You can order that Baked Alaska Terrine once again.
While Manila Hotel’s Champagne Room opened its doors back in October, many of its regulars have missed its weekend brunch.
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Thankfully, a version of the Sunday meal recently made a comeback. In this ‘new normal’ upgrade, a plated service will allow guests to order anything they want from the menu and the dishes can be brought to their table.
As starters, the options for cold appetizers include Poached Shrimp in Grilled Zucchini Ribbon with Pink Ginger and Yuzu Soy Dressing and Parmesan Panna Cotta with Pesto Coulis, Oven-Roasted Cherry Tomato and Pine Seeds, among others; and hot appetizers like Trio of Baked Oysters and Pan-Seated Scallops in Egg Sauce Set on Grilled Risotto Lemon Zucchini Cake, and more.
There’s also a choices of Creamy Corn Potato Chowder with Fresh Crab Meat and Pumpkin Sweet Potato Bisque with Lobster Medallion and Toasted Sunflower Seeds among the soup roster.
Options for main courses include the crowd-favorite Chilean Sea Bass or the King Prawn Thermidor with Lemon Risotto; amazing meat dishes like Roast US Rib of Beef au Jus, Medallion of US Beef Tenderloin with Foie Gras and Port Wine Sauce with Creamy Truffle Oil Mashed Potato, and the Herb-Crusted Lamb Rack with Port Wine Gravy; as well as the Sous Vide-cooked Organic Chicken Breast with Vegetable and Cheese.
Rounding it off are choices for dessert, including Seasonal Fruits, Assorted French Cheese, Chestnut Almond Tartlets, Ohaina Cake, Crepes with Vanilla Gelato, and the Champagne Room highlight, the Baked Alaska Terrine with Raspberry Coulis.
Champagne Room’s Weekend Brunch ‘Buffet’ is P4,500 nett per head. For information and reservations, call (+632) 8527-0011 or 0998-9501912; email [email protected]; visit Manila-hotel.com.ph; or go to @TheManilaHotel on Facebook and Instagram.
