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Sage Bespoke Grill

Chef de Cuisine Eric Weidmann

“Cooking has no limits. The only landmarks come from our creativity.”

Chef de Cuisine Eric Weidmann

Tomahawk Steak
Steak on the Grill

The kitchen connoisseur

Chef de Cuisine Eric Weidmann

Chef Eric Weidmann has created a new a la carte menu of innovative dishes with flavours and textures that surprise the palate for Sage Bespoke Grill. Sample refreshing appetizers such as Ceviche Scallops -  lemon and sundry tomato, basil oil – and the Waffle topped with Smoked Salmon. Enjoy Josper-grilled starters including grilled bacon topped with garlic and parsley; and bone marrow offered three ways – original, with bread crumbs and with green peppercorn sauce. The iceberg lettuce wedge salad is a refreshing treat of texture and flavour, served with sour cream, bacon, blue cheese and candied nuts. The chef’s specials include pork short ribs, slow-cooked for 3 hours in the Josper grill, and the lobster roll with Boston lobster meat. Meat lovers will enjoy the Josper-grilled mains – chateaubriand (Australian wagyu), bone-in ribeye (CAB certified Angus beef), and dry-aged bone-in strip loin. The dessert highlights include the traditional warm tarte tatin, caramelized pineapple, and chocolate sphere - brownies, 70% whipped ganache, poached pear, warm chocolate sauce. 

French Chef Eric Weidmann was born in Majorca, Spain, which is located in the Mediterranean region. He had a love for food and cooking from age 7. With a degree in accounting, he decided to take on a summer job working in kitchens in rank & file positions. By the end of that summer, he had decided to shift gears and enrolled in culinary school. He earned his CAP (certificat d'aptitude professionnel) in one year, despite the fact that it usually takes two years to achieve this, and began his culinary profession in a restaurant in the southern part of France as commis de cuisine. After working in a series of Michelin-starred restaurants, he went to work at a five-star hotel - Quinta Casa Velha do Palheiro - Relais & Châteaux 5*- in Funchal (Portugal), where he eventually became the chef de cuisine before joining Makati Shangri-La, Manila.


 


Phone

(63 2) 814 2580

Location

Level 2

Operating Hours

Monday to Friday
Breakfast
7am – 10am

Lunch
11.30am – 2.30pm

Dinner
6pm – 10.30pm

Saturday
Lunch
11.30am - 2.30pm

Dinner
6pm - 10.30pm


Sunday
Brunch
11.00am to 2.00pm

Dinner
6pm -10.30pm

Dress Code

Smart Casual

Smoking Policy

Smoking is permitted in the al fresco section of the restaurant.