Have a magical Sunday brunch at Marriott Cafe
For Filipinos, Sundays are that special day you set aside to wake up late and spend with family and loved ones. That is why Marriott Manila is making Sunday brunch extra special by extending M Cafe’s menu to include bigger, heavier selections. A smorgasbord of choices ranging from pancakes to French toast to pasta, await diners. Meat lovers will be delighted to know that selections from CRU Steakhouse is included in the menu.
If that’s not enough, head over to the Bloody Mary Bar for alcohol to compliment your steak. According to Marriott, there are 14 stations all in all. But actually being there, it actually feels like there are more. You can find the full menu at the bottom of this post.
Oh, and did I mention there’s magic too? Actually there’s two! Read on.
Cru’s Steakhouse: therein lies the rib!
When I got there I headed straight for CRU Steakhouse where I was greeted by grilled vegetables and generous servings of foie gras. On the grill, pieces of Australian rib eye and tenderloin steak were being sizzling.
The foie gras was coated in flour and fried in butter. Personally I would have wanted to have the outer crust burnt to a crisp. It is, and always will be, among the most expensively delectable pieces atery blockers that I have ever tasted.
The rib eye and tenderloin was cut into thin, small pieces – too small to appreciate, in my opinion. If you know your steak it should make more sense to request for a bigger piece.
Relieve that pasta craving at Antonio’s
From there I went over to Antonio’s, the pasta bar, and ordered their best seller the salmon ravioli. Although the salmon was good, I found it to be a little too salty, so I next asked for red sauce pasta with shrimps.
They use freshly made pasta and real tomato sauce, which contributed to its rich flavour. Although I still found it a little too salty, it wasn’t as overbearing as the salmon ravioli.
No adobo? Try the kalderetang kambing!
My favorite Marriott Cafe dish has always been the adobo. It wasn’t available at the time because the menu gets rotated all the time. So, I went ahead and tried the kalderetang kambing (stewed goat meat), which turned out to be a pleasant surprise.
The goat meat was very tender and tasty, and my friend Azrael readily agreed with me.
Did we mention there’s magic?
To complete the experience, a pantomime went around the dining area performing magic tricks. He brought laughter and smiles to patrons wherever he went, which helped relax and lighten up the mood.
That’s not all! Head over to the chocolate bar and you’ll find a chocolate statue — but don’t try to eat her, she’s not edible! It’s actually a real person coated in chocolate. How often do you get to talk to living, breathing candy?
Overall the entire Sunday Brunch experience at Marriott Cafe is a delight that will surely bring fond memories to friends and families in the Metro.
Marriott Café Sunday Brunch is available every Sunday, 11:30 AM to 3:00 PM. For inquiries or reservations, call 988-9999.
Marriott Cafe Sunday Brunch Menu
LIVE OYSTER BAR
- Live oysters
- Shallot vinaigrette
- Green apple and cider vinaigrette
- Dill and lime vinaigrette
- Classic Thai anchovy namprik
- Lime wedges and lemon wedges
- Tabasco sauce green and red
- Thai sriracha sauce
- Worcestershire sauce
- Swedish caviar black
- Salmon caviar
- Decoration: big bowl of lemon and big bowl of lime
- Small lobster
- Tiger prawns
- Extra large New Zealand mussels
- Blue crab
- Three kinds of Aioli (same ones that we give for puppus from the new a la carte menu)
- Cocktail sauce
- Thai seafood sauce
- Mango salsa
SASHIMI AND WICKED ROLLS
- Marriott Café inspired rolls made at site with condiments
- Sashimi : tuna, salmon, octopus,
- Individual small miniatures of: cold soba with seaweed, niku tataki, Japanese small cuttle fish salad
- Large leaf lettuce: Iceberg, romaine, red oak,
- Small leaf lettuce: Wild rocket, watercress, , Bai bua bok leaves, baby spinach local
- Greens and veggies: snow peas, asparagus, celery, broccolini, Holland cucumber, red radish, cherry tomatoes, yellow corn kernels
- Sprouts: mung sprouts, soy bean sprouts
- Lentils: chickpeas, kidney beans, broad beans, yellow lentil
- Roasted Veggies: bay carrot, baby beetroots, pumpkin yellow, roasted yellow and red peppers, baby potatoes, slow roasted tomatoes (same like breakfast), roasted eggplant, grilled zucchini
- Herbs: mint, coriander, basil, Thai basil, oregano, thyme
- Marinated seafood: shrimps, squids, local clam meat, local mussel meat, crab meat, canned tuna,
- Marinated meats: roast beef slices, pastrami, smoked chicken, smoked duck
- Vinaigrettes: French, Shallot and red wine, Italian basil and lemon
- Dressing: thousand island, mayonnaise, yogurt and mint, , blue cheese and walnut, ceasar
- Toppings: bacon bits, parmesan shavings, chili flakes, fried shallots, fried garlic flakes, almond flakes, croutons, walnuts, green olives, capers, black olives, feta in olive oil,
- Italian ham
- Home made duck liver terrine
- Smoked salmon
- Cured tandoori rubbed salmon
- Condiments: gherkins, capers, sour cream with dill, pickled red onion rings, sliced jalapeno, baguette chips, thin rye bread chips, large foccaccia bread on board with knife,
Pan grilled live on large cast iron skillet
- Condiments: chutney, watermelon chutney, wine poached pears, mixed berry compote, orange Sunkist orange compote, rocket leaves, pepper mill, Truffle salt, large loaf of brioche on a chopping board already cut
With local specialty from Davao
Condiments: pineapple chutney, watermelon chutney, dry fruits (4 kinds), glass jars with whole walnuts, almonds,
- Large cutting board with crisp baguette, lavoche stick, walnut bread loaf
Fresh live mussels, manila clams, cooked in front of the guest with wines and signatures sauces and toppings and served in small pots with crusty French baguette. This will actually replace the soup station…. Cooked in batches.. 2 recipes per Sunday..one for clams and one for mussels… sauces eg: chowder, tomyum, tomato and chorizo etc
The carving counter will focus on Australian prime rib along with roasted lamb served with sauces, condiments and salsas
- 8 to 10 kg Australian rib eye roast
- Traditional lechon
- Condiments: Dijon mustard, whole grain mustard, fresh horseradish cream, mint jelly, khimchi, basil mustard, Thai beef sauce, mango and red chili salsa,
- Sauces warm: same as CRU
- In large cast iron pan: slow roasted root baby vegetables tossed in olive oil: all same as from a la carte(baby beetroot, baby radish white, baby carrots, white onions, garlic pods
Unlike the usual pasta bar, this Italian section will feature specialties like hand filed pumpkin tortellini’s, spinach gnocchi, salmon and cream cheese ravioli with truffle paste, risotto made to order with crab meat and fresh truffles . Classic home style cooking combined with seasonal fresh high end products. Run it like a small bistro. Menus changes every week. Not more than 4 specials each week.
- Pasta: Pumpkin tortellini, spinach gnocchi, salmon ravioli, plain risotto
- Condiments: crab meat, shrimps, bacon, chorizo, chopped garlic, chopped shallots, chopped chilies, basil leaves whole, rocket leaves, sage leaves, smoked salmon, oregano, white wine, butter, stock, mushrooms, roasted peppers, olive oil cooked asparagus, cream , black olives
- Sauces: marinara sauce, pesto cream sauce
- Toppings: red chili flakes, parmesan shavings, pepper mill, extra virgin olive oil
- BBQ: Suckling Pig, Roast Duck, Soy Chicken, Hainan Chicken, Pork Knuckles, Pork Asado
- Condiments: Hoisin Sauce, Oyster Sauce, Plum Sauce, Dark Soy Sauce, Light Soy Sauce
- Noodle Station: Vermicelli Noodle, Fresh Egg Noodle, Fried Egg Noodle, Fresh Hofan Noodle
- Condiments: Boiled Shrimps, Boiled Fish, Fish Balls, Squid Balls, Beef Balls, Chicken Breast, Beef Strips, Spring Onions, Bean Sprout, Kailan Leaves, Chinese Cabbage, Bok-Choy Leaves, Onion Leeks, Sesame Oil, Calamansi, Fish Sauce, Soy Sauce, Fried Garlic, Chili Paste, Chili Flakes
Classic Japanese grill using mainly different chicken parts.
We will use the large satay grill for this purpose.
- Nice white bowls with all different skewers for display
Menu: all meats should be brushed with tare sauce (mirin, brown sugar, soy sauce, honey, sake)
- hāto or kokoro : chicken heart
- rebā chicken liver
- Zuri : chicken gizzard
- tsukune : chicken meatballs
- (tori)kawa : chicken skin, grilled until crispy
- tebasaki : chicken wing
- nankotsu : chicken cartilage
Condiments: Japanese red radish pickle, Japanese radish yellow pickle, Japanese ginger, finely chopped spring onions, ichimi (japanese pe
Featuring the classic tandoori chicken, Dal makhani and fresh classic plain and garlic nan with chutneys
- Tandoori Chicken :One kind of chicken drumsticks with red marination
- Chicken tikka : One chicken hip boneless with tikka marinations
- Fresh garlic nan and plain nan made to order
- Large stone ware container with classic dal makhani
Condiments: mint chutney, sweet mango chutney, mango pickle, pickled red onions, roasted pappadums, cucumber and garlic raita
This section will be the hot line future western and Filipino classic
4 kinds western classics
3 kinds Filipino classics
CRU Steak house
This will be a specialty meat & seafood grill featuring ONLY grain OR grass fed Angus beef from Australia (choice cuts ONLY) and local seafood
- Australian Rib eye and strip lion steak
- Grilled tiger prawns
- Grilled calamari
- Lapu lapu fish
- 3 marinations: one Asian, one Mediterranean, one European
- In CRU kitchen : mash potato, roasted pumpkin, grilled asparagus, grilled corn, grilled tomato, grilled leeks
- Sauces: fresh tarragon béarnaise , fresh horse radish cream, mushroom sauce, pepper sauce , red wine sauce
- Condiments: 3 kinds of mustards, 3 kinds of herb butter , large bowl with crusty bread rolls
BAKERY AND PASTRIES
- Great selection of fresh home made cheese cakes, pies, flans in oversized pots and copper pans, very rustic home style
- Selection of pralines, chocolate fountain, chocolate pastries, chocolate brownies,
Vast selection of MC classics all displayed separately in PDR 3
BLOODY MARY BAR
In CRU PDR1 (connecting CRU to MC) a manned Martini Bar will be set up where guests can have their personalized Bloody Mary shaken.
- Worcestershire Sauce, Piri Piri sauce, Tabasco red
- Celery, Olive, salt, black pepper, cayenne pepper, lemon juice, celery salt
Press release: Marriott Manila Introduces Newly-Revamped Sunday Brunch
For someone who goes to a regular five or six days work week, Sunday remains a sacred day. And yes, Sunday is for longer sleeps, but this one is surely worth waking up for.
Marriott Café no doubt, scintillates everyone both for lunch and dinner buffets; but this time, Marriott Manila makes Sunday worth swooning for with its promise of bigger, better, and heavier selections for brunch. Executive Chef Meik Brammer surely makes the choices more compelling and simply irresistible. And did we say everything gourmet?
Sure, you will still be greeted by the crisp and freshly-baked smell of pancakes, Danish pastries, croissants, French toast, sausages, plus other usual brunch favorites. But what about adding stations that will simply make the most sensuous epicurean happiest on midday? Think: oyster bar, chilled seafood, salumiere, cheese studio, carvery, foies gras, yakitori, Chinese, and tandoor. But wait, there’s more! Meat lovers will be delighted to know that Cru Steakhouse’s specialties are incorporated in it. Whether you choose Angus beef ribe eye, strip loin steak, grilled tiger prawns, grilled calamari, lapu lapu, with your choice of marination, these offerings are enough to make anyone say the price is so worth it. Plus, everything comes with an ample supply of mashed potato, roasted pumpkin, and the most favorite grilled veggies from asparagus, corn, tomato, and leeks.
Another unique station in the buffet is called Antonio’s which is basically a pasta bar but level up in taste and quality. Offerings start from hand filled pumpkin tortellinis, spinach gnocchi, salmon and cream cheese ravioli, spinach gnocchi,
salmon and cream cheese ravioli with truffle paste, risotto made to order with crab meat and fresh truffles. These classic home style pasta choices vary every week, so everyone is assured that the station remain exciting each visit.
Yakitori lovers will also get to enjoy this classic barbeque station, featuring grilled chicken parts from heart, liver, gizzard, meatballs, skin, wings, to cartilage with condiments such as Japanese red and yellow pickles plus ginger and some finely chopped spring onions.
However, if you’re psyched about shells and seafood, both oyster and seafood stations boast the freshest and tastiest selection presented in a posh way. Whatever manner you choose to enjoy the live oysters, dipping them with endless options of vinaigrette flavors plus topping each with an exquisite salmon and Swedish caviar adds a double dose of happiness each bite. The seafood choices on the other hand have the most exotic selections of lobster, tiger prawns, extra large New Zealand mussels, and blue crab which can be eaten as is or ask the chef to cook it for an exciting twist.
If there’s one station that is bound to thrill both kids and adults, that’s the huge chocolate room located at the left side corner of Marriott Café, presenting heavenly and most luxurious chocolate spread one can ever imagine. The jampacked work week will surely be compensated once you step in a room filled with these adorable cakes: raspberry ganache pound cake, milk chocolate mouse with caramel gelee, and Maracaibo chocolate cheesecake. If on a look out for sexier choices, go for the chocolate croustillant, apple chocolate gianduja, white chocolate panna cotta with raspberry, and triple chocolate mouse, all beautifully encased in a glass. The cookies are also one of the sweetest goodies nestled temptingly on the table: white chocolate chip brownies, manjari chocolate bar, chocolate pecan tart, macaroon chocolate gianduja, chocolate nougat, chocolate heart bon bon, and chocolate truffles. The last batch of choices deserves a mention too, since these chocolate clusters are made from 100% Belgian chocolate–big bars of rocky road, almond chocolate, nuts and fruit chocolate. Just to give this station a more lavish feel, a decadent human chocolate chef welcomes everyone to take a photo with him, making sure that he will complete the three Cs of happiness: chocolate, cake, and cookies!
After stuffing yourself with this biggest and grandest Sunday Brunch, why not head at the martini bar for a shot of bloody mary. An intoxicating mix of vodka, tomatoes, sauces, pepper and salt, this cocktail will surely enliven a fantastic Sunday mood.
At this early Sunday hour, take time to savor a straightforward and never obtrusive ambience—where the eating pleasure is longer with bountiful food choices that are certified gourmet. Whether with beau, family or friends, starting another week with something like this will certainly make anyone sane again.
Marriott Café Sunday Brunch is available every Sunday, 11:30 AM to 3:00 PM. For inquiries or reservations, call 988-9999.
Marriott Cafe Sunday Brunch photos
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