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Looking For A Sunday Brunch Spot? This Place Offers A Unique Gourmet Barbecue Experience

“The whole menu is American-inspired because we are a steakhouse. So what we are doing is showcasing our a la carte menu but in buffet style,” says Jonathan Lallemand, Makati Shangri-La’s Asisstant Director of Food & Beverage.

 

 

Sundays at Sage Bespoke Grill is an indoor Sunday barbecue brunch concept that brings the restaurant’s casual dining experience to another level. Meats and seafood are prepared fresh in the morning and grilled to perfection in a dual Josper Grill that preserves all their juiciness and texture.

Guests can also opt to have their food grilled in the live stations. The carving station serves Wagyu beef skirt “Churrasco style," marinated London beef broil, ribeye bone steak, homemade beer grilled sausages served with homemade Chimichurri barbecue gravy sauce and other homemade sauces. There's also a Tex-Mex burger making station that serves beefy burgers freshly grounded in-house.

“We like variety. Our focus is beef and different parts of the cow sourced from different farms—Japanese, American, Australian… We marinate them in different styles, Miami style, Cajun, sweet and sour,” Jonathan shares.

 

 

The buffet also comes with a Bloody Mary drinks station, a classic Caesar salad, and California wraps making station. It also serves special barbecue dishes like Miami-style beef short ribs, marinated grilled chicken drumstick Cajun-style, and grilled smoked salmon with rum.     

Savory appetizers like the buffalo-sriracha chicken wing skewers, crab cakes, and Cajun-style turkey ham are great starters to open up the taste buds. The iceberg lettuce wedge salad served with sour cream, bacon, blue cheese, and candied nuts, together with the shrimp cocktail and potato salad, give a refreshing balance to the barbecue dishes. Cheese and cold cuts are available.

Here are more mouthwatering photos at Sundays at Sage Bespoke Grill:

 

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Sundays at Sage Bespoke Grill happens every Sunday from 11:30 a.m. to 3 p.m. until June 24 at P2,000 net per person, with an additional P800 net for unlimited house wine, beer and soft drinks. The restaurant menu is prepared by French Chef Eric Weidmann, who came from five-star hotel Quinta Casa Velha do Palheiro–Relais & Chateaux 5 in Portugal before joining Makati Shangri-La.

 

Photographs by Daniel Soriano