Finding a restaurant in Metro Manila that satisfies everyone in the group can feel nearly impossible. Some diners want comforting classics, others look for lighter dishes, while a few prefer bold, indulgent flavors for a proper night out. In a dining scene as varied as BGC and Taguig, restaurants that can genuinely cater to different tastes are surprisingly rare.
Medusa at the Palace is tackling exactly that kind of dining dilemma with a refreshed menu built for all kinds of gatherings. With heartier dishes, crowd-pleasing flavors, and a more relaxed approach to supper club dining, the BGC spot is shaping up to be one of Taguig’s more versatile destinations for group dinners, celebrations, and after-hours catchups.
For the sweet and savory enjoyers
If there’s something that got our night going, it was the new selection of starters. The Chicken Liver Parfait Floss started off with a textured crunch from the toasted brioche, which would be followed by a smooth and delicious contrast of flavors from the chicken liver parfait and red onion jam.
Meanwhile, the Foie Gras & Cherries was an elevated take on the sweet-savory pairing. Every bite had a rewarding, generous serving of the seared foie gras. But just right before its fattiness got too overwhelming, the caramelized apples and cherry jus were there to hold the flavor back and kept us wanting for more.
Some pesc-friendly options
The Beetroot & Squash Carpaccio could be a palate cleanser or a punchy dish on its own, with its earthy, nutty flavors from the roasted vegetables and pine nuts definitely making a statement. Personally, even without a drink in hand, this was already refreshing enough on its own.
Like us, you could also get your seafood in your salad or grilled. The Grilled Calamari was soft and perfectly grilled, its smokiness contrasting the fresh flavors of the Kalamata olive oil and basil—a more elevated version of your inihaw na pusit. If you’re into fresh greens, you’d definitely try the natural sweetness of grilled prawns and octopus from the Seafood Salad.
The Seafood Salad is also a catch among the cold starters. Generous grilled prawns and octopus are paired with some tanginess and kick courtesy of the celery and red onions, as well as the Greek yogurt dressing.
Mains to be shared
Medusa’s Crab Linguine had a generous serving of tender, slightly sweet crab meat that complemented the creamy tanginess of the tomato bisque. There was a filling lightness to it that worked well as a standalone dish or as a partner for the meaty mains.
If there’s a pasta dish that I’d go back for, it’s the Conchiglie a la Vodka. The nduja sauce coating the al dente conch shell pasta gave us a multidimensional experience. You would first appreciate its creamy texture, followed by the familiarity of smoked and savory meats. The bacon pieces, mascarpone, and burrata were a nod to these flavors, only emphasizing and not overstretching its rich flavors.
Then came our meat dishes which served as the highlight of our dining experience. The Wagyu Beef Cheeks could be enjoyed on its own, but don’t miss out on the grilled potatoes and cauliflower, chickpea puree, and oriental jus that could heighten its melt-in-your-mouth goodness.
The Grilled Kurobuta Pork Loin oozed some smoky juiciness in every bite, but the vegetable components of the dish made all the difference in the dish’s overall goodness. The roasted carrot purée and mustard greens brought fresh, punchy flavors, along with the PX reduction binding everything together.
Drink, dine, or both
Ruther Sandico, the supper club’s executive chef, shared with Delish Philippines that Medusa’s latest menu upgrade was meant to be shared with company and enjoyed by everyone, diners and drinkers alike.
“We always think about what’s good to pair with each dish. Which wine, champagne, or cocktail,” Sandico said. “Because not everyone drinks the same thing. Sometimes, there’s also a mix. We also want people to enjoy the dishes and snacks that complement even drinks for later in the night.”
Medusa at the Palace is located at 38th St., Uptown Bonifacio, Taguig City.
Frequently Asked Questions
Medusa at the Palace is located at 38th St., Uptown Bonifacio, Taguig City.
Chef Ruther Sandico is the main man behind the delicious food at Medusa at the Palace.
Medusa at the Palace’s new menu features satisfying starters like the Chicken Liver Parfait Floss, Foie Gras & Cherries, Beetroot & Squash Carpaccio, Grilled Calamari, and the Seafood Salad. Fo
Medusa at the Palace’s new menu features hearty mains like the Crab Linguine, Conchiglie a la Vodka, Wagyu Beef Cheeks, and Grilled Kurobuta Pork Loin.
The signature appetizers feature premium sweet-savory combinations, including a Chicken Liver Parfait Floss served on toasted brioche with red onion jam. Another standout is the Foie Gras & Cherries, which balances rich seared foie gras with caramelized apples and a tart cherry jus.
