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If we can summarize the experience in three words, it's definitely a 'Sunday well spent'
Solaire Resort and Casino brings back their Sunday Brunch at Finestra Italian Steakhouse and we are all for it! The Sunday Brunch concept actually runs alongside their other restaurants such as Fresh International Buffet and Yakumi Japanese restaurant operating every weekend.
But Finestra's brunch is a notch higher, and for its current rate at Php4999+ per person, it's definitely one of the best deals in the city where guests can just sit down and indulge in a magnificent selection of dishes paired with some bubbly, French / Italian wine, and/or cocktails.
If you're still stuck in Manila and would like to unwind on good food and champagne while dreaming about the French Riviera, this is the place to be. So gather your fully vaxxed friends and get ready for a fantastic time!
The menu is extensive and guests can be flexible to choose their preferred food and drink options during their stay. Brunch starts at around 11:30 am and ends at 2:30 pm, so you have more than enough time to try a bit of everything. oServed a la carte style, just make sure you don't overdo ordering food so there's no wastage.
But this is where you can strategize prior to your visit. Small intimate groups can better take advantage of ordering the Hot Finestra Seafood Tower with Razor Clams, Rockefeller Oysters, Grilled Prawns, Baked Boston Lobsters, Welks in Spicy Tomato, Curacha, Blue Swimmer Crabs and Herbed Baked Mussels.
Or if you prefer eating them at their freshest state, order the On Ice Finestra Seafood Tower and enjoy shucked Speciales Gillardeau oysters (the most famous oysters in all of France), Clams, Steamed Lobster, Curacha, Blue Swimmer Crabs, Poached Prawns, Mussels and Welks.
Served with the best sauces and lemons straight from the Amalfi coast, this is like getting a quick trip to Saint Tropez and Cannes while you sip on glasses of mimosa.
There are a bunch of Brunch Specials such as the tender Octopus Carpaccio and the classic Smoked Salmon, both are plated artistically which instantly heightens your senses.
Each dish is a celebration of flavors and textures, not to mention, everything is prepared fresh upon order, as guests can see all the action at Finestra's busy open kitchen headed by Chef Alan Marchetti.
When it comes to brunch, there are usually no rules, just like what we did when we did an improvised mashup of their Scrambled Eggs and Truffles (below) and the Foie Gras Terrine with Quince jam and dehydrated pear (above). So 'effin delicious.
Cocktails are unlimited too. We enjoyed some Finestra Negroni (left) that looked like a fancy cappuccino without the coffee; as well as the Pigafetta (right) and Giramondo, which are also two of the star cocktails come evening at Finestra's Momento Aperativo Happy Hour.
Mains are not to be missed either. From Lobster Rolls to Grilled Pacific Seabass; Lobster Thermidor to USDA Fillet Mignon; Baked Norweigan Salmon or Lobsters, guests are free to choose your preferred dish depending on your mood.
For us, we chose to 'meat' our expectations and ordered the Whole Josper-cooked USDA Rib-eye with all the good stuff. We are in an award-winning Italian steakhouse, after all.
Great meals deserve sweet endings, of course. Just go over to their spellbinding Affogato Station and see the server fill glasses with hand-churned soft serve ice cream that comes in chocolate or vanilla.
The process of creating the ice cream using edible dry ice is almost magical, like seeing someone create a potion from a magical cauldron to satisfy your sweet pleasures. Aside from trying their classic Affogato, guests are also welcome to choose from other toppings such as sweet pastries, brownies or biscotti, mixed berries, and go all the way with some shots of Baileys or a good Amaretto.
Other Dolce options, served family style, include Finestra's own version of their Tiramisu, Vanilla Panna Cotta, Chocolate Zuccotto Cake, Lemon Meringue Cheesecake, Mango and Passion Fruit Semifreddo and Mixed Berries Zabaglione.
You can also enjoy these ready-to-eat sweets such as chocolate barks, pralines, and macarons.
Hands down and a big shout out to Solaire, Chef Alan Marchetti, and his entire team for their hard work and dedication in making this possible!
Ready to book a table?
For reservation queries, visit https://www.solaireresort.com/article/finestra-sunday-brunch
Face shields are no longer mandatory as per the latest government guidelines, but guests are required to double their masks before entering Solaire.
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