Sage Bespoke Grill introduces a new menu prepared by Makati Shangri-La, Manila's new Chef de Cuisine, Eric Weidmann...
Combining the finest premium, imported beef and seafood with the freshest local ingredients, Chef de Cuisine Eric Weidmann creates an inspiring menu for another memorable dining experience at Makati Shangri-La, Manila's Sage Bespoke Grill.
Eric Weidmann, Makati Shangri-La, Manila's new Chef de Cuisine, adds his own masterful touch to Sage Bespoke Grill's menu of signature grilled meat and seafood specialties with his refreshing and inventive take on classic dishes. Eric Weidmann's unique and flavorful appetizers and mains offer fresh and new flavor experiences, making Sage Bespoke Grill one of the metro's best spots for casual yet elegant dining.
Chef de Cuisine Eric Weidmann (R) described the menu for the special lunch at Sage Bespoke Grill, from starters and appetizers to mains (more on Sage Bespoke Grill on my previous posts on their Signature Josper Grilled Specialties, their Lunch Specials, and Refreshing Cocktails). 
Sage Bespoke Grill's freshly baked bread kicked off our feast, followed by Chef Eric Weidemann's appetizers...
A pair of seafood appetizers introduced guests to the culinary style of Chef Eric Weidmann, with his indulgent Waffle (P 520) topped with Smoked Salmon, Boiled Quail Eggs, and drizzled with Sour Cream...
...and the refreshing Ceviche Scallops (P 920) drizzled with Lemon and Sun-Dried Tomatoes and draped in rich Basil Oil. The flavors are rich, yet clean with its fresh and uncomplicated notes. The creamy smoked salmon almost melts in your mouth capped by the equally rich notes of the boiled quail egg, sour cream and fish roe, capped by the soft and chewy waffle and the delicate briny sweetness of the fresh scallops are perfectly punctuated by the sharp notes of the lemon and tart sun-dried tomatoes for balanced and complex flavors. The new seafood appetizers are absolute must-try dishes, and great before the mains (more on Sage Bespoke Grill's seafood dishes on my previous post on their Sustainable Seafood).
For the salad course, Chef Eric Weidemann presents his innovative spin with the fresh and crisp Iceberg Lettuce Salad (P 360) with a whole lettuce wedge topped with bacon, blue cheese candied nuts and sour cream. The presentation alone makes this salad dish unique, with a whole wedge of crisp lettuce draped in velvety smooth sour cream. Slicing the lettuce wedge is announced by a loud and crisp crunch, and you just know it can't get any fresher than that. The creamy notes of the sour cream and mildly sweet hint of the iceberg lettuce are followed by layers of distinct notes from the smoky bacon, blue cheese, and candied nuts adding both flavor and texture. It's an impressive salad, different and refreshing, and it just gets better...
Next, Chef Eric Weidemann's Josper Appetizers were served, starting with the homemade Grilled Bacon (P 380) topped with garlic and parsley, cooked in Sage Bespoke Grill's unique Josper Grill which combines both a grill and an oven maintaining the juicyness of the meat or seafood. The thick slab of homemade bacon, made with juicy smoked pork belly, reminds you why just love bacon, with its distinct salty and smoky hints complementing the delicate notes of the pork. Chef de Cuisine Eric Weidmann infuses garlic, parsley and tomatoes for intense and sharp yet balanced notes with every bite.
The parade of rich flavors continued with Chef Eric Weidemann's impressive Bone Marrow (P 550) served with crisp toast and a refreshing side of salad, executed in three flavorful ways...
The bone marrow is prepared three distinct syles, with the classic roasted version alongside bone marrow topped with Breadcrumbs and Green Peppercorn Sauce, each one highlighting the indulgent butter-like texture of the melt-in-your-mouth bone marrow, with added texture from the breadcrumbs and savory hints from the green peppercorn sauce. The crisp toast is the perfect base for the bone marrow, and you'll definitely go for seconds. And thirds. The dish has this rustic simplicity, uncomplicated and all flavor, perfectly executed by Chef de Cuisine Eric Weidmann with the Josper Grill.
Sage Bespoke Grill's Chef's Specials were then laid on the table, with the savory Pork Short Ribs (P 1,400) served with homestyle wedge potatoes and coleslaw on a stone slate...
...and the Lobster Roll (P 950), with chunks of Boston Lobster, celery, creamy mayo and spring onions on a soft bun served with potato wedges and a side salad. The Josper Grill does wonders for the juicy pork short rib, maintaining ifs juiciness with its fall-of-the-bone goodness, with the sweet and smoky glaze completing the flavors. The large chunks of Boston Lobster make Sage Bespoke Grill's Lobster Roll a meal in itself, succulent and creamy with the pillow-soft bun.
And here's the beef. Fresh from Sage Bespoke Grill's Josper Grill, the main courses were served next, starting with the Dry-Aged Beef Bone-In Striploin (P 3,920), an impressive thick slab of premium beef on a stone slate. The Josper Grill's unique grill and oven feature guarantees even cooking while maintaining the natural juiciness for bold and beefy flavors.
The US Certified Angus Beef Bone-In Ribeye (P 3,800) is another classic dish and an elegant centerpiece for any meal or celebration at Sage Bespoke Grill...
...and the equally impressive Australian Wagyu Chateaubriand (P 7,620 ideal for sharing), grilled to medium rare perfection with a juicy pink center.
At Sage Bespoke Grill, the signature grilled steaks are the highlight of any feast, and the trio of premium steaks served definitively proves this (more on Sage Bespoke Grill's signature specials from their Josper Grill on my previous post here).
As Chef Eric Weidmann carved the premium steaks fresh from the Josper Grill (L), Sage Bespoke Grill's Signature Sides (P 215) were also served (R), with Bourbon Creamed Corn, Mac and Cheese with Bacon and Cheese, Pan-Roasted Vegetables fresh from the market, and Twice-Baked Potatoes with Bacon and Spring Onions. 
Tender and juicy slices of Dry-Aged Bone-In Striploin, Australian Wagyu Chateubriand, and US Certified Angus Beef Bone-In Ribeye combine for an impressive feast at Sage Bespoke Grill, paired with Twice-Baked Potatoes with Bacon and Spring Onions and Pan-Roasted Vegetables. Perfectly seasoned, you don't need any sauce at all with beef this good.
Sage Bespoke Grill's signature desserts capped the impressive feast, with the Chocolate Sphere (P 315), an intricate and indulgent dessert with chewy brownies, 70% whipped ganache, poached pear, and warm chocolate sauce...
...and after pouring the warm chocolate syrup, the Chocolate Sphere is transformed, and you're ready to dive right in.
Other indulgent desserts included the Traditional Warm Tarte Tatin (P 315) topped with vanilla ice cream...
...and the comforting Caramelized Pineapple Crumble (P 315) made with star anise and served with vanilla ice cream to end your feast on a high note. The new dishes by Chef de Cuisine Eric Weidmann present more reasons to visit Sage Bespoke Grill. Have a chat with Chef de Cuisine Eric Weidmann, and let him take you through Sage Bespoke Grill's new dishes...
Sage Bespoke Grill is located at Level 2, Makati Shangri-La, Manila, Ayala Avenue, Makati City or call (632) 814-2580 for reservations and inquiries.
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