I thought that I have already seen and tasted the best of what Bonifacio Global City has to offer, but things changed when I visited Uptown Fort. It was a place I seldom go to because I’m not a clubbing type of guy and The Palace will be the last thing on my list of places to go to if I were to visit Uptown Bonifacio. Little did I know that there’s another side of The Palace that’s worth posting about, The Brewery.
The Brewery is one huge restaurant, I mean really huge. It was the biggest restaurant I’ve been to, it’s two-storey with probably more chairs and tables than my Instagram followers.
Occupying one-third is the microbrewery, it’s a permanent fixture housed at the mezzanine floor, and shares the restaurant’s ample two-storey space. The microbrewery is where the magic happens, it produces artisanal beers, each brewed in a precise way from malts, hops, yeast, and water to achieve a distinct flavor, aroma, and taste. Then it goes straight to your glasses when you order your beer.
Before I get drunk with the technicalities of beer making, I’ll introduce you to the finish products – Pilsner, IPA or Indian Pale Ale, Brown Ale, Wheat, Honey, and Ginger Beer. Each of them prepared according to German brewing standards.
I’m not a beer drinker so let’s get to the part that excites me, food. I’ll start with the pasta, Clam and Mussel Spaghetti – spaghetti pasta tossed with garlic, clams and mussels, in wheat beer butter sauce – P420.
Penne Slachichon – pork and fennel sausage, zuchini, roast tomato, perso, cream , cream and parmesan – P350.
For the main dish, we tried the Modern Kilawin – fresh tanigue fillets in pinakurat and coconut cream, onions, ginger, chili, bell peppers, and chicharon and lemon foam – P380. It was the kilawin that won my vote, I’m not a fan of raw fish, but this is an exemption. The raw fish is cooked by the pinakurat vinegar and made flavorful with the coconut cream. It’s best you have the fish, the chicharon, and a bit of the sauce in every bite.
Modern Sisilog – home-made pork sisig, 72 degree egg, fried rice, and calamansi foam. Who does not love crispy pork sisig?
The Fisherman’s Basket – wheat beer battered sole fillet, lightly breaded New Zealand mussels, calamari, white shrimps and soft shell crab with steak cut fries, tomato salsa, caper aioli, and sweet chili sauce – P690.
All Meat Pizza – bacon, beef sausage, pork sausage, pepperoni, onions, mozzaralla and parmesan – P480.
Pulled Chicken Steak Frites – steak cut fries smothered with spiced pulled chicken, jalapeno peppers, beer cheese sauce, 12-month aged parmesan and chiptole aioli – P385.
Artisanal Ice Ream is P80 per scoop, and you can add P20 to serve it with brioche bun as sandwich. Below we have the Lager Peanut Butter, Chocolate Hazelnut, and Double Chocolate Ale on a brioche bun.
Yup, it’s a classy version of the dirty ice cream in a bun we grew up with.
Brewer’s Cheesecake – cappuccino stout cheesecake with spent grain crust – P280.
On Wednesday or Thursday nights, expect the place to be crowded because of their favorite well-known groups playing a whole stream musical genre, ranging from jazz, soul rock and reggae. Rico Blanco, one of the business partners, is in charge of the entertainment, recently The Brewery had Up Dharma Down and Franco.
The Brewery at the Palace is located The Palace 10th avenue cor 38th in Uptown Fort, Bonifacio Global City and is open Mondays to Sundays, 11am until 2am for dine in, take out and events reservation. Contact their reservations hotline at 0917.813.9429 and Events hotline at 0917.638.3339) Check out their social media accounts for band schedules: