Sustainable Seafood Week Offerings at Sage Bespoke Grill, Makati Shangri-La Manila

In line with the Rooted in Nature philosophy of the Shangri-La Hotels & Resorts, the Makati Shangri-La Manila participates in Manila's first ever Sustainable Seafood Week, a campaign that promotes the use of locally and ethically sourced ingredients for the hotel's culinary requirements while maintaining food safety and quality standards.



In line with this, Sage Bespoke Grill, the premium steak house of Makati Shangri-La Manila, will be showcasing a three-course lunch menu (P980++) and a five-course dinner menu (P1,980++) featuring dishes made with locally and ethically sourced seafood. These special set menus will be available from February 15 to 20, 2016. Here are some of the dishes you can expect from the lunch menu.

Parrot Fish Ceviche in Leche de Tigre Peruvian-Style

The Parrot Fish Ceviche in Leche de Tigre Peruvian-Style is a classic Peruvian dish made of fresh fish cured in leche de tigre, a citrus-based marinade that is usually comprised of lime juice, fish stock, minced garlic, sliced red onions, chili, cilantro, salt and pepper. The ceviche served at Sage was very tender and had a very balanced flavor. You can easily taste the natural sweetness of the fish which is a good indication of its freshness.

Tomato and Oregano Algarvio Gazpcho with Baby Squid a la Plancha

This specialty from Andalusia, Spain is a soup dish made of pureed fresh vegetables and served cold. Sage's Tomato and Oregano Algrvio Gazpacho with Baby Squid a la Plancha has a well balanced acidity from the tomatoes with a slight herb flavors from the oregano. The chopped bell peppers add color, texture and a little sweetness to the soup. This soup dish would have been boring without the grilled baby squids.

Josper Grill White Snapper, Manila Clams, Tomatoes and Chorizo

For the main course, we had the Josper Grill White Snapper with Manila Clams, Tomatoes and Chorizo. The fish was tender and moist on the inside with the crust locking in all the flavors of the fish. The Manila Clams add another layer of seafood flavor, while the Chorizo gives color and smokey taste to the dish. The asparagus and the broccoli adds contrast and crunchiness to every bite.

Caramelized Pineapple Crumble with Star Anise and Vanilla Sauce 

Finally for dessert, we had the Caramelized Pineapple Crumble with Star Anise and Vanilla Sauce. Think of apple crumble only this one uses pineapple chunks. It has the same cinnamon based taste with hints of star anise and vanilla. Make sure you order coffee with this dessert.

By supporting restaurants that use sustainable seafood, we contribute to the sustainable future of our seas so that future generations can enjoy the same seafood we enjoy today, we contribute to the livelihood of Filipino fishermen practicing legal and ethical method of fishing, and finally, we encourage other fishermen to adopt responsible fishing practices.

Book your table now at +63 (02) 813-8888 or email rric.slm@shangri-la.com.

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Makati Shangri-La, Manila
Ayala Avenue corner Makati Avenue, Makati City
Contact: +63 (02) 813-8888
Email: rric.slm@shangri-la.com
Website: www.shangri-la.com/manila/makatishangrila/
Facebook: facebook.com/MakatiShangrila