Raging Bull Chophouse & Bar at Shangri-La The Fort. Handout
MANILA — Hotel Sunday brunches are often associated with cavernous dining rooms, endless buffet choices and crowds lining up at the carving station. Raging Bull Chophouse & Bar at Shangri-La The Fort takes a different approach.
Held only every first Sunday of the month, The Sunday Cut transforms the brunch experience into a relaxed afternoon centered on premium meats, seafood and classic fine-dining fare. It carries a luxurious price tag — P5,950 net per person — but this offer is designed less around quantity than quality, allowing guests to enjoy an unhurried meal in one of Bonifacio Global City's most low-key dining rooms.
Raging Bull has built a loyal following for its burgers, arguably among the city's best, but the steakhouse itself remains one of Manila's more underrated dining destinations amid the influx of international steakhouse brands into BGC. The Sunday Cut is a reminder of what the restaurant does best: well-executed classics served with polish rather than spectacle.
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Seafood cocktail and fresh oyster. Vlad Bunoan, ABS-CBN News
Instead of navigating sprawling buffet lines, guests move through a curated spread that feels more in line with a traditional high-end brunch. Fresh seafood cocktails, including tiger prawns, dressed crab, mussels and scallops, are chilled and beautifully presented, while the Caesar salad is prepared à la minute the old-fashioned way.
The charcuterie section. Vlad Bunoan, ABS-CBN News
The charcuterie selection is equally refined, highlighted by 24-month Ibérico Cebo ham, artisan cured meats, fresh breads and seasonal accompaniments.
Live carving station. Handout
The centerpiece is the live carving station, where roasted MS4 Tajima Wagyu tomahawk and bone-in Ibérico pork chop are sliced to order. They come with steakhouse staples including Yorkshire pudding, beef fat Brabant potatoes, creamy mashed potatoes, creamed spinach, broccolini, roasted carrots and four-cheese macaroni and cheese.
Guests looking to dial up the indulgence can pay for extras such as Oscietra Prestige caviar, seared foie gras, or roasted bone marrow. None are necessary to enjoy the meal, but they offer an easy way to turn an already luxurious brunch into an all-out celebration.
Dessert spread. Vlad Bunoan, ABS-CBN News
Desserts continue Raging Bull’s polished approach rather than overwhelming diners with sheer variety. A smoked bourbon dark cherry ice cream arrives individually at the table, while a spread of artisan cheeses, tiramisu, opera cake, pecan pie, raspberry tartlets, lemon curd tartlets and cognac truffles can be found near the entrance.
The restaurant's biggest luxury, however, may not be the wagyu or the caviar — it's the atmosphere.
Unlike the frenetic energy of many hotel buffets, Raging Bull remains calm and intimate. Leather seating, warm earth tones and understated interiors create a classic steakhouse setting where conversations don't have to compete with the noise of hundreds of diners.
That sense of ease is ultimately what The Sunday Cut is selling. Yes, the premium ingredients are there, but so is the luxury of lingering over a long Sunday lunch without feeling rushed — the kind of meal reserved for birthdays, anniversaries or the occasional reward after a demanding project. Because sometimes, treating yourself simply means spending a leisurely Sunday afternoon over excellent food and company.
The Sunday Cut is available every first Sunday of the month from 11:30 a.m. to 2:30 p.m. at Raging Bull Chophouse & Bar, Shangri-La The Fort. The brunch is priced at P5,950 net per person, with an optional free-flow beverage package for an additional P2,500 net.