<\/p>\n
Book with us and get \u20b1300 off!<\/a><\/strong><\/pre>\nSobremesa, by Chef Benj Tuason, is a beautiful cross between South American <\/strong>and Filipino<\/strong> cuisine. The concept of the restaurant lingers on the idea of exchanging delicious conversations after enjoying a delightful meal.<\/p>\n
Photo from @sobremesaph<\/a><\/figcaption><\/figure>\n The place exudes a modern, homey vibe that encourages diners to relax, enjoy their meals, and exchange stories. It’s the perfect place<\/strong> to go for brunch or dinner and drinks after hours to catch up with your friends.<\/p>\n
Photo from @iana.peralta<\/a><\/figcaption><\/figure>\n Fostering a feeling just like its name, Sobremesa is set on making more memories for their guests. Whenever you dine, the staff will take a Polaroid photo of you<\/strong>! No prerequisites, no catch, just to keep the memory forever. Not only that, but they also have a “No Phone” Challenge, where each table is provided with a cage where you have to lock your phones for the entire duration of your meal. If successful, you get a free cheesecake for your prize.<\/strong><\/p>\n
Photo from @neilbriangoesplaces<\/a><\/figcaption><\/figure>\n The man behind the kitchen is none other than Chef Benj Tuason, who is also the kitchen genius behind Relik, a Spanish-inspired restaurant and late night bar in BGC. Sobremesa’s inspired menu is taken from his family\u2019s well-kept secret recipes<\/strong>.<\/p>\n
Sweet Corn Fritters<\/h2>\n
Served with spicy marinara sauce<\/em><\/p>\n
Photo from @japsicol<\/a><\/figcaption><\/figure>\n Peruvian Spiced Roasted Chicken<\/h2>\n
With 3 special sauces, jalapeno and coriande, chimichurri, and garlic yogurt sauce<\/em><\/p>\n
Photo from @mabellie<\/a><\/figcaption><\/figure>\n Barako Coffee-Crusted Ribeye<\/h2>\n
Chimichurri, garnish with Baguio beans and kamote fries<\/em><\/p>\n
Photo from @archiecarrasco<\/a><\/figcaption><\/figure>\n Bulalo Estofado<\/h2>\n
Sweet and salty slow braised stew orange, ginger, sherry butter and kamote fries. According to Chef Benj Tuason, this is one of his late mother’s recipes.<\/em><\/p>\n
Photo from @aj6tarayao<\/a><\/figcaption><\/figure>\n Salted Caramel and Banana Cheesecake<\/h2>\n
Lovely cheesecake with sweet banana toppings<\/em><\/p>\n
Photo from @neilbriangoesplaces<\/a><\/figcaption><\/figure>\n Mango Coconut and Almond Cheesecake<\/h2>\n
Sweet & tangy mangoes topped on our signature cheesecake drizzled with caramel sauce, coconut & almonds<\/em><\/p>\n
Photo from @sobremesaph<\/a><\/figcaption><\/figure>\n Lecheroon<\/h2>\n
A macaroon & leche flan fusion drizzled with caramel sauce<\/em><\/p>\n
Photo from @sobremesaph<\/a><\/figcaption><\/figure>\n The feast doesn’t finish there. Think you’ve got what it takes for unlimited steaks? For just \u20b11,000, you get two hour’s worth of Unli Rib Eye Steaks, complete with unlimited side dishes! But wine not go for more? Just add \u20b1250 for unlimited wine.<\/p>\n
Photo from @sobremesaph<\/a><\/figcaption><\/figure>\n Photo from @sobremesaph<\/a><\/figcaption><\/figure>\n Whether you try your hand (and stomach) for their unli steaks or if you go for this sweet deal with Booky, there’s no losing at Sobremesa.<\/p>\n
\nView menu<\/a>
\nView their Instagram account<\/a>
\nNorth Tower, The Sapphire Bloc Building, Sapphire Road cor Onyx and Garnet St, Ortigas, Pasig
\n(02) 534-5821<\/p><\/blockquote>\n