Sobremesa: Filipino-South American Cuisine That's Delish And Easy on the Pocket

Nowadays we rarely eat together as a family and we do, we are busy,  glued to our smartphones that's hindering meaningful talks. It's time we do something about it and make our meals more meaningful.


Enjoy delicious conversations at Sobremesa by Chef Benjo Tuason, a fushion-cuisine concept restaurant housed in Saphire Bloc, Ortigas district. Quickly gaining a following among food fanatics and blogger and celebrity foodies, Sobremesa offers a gastronomic fusion of South American and Filipino inspired dishes lovingly and meticulously created by Head Chef and Part-Owner, Benjo Tuason. Celebrity siblings Daniel and Vanessa Matsunaga also try their hand in the food industry, joining the owners of this fresh new venture. 

Sobremesa, which in Spanish refers to the time after lunch or dinner spent talking to the people you shared the meal with, delivers its promise of delicious conversations as it offers a wide range of offerings that will suit even the most discerning palate.

The newest banner dishes, launched this February 2017 are the Grilled Chorizo with spicy tomato, white bean, caper sauce with herbed baby potatoes (Php395 and Cuban Pork CHop with garlic mashed potato and caramelized onions (Php420). Also new to the menu is our Cured Meat Selection (Php4995) which includes Chorizo Pamplona, Salchicon, Vela de Lomo, and Chorizo de Bilbao. Chef Benjo also gives a new dessert option lecheroon(200), a fusion of the well-loved leche flan and macaroon.

Rounding up the newest offerings in Sobremesa is our Unli- Steak Promo (php 750) that started March 1 featuring tender and mouthwatering Australian Rib-Eye steak which patrons can have in 3 ways: coffee crusted, herbed, or salt and pepper rub. One can also avail ala carte at php 600, served at approximately 250 grams. Both savory side dishes.

Peruvian Roasted Chicken (P380 half/P700 whole)
Spit-roasted chicken popularized by Peruvian restos. It is marinated in olive oil, lime juice, garlic and spices. Then, the chicken is roasted in the oven until it is juicy, tender and crisp-skinned. Dips included are Jalapeno, sour cream, and Chumichurri to compelement the taste of the chicken. The skin of the chicken is absolutely tasty with all the herbs and spices it was marinated with.

Queso Fundido P320

A great appetizer. The Queso Fundido is a dish of melted Colby Jack cheese and Monterey Jack cheese, cheddar cheese, and spicy chorizo with tomato, onion, chile, tequila, and spices. It is usually presented bubbling hot and served with soft fried pita or tortillas.
Australian Rib Eye Steak (P750 for unlimited steak)
The rib-eye has the boldest flavor among the high-end steaks. It is both tender and flavorful. One of the tastiest steaks and considered the king of many steakhouses. Grassfed, Australian, and super beefy!  

Cuban Pork Chop (P420)

Moist and flavorful pork. It is said that Cuban pork come from pigs fed on Palmiche which is the fruit of the palm tree. Served with mashed potato and caramelized onions. Grilled to perfection.

The restaurant also has its line of signature cocktails, with unlimited patron and php 70 cocktail promos, as well as group bundles for 4 pax(1600) and 8 pax 2800 featuring sobremesa's bestselling dishes the novel No phone challenge where visitors are asked to lock the phones in a cage until the end of the meal, in exchange for a free desert is also ongoing-giving foodies and patrons all the more reason to visit and stay.

Cured Meat Selection (P495)
Cured Meat Selection includes  Vela de Lomo and sweet sausages Filipinos love:  Chorizo Pamplona, Salchicon,and Chorizo de Bilbao 

With its rich recipes and an ambience marrying two cultures, and ever-evolving menu, sobremesa is an exciting experience waiting for those on the lookout for that rare gem of a restaurant where you can enjoy amazing food, great ambience, and hearty conversations right smack in the city.

Shrimp Cerviche Salad (250)

An appetizer composed of shrimp marinated in citrus with crisp fresh lettuce, oranges, bell peppers, ginger, chimichuri, bell pepper, and tomatoes. The amazing mixture of taste and colors makes you want for more.

Bulalo Estofado (P490)

A family recipe from Chef Benjo's mother. Beef that's extra tender and sauce that's sweet and salty with a hint of citrus. With kamote and legumes.

Lecheroon (P200)

Leche flan and Macaroon.  Sweetness that's not overwhelming. The coconut makes it distinct with its grainy texture plus the unmistakable custard taste of leche flan.
Mango Cheesecake (P230)

Genius! Go crazy with mangoes, coconut and caramel sauce on top of cheesecake. Highly recommended. 

Visit Sobremesa at the Saphire Bloc, Ortigas center pasig . Open 11am-2pm 5pm-12mn contact for reservation 09064452559

Sobremesa is a business venture of the Menu Group (TMG). Established in 2015 the menu group is a group of passionate young restaurateurs dedicated on coming up with restaurant ventures that feature exciting cuisines which cater to a diverse variety of markets. tmg is the brains and brawn behind 3 other new restaurant situated in popular and up-and-coming spots in ortigas nad mandaluyong sangkap bu chef raymar reyes at portico alveo , sasa asian cuisine at estancia mall, capitol commons and slpice event place and resto at the portal greenfield district

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