NOW there are all the more reasons to dine at Makati Shangri-La Hotel’s Sage Bespoke Grill, an elegant restaurant with a new dining concept that showcases premium superior steaks, seafood dishes and comfort food in a relaxed casual but chic setting. Chef de cuisine Eric Weidmann has created a new a la carte menu that boasts of innovative flavors from appetizers and salads to Chef’s Specials and Josper steaks accompanied by signature side dishes all the way to delicious desserts.
Recently, Chef Eric Weidmann treated members of the food media to a tasting of Sage Bespoke Grill’s new menu items, and it turned out to be quite a feast. Chef Eric had lined up so many of his new specialties that covered everything from appetizers to desserts. Everyone had not just a taste but a fill of everything he put out on the table.
For appetizers, Chef Eric served Ceviche Scallops (Php920), thinly sliced fresh scallops with lemon and sundry tomatoes, drizzled with basil oil; and Waffle (Php520), which was actually a big waffle as base, topped with smoked salmon and boiled quail eggs with sour cream dressing. Both were visual feasts that tasted as good as they looked. Both would surely whet your appetite and get your palate ready for the next courses to come.
Also not to be missed are Josper appetizers on the menu of Sage Bespoke Grill. They are called Josper appetizers because they are cooked in a Josper Grill, which combines a grill and an oven in one, so if you cook a meat dish in it, you can grill it to perfection without the risk of overcooking it. The Josper Grill also allows the meat to preserve its juiciness and texture long after cooking.
Josper appetizers served during the tasting were Grilled Bacon (Php380) topped with chimichurri sauce made with sundry tomatoes, coriander, lemon juice, parsley, red wine vinegar and olive oil; and Bone Marrow (Php550) prepared in three ways—natural, with breadcrumbs, and with green peppercorn sauce—with a green salad on the side.
There are a number of salads on the menu, but one that diners must make sure they try is Iceberg Lettuce Salad (Php360). It’s a quartered Iceberg lettuce with sour cream dressing, chopped bacon, blue cheese, candied nuts, brunoise tomatoes, onion and spring onion.
On to the Chef’s Specials, which are, as the category suggests, really sumptuous selections that come highly recommended by the chef. Two of these are the Pork Short Ribs (Php1,400), slow-cooked for three hours and served with wedge potatoes, green salad and coleslaw salad; and the Lobster Roll (Php950), which are chunks of Boston lobster tail mixed with celery, spring onion and mustard cream on a long bread bun, served with potato wedges and green salad.
Since Sage Bespoke Grill is known as a dining destination for premium superior steaks, Chef Eric brought out three items from the Josper Grill—Australian Wagyu Chateaubriand (Php7,620), a whopping 900-gram steak; U.S. Certified Angus Beef Tomahawk (Php3,800), measuring 600 grams; and Dry Aged Beef Striploin Bone-in (Php3,920), all of 500 grams.
Sage actually serves three kinds of steaks—Australian Wagyu, U.S. Certified Angus Beef, and Dry Aged Beef—in different choice cuts of the beef.
Australian Wagyu Beef originates from the Wagyu breed of cattle from Japan, whose meat is intensely marbled, with softer fat, and has a higher percentage of monounsaturated fats (known as good cholesterol), Omega 3 and Omega 6 fatty acids than regular beef, and are lower in cholesterol, too.
U.S. Certified Angus Beef is known for its finely marbled meat, which means even distribution of fat in the meat.
Dry Aged Beef utilizes the time-honored technique of dry aging, where unwrapped cuts of beef are stored in a specially constructed room where the temperature, air circulation, humidity and, yes, bacteria level is strictly regulated so that the meat achieves a greater concentration of flavor. Since the beef’s natural enzymes break down the connective tissue in the muscle in the process, the beef also becomes more tender.
These steaks are served with a variety of sauces—Sage Bespoke Grill Sauce, Green Peppercorn Sauce, Béarnaise Sauce, Chimichurri Sauce, and Beurre Blanc.
They are best eaten with side dishes such as Bourbon Creamed Corn (Php215), Mac and Cheese with Bacon and Peas (Php215), Pan-roasted Vegetables from the Market (Php215), and Twice-baked Potato with Bacon and Spring Onion.
Finally, for the desserts, which diners must leave space for in their tummies, Sage Bespoke Grill’s best-selling new items are Traditional Warm Tarte Tatin (Php315), served with a scoop of vanilla ice cream on top; Caramelized Pineapple Crumble (Php315), flavored with star anise and served with vanilla ice cream; and Chocolate Sphere (P315), a chocolate sphere with holes, with brownies, 70% whipped ganache and poached pear. When warm chocolate sauce is poured over the chocolate sphere at table service, the sphere melts and every element on the plate just melds perfectly together to give immense chocolate pleasure to the palate.
(Sage Bespoke Grill is located on the second floor of Makati Shangri-La Hotel, at the corner of Ayala Ave. and Makati Ave., Makati City.)