Marriott Café has always been an inviting and spacious haven in the bustling Resorts World complex, with its warm interiors providing an impressive backdrop for the tasteful array of dishes. Guests are in for a delightful treat as Executive Chef Meik Brammer adds creative touches to the existing menu. The result is an exciting and enhanced Marriott Café, brimming with creative takes on classics and dining options that will please any palate.
The first bite must come from the lavish array of seafood selections at the Sustainable Catch cold display. In line with Marriott Hotel Manila’s commitment to sustainable fishing, Marriott Café proudly stands by this advocacy and only offers sustainably caught seafood such as local oysters, curacha (crab), scallops, mussels, prawns and even lobsters for dinner. The Filipinos’ passion for gambas has never been disputed. Marriott Café caters to that passion with an inspired Gambas station—make-your-own perfect gambas by pairing local tiger prawns with your pick of roasted garlic, Bourbon barbecue, herb butter, lime butter and cilantro pesto. Prepared to order, guests can enjoy endless variations of this classic. Do sample the mildly spicy Louisiana version; made with roasted garlic, Bourbon barbecue and herb butter sauce.
The Sushi Station has always been a favorite for guests, with quality tuna and salmon sashimi, crispy futo maki, salmon, tamago and ebi sushi regularly available. Chef Meik points to a new menu board, where an additional sushi and sashimi selection that diners can avail of includes an assortment of sushi rolls, large rolls and nigiri. Everything is prepared upon order, guaranteeing fresh and premium sushi items.
A noticeable addition to the buffet would be the Halal station, providing its diverse guest profile with a more inclusive menu lineup. Cooked in a designated halal kitchen at the Marriott Grand Ballroom by a certified chef, all of the items maintain its halal nature from preparation to service, yet injecting flavorful nuances that will also appeal to the non-halal eater.
One of the main attractions in any buffet would undoubtedly be the Carving station. At Marriott Café, guests can feast on quality selections of certified Angus beef from CRU Steakhouse, like premium Australian rib-eye. Accompany it with quality condiments of European mustards and homemade au jus sauces like mushroom or peppercorn. It is a steak experience like no other. For guests who opt for other meat selections, the Butcher’s Grill has a choice of curated quality meats such as beef rib-eye, tenderloin, or Salisbury steak; sausages, bone-in pork loin, pork or chicken barbecue and lamb chops, all grilled-to-order.
One noticeable highlight in Marriott Café’s buffet would be picturesque food guides displayed in key areas, to aid guests in their choices for those stations. Providing visual cues, the guide illustrates ingredient and cooking process options so guests can make the best selection based on their preference. The Make-Your-Own-Pasta live cooking station greets guests with the visual guide, helping them pick their preferred sauce (cream, tomato or pesto), pasta and assorted toppings. Build-Your-Own-Bowl at the Chinese station is similar, assisting guests with the huge selection of noodles, vegetables, savory and seafood ingredients, stock and sauces for a hearty soup or stir-fried dish.
Marriott Café has been a long-time supporter of Filipino cuisine, as seen at the Filipino Kitchen, where the best of Philippine cuisine is presented in the biggest selection for any hotel restaurant. It envelops that spirit with new touches, serving bulalong Batangas (slowly simmered beef shank) and sinigang na lamang dagat ng Visayas (mixed seafood simmered in tamarind broth) in hanging pots to simulate traditional cooking methods. Other sumptuous Filipino entrees and condiments complement the savory lineup.
Leave room for dessert, as Chef Meik has created several tempting additions to lure guests. This includes the 14 diverse Gelato and Ice Cream flavors from classic tiramisu and black forest, favorites of gianduja amara (made with Ferrero Rocher) and hazelnut Nutella, to unique local twists of Palawan walnut. Guaranteed to pamper to everyone’s sweet tooth.
The Crepe station— a long-time request by frequent guests—now whips out delicious crepes with assorted sauces and fillings for a truly satisfying bite. The other desserts are equally enthralling, fine miniature dishes beautifully presented in glass displays.
Marriott Café’s creative twist presents a roving Halo-halo Trolley, with the main ingredients already prepared in glass. Guests simply add syrup, ice, milk and ice cream before enjoying.
The Marriott touch
Marriott Café marries guest preferences, local flavors and international favorites to showcase a tasteful journey peppered with quality ingredients, buffet enhancements, flavorful dishes and impeccable service. For those seeking to experience inspired dining, Marriott Café will surely expand your palate in pleasurable ways. Marriott Café’s lunch buffet is P 1,900 net from Mondays to Saturdays and P 2,500 net for Sunday. Dinner buffet is P 2,100 net from Sunday to Thursday and P 2,500 net for Friday and Saturday. For reservations, call (632) 988-9999 or visit our website, Facebook, Twitter and Instagram.