#FoodPH - A Taste of Theater: Champagne Room’s New Menu Elevates Dining at The Manila Hotel
Think about the last time a meal felt like more than food—when it became an experience, a memory, a story worth retelling. At The Manila Hotel’s Champagne Room, that’s always been the promise: dining wrapped in elegance, with dishes that feel as much about occasion as flavor. Now, with new additions to its à la carte menu, the restaurant is inviting guests to rediscover that magic, one course at a time.
The Champagne Room has long been known as Manila’s most romantic dining space, a place where European fine dining meets Old World charm. But this latest menu update proves that tradition doesn’t mean standing still. Executive Chef Konrad Walter describes the new offerings as a balance of familiar favorites and dishes designed to surprise. “We wanted to bring together familiar favorites and a few dishes with a sense of occasion, so every course feels special from the first bite to the last,” he explains.
The journey begins with starters that set the tone for indulgence. Smoked Salmon Carpaccio, Lobster-Mango Délice, and Parmesan Panna Cotta bring elegance to the table, while warm plates like New Zealand Half-Shell Mussels baked with Parmesan and herbs or Fried Oysters with a crisp crust add comfort. Linguini with Scallops in shallot and garlic cream and Green Asparagus Soup round out the opening act, each dish crafted to ease guests into the rhythm of the meal.
Main courses are where the Champagne Room’s flair truly shines. Classics like Gindara in Miso Butter Sauce, Lobster Thermidor, Roast Lamb Rack, and Beef Tournedos with Foie Gras remind diners why these dishes endure. But it’s the tableside theater that elevates the experience: Beef Stroganoff flambéed before serving, Surf and Turf that marries Angus Striploin with salmon, each plate designed not just to satisfy but to delight.
For those who prefer the grill, the menu offers USDA Beef Tenderloin, Kurobuta Pork Loin Steak, Lapu-Lapu Fillet, and whole White Pampano—each dish a nod to the timeless pleasure of fire-kissed flavors.
And then, dessert. Mango Flambé, finished tableside with coconut rum and paired with buko ice cream and pili nuts, is as much performance as finale. For guests who lean toward the classics, Crème Brûlée with Fresh Berries and Warm Chocolate Lava Cake provide indulgence without theatrics, proving that sometimes simplicity is its own kind of luxury.
Dining at Champagne Room has always been about more than what’s on the plate. It’s about the setting—the chandeliers, the velvet, the quiet hum of conversation—and the way each dish feels like part of a larger story. With these new additions, that story continues, blending tradition with innovation, elegance with surprise.
And perhaps that’s the essence of Champagne Room’s allure: it reminds us that meals can be more than sustenance. They can be experiences, crafted moments that linger long after the last bite.
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