A Voyage Through Seasons: Catch Canadian Beef at Sage Makati Shangri-la

Have you ever wondered what Spring tastes like? Or what hints of flavor or aroma does Summer describe? I was able to answer these questions for myself when I visited Sage Bespoke Grill at Makati Shangri-La, where they are now serving a dinner menu called Canada’s 4 Seasons. Get to taste the exquisite flavors of Spring, summer, autumn, and winter at one of the metro’s well-kept secret steakhouses. 

        This premium menu is not made with ordinary ingredients. All of the courses of Canada’s 4 Seasons are made with famous Canadian Beef, something that really impressed and excited me. Canadian Beef has built a global reputation for being packed with rich flavors and great marbling. This limited-time partnership between Sage and Canadian Beef brought a curated five-course meal that showcases Canada’s finest through a sensory journey of the different seasons. 

Spring and summer: seasons of bright, vibrant flavor 

        The dinner starts with La Bouilli de Grand Maman, a light consomme soup made with fresh vegetables and truffle dumplings to highlight the beginning of Spring. I loved how the rich Canadian Beef stock complemented the greens of the vegetables. The truffle dumplings were also fantastic touch that blended everything together, I may not be a fan of the shallow soup concept but this worked well. The consomme was a light yet flavorful appetizer that served as a great intro for the whole dinner. 

        For the summer palate, Sage serves the Reef and Range on the Three Summer Sisters. This surf ‘n’ turf definitely screamed summer, made from Canadian spot prawn and beef cheeks tortellini and beautifully plated with a side of squash, beans, and corn. The Reef and Range were sharply paired with a Gewurztraminer-Riesling wine from Pillitteri, an acclaimed Canadian winery. I surprisingly loved this pairing, the wine giving hints of heat and zest that embody the summer feeling. I believe that the Riesling was the favorite of most during this dinner. 

Autumn and winter: bold, heavy, and rich 

        Now for the heavier entrees, the Beef Chuck 2 Ways signaled the arrival of the autumn season. I was looking for smokiness and rich sauces, and I found both in this duo of braised and slow-grilled Canadian beef chunks, paired well with cauliflower, rosemary baby potatoes, and a selection of different mustards.  This combination was well done, we all commented on how good the mustard was and the rosemary potatoes were very tasty. I mean, the beef was good but Chef Sebastian also  did an excellent job on the side dishes.

        My star of the night was the Wood-grilled Prime Ribeye, a smoky and hearty dish for the winter season. The ribeye steak was perfectly tender and juicy, and it definitely showcased the culinary expertise of Sage and the premium quality of the Canadian Beef brand. I usually don’t eat turnips, but the crisp and honey-glazed ones that complemented the steak were too good to resist. The Sauvignon Icewine from Pillitteri that paired with the ribeye was decadently smooth, with notes of winter berries and vanilla sweetness.  

Sage Bespoke Grill’s partnership with Canadian Beef is a not-to-be-missed opportunity to get to taste Canadian excellence, masterfully interpreted into a five-course meal across the four seasons. Where else can you get a world-class dining experience, all while satisfying all your seasonal cravings? 

Visit Sage Bespoke Grill at the second level of Makati Shangri-La, Makati Avenue cor Ayala Avenue, Makati City. Catch Canada’s 4 Seasons menu until March 28, 2020. 

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