The Peninsula Manila

Where’s the Beef

Tribute to Steak in Escolta from March 18 – 31, 2012

 

Makati City, Metro Manila -- (ReleaseWire) -- 05/03/2012 -- Inspired by a childhood family tradition of grilling steaks in the backyard of their Sydney home, Chef Anthony Craven is introducing “Tribute to Steak”, a flame-grilled steak dinner menu that will provide a new family-style fine dining experience at Escolta of The Peninsula Manila, renowned among restaurants in Metro Manila from March 18 to 31, 2012.

Available all week long starting from 6:30 pm, “Tribute to Steak” offers the finest chilled Australian- and US-certified Black Angus and pure-blood, high-grade Wagyu beef aged for a minimum of 28 days for maximum tenderness and flavor. Prime cuts will be garnished with one whole roasted garlic bulb, lemon and a choice of seasonings from artisanal salts to exotic pepper varieties and other condiments. Escolta’s extensive collection of wines will also be available to complement the steak dinner selections.

“In Australia, our cattle are raised in one of the world’s most beautiful natural settings, with huge open pasture lands and natural lagoons providing them with the very best quality of life, which allow them to naturally gain intra-muscular fat, as evidenced by the beef's heavy marbling. Growing up in Australia, it was a family tradition to gather and enjoy a grilled steak dinner on weekends,” says Chef Craven. “I wanted to recreate that experience for our guests in Escolta and continue the tradition”.

“At Escolta,” Chef Craven adds, “we do not salt your steaks just before cooking. I know that some people think they should, but trust me and don’t – the result will be juicy, delicious steaks! Salt brings moisture to the surface, forming a shallow puddle of juices. Thus, you are basically steaming your steak and on the grill it would turn gray, not brown. So, my advice is to salt your steak after it is cooked to your liking and has rested the required time just before serving”.

Where’s the beef? – 2

Prime cuts start at P 950 for a Skirt Steak Churrasco, with 300 gram grain-fed Wagyu rib-eye priced at P 3,500. In addition to the steak dinner, guests may also enjoy a full-complement dinner buffet of salads, cheeses, hot main courses and desserts at P 1,450 (adults) and P 870 (children under 12).

Prices are subject to 10% service charge and prevailing government taxes.

For inquiries or reservations, please call The Peninsula Manila, one of the exclusive Manila luxury hotels at (63-2)887 2888, e-mail diningpmn@peninsula.com or visit peninsula.com.

Incorporated in 1866 and listed on The Stock Exchange of Hong Kong (00045), HSH is the holding company of a Group which is engaged in the ownership, development and management of prestigious hotel, commercial and residential properties in key locations in Asia, the United States and Europe, as well as the provision of transport, club management and other services. The hotel portfolio of the Group comprises The Peninsula Hotels in Hong Kong, Shanghai, Beijing, New York, Chicago, Beverly Hills, Tokyo, Bangkok, Manila and Paris (opening in 2013). The property portfolio of the Group includes The Repulse Bay Complex, The Peak Tower and The Peak Tramways, St. John’s Building, The Landmark in Ho Chi Minh City, Vietnam and the Thai Country Club in Bangkok, Thailand.