January 24, 2021

The Cellar at Grand Hyatt Manila

New Normal Dining Update



The Cellar is the wine cellar and bar of the Grand Hyatt Manila. In addition to its wide assortment of fine wines, The Cellar also serves craft beers and cocktails which you can pair with small plates and international tapas. The Cellar reopened just two weeks ago after being closed for almost 10 months due to the lockdown.



Health & Safety Protocols


I have dined at the Grand Hyatt Manila for mutiple occassions already since July 2020. Knowing that same health and safety protocols are implemented here at The Cellar, it gave me peace of mind when I dined here last week.

  • Your body temperature will be recorded at the hotel lobby and at the resaurant's reception desk.
  • Guests must fill out a wellness disclosure form downloadable via a QR code.
  • Guests are required to wear a facemask and face shield when entering the restaurant.
  • Safe physical distancing is strictly implemented.
  • Face-to-face dining is not allowed, even among family members.
  • Dining utensils are wrapped in table napkins.
  • Alcohol wet wipes and facemask envelopes are provided to guests.
  • The dining staff is required to wear a facemask, face shield, and gloves.
  • Dishes are covered with a cloche when being served to guests.

If you are dining with friends or family, I recommend reserving one of their private dining rooms which can accommodate four to eight guests (in accordance with the new normal guidelines). A private dining room must be booked in advance. As of this writing, there is no minimum spend requirement.



The food menu was not overwhelmingly extensive, but you will definitely something that will match your personal taste or dietary restriction. One thing is for sure. All dishes here at The Cellar, including their desserts, can go well with wine. 



Small Plates


We started the evening with a trio of small plates. The Grilled Portobello Mushroom was served on a bed of Rösti and Raclette. I love the combination of the chewy mushrooms, silky cheese, and the crunchy rösti. It went very well with the Riesling.



We also ordered the Crispy Fried Cauliflower as recommended by Chef Mark Zaragoza of The Cellar. Cauliflower florets are shaped into balls and are then coated with a batter. They are then fried until golden brown and finally dressed with gochujang sauce. It also went well with the Riesling but I really wished I could order Soju.



The Salt and Pepper Squid is another small plate we tried. Slices of squid were coated with a batter lightly seasoned with salt and pepper. The crust was crispy while the squid remained tender and easy to the bite. The dish was served with aioli and green harissa on the side. This also paired well with the Riesling.




From the Flat Grill


The next trio of dishes we ordered was from the Flat Grill section of the menu. First to be served were these succulent U.S. Scallops grilled with oyster mushrooms and served on a bed of eggplant puree. The scallops were tender and tasted fresh and juicy. A sip of white wine brightens up the natural sweetness of the scallops.



The only pasta dish from the menu are these Casarecce cooked in pesto sauce and topped with grilled tomatoes and stracciatella di bufala. The Cellar's in-house sommelier recommended this pasta to us because it is best paired with white wine.



One of the favorite dishes that evening was this Grilled Seabass served on a bed of clams in sauce vierge and topped with caper-raisin puree. The skin was crispy and the flesh was tender and moist. The sauce has a well-balanced sweetness and saltiness, with a light tartness that brings out the umami taste of the fish.




From the Oven


The highlight of the evening were these two house specialties. One of the most ordered dishes here at The Cellar is the Paella. It is cooked with chicken, chorizo, tiger prawns, clams, and mussels. This iconic Spanish dish is best paired with white wine but also goes well with a rosé or red wine.



The star of the evening was this Slow Roasted Suckling Pig. This quarter portion of a suckling pig was slow-cooked for hours which made the skin extremely crispy while the melt-in-the-mouth meat was juicy and tasty. This dish is best paired with red wine, but can also go well with Riesling for those who prefer white wine.




Dessert


We ended the evening on a sweet note with these two desserts. The Miso Crème Caramel is a franco-japonaise dessert which combines a classic French caramel custard with pureed miso. It had a well-balanced sweetness and saltiness.



The Tiramisu served here at The Cellar was equally good as the tiramisu served at The Grand Kitchen. I love how moist and rich it was with espresso-flavor. The bitterness of the cocoa perfectly blends with the sweet and creamy mascarpone. Both desserts went well with Prosecco and Riesling.




The Cellar
2F Grand Hyatt Manila
8th Avenue corner 35th Street, Bonifacio Global City, Taguig City, Philippines
Operating Hours: Wednesdays to Saturdays, 5:00pm to 11:00pm
Contact: +63 (02) 8838 1234
Email: manila.grand@hyatt.com
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