Timeless, reliable, and effortlessly warm, chef Tonyboy Escalante's flagship restaurant continues to be a go-to setting for our biggest milestones
Inspired by fine restaurants in idyllic rural settings from chef and owner Tony Boy Escalante's travels abroad, this dining destination in breezy Tagaytay continues to be the gold standard for many in terms of refined continental cuisine and white-glove service. The remote setting alone is arguably the most stunning in the country, making it a desired venue for special milestones and celebrations. Still, it is the exceptional food coming out of Escalante's kitchen that truly makes the drive up worth it each and every time.
- Charcoal-grilled 40 days dry-aged Angus prime rib-eye steak
- Duck leg confit served with orange Grand Marnier beurre blanc, braised red cabbage, and charcoal baked gratin potato
- Steak tartare with gorgonzola
Come early enough for cocktail hour to partake in a selection of expertly-crafted libations curated by revered mixologist Lee Watson. His forgotten classics—such as The Last Word—are not to be missed.
|Accept Credit Card||Yes|
|Bring Your Own Bottle||Yes|
|Private Room Description||1 room for 30-60 persons|
|Vegetarian Dish||More than 5|
|Corkage Charge||PHP1000 for hard drinks (750 ml), PHP750 for wines (750ml)|