Sage Bespoke Grill: Experience Canada’s 4 Season with curated dishes masterfully created by Chef Sebastian Barcudes
March 9, 2020
When I think of Canada, I think of Maple Syrup, Poutine, its cold temperature, and its welcoming culture. But what I didn’t know is that they also offer one of the best steaks there is. I discovered this during my recent visit to Sage Bespoke Grill in Shangri-La Makati.
Sage Bespoke Grill offers a 5-course meal featuring Canada’s 4 seasons. Curated by Chef de Cuisine Sebastian Barcudes, who partnered and collaborated with Canadian Embassy and Canada Beef International Institute to come up with recipes, dishes and wine pairing that are unique and something that is new in the country.
The wines are distributed by Pillitteri Wine.
I was ushered to my seat by the friendly staff. They were all smiles having that welcoming persona that made me feel comfortable.
Leather seats and couches in dark brown and red hues. The warm light gave a warm and relaxing vibe.
Sage Bespoke Grill take their steak seriously.
They served freshly baked bread with butter to excite our appetite.
SPRING This consomme or clear soup is inspired by the dishes Canadian locals make each spring as a restorative food from a long, cold, and dark winter using the first vegetables to appear in their gardens.
Le Bouili Grand Maman Canadian Beef Consomme, Young Vegetables, Truffle Celestine
Wine Pairing: Pillitteri Cabernet Merlot VQA 2013
This soup has a mild truffle flavor and the fresh vegetables were crisp, too. I remember finishing this bowl in a snap.
SUMMER To fuel their body, Canadians turn to card-rich, satisfying dishes to fuel their outdoor activities during summer. The use of beans, squash, and corn, also known as the ‘three sisters’ is highly associated with summer as they are often grown and harvested together.
Reef and Range on the Three Summer Sisters Confit Canadian Spot Prawn, Beef Cheeks Tortellini, with Beans, Squash, and Corn
Wine Pairing: Pillitteri VQA Gewurztraminer Riesling
The Tortellini stuffed with tender beef cheeks were delectable and fun to eat. The Prawn and corn combination were perfect altogether.
FALL Falls marks the cold weather and hunting season in Canada. As frosty ice crystals begin to form overnight on the long summer grass locals traditionally start storing preserved meats, fruits, and vegetables. This is also a great time to enjoy barbecue cooked cover charcoal with salt-enriched sauces, paired with Brassicas such as the cauliflower.
The steak was cooked in high heat for just about 10 seconds. It was succulent and chewy. I enjoyed its flavor alone but when I tried the mustard with it, it took me to another steak haven. The smashed potatoes had bursting buttery flavor.
The braised beef has some sweet-spicy sauce and cauliflower. It was so tender that’s ’cause it was braised for good 14 hours.
Wood Grilled Prime Ribeye Charred Cabbage, Honey Glazed Turnips and Mustard Jus
Wine Pairing: Pillitteri Riserva Cabernet Franc Appassimento VQA 2012
I am so into steak and now, I must say that Canadian steak is one of the best there is, too. It does not have that good marbling but has enough fat that can compete with any others. It has solid meat that’s chewy, juicy, and just really succulent. Sage really did a great job and I must say that they take their steak seriously.
WINTER Pumpkin Spice Sticky Toffee Pudding Dark beer sorbet with dried fruits and nuts
Wine Pairing: Pillitteri Reserve Caberbet Sauvignon Icewine VQA 2013
What a great end to a meal. This is one real good pudding. I enjoyed the dried fruits along with every bite. I just find the beer sherbet too bitter for the taste. Good thing, the Ice wine took that bitterness and made it all taste much better.
This 5-course menu is priced at Php3,500++ (wine pairing not included) and will be available until March 28, 2020.
You may watch my video below, too:
Address: Level 2, Makati Shangri-La, Ayala Corner Makati Avenue, San Lorenzo, Makati City
For reservations: 02 8814 2580