...gets even better with the addition of new offering to supplement its already lavish spread. Located at the second level of Shangri-La Makati, Manila directly above Sage Bar, Sage Bespoke Grill expands its buffet selection with new dishes created by Chef de Cuisine Eric Weidmann for their Sunday Grill Buffet. Read on for a tasty peek at what you can expect at Sage Bespoke Grill's Sunday Grill Buffet...
Chef de Cuisine Eric Weidmann (R) adds his own selection of savory dishes served in individual baking dishes, or Cocotte, in addition to the buffet. Diners can choose from one of four dishes to complement their buffet dining experience, like the Mini Chicken and Truffle Pot Pie with Puff Pastry Crust (L)...
...and other savory creations (for more on Sage Bespoke Grill's Chef de Cuisine Eric Weidmann, see my post on his Classic Culinary Style). Each dish, served in individual servings, adds an elegant fine dining touch to the casual Sunday brunch buffet experience, with special dishes prepared fresh from Sage Bespoke Grill's kitchen (if you'd like a peek at Sage Bespoke Grill's kitchen, see my previous post on A Day with Guest Chef Kevin Cherkas at Sage Bespoke Grill's Kitchen).
Chef de Cuisine Eric Weidmann's new dishes combine both traditional and modern techniques, with rustic dishes like the Mini Chicken and Truffle Pot Pie with Puff Pastry and the comforting Lobster Ravioli with Shellfish Cream and Baby Spinach...
...to the inventive Cooked Egg with Morels and Green Asparagus, a deceptively simple dish with a contemporary spin.
The Scallop and Clam Risotto with Leeks and Champagne Sauce rounds out the selection by Chef de Cuisine Eric Weidmann, adding yet another flavorful layer to the Sunday Grill Buffet at Sage Bespoke Grill. Sage Bespoke Grill's intimate interiors also add to the elegant yet casual vibe, for a buffet experience with a premium selection without the usual rush or crowds. After selecting and enjoying Chef de Cuisine's Eric Weidmann's savory dishes, it's time to continue your feast with the rest of his offerings at the sumptuous buffet spread...
Sage Bespoke Grill's Fresh Seafood Station sets the tone for your Sunday Grill Buffet experience, with its impressive spread of Lobsters...
...and the day's freshest catch delicately arranged on an intricate ice carving. Sage Bespoke Grill pulls all the stops in its presentation of its premium offerings, and that's what you can expect at Sage Bespoke Grill.
The selection of fresh seafood is neatly stacked and arranged, replenished regularly by Sage Bespoke Grill's staff. That Sunday, large and plump Manila Clams (L) and Prawns (R) proved too tempting to pass up, with many more fresh seafood selections showcased in the elaborate ice sculpture...
...including Stone Crab Claws (L) and Scallops (R). Great as is with a squeeze of lemon for fresh and clean flavors, you can also request to have your seafood grilled, baked, or gently poached in butter and garlic. And you can come back for seconds and thirds... 
Fresh or baked, you just can't go wrong with Oysters. And there's more...
At the Charcuterie and Cheese Station, one can indulge in the premium selection of imported cheeses and cured meats, including Jamon Serrano.
You can also go for some of the freshly prepared salads near the Charcuterie and Cheese Station. That day, a tasty Shrimp and Avocado Salad (L) and sweet Watermelon Salad (R) with cheese were served. 
Or have a salad with garden-fresh greens with your choice of dressing tossed by the station chef. Just tell the station chef how you want your salad, and she'll whip it up for you in minutes. And why not add some freshly made Beef Tartar with the salad?
Have a bowl of comforting Lobster Bisque while waiting for your salad and Beef Tartar...
...just what you need to open up your palate for the freshly prepared Beef Tartar, with the mildly sweet and rich savory notes of the raw beef complemented by the raw egg and tempered by the spicy notes of Tabasco.
Simone Cordedda (L), Sage Bespoke Grill's Sales Manager-Food and Beverage, showcases another feature of the Sunday Grill Buffet, the Brazilian-style Churrasco, with large skewers of savory Grilled Seafood, premium Beef, juicy Pork Belly and tasty Chicken Wrapped in Bacon (R) served by the staff in all the tables. 
After some Churrasco, another round of fresh seafood is always a good idea. The briny sweetness of the seafood, with the fresh "snap" of the prawns and lobsters contrast with the soft yet firm Manila clams, oysters and mussels. Chef Eric Weidmann even prepared the classic Oyster Rockefeller on my request, topped with cheese and parsley.
There are no permanent live stations at Sage Bespoke Grill, with all the hot dishes prepared and executed inside the kitchen. As the staff made their rounds with another batch of freshly-grilled Churrasco, the courteous and attentive service seemed more personal with its smaller, more intimate setting. And the kitchen will be more than glad to prepare your request for another plate of delicately poached assorted fresh seafood in butter and garlic.
For the main course, Sage Bespoke Grill presented their signature Josper Grilled Sirloin, an impressive slab of premium beef slow roasted in the Josper grill and oven...
...carved and served at the central Carving Station on the elevated portion of Sage Bespoke Grill. Sides of assorted roasted vegetables and a thick pepper sauce completes the dish. But for beef this good, you don't need any sauce at all. Seriously.
And there's more beef to satisfy your beef craving. Sage Bespoke Grill's impressive Tomahawk is another must-try dish not to be missed (more on Sage Bespoke Grill's signature steaks on my post here).
The Tomahawk is perfectly executed by Sage Bespoke Grill's Josper Grill, a combination grill and oven, with its juicy pink center releasing rich flavors layered with a delectable smoky hint. Pure beef bliss.
Have a few more slices of Josper Grilled Sirloin and the Tomahawk, and go for another round of fresh seafood, or have both in one plate for a classic surf & turf. At Sage Bespoke Grill, it's always your call. 
But save room for dessert. Cap your feast with Crepes Flambe, prepared live and ala minute at the center of Sage Bespoke Grill. Just watching the staff prepare the crepes is an experience in itself. 
Or indulge in the elegantly plated Dessert Set paired with a freshly brewed cup of coffee.
A shot or two (or three) of Sage Bespoke Grill's signature Limoncello completes your Sunday Grill Buffet. The Sunday Grill Buffet at Sage Bespoke Grill is priced at P 2,650++ per head, not a bad deal for its premium selections. The Sunday Grill Buffet at Sage Bespoke Grill may be smaller then the usual hotel buffets, but the premium offerings more than make up for it, making it different. In fact, it's what gives the Sunday Grill Buffet its own unique charm without missing out on the good stuff. Have a chat with Chef de Cuisine Eric Weidmann, and he'll be more than happy to share with you the very best of Sage Bespoke Grill's Sunday Grill Buffet.
Sage Bespoke Grill is located at Level 2, Makati Shangri-La, Manila, Ayala Avenue, Makati City or call (632) 814-2580 for reservations and inquiries. You can also book a table online with a mere click at https://www.shangri-la.com/manila/makatishangrila/dining/restaurants/sage-bespoke-grill/book-a-table/.
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