The Peak at Grand Hyatt Manila has redefined the definition of rooftop bars and fine dining in BGC ever since it opened in 2018. The multi-leveled pinnacle is a conglomeration of The Peak Bar, Whiskey Bar, Music Lounge and The Peak Grill, ranging from the 60th to the 62nd floor of Grand Hyatt BGC.
Looming at 318 meters high with a golden spire and an unobstructed 360-degree view of Metro Manila, Grand Hyatt BGC can be seen for miles around.With dozens of private function rooms available for a consumable rate, The Peak is a perfect place to host special events with customized menus.
While I’ve been to The Peak numerous times, it was mostly for the drinks and bar chow. My first time to actually dine at The Peak was when I was invited by Zomato to sample the bestsellers off the grill. With Irish Executive Chef Mark Hagan stoking the fires, The Peak Grill has so many dishes to offer to satisfy both the palate and the hunger.
Majority of the dishes we tried were seafood, all of which are Line Caught or sustainably fished, an environmental effort by Chef Mark Hagan. As a result, the menu changes based on supply.
First up were the Pine de Claire Oysters (PHP 1,395) served with piquant mignonette sauce, lemon and horse radish. The oysters are flown in from France twice a year.
Sauteed in shallots, garlic, tomato, lemon juice, white wine, cream, butter and capers, the Pan Seared Tiger Prawn (PHP 990) are good either on their own or with bread.
Probably my favorite, the Coquilles St. Jacques (PHP 725) are baked US scallops with all the cheesy goodness underneath. This classic French dish is made with white wine mushroom cream sauce topped with Gruyere brioche crumbs.
Another interesting dish is the Foie Gras, Chicken Liver Parfait (PHP 595). The chicken pate has a very nice consistency minus the bitter grit. I guess the wordplay on “parfait” comes from the fact that it’s made with cream and egg as well, and served with a side of Royal Jelly and Cumberland Sauce.
Soup and Salad
My second favorite dish is the Pickled Beetroot (PHP 525) drizzled with a 15-year-old balsamic glaze made with fortified grapes from Modena, Italy. Topped with cranberries, pecan nuts, popped rice and vegan Meredith Goat Cheese (made with non-animal rennit) from Australia marinated in olive oil, the beetroot salad has enough contrasting textures and flavors to make the tongue burst. (Picture snapped by @johnbunag)
The Seafood Boston Chowder (PHP 365) is an iconic soup from Boston, Massachusetts made with bacon, corn and mussels.
Off the Charcoal Grill
The Peak Grill isn’t a grill without having some meat in its surf and turf menu, especially its bestsellers: the succulent Australian grass-fed Tomahawk, the herb-crusted Lamb Chops, and the Grilled Sea Bass.
Cocktails and Beer
The Peak Sour is The Peak Bar’s signature version of the classic Whiskey Sour. All the ingredients are sourced in the Philippines: honey from Palawan and local fruits for the pineapple and lemon mix. Another thing that makes it special is the smokey blend between the Maker’s Mark Kentucky bourbon and the Lagavulin 16 Years Scotch Whisky.
The ICON Cocktail is a tribute to Apo Whang-od, the last female hand tattoo artist of her generation. Made with Don Papa Rum, coffee liqueur, Benguet coffee and a dash of bitters, this drink has a medium body and a well-rounded taste which can deceive the drinker of just how much alcohol content is in it. (While it’s still a work in progress, the drink should have edible paper and white chocolate with the same tribal marks in Buscalan Village.)
The House Lager was brewed by Engkanto Brewery specially for Grand Hyatt BGC. This crisp and hoppy beer is a light and refreshing drink for any day.
Location: 60th Floor, Grand Hyatt Manila, 8th Avenue Corner 35th Street, Bonifacio Global City, Taguig City 1634, Philippines
Sunday to Wednesday: 6 PM to 1 AM
Thursday to Saturday: 6 PM to 3 AM
Contact Number: (+63 2) 8838-1234