a French national with years of experience in Michelin-starred restaurants and luxury hotels in Europe.
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| Ceviche Scallops |
Our lunch started with two seafood appetizers. The
Ceviche Scallops in lemon and basil oil topped with sundry tomatoes, capers and pine nuts for a crunchy contrast to the delicate flesh of the scallops, flavorful yet refreshing to the palate.
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| Waffle Topped with Smoked Salmon |
The
Waffle Topped with Smoked Salmon is an intriguing combination of two very familiar yet contrasting ingredients. The Waffle was chunky with notes of buttery sweetness while the smoked salmon was tender with a salty-smokey flavor, combined with sour cream which balances all the beautiful flavors. To make it even more special, Chef Eric added boiled quail eggs to this sumptuous dish.
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| Grilled Bacon |
The next batch of appetizers soon came, served fresh off the Josper grill. The
Grilled Bacon was a generous slab topped with finely chopped garlic, onions, tomatoes and parsley.
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| Grilled Bone Marrow |
The
Grilled Bone Marrow was sinfully served three-ways: original, topped with bread crumbs, and with green peppercorn sauce. It is best enjoyed on top of toasted bread which gives a beautiful contrast of textures from the crispy bread to the buttery bone marrow.
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| Iceberg Lettuce Salad |
The hearty appetizers are then followed by the refreshing
Iceberg Lettuce Wedge Salad which is dressed with sour cream and topped with chopped tomatoes, onions, bacon, bits of blue cheese and candied nuts. It's a classic French salad that cleanses the palate in preparation for the mains.
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| Pork Short Ribs |
Chef Eric then introduced to us the chef's specials which are two of his favorite signature dishes. First was the
Pork Short Ribs slow-cooked for three hours in the Josper grill and basted with his homemade barbecue sauce. It is then served with potato wedges and coleslaw.
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| Lobster Roll |
Another chef's special served was the
Lobster Roll. This classic American sandwich was generously filled with a salad of Boston lobster meat in mayonnaise and mixed with chopped celery and spring onion. It is then served with potato wedges and garden salad on the side.
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| Chateaubriand Steak |
Highlight of our lunch were the three premium steaks which Chef Eric personally prepared for us. First was the
Chateaubriand Steak, a classic French steak made with a thick cut tenderloin fillet. The one served to us was made with Australian Wagyu. It was cooked medium-rare to achieve that pink color of the meat in the center which locks in the flavorful juices of the beef. It was very tender and has a light beefy flavor.
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| Bone-in Ribeye Steak |
Next was the
Bone-in Ribeye Steak which was made with premium quality U.S. Certified Angus Beef. It has a rich, beefy flavor with a smooth texture.
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| Striploin Bone-in Steak |
Third was the
Striploin Bone-in Steak which was made with dry aged beef. It has a deep beefy flavor with a tender yet chewy texture.
Here is Chef Eric explaining the cooking procedures and the resulting characteristics of the flavors and textures of the steaks.
The steaks were served with a variety of Signature Side Dishes including
Bourbon Creamed Corn,
Pan-Roasted Vegetables,
Mac & Cheese with Bacon and Peas, and
Twice-Baked Potato with Bacon and Spring Onion.
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| Signature Side Dishes |
Finally, a trio of desserts were served starting off with the
Traditional Warm Tarte Tatin a classic French upside-down pastry with a caramelized apple base and topped with vanilla ice cream and slices of pear.
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| Traditional Warm Tarte Tatin |
Next was the
Chocolate Sphere which is an intricately assembled dessert consisting of brownies, 70% whipped ganache, and poached pear encased in a chocolate sphere and sprinkled with edible gold leafs. Finally, a warm chocolate sauce is poured over the sphere, melting it to reveal the dessert inside.
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| Chocolate Sphere |
Lastly, the
Caramelized Pineapple Crumble was served with vanilla ice cream on the side. It's a tropical twist to the American classic apple crumble using the world's best tasting pineapples from the Philippines with hints of star anise.
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| Caramelized Pineapple Crumble |
If you've dined at Sage Bespoke Grill before, this new menu by Chef Eric Weidmann is reason enough for you to revisit. If you happen to be on a Staycation at Makati Shangri-La or any other hotels in Makati, do include Sage Bespoke Grill in your itinerary.
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| Superior Room at the Makati Shangri-La Manila |
Sage Bespoke Grill is open everyday for lunch from 11:30am to 2:30pm and for dinner from 6:00pm to 10:30pm. For reservations, you may call +63 (02) 814-2580 or e-mail them at rric.slm@shangri-la.com.
Sage Bespoke Grill
2F Makati Shangri-La Manila
Ayala Avenue corner Makati Avenue, Makati City, Philippines
Facebook:
Facebook.com/MakatiShangrila
Instagram: @MakatiShangriLa
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