Sunset Bar - Sofitel Philippine Plaza Manila

Ian H Lee

5.0

Perfect view of sunset in Manila, very refreshing drinks, good food and friendly staff. The buffet every weekend is a must try, not your usual buffet.

Istieiwy

3.0

The perfect spot for a drink while admiring sunset. A pity the spot tends to stink. Other than that it is elegant and has good service of course. . Nice Daiquiri.Crowdy on saturdays.

Krischu Ferranco KF

3.0

Stayed in Sofitel and got a couple of drinks for free. We ordered the mango shake and the watermelon shake which were both refreshing to drink while watching the sunset. Would recommend getting their cocktails though since there wasn’t anything special with the shakes and they were severely overpriced. Would come here for the sunset view more than anything else

Nadya.abril

4.0

Its around 230pm when the kids went for a swim so while waiting for the kids we ordered some drinks we ordered fourseason fruit shake well price is hefty at 300pesos per glass but its understandable. Service is good and the shake tasted good, we didnt order any food because we just ate at the hotel room. Accor member gets 50% discount on food if 2pax if more than a 25% discount is provided well. All drinks at 15% discounts for members.

Sijmojito

5.0

Make sure to be here before the sun sets! Beautiful ambiance. First time to try the Seafood Barbeque Night using our Accor Membership. Seafood night is every fridays. They also have a cultural show that makes it more entertaining. Unli wine too. Will definitely come back here for date night❤ Excellent food Excellent service!👌👌👌

J!

5.0

Sunset BBQ Buffet, indeed, is a must-try.They serve the best tasting mushroom soup I have ever tried!For a seafood lover like me, I definitely enjoyed the unlimited prawns, mussels and lobsters. They also offer different options for sauces for your grilled items. My personal fave is their Sriracha Sauce. It just goes well with everything, specially with the prawns.They also have lamb chops, steaks and lechon.As for dessert, the ultimate highlight for me is their Salted Caramel French Macaron. It's so good that I can't find a word to best describe it.What better way to enjoy the good food but to pair it with their unlimited serving of cold beer!They also have a cultural dance performances which we all enjoyed. The dancers even invited us to dance Tinikling with them.. It was so fun!

Ethel Cayangho

3.0

Celebrated anniversary at Sofitel and decided to have a quick eat at Sunset Bar. I had their Piña Colada and tried their chicken wings. It was good. But nothing special. The place is nice especially the comfy seat where we stayed which was hanging I think on a tree. The only minor issue we had was that it's hard getting a staff come to you. They had these buzzers before to alert the waiters around but I don't know what happened now. Anyway, stll a good place to relax and unwind. Will come back if time permits. :)

Benjamin Po

3.0

Apart from the food, the next most important factor in the growing restaurant industry is SERVICE. The management should always assure that the servers are polite, efficient, and attentive. I'm no restaurant owner nor a professional manager, but the only thing that disappointed me at Sofitel Philippine Plaza's Sunset Bar is the staff itself. There was a preference for foreign guests, and since I look young (often mistaken as a student) myself, I was not really given the right attention. They made us wait 50minutes for our food which arrived cold, because apparently it was just sat by the counter for the longest time waiting to be served (to think that we were sat right inside the Sunset bar vicinity and not faraway at the bean bag zone) Otherwise, the quality of their food, the ambience and location all deserve a score of a perfect 5. As for the price, expect the usual five star hotel rates, around 1,200-2,000 per meal. I've been here several times since Sofitel is just a few minutes away. It's the only hotel in Manila (so far) that has this unwavering ability to provide instant beach and summer vibe. It's my go-to place when I just feel like escaping the hustle and bustle that is Metro Manila. Sofitel's sunset bar has two different menus. One is the "Sunset bar" menu, while the other is called the "BeanBag" menu. You may order anything from the two sets of menu as long as you're within the pool's vicinity. I've tried a few of their dishes, all of which are average:1. Nachos (BeanBag menu) - the nacho chips on top were crunchy, but those underneath were a little brittle. I assume it was the last few pieces from an old, opened bag2. Hungarian sausage (BeanBag menu) - served with sweet potato fries on the side. I enjoyed this meal and it was so filling. Would recommend this . 3. Halo halo (sunset bar menu) - Served in a coconut shell. Lacked ice. Otherwise nothing really special about the stuff inside. It's the usual Langka, ube, nata de coco, coconut shaves, etc. 4. Baked Salmon (sunset bar menu) - Fair. I myself can cook salmon better than that.The place is a perfect venue for just relaxing and lounging under the coconut trees against the beautiful Manila bay with a bunch of your friends in your Sunday dress or even with your family. I recommend you book a table in advance if you're coming over the weekend as it can get packed easily. The best time to go is around 5:30pm, when the the sun is about to set. The best spot to catch the most glorious view of Manila Bay's famous sunset is at the Bean Bag / rocking chair / hammock area, which is, by the way, very limited (they don't accept reservations at these areas). So come on time!If you plan to go on a candle lit-dinner with someone special, make sure to schedule it on a weekday as weekends could be terrifyingly busy and noisy - loads of kids on rashguards running around and shouting after one another, defeating the purpose of a "solemn" candlelight dinner. I strongly suggest that you go indoor at Spiral instead.

Bea Failadona

4.0

While chilling by the pool with my family, I ordered a Shirley temple mock tail. It was really good and of course the service in Sofitel is superb and I had a great time with my family

Yohan Lesmana

5.0

AccorHotels Philippines Supports theSustainable Seafood Initiative AccorHotels, the world’s leading hotel operator now with over 6 hotels in Metro Manila, Philippines presents its continuous commitment to Planet 21, a program designed towards positive hospitality experience through sustainable operations. As a group, AccorHotels and its 4,300 hotels are actively engaged towards two key issues namely: food and buildings. Focusing on offering culinary experiences for guests with high-quality and healthy dishes with ingredients from providers observing responsible and sustainable operations, AccorHotels is geared towards the transformation of the agricultural model and reduction of food waste.In line with AccorHotels’ commitment towards sustainability, its properties in the Philippines namely Raffles Makati, Fairmont Makati, Sofitel Philippine Plaza Manila, Novotel Araneta Center, Mercure Ortigas and Joy Nostalg Hotels and Suites Manila promote social responsibility with sustainable food models, balanced menus, local and responsible procurement of ingredients. “At AccorHotels, we are fully committed towards promoting our sustainable development program under Planet 21. We are passionate about ensuring responsible and sustainable operations from the sourcing of our ingredients to the reduction of wastage,” shares Area General Manager for AccorHotels Philippines, Adam Laker. “We support local producers and are actively engaged towards doing our part to help preserve our resources and maintain a balanced ecosystem for future generations.” Running on its third year in Manila, Meliomar stages the Annual Sustainable Seafood Week led by General Manager, Christian Schmidradner. “I am excited that AccorHotels is participating in the third Annual Sustainable Seafood Week in Manila. It is important that international hotel groups have access to ingredients sourced responsibly and sustainably so that chefs can implement the hotel’s system on sustainable culinary operations. Meliomar offers these sustainable seafood solutions as we source purely based on our strict procurement guidelines; no endangered species and juveniles. All of Meliomar’s seafood products are sourced from small-scale fishing communities, which lead to positive livelihood impact for fishing families. We are happy to collaborate with AccorHotels in Philippines to bring positive change to the currently overfished bodies of water of the Philippines, showing 10 out of 13 heavily exploited fishing grounds.” Sofitel Philippine Plaza Manila is committed towards promoting sustainable operations and responsible sourcing of ingredients. Some of the hotel’s seafood items are sourced from local aquacultures of sustainable operations and are featured at Spiral’s Wednesday Seafood Special – Hooked at Spiral. The culinary offer features a wide variety of seafood options spanning its 21 dining ateliers. Sofitel Philippine Plaza Manila also maintains Greens by Sofitel, an urban resort vegetable garden as part of the hotels mission to promote healthy and organic gastronomy. Joy Nostalg Hotel & Suites Manila is fully committed and supportive of the Sustainable Seafood Initiative.  The Nostalgia Lounge & Bar features sustainably sourced seafood in its weekday lunch buffet and Sunday brunch offers, as well as in its a la carte and bar bites menu. Mercure Manila Ortigas delivers its world-class service through Kalesa restaurant and Lobby Lounge through its commitment to the Sustainable Seafood Initiative with its highlight dishes including Tuna Tataki, Seafood Roll, Seafood and Chicken Paella Risotto, Shrimp Gambas Pasta, Garlic Shrimp Salad and Mercure Salad. Novotel Manila Araneta Center is also an advocate of the initiative as through their dedication to serve dishes featuring Sustainable Seafood in all its dining outlets. All day dining restaurant Food Exchange Manila dedicates a buffet section featuring seafood sourced from sustainable practices, while signature nibbles at The 6th Pool Bar & Lounge are also using the ocean’s resources from responsible suppliers. At the Gourmet Bar by Novotel, daily specials include prawn, fish or squid from sustainable resources, coupled by freshly picked produce from the hotel’s El Dorado Farm. Novotel Manila Araneta Center’s dedication to the Sustainable Seafood Initiative extends to dishes available in its In Room Dining Menu, as well as dishes served to Executive Floor guests at The Premier Lounge. The Raffles and Fairmont Makati have consistently supported sustainable seafood and responsible fishing in its hotel dining outlets. At Spectrum, assorted seafood sourced from sustainable resources are offered in the daily lunch and dinner buffets. At Mireio, the upscale brasserie serving Provençal cuisine, only prawns, squid, and fish of the best quality are included in its a la carte offerings, which are from environmental responsible suppliers. This extends to other menus in the lounges as well as the in-room dining selections, where ingredients are local and from farm-to-table enterprises. The Sustainable Seafood Initiative The Sustainable Seafood Initiative is composed of different stakeholders in government, the hotel and restaurant industry, seafood companies and NGO’s, that have come together to create an open, dynamic platform for interested stakeholders to discuss the status, challenges, and solutions toward more sustainable seafood in the Philippines.  The initiative focuses on local solutions, and reform in the fisheries and aquaculture sectors. The goal is to help improve the health of our oceans by pursuing responsible business practices in the sourcing of seafood products from more sustainable fisheries and aquaculture, and is aligned with similar global efforts.Dishes and Recipes:Joy Nostalg Hotel & Suites ManilaSalmon Balls with Garlic Chive Sauce Ingredients: 30 grams fresh salmon3 ml olive oil20 grams potatoes50 grams shallots2 grams garlic2 grams chives2 ml cream5 grams bread crumbs5 grams egg3 grams flour3 grams chili sauce Procedure: 1. Coat large sauté pan with olive oil and add garlic, shallots, potatoes, and fresh salmon and cook for 5-7 minutes.2. Turn off heat and allow to cool.3. Combine all the meat and vegetables in a large bowl, mixture should be quite wet.4. Roll mixture into a ball of your desired size.5. Coat with flour, dip in egg and dredge with bread crumbs.6. Pre-heat a large pan and coat with oil before bringing to medium-high heat.7. Drop in salmon balls and deep fry until golden brown.  8. For the sauce, sauté garlic until golden brown.9. Pour cream and reduce into half.10. Add chives to serve.  Mackerel Sardines Ingredients: 60 grams mackerel20 grams tomato10 grams shallots5 grams olives5 grams jalapeño5 grams gherkinsfew pieces garlic chips1 wedge lemon3 grams cracked pepper1 piece bay Leaf10 ml olive oil20 ml water20 grams salt Procedure: 1. Combine 20 grams salt and 20 ml water in a bowl.2. Soak cleaned mackerel in salt and water mixture for 10 to 15 minutes, then drain.3. Arrange mackerel in pan with shallots, olives, jalapeño, garlic chips, cracked peppers, bay leaves, and olive oil.4. Slow cook for 10 to 15 minutes in the oven before turning off heat to let it cool.5. Plate and garnish with sliced lemon.Mercure Manila OrtigasGrilled Tuna SkewerWith pickled vegetables, sweet soy reduction, balsamic pearls Ingredients: 500 grams sashimi grade Tuna Saku Loin, cut into 1 1/2-inch cubesBalsamic vinegar pearlsOnion leeks for garnishMicro sprouts for garnishBamboo skewers Marinade:200 ml. soy sauce20 grams garlic, minced50ml. calamansi juice100 grams sugarFreshly cracked black pepper to taste30 ml. olive oil Pickled vegetables ingredients:1 pc Cucumber, thinly sliced1 pc Radish, thinly slicedPickled Ginger, optional10 grams shallots, thinly sliced100 ml. white vinegar50 rams sugar Directions: 1. Combine all the ingredients for the pickled vegetables. Set aside in the chiller for later use.2. Combine the ingredients for the tuna marinade. Marinate the tuna saku cubes for at least 15 minutes.3. Toss the tuna cubes in oil and thread onto skewers.4. Pre-heat a charcoal grill or gas grill to medium.5. Brush the grill grate with remaining tablespoon oil. Grill the tuna, turning and brushing occasionally with the marinade to desired doneness.6. Transfer the tuna skewers on a serving plate. Thread the sliced pickled vegetables with the cooked tuna skewers.7. Drizzle with sweet soy reduction and top with balsamic pearls.8. Garnish with onion leeks or micro sprouts.9. Serve immediately.Salmon Kinilaw & Quinoa SaladWith Dalandan and Sagada Orange (local citrus) Ingredients: 500 grams MSC Salmon D trim, medium dice Kinilaw marinade:150 ml fresh sagada orange juice150 ml fresh dalandan orange juice100 ml fresh calamansi juice50 ml. red cane vinegarSalt and pepper to taste100 grams ginger, julienne10 grams Red onion, thinly sliced5 grams Spring onion, chopped1pc Green chili, sliced1pc Siling labuyo, chopped Quinoa Salad Ingredients:500 grams black Quinoa, cooked1 pc cucumber, brunoiseSpring onion, choppedDalandan orange segmentsSagada orange segmentsSlivered AlmondsEdible flowerOnion leek curlRomaine lettuce hearts Procedure: 1. Combine all the ingredients for the kinilaw marinade.2. Marinate the Salmon at least 10 minutes before serving.3. Combine all the ingredients for the Quinoa Salad4. On a small serving dish, place 1 T of the Quinoa salad on top of a romaine lettuce heart, then top with the salmon kinilaw.  5. Garnish with strips of Ginger and onion leek curl on top. Edible flower garnish is optional.6. Serve.Novotel Manila Araneta CenterTuna in Avocado Cevichewith Vegetables and Herbs from Novotel Manila's El Dorado Farm Ingredients: 250 gms tuna fillet120 gms avocado100 gms tomato100 gms onion10 gms red chili15 mL Sriracha sauce15 mL olive o15 gms cilantro25 gms ginger50 gms green onion15 gms salt10 gms pepper Procedure: 1. Shape a portion of the Tuna in a circular size.2. Once shaped, sear the Tuna to medium rare.3. Wash vegetables and let dry, then dice.4. Combine all the seasonings in a mixing bowl and add in the Tuna gently.5. Arrange in a serving plate and garnish.The Raffles and Fairmont MakatiPickled Mackarel, Mascarpone, Miso and Salmon Roe Yield: 12 Servings Ingredients: 300 g whole mackarel (fresh)½ cup lemon mascarpone4 tbsp misoyaki sauce12 pcs cherry tomatoes (cut in half)2 pcs shallots (thinly sliced)½ lemon (thinly sliced)40 g salmon roe4 sprigs dill Procedure: Lemon mascarpone- Combine ½ C of mascarpone, 1 pc of lemon (Juice), and 1 Tbs of honey in a mixing bowl and whisk until all are incorporated. Misoyaki- Temper 2 egg yolks in a small bowl on a double boiler until the texture becomes thick, and then add the 4 Tbs white sugar and ¼ miso paste and constantly whisk the mixture for about 8 minutes. Pickled mackerel- Filet the whole mackerel and take out the bones, and then cure with 2 C of rock salt for 40 minutes. Wash the excess salt afterwards and then soak in 3 C of rice vinegar and 10 g of dried seaweed.- Take out the mackerel from the rice vinegar mixture and then remove the thin clear layer of the skin. And then torch the blue skin until lightly charred.- Slice the fish into 12 portions.  Oil Poached Selva Shrimp, Clam Basil Broth Yield: 12 Servings Ingredients: 6 pcs (cut in half) selva shrimp3 cups pomace oil36 pcs clams2 cups tomato water1 ½ tbsp blanched fennel and celery puree2 tbs roasted onion and onion puree4 tbs basil, dill, and parsley puree½ lemonSalt to tasteAmaranth leaves for garnish1 ea Orange (zest) Procedure: Tomato water- Blend 5 pcs of large tomatoes with 3 sprigs of basil and 2 tbsp of salt in a food processor and then place with cheese cloth lined chinois and a 6th pan container underneath. Let the natural liquid drip overnight in the chiller and then discard the blended tomatoes. Fennel and celery puree- Blanch the ½ C of diced fennel and ½ C of diced celery in a boiling water, then shock in an ice bath, and blend in a food processor until smooth. Onion and garlic puree- Roast ½ C of diced onions and 1 C of whole gloves of garlic and roast in a 275 degrees F oven for 15 minutes, and then blend in a food processor until smooth. Basil, parsley, and dill puree- Blanch ½ C of basil leaves, ¼ C of dill leaves, and ¼ C of parsley leaves in a boiling water for 20 seconds and then blend in a blender with ½ C of olive oil until smooth. Directions:1. Heat up the Pomace oil until it reaches 140 degrees F and poach the peeled and deveined shrimp for approximately 15 minutes.2. Simmer the clams in medium sauce pan with 3 C of tomato water until it opens up and set the clam meats aside. Then add  1 ½ Tbs of fennel-celery puree, 2 Tbs of onion-garlic puree, and the basil, dill and parsley puree. Let is simmer and then season with lemon and salt to taste.3. Plate the clam basil broth in a ramekin with ½ pc of the oil poached shrimp, 3 pcs of mussels (Meat only), and garnish with amaranth leaves and orange zest. Sofitel Philippine Plaza ManilaLemon Risotto with Cod Fish Yield: 6 peopleIngredients: 400g Arborio rice risotto80g butter2pcs lemon80g onion15ml white wine5ml lemon oil10g parsley flat5ml olive oil80ml fish stock40g parmesan cheese800g cod fish16g salt8g pepper50g salmon skin10pcs bread stick Procedure:Risotto:1. Heat the olive oil in a pan and saute/sweat the onions.2. Add in the Arborio rice and continue to cook until rice is translucent.3. Continue cooking while adding fish stock a little at a time and when all the stock is absorbed by the rice cook till al dente.4. Add the parmesan lemon butter and chopped parsley.5. Put a good portion of the risotto for presentation on a plate topped with seared cod and crispy skin. Cod fish:1. Cut the fillet of fish into desired portion.2. Season with salt and pepper3. Heat a skillet pan and pan fry the fish skin side first for 3 minutes4. Flip to the other side and continue to cook for another 3 minutes or so depending on the size of the fish.AccorHotels is a world-leading travel & lifestyle group and digital innovator offering unique experiences in more than 4,300 hotels, resorts and residences, as well as in over 10,000 of the finest private homes around the globe. Benefiting from dual expertise as an investor and operator, AccorHotels operates in 100 countries. Its portfolio comprises internationally acclaimed luxury brands including Raffles, Sofitel Legend, Fairmont, SO Sofitel, Sofitel, onefinestay, MGallery by Sofitel, Pullman, Swissôtel and 25hours Hotels; as well as the popular midscale brands Novotel, Mercure, Mama Shelter and Adagio; the much-prized economy brands including JO&JOE, ibis, ibis Styles, ibis budget and the regional brands Grand Mercure, The Sebel and hotelF1. AccorHotels provides innovative end-to-end services across the entire traveler experience, notably through the acquisition of John Paul, world leader in concierge services.With an unmatched collection of brands and rich history spanning close to five decades, AccorHotels, along with its global team of more than 250,000 dedicated women and men, has a purposeful and heartfelt mission: to make every guest Feel Welcome. Guests enjoy access to one of the world’s most rewarding hotel loyalty programs - Le Club AccorHotels.AccorHotels is active in its local communities and committed to sustainable development and solidarity through PLANET 21, a comprehensive program that brings together employees, guests and partners to drive sustainable growth.#ilovetoeatph 😃❤️