The Sunday Cut May Be Manila’s Best New Brunch

The Sunday Cut at Raging Bull Chophouse & Bar at Shangri-La The Fort may be the best new Sunday brunch in town. This is a bold claim in Manila, where the weekend buffet has become an arms race measured in stations, cuisines, and linear feet, but Raging Bull makes a more persuasive argument through focus: fewer distractions, exceptional ingredients, and food treated with the care expected from a serious steakhouse.

Where many buffets overwhelm through quantity, The Sunday Cut delivers quality repeatedly. There are no neglected trays carrying food well past its finest moment. The format is designed around live carving, à-la-minute preparation, and individual service, allowing each dish to reach the table with its character intact; everything belongs to the chophouse vernacular while great service protects the integrity of the food.

The center of the experience is the live carving station, where roasted on-the-bone MS4 Tajima Wagyu tomahawk and bone-in Ibérico pork chop provide Sunday lunch with an appropriately grand sense of occasion.

The accompaniments understand their supporting role: Yorkshire pudding, beef-fat Brabant potatoes, creamy mashed potatoes, four-cheese macaroni and cheese, creamed spinach, broccolini, and roasted carrots. House-made gravy, roasted apple sauce and Raging Bull mustard complete the plates.

Before the meat, there is 24-month Ibérico Cebo ham, sliced at the station and joined by Roquefort saucisson, coppa de bœuf, pickled vegetables, melon, and freshly baked breads. The seafood cocktail bar is sumptuous, bringing together tiger prawns, lobster medallions, dressed crab, mussels, calamari, and seared scallops with the requisite cocktail, Marie Rose, mignonette and tartare sauces.

To start your meal, you can opt for Caesar salad prepared to order—with anchovies, pancetta, Parmesan and a 63-degree egg. Optional additions to your brunch like Oscietra Prestige caviar, seared foie gras, and roasted bone marrow can increase the extravagance, although the main spread hardly requires reinforcement.

The dessert station offers a selection of tiramisu, opera cake, turtle pecan pie, raspberry-dark-chocolate tartlets and cognac truffles, as well as ice cream to order, including a decadent smoked bourbon and dark-cherry ice cream. For those without a sweet tooth, the artisanal cheese selection is not to be missed, offering Reblochon, Tête de Moine, Camembert, and Fourme d’Ambert.

We recommend reserving your tables as early as possible, as tables fill quickly and The Sunday Cut is served only on the first Sunday of every month, from 11:30 a.m. to 2:30 p.m. Brunch costs PHP 5,950 net per person, while a free-flow add-on with Champagne, wines, cocktails, spirits, and beer is available for an additional PHP 2,500 net.

For reservations and inquiries, call +63 917 536 3287, email [email protected], or book online at www.shangri-la.com/manila/shangrilaatthefort/dining/restaurants/raging-bull/.