Raging Bull Chophouse and Bar in Shangri-La at the Fort will be opening end of August or early September. The restaurant is a beauty, retro inspired decor with chevron pattered flooring and gilded panels. The lighting adds a lot of character with their different seating options best of which are the plush leather couches.
This one above is my choice for the best seat in the house.
If the looks and the Shangri-la name scares your wallet crazy, don’t be. Prices will be kept at par with other free standing restaurants in the BGC area. All menu prices will be net of taxes and service charge so there’s no bill shock at the end of your meal like what they do in a nearby Japanese restaurant.
The Bonifacio Penicillin is Raging Bull’s signature cocktail. I may just dabble in liquor but this cocktail would be easy for me to enjoy with a dose of sweetness and citrus flavors. Notice the cubed ice stamped with the Raging Bull logo and a cherry inside a calamansi rind cone.
As you settle down into your seats, you’ll be tempted with their house bread. A devilish creation wherein you have to restrain yourself from wolfing everything down.
Caesar Salad. This is a deconstructed version of the classic, each component visible, so you’ll have to do a little mixing around. What I liked is the generous amount of anchovies and the fresh creamy coating the egg yolks gives everything.
Beetroot Salad. Garden leaves, roasted beetroot, honey glazed walnuts and goat cheese presented a beautiful appetizer canvas. If you don’t like the taste of goat cheese then the ones in this plate will appeal with their muted flavors. The beetroots provide a nice crunch as well as the fried leaves on top. A plate you can tackle however way you want, eat each piece separately or mix them with the greens.
Double Boiled Beef Broth. The bowl comes plated with confit wagyu tongue, seared bone marrow and charred leeks. The broth is then poured table side. I felt the broth on it’s own would have carried the dish, that was how good and flavorful it was. The additional ingredients gives it a little oomph in terms of presentation though.
Before the steaks are served, servers will go around and offer you a weapon of your choice. Flip open the wooden case and pick from different knives and choose which one suits your mood best.
We had 3 steaks that night, a Cape Grim pasture fed Tenderloin (250g), a 1824 grain fed Rib Eye (350g) and a Darling Downs Scotch Fillet (280g). Served with a variety of sauces and salts, my picks are the house mustard and the smoked salt. Their steaks are served on wooden platters so diners can share and eat different meats informally.
Among the three, the least I liked is the tenderloin, not that it’s bad but it’s a bit lacking in flavor for me. The rib eye and the scotch fillet (what the call rib eye in Australia and New Zealand) are locked in a tie for me as I could not decide which one I liked best.
Roasted Atlantic Salmon. Irene got a big perfectly grilled piece of salmon that is almost double what I usually see served in other restaurants. The skin so crisp and executed perfectly that even Irene ate all of it and she hates salmon skin. The meat has a nice crust but is soft and juicy, how salmon should be treated. Served with lemon and roasted garlic but just a squeeze of lemon and you are golden.
Pistachio Creme Brulee. This is a very unique creme brulee with the crisp separated and placed on top. I found the pistachio brulee on the heavy side so that’s another reason to share this dessert. The mint strawberry salad tempers it a bit but that and the crisp disc were the more enjoyable parts.
Candy Floss Pavlova. A beauty that will make you whip out your phone and take a picture, I guarantee. Visual impact aside, the cotton candy adds nothing and for me it even takes attention awake from the pavlova.
Moving the cotton candy to the side and you unearth the pavlova, paired with mango sorbet and passion fruit pulp. I love the sweet and slightly tart flavors, perfect to wash away the meaty mains.
Granny Smith Apple Cobbler, simple and without much fanfare compared to the two other dessert plates. This was my favorite dessert of the night, a comforting end to a good meal at Raging Bull.
Be sure to add Raging Bull Chophouse and Bar to your places to try, well priced ( steaks around P2k sans sides) and beautiful interiors.
Raging Bull Chophouse and BarShangri-La at the Fort
30th cor. 4th Avenue, Bonifacio Global City
Taguig City, Philippines
Contact No.: (632) 820-0888
Facebook Page: Shangri-LA at The Fort
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