RAGING BULL: Best Steakhouse & Bar in BGC? (Preview) @ShangrilaFort

(Latest post: A Raging Bull Holiday Celebration! @ShangriLaFort)

RAGING BULL is a modern American Steakhouse & Bar concept in the heart of BGC at Shangri-La Fort. They offer steaks using grain and grass-fed dry aged beef from Australia and serve classic American cocktails and wines from non-commercial boutique wineries.

It’s operated not as a hotel dining outlet but as a standalone restaurant ready to compete with the best of BGC in terms of pricing, quality, and ambiance. A homegrown Shangri-La concept, it will soon have a spinoff outlet called Raging Bull Burgers.

Raging Bull is one of the best steakhouses in Manila and here’s what to expect when dining here…

RAGING BULL CHOPHOUSE & BAR
Address: Level 3 Shangri-La at the Fort, Manila, 30th Street corner 5th Avenue Bonifacio Global City, Taguig City Philippines
Telephone: +632 8820 0888
Email: slfm@shangri-la.com
Facebook: Raging Bull Chophouse & Bar
Instagram: @shangrilafort
Twitter: @shangrilafort
Youtube: Shangri-La at the Fort, Manila
Website: https://www.ragingbullchophouse-fort.com/

Shangri-La at the Fort Manila Staycation Series:
• Shangri-La at the Fort: Why it is the Best Family Staycation in BGC?! (2018)
• SAMBA: Manila’s Finest Peruvian Restaurant?! @ShangriLaFort (A Review) (2016)
• RAGING BULL: Best Steakhouse & Bar in BGC? (Preview) @ShangrilaFort (2016)
• CANTON ROAD: Best Modern Cantonese Chinese Restaurant in BGC?! (A Review) (2016)
• MINISTRY OF CRAB Manila Guide (Is it Worth it?) @ShangriLaFort (2019)

The exciting and romantic ambiance designed by internationally acclaimed New York firm Avroko will transport you to a different world.

It has a fine-casual atmosphere (no white linen) and welcoming service that ensures that you feel right at home and not intimidated.

There’s a private nook with red leather chairs if you want added privacy. The restaurant has a total seating capacity of 92 with 30 at the bar.

The bar at Raging Bull serves classic American cocktails, whisky, bourbons, and a curated selection of wines.

You can enjoy an old-fashioned cocktail while you wait for your group to arrive.

Appetizers

Love this unique appetizer of dried Prosciutto and beef jerky to start your meal.

Be careful not to overeat their signature sourdough with bull horns. It’s yummy on its own but is best with the butter and dried meat.

Maryland Crab Cake. Charred orange, aioli, and palm heart.

So good, you can really taste the flavor of the crab with the charred orange and aioli mayo providing a nice contrast.

Caesar Salad. Romaine lettuce, anchoviews, pancetta, parmesan, 63 degree free range egg.

The Caesar salad looked tired, but was tasty when mixed with the 63 degree egg. Ruby Jack’s version is still much better.

Beet Root Salad

The surprise winner with caramelized walnuts and egg to provide flavor and contrast. Order this instead of the Caesar salad.

Oakridge Yarra Valley Chardonnay 2014

Light, refreshing, and sets you in a romantic mood. For more info, visit http://www.oakridgewines.com.au/.

Caramelized Onion Soup. Gruyere crostini, fried shallots, and chives.

A deconstructed French onion soup. I like the crunchy sides more than the soup itself.

I love the unique and sleek hand-crafted steak knives, which add elegance to the steak experience.

Main Dish

Eye Fillet (280g). Grain fed 1824 Australia.

My favorite is the grain fed Tasmanian Beef rib eye that has a good taste and a satisfying beefy finish as you chew on it. No need for sauce!

It’s cooked in a Josper oven, which is a combination of a grill and oven in one to provide a consistent cook and smoky flavor.

Silver Buckle Ranchero Red Wine Central Coast 2013

The red wine was not too strong and paired smoothly with the steak. For more info, visit http://www.rutherfordwine.com/silver-buckle/.

Cube Roll (280g). Kimberley red, Queensland Australia.

Don’t order the cubed tenderloin steak. It lacks taste because of its lean meat composition and needs the steak sauce for flavor.

Market Sides
Grilled asparagus, glazed hollandaise sauce, macadamia nuts
Creamy mashed potatoes truffle and black garlic
Dirty rice with bacon and spring onion
Charcoal josper corn on the cob, ricotta, chili, tarragon

The sides were good, particularly the grilled asparagus and dirty rice!

Free Range 1/2 chicken. Lemon and Thyme.

The steak overpowered the chicken, but it’s good to know that there’s a good clean-tasting free range chicken option flavored with only lemon and thyme.

Roasted Atlantic Salmon. Grilled asparagus, lemon chili butter from the josper.

The salmon was cooked right and is a great alternative to the steak for non-meat eaters, or just to give a different texture to your dining experience.

Congrats to Chef Nathan Griffin for creating an awesome steak experience in the heart of BGC!

Desserts

Pistachio Creme Brulee. Mint infused strawberry salad.

This is our favorite because it’s something different. Pistachio in a soft light cream and a crunchy topping with contrast of different berries.

Candy Floss Pavlova. Passion fruit pulp and mango sorbet.

Another Australia dessert favorite! Pavlova with cotton candy–two of our favorite sweets in one.

Granny Smith Apple Gobbler. Double vanilla ice cream.

This is the signature dessert, which is like their own version of classic American Apple Pie a la mode. It’s a bit heavy but good!

Congratulations to the awesome Raging Bull team and another winning restaurant concept by Shangri-La Fort!

Finally, an awesome steakhouse restaurant and bar in BGC! I like how it transports you to a different world, even for a moment–modern, romantic, and approachable.

Arrive early and start at the bar with your favorite classic cocktail. Order the Beet Root Salad and Maryland Crab Cake as appetizers.

Get the grain or grass-fed dry-aged Rib Eye from Australia and order enough for sharing. For dessert, order the Pistachio Creme Brulee or Candy Floss Pavlova.

Budget about P2,000/head + wine and cocktail drinks.

Tip: Make sure to reserve the Black leather couch tables or the red one for added privacy.

Operating Hours:
Restaurant and Bar Section Lunch
• Weekdays (Monday to Friday): Lunch: 11.30pm – 2.30pm
• Weekends (Saturday to Sunday): Lunch: 12noon – 3pm

Restaurant Dinner
• Monday to Sunday : Dinner: 6pm – 10.30pm

Bar Section Dinner
• Sunday to Wednesday Dinner: 6pm – 10.30pm
• Thursday to Saturday Dinner: 6pm – 12am