From seafood sourced across the Philippine coastlines to interiors inspired by the ocean, Cerulean—the newest concept from the team behind Michelin-selected Taupe—translates the country’s surrounding waters into a cohesive fine dining experience.
For a nation of more than 7,000 islands, the sea is more than what surrounds us. It’s what connects us. It shapes our travel, our trade, and our table. Cerulean, the newest concept by Executive Chef Francis Tolentino and the team behind Michelin-selected Taupe, begins with that idea. Named after the deep blue hue of the ocean, the seafood-first fine dining restaurant celebrates the richness of Philippine waters through both its cuisine and its design. Located at The Shops at Ayala Triangle Gardens, it also joins the growing collection of restaurants turning Makati’s central business district into one of the city’s most exciting dining destinations.
Invited to the restaurant’s grand opening lunch, we found that philosophy expressed throughout the experience. Seafood sourced from coastlines across the Philippines anchors a menu shaped by contemporary Asian flavors, while gently curved interiors, handcrafted ceramics, and sculptural details continue the story beyond the plate.
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Inside Cerulean, Interiors Inspired By The Sea
Tucked into the corner of the second floor of The Shops at Ayala Triangle Garden, Cerulean’s curved entrance eases diners into the restaurant. From that first turn, it already offers a glimpse of the flowing design language that carries throughout the space. The interiors borrow the movement, textures, and calm of the sea, setting the scene.
Designed by Noel Bernardo of EC Studio, the dining room features softened curves, sand-toned finishes, and deep blue accents. Woven pendant lights drift overhead like jellyfish, while reflective tabletops catch the light with a shimmer reminiscent of sunlight dancing across water. The open kitchen provides some energy and theater, balancing the otherwise tranquil atmosphere. At the end of the restaurant, a rounded private dining room for up to 10 guests provides a more intimate setting.
Details are equally considered. Bespoke ceramic wares by Kevala, each inspired by textures of sand, coral, tide, and stone, frame each course. Additionally, furniture by Vito Selma layers the room with sculptural forms crafted from natural materials.
What To Expect From The Cerulean Menu
The grand opening lunch offered a curated menu that served as an introduction to Cerulean’s philosophy. Even before the first seafood course arrived, the warm Mantou Brioche hinted at what’s to come. Served alongside a rich Crab Chili Custard and a Scallop Onion Butter, it showed how seafood would weave through dishes in ways both familiar and unexpected.
Just as the sea connects the archipelago, the menu brings together seafood from coastlines across the country. Starters include scallops from Iloilo in the form of dumplings, and a Kumbo Mackerel Ceviche by way of Sulu. Comforting warm dishes followed in the form of Crab Chawanmushi with seafood custard and blue crab, and a rich Jellyfish Laksa paired with shrimp tartare.
The mains celebrated fresh catches through simply prepared seafood, alongside hearty claypot rice dishes topped with scallops and chipirones (baby squid) that highlighted the kitchen’s balance of restraint and bold flavor. Dessert, naturally, didn’t leave the sea behind. An Uni Ice Cream Sandwich provided a savory-sweet finish, while the quaintly named Crab Mango Sticky R-Ice Cream closed the meal on a playful note.
Explore highlights of Cerulean’s menu below.
Cerulean is located on the 2nd Floor, The Shops at Ayala Triangle Gardens, Makati Ave., Makati. It’s open daily for lunch from 11 a.m. to 3 p.m. and for dinner from 5 p.m. to 10 p.m. For reservations and more information, visit their website www.ceruleandining.ph.
Photos courtesy of Cerulean
Frequently Asked Questions
Cerulean is a seafood-first fine dining restaurant by Executive Chef Francis Tolentino and the team behind Michelin-selected Taupe. Located at The Shops at Ayala Triangle Gardens in Makati, the restaurant celebrates the richness of Philippine waters through contemporary Asian cuisine and ocean-inspired interiors.
Named after the deep blue hue of the ocean, Cerulean draws inspiration from the sea that connects the Philippines’ more than 7,000 islands. Seafood sourced from coastlines across the country anchors the menu, while its interiors translate the movement, textures, and calm of the ocean into a cohesive dining experience.
Designed by Noel Bernardo of EC Studio, Cerulean features softened curves, sand-toned finishes, and deep blue accents inspired by the sea. Woven pendant lights, reflective tabletops, bespoke ceramic wares by Kevala, and sculptural furniture by Vito Selma continue the restaurant’s ocean-inspired design language, while a private dining room accommodates up to 10 guests.
Cerulean’s menu showcases seafood sourced from coastlines across the Philippines through contemporary Asian flavors. Dishes in its inaugural menu include Mantou Brioche served with Crab Chili Custard and Scallop Onion Butter, Iloilo scallop dumplings, Kumbo Mackerel Ceviche from Sulu, Crab Chawanmushi, Jellyfish Laksa with shrimp tartare, claypot rice topped with scallops and chipirones, Uni Ice Cream Sandwich, and Crab Mango Sticky R-Ice Cream.
Cerulean is located on the second floor of The Shops at Ayala Triangle Gardens in Makati, joining the growing collection of restaurants helping shape the city’s dining scene.
