Marriott Manila Embraces Product Sustainability with Nose To Tail Dining

Marriott Hotel Manila’s all day dining restaurant Marriott Café recently launched a new dinner buffet with an exciting selection that goes beyond the usual cuts. “Nose To Tail” is a celebration of flavors that highlights the whole hog from the innards to the extremities. 

Photo by Marriott Manila

More than innovation, it is Manila Marriott’s chefs’ tribute to product sustainability. “We wanted to introduce something new to our guests, make interesting dishes out of the lesser known cuts while helping minimize waste of meat products” says Marriott Manila Hotel Executive Chef Meik Brammer, chair of sustainable culinary committee of I Love Earth—a concerted initiative of all hotels and operating units within Resorts World Manila toward sustainable operations.

Guests who would like to try their new dinner buffet can dine in on Fridays from 6 p.m. to 9 p.m. and enjoy whole roasted pig, crispy pork tail croquettes, German roast pork hock, pork sisig carbonara—a medley of pork face, ears, shoulder, liver, and brain, pork tongue teppan, pork knuckle chowder, pork diniguan paired with a bottle of Crazy Carabao Craft Beer. Mud crab, whole red snapper, salmon and tuna sashimi, dim sum, wide selection of desserts, and gelato are also offered in the buffet spread for diners to indulge in.

Marriott Café’s Nose To Tail buffet is available from 6 p.m. to 9 p.m for P3,188 nett. For inquiries and reservations, call 0917 584 9560 or visit the website, and social media accounts in FB, IG, and Twitter @ManilaMarriott. Be updated and join their Viber Community at Make it Marriott.   

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.