Opening: Brontë Brings The Best of Australia To The Table 

With its focus on quality meat, produce, and techniques, the new fine dining concept Brontë reminds us of how good a meal can be when we let the fundamentals speak for themselves. 

The striking Levanto building along Jupiter Street in Makati is quickly transforming into the city’s next great dining destination, and one of its newest additions, fine dining concept Brontë (pronounced “Brawn-tee”), has recently opened its doors. 

Helmed by Chef Wade Watson, Brontë brings a taste of Australia to the table much like the chef’s more casual restaurant, the beloved Bondi&Bourke, though this time through a more elevated lens. Its refined and streamlined menu places premium Australian meats and produce, alongside a carefully curated selection of high-prestige wines, at the forefront—and you can taste this ethos in every bite. 

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Inside The New Brontë At Levanto

Brontë features a space that mimics the subtle yet undeniable sophistication of its offerings, with its streamlined curves, large windows (complete with a panoramic view of the Makati skyline), terracotta upholstery, sculptural warm lighting, and cozy green touches that are grounded with earthy hues. Yucca plants tower over the couches, incorporating an understated natural beauty to the otherwise modern dining space, this touch a contribution from Chef Wade’s partner, Derek Ramsay, who also happens to be a plant lover. 

The Place For Fresh, No Fluff Fare 

Brontë is, for the most part, a steakhouse with a mouth-watering assortment of Australian and American steaks like the Carrara Wagyu Ribeye, Snake and River Farms Gold Label Striploin, and grand Côte de Boeuf Carrara Bone-In and Brontë Grand Porterhouse. The Sher Family Rib-eye should be on everyone’s plate, as well. The well-marbled meat comes from a breed of Japanese cow that’s raised in Australia, offering a nice mix of velvety sumptuousness and flavorful leanness or bite, which prevents it from being overly cloying. 

Yet beyond steaks, Wade wanted to set up a concept that would fully showcase the very best of his home country’s meats and produce (most key ingredients are imported), and this is evident when you scan through its classic bill of fare. The chef makes it quite clear that he’s not here to serve the usual dishes in your average steakhouse, wanting to break free of the monotony of typical sidings paired with meat. 

What you get, instead, is a “no fluff” selection of seafood, steaks, and fine dining staples that balance refinement with generosity (Wade’s love language, after all, is ensuring people come out thoroughly well-fed and satisfied). The seafood shouldn’t be overlooked for sure, with options like Oscietra caviar, Boston Lobster Risotto, and Tasmanian Salmon Crudo. The fresh oysters are always a must-have for any meal, these ones topped with mignonette, lemon pearls, citrus, and chives for an added dimension. Another must-try is the Barramundi Meunière, the fresh meat of the Australian white fish accentuated with the simplicity of French cultured butter, vine tomatoes, capers, and dill. 

Indulgent dishes like the Foie Gras Terrine, Wagyu Beef Tacos, and Australian Lamb Chops (a personal favorite of Wade’s) prove that the concept knows its meat outside of steaks. 

“I like to feed people,” he tells Lifestyle Asia, certainly not a surprising sentiment from a chef, but with many of the menu’s options designed for sharing, this philosophy takes a tangible form. 

Freshness and quality come first, alongside an emphasis on techniques that never compromise. “I don’t like too many flavors on a plate,” Wade adds, “Basics will win. When I cook I think, ‘What’s something people will eat every day?”

The result of this development are dishes whose components speak for themselves, never overloaded with anything more than their natural flavors or other fresh ingredients, enhanced through careful process. For instance, Wade is adamant about giving most of his steaks ample time to rest. “We are very clear that we’re resting steaks. I’m big on resting steaks, but some chefs aren’t,” he explains. “If you’re in a hurry, I’ll tell you which steak to order, because anything over 500 grams, you have to wait an hour for.”

Sweets aren’t skimped on, either. The menu features some delectable desserts like Sticky Toffee Pudding and Crème Brûlée. Though if you really want to get a true taste of Down Under, the Pavlova is a great choice, packed with fresh fruits and a melt-in-your-mouth meringue shell. 

Exploring The Wine And Cocktails Selections At Brontë

The meals are, as one should expect from any fine dining establishment, complemented by a champagne-forward program and an extensive carte des vins, Brontë positioning itself to offer among Manila’s most sophisticated. “I’d say the only other venues with a wine list like ours are the casinos,” Wade shares with pride. 

Dubbed “The Vault,” Brontë’s impressive cellar houses everything you could want for any kind of gathering, from non-vintage labels for more casual get-togethers to rare prestige cuvées for those “big moment” occasions, all of which are bottles Wade has gathered over the years. “I knew that one day I would open a concept like this and the bottles I’ve collected would be for my clients,” he says. Highlights include the opulent Dom Pérignon P2 Plenitude Brut 2008 and Krug Grande Cuvée 172ème Édition; as well as the highly-coveted Cristal Brut Rosé 2002, Château Haut-Brion, and Sassicaia Tenuta San Guido Bolgheri 1997.

Brontë pulls all the stops, offering a Cheese Service you can pair with those glasses, featuring globally sourced cheeses served with crackers, grapes, and a quintessentially-Aussie quince paste. 

Those that prefer their meals with cocktails also have a selection of both classics and contemporary pours. You have fresh takes on the Whiskey Sour, Sidecar, and Espresso Martini, as well as signatures like the namesake Brontë, a bright blend of peach, Prosecco, elderflower, and strawberry; a citrus-driven Gimlet infused with pomelo and candied lemon; and a richly balanced Negroni featuring Chase Rhubarb Gin and Martini Rosso.

Simply put, Brontë brings a part of Australia to the Philippines, its name not a reference to the famous literary figures, but the bustling Brontë beach in Sydney. Even its title reminds us not to overthink, and instead, return to the very basics that make a country’s culinary culture great. When done right, that’s really all you need. 

Simply put, Brontë brings a taste of Australia to the Philippines. Its name isn’t a reference to the famous literary sisters, but rather Brontë Beach in Sydney, a stretch of coastline known for its laid-back charm and natural beauty. That same spirit runs through the restaurant itself, where simplicity serves as the foundation for excellence. Exceptional produce, thoughtful technique, and flavors that don’t rely on excessive embellishment take center stage. Sometimes, the best meals are the ones confident enough to let their fundamentals speak for themselves.

Explore the space and menu below.

Brontë is located at the 4th Floor of Levanto Building, 389 Jupiter Street, Makati 1209. It’s open Monday to Sunday, for brunch, lunch and dinner. The brunch and lunch is from 1130 AM to 2 PM (130 PM for last orders); while dinner is 530 PM to 10 PM (last orders at 930 PM). 

For more information and reservations, contact +63 908 872 8584, and follow them on Instagram at @bronterestaurant. 

Photos courtesy of Brontë