Sala restaurant

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For 12 years, restaurateur-chef, Colin Mackay’s Sala has been the mecca for French fine dining in Manila (22 if you count his original outpost in Malate). And deservedly so. Meticulous attention to detail, polished service, and phenomenally refined cuisine make it a favourite for the serious gourmand.

tatler tipS

• Sala’s five- course tasting menu is exceptional value and showcases the range of the kitchen with dishes like swimmer crab and celeriac remoulade, with radish and hot smoked salmon.

• Made with pancetta, asparagus, leeks, and goat cheese, the gnocchi is outstanding. This best precedes the perfectly cooked grilled lamb cutlets with root vegetable pavé.

• Sala features an extensive scotch menu with single malts like Bruichladdich 16-year-old Cuvée and Balvenie 14-year-old Caribbean Cask.

Slow braised kurobuta pork cheek with seared scallop

tiger prawn and swimmer crab timbale with cucumber and citrus

pan roast lapu-lapu fillet, vegetable cassoulet, beurre blanc, and rouille

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