The Manila Hotel’s Champagne Room gives you another reason to pay a visit and lounge over a good meal with a new selection of dishes meant to enhance its à la carte experience.
Champagne Room at The Manila Hotel has always been proof that atmosphere and setting can, in fact, make the dining experience a memorable one. Its old world elegance still hits you as you enter, crystals suspended in the air, glass palm trees sprinkled around, vintage touches artfully displayed to add that touch of elegance, one that feels grand without being ostentatious or gauche. Pair that with delicious food and great service, and you have something for all the senses to remember. Starting this October 2026, the hotel is giving diners even more reasons to return and stay a while with new dishes in its à la carte menu, available for both lunch and dinner.
Complementing its well-loved culinary repertoire, the latest offerings span refreshing starters, hearty main courses, grilled specialties, and desserts that add a dash of theatricality to the meal through tableside cooking.
“The new dishes are designed to stay true to the distinct Champagne Room experience while giving our guests something new to discover,” explains The Manila Hotel Executive Chef Konrad Walter. “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.”
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What’s New On The À La Carte Menu At The Manila Hotel Champagne Room?
I got to try a little bit of everything, from the new appetizers to the sweet finishes, and can attest that Chef Konrad is right: everything feels cohesive, staying true to the classic Continental cuisine the Champagne Room offers while proving that even the familiar, when approached with tact, can still offer pleasant surprises.
The meal began with light yet satisfying starters to whet the appetite, including the Smoked Salmon Carpaccio and Parmesan Panna Cotta (a delightfully savory, chilled take on what’s usually a dessert dish). For something warm and textural, the New Zealand Half-Shell Mussels are baked with Parmesan and herbs, while Fried Oysters arrive with a crisp, savory crust. There’s also the Linguini with Scallops in shallot and garlic cream, alongside Green Asparagus Soup for a lighter beginning.
The main courses are a mix of classic preparations and more indulgent combinations, some bearing Asian twists like the Gindara in Miso Butter Sauce. You can’t beat the time-tested combinations, especially when they’re plated beautifully, and that includes the Beef Tournedos with Foie Gras, the meat cooked to a perfect tender pink with that smoky flavor fresh off the fire. Those looking to the grill can choose from USDA Beef Tenderloin, Kurobuta Pork Loin Steak, Lapu-Lapu Fillet, or a whole White Pampano, offering a selection of meats and seafood prepared with the straightforward appeal of a well-executed grilled dish.
There’s also the Lobster Thermidor, Roast Lamb Rack, and Lemon-Herb Chicken, covering every meat category in a way that will satisfy every palate, depending on what you’re in the mood for. If you can’t make up your mind between seafood and meat, there’s always the Surf and Turf, which pairs Angus Striploin with salmon in one plate. Let’s not forget the showmanship that’s part and parcel of being served food on gold-rimmed fine china, the Beef Stroganoff flambéed tableside before it’s plated with finesse.
Dessert presents another moment of tableside preparation with the Mango Flambé, finished with coconut rum and served with buko ice cream and pili nuts. New additions also include Crème Brûlée with Fresh Berries and Warm Chocolate Lava Cake, both no-fail options and as good a way to end the meal as any.
And, if you still somehow have room to revisit the things that make The Champagne Room what it is, don’t forget to order its longtime signature Baked Alaska, set on fire (of course) before you sink your teeth into the cold goodness of its ice cream interior.
Explore more of Champagne Room’s new dishes from its à la carte menu below.
Champagne Room is open Mondays to Saturdays for lunch from 1130 AM to 230 PM and dinner from 630 PM to 1030 PM. The restaurant is closed on Sundays. For inquiries, call +63 02 8527 0011 or +63 02 5301 5500, email [email protected], or visit www.manila-hotel.com.ph.
All photos courtesy of The Manila Hotel
Frequently Asked Questions
The Champagne Room’s new à la carte offerings include starters such as Smoked Salmon Carpaccio, Parmesan Panna Cotta, New Zealand Half-Shell Mussels, Fried Oysters, Linguini with Scallops, and Green Asparagus Soup. Main courses include Gindara in Miso Butter Sauce, Beef Tournedos with Foie Gras, Lobster Thermidor, Roast Lamb Rack, Lemon-Herb Chicken, Beef Stroganoff, and Surf and Turf, alongside grilled specialties and new desserts.
Champagne Room serves classic Continental cuisine, complemented by familiar preparations, indulgent combinations, and select dishes with Asian twists, such as its Gindara in Miso Butter Sauce.
Yes. Tableside cooking is part of the Champagne Room experience, with the Beef Stroganoff flambéed tableside before being served. The Mango Flambé is also prepared as a tableside dessert, while the Baked Alaska is set on fire before serving.
The new dessert additions include Mango Flambé with coconut rum, buko ice cream, and pili nuts; Crème Brûlée with Fresh Berries; and Warm Chocolate Lava Cake.
Champagne Room is open Mondays to Saturdays for lunch from 11:30 a.m. to 2:30 p.m. and dinner from 6:30 p.m. to 10:30 p.m. The restaurant is closed on Sundays. For inquiries, call +632 8527 0011 or +632 5301 5500, email , or visit www.manila-hotel.com.ph.
