A Raging Bull Holiday Celebration! @ShangriLaFort

Christmas is for celebrations and our go-to place for steak parties in BGC is Raging Bull at the Shangri-La at the Fort.

We tried their special Christmas Day menu as we celebrate and give thanks to our friends from Shangri-La.

 

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)

First Things First

Raging Bull has a well-stocked bar for cocktails or your drink of choice as you wait for your friends to arrive.

It offers a special Christmas Eve menu (₱4,500 nett), Christmas Day menu (₱4,450 nett) and New Year’s Eve menu (₱5,000 nett).

What’s nice about Raging Bull is that everything seems to be so well-organized, with a fine casual setting that’s not intimidating.

Start with the horn bread with butter and salt. This was one of the rare times that we really enjoyed our bread course.

Order a nice crisp white wine like the Craggy Range’s Sauvignon Blanc Te Muna Road (4.1 vivino) to pair with the starters and a strong red wine like Old Wine Reserva Malbec 2014 from Altocedro (4.2 vivino) for the steak.

 

Amuse Bouche

Mud crab lumps, Sturia caviar, lime zest, compressed watermelon.

A refreshing spoon of bits of mud crab topped with watermelon and caviar.

 

First Course

Hand beaten carpaccio of Australian tenderloin 60g, onion ash, horseradish infused mayonnaise, beetroot, arugula.

Best to eat with the fresh meat. With bits of arugula, beetroot and some crunch.

The salmon appetizer was served with a hickory smoke effect.

Cold apple smoked salmon tian, textures of cucumber, citrus and dill dressing.

It’s always good to start with a good quality salmon and bits and pieces of vegetables with a smoky aroma.

 

Soup

Roasted Pumpkin Soup, spring onion oil, Chive infused yoghurt, braised chestnuts.

The soup was velvety smooth with roasted pumpkin flavor and cubes of chestnuts that evoke a Christmasy feeling in your mouth.

 

Main Course

Weapons for your main course, the most expensive knives to choose from—Katana, Ashwood by Andree Puttman and the Carbon fiber (front to back).

Grainge Grass Fed Tenderloin 180g Tasmania, Australia. Beetroot leaves, sous-vide golden beets, port jus.

We love grass-fed beef from Australia and we prefer this over the bland USDA steak that dominates the market.

The meat itself was quite tasty as you chew it. Best to order it medium to medium rare.

Mustard: Raging Bull Mustard with spicy Cayene Paprika, French Dijon, Pome Mustard
Salts: Porcini Mushroom Salt, Maldon Salt, Lemongrass Chili Salt

Although the condiments were exciting, there was really no need to add more flavor to the steak.

Josper Baked Black Cod. Roasted onion cream, macadamia crust, saffron potatoes, chive beurre noisette.

The cod was a good alternative too—josper baked and served with a macadamia skin crust.

 

Dessert

Festive, Chocolate Indulgence. Milk chocolate mousse, rum cherry compote, honey coated pecan nuts.

It’s always great to end a celebration with a nice piece of chocolate cake.

Sparkle Semifreddo Raspberry and Pistachio. Confit cranberries, almond crust, mint-infused fresh mango gel.

This was a bit too sweet, and we preferred the chocolate cake.

 

Final Thoughts

Congratulations to Chef Nathan Griffin for a consistently awesome meal at Raging Bull. Good luck with your new endeavor in Beijing!

What’s good about Raging Bull is that you know you are paying for the best quality meats paired with the best wines with a homey service and ambiance.

Don’t forget to reserve for your holiday celebrations this season in BGC. 🙂

To know more about the rates and promotions, view the e-brochure here: https://bitly.com/slfmtheholidayvibe.

 

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)

 

Live an Awesome Life,

Founder, www.OurAwesomePlanet.com 

Disclosure: Our meal was courtesy of our friends from Shangri-La at the Fort.  I wrote this article with my biases, opinions and insights.

P.S. Don’t miss out on the Shangri-La at the Fort Christmas treats:

We were impressed with the house-made goodies from Shangri-La at the Fort bakery.

Check out these unique Christmas Trees you can take home as pasalubong to the kids.

Don’t forget to take a commemorative selfie at the Shangri-La Christmas Tree created by internationally-renowned local artists Bea Valdes, Ryan Villamael and Jude Tiotuico.

It’s made from acrylic mirror cut-outs inspired by visual artist Ryan Villamael’s paper cut-outs.

Check out this official video on the story of the origin of the Christmas tree.