The Champagne Room Deserves ‘National Treasure’ Status

    Nothing mirrors The Manila Hotel’s four decades of tradition than its opulent Champagne Room, a famed restaurant rife with rich history. Forty years since it was first unveiled and its beauty has remained untarnished. Today, we are putting the spotlight on the restaurant’s stellar menu: a selection of French-Mediterranean creations that have made this historic restaurant one of the country’s bastions of haute cuisine.

    Enjoy The Champagne Room’s diverse menu, like hot and cold appetizers Lobster Tail in Zucchini Ribbon, Beef Carpaccio, Escargo and French Onion Soup, and sinfully indulgent Pan-seared Foie Gras and Mango. The main courses offer exquisite choices, including Veal Medallion Australia, Roast U.S. Prime Beef Rib, Australian Wagyu, Roast Lamb Rack in Thyme Juice, Seafood Medley and King Prawns with delectable sides, Magret de Canard (roast duck breast on passion fruit-pommery mustard sauce with coconut banana fritters and market vegetables), and Organicus Tomahawk, Brandt.

    VEAL MEDALLION AUSTRALIA

    Veal Medallion Australia

     

    Truffle Creme Brulee

    Truffle Crème Brûlée

    End your meal on a sweet note with new desserts that include Baked Alaska, Truffle Crème Brulee and Hot Soufflé.

    For inquiries and reservations, phone The Manila Hotel at (+63 2) 527 0011 or email restaurantrsvn@themanilahotel.com.

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