New dishes at Mandarin Oriental’s Tivoli
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You guys are so lucky.
When I was growing up, there weren’t many cool places to dine in.
During the early ’90s, the Mandarin Oriental’s Tivoli was the place to go.
At that time I was a lifestyle writer at the Philippine Daily Globe. Of course I couldn’t afford it!
I do have fond memories of Tivoli during the ’90s: once when my friend Tonyboy de Leon treated me and Jenny Gonzales to a fancy dinner. Another time, when Inno Sotto and Richard Tann invited me for dinner.
So special were those occasions, I even remember what I wore.

So, when the Mandarin Oriental’s Director of Communications, Charisse Chuidian invited us to try The Tivoli’s new dishes, I couldn’t say no. Lunch was served at The Tivoli’s Roxas Room, named after former President Manuel Roxas

The Tivoli's Roxas Room

We met the Mandarin Oriental’s Food & Beverage Director, Peter Pysk and The Tivoli’s Executive Sous Chef Remi Vercelli—dying to know if there is a rat under that hat

Peter Pysk and Chef Remi

And then we were told to order anything on the menu!
I’m a simple girl, so I started with bread and butter, which came in the form of a cone

tiger bread and butter

The Tivoli is known for steaks—of course I had to have that. This was my US ribeye

US Beef Tenderloin Rossini

with the best side of hot and bubbling potatoes au gratin

potatoes salardaise

The rest of the guests went crazy with foie gras, such as Tivoli Foie Gras Terrine and pickled mushroom salad

Tivoli Foie Gras Terrine and pickled mushroom salad

Sauteed duck foie gras, asparagus, mango and green papaya chutney

foie gras

US beef tenderloin Rossini with potato Sarladaise

US beef tenderloin Rossini with potato sarladaise

Some of the braver souls ordered Australian kidney a la dijonnaise vol au vent

Australian kidney a la dijonnaise vol au vent

Others on the menu: Grilled Australian lamb chops

Grilled Australian lamb chops

Steamed Dover sole paupiette with seafood stew and lobster broth

Steamed Dover sole paupiette with seafood stew and lobster broth

Chicken “dodine” stuffed with dried fruits, braised cabbage

Roast chicken sage butter and rosemary , Potato galette with pancetta, mushrooms  and asparagus, chicken jus

We ended with lots of very unique desserts, care of their new Executive Pastry Chef Darren Harding

Executive Pastry Chef Darren Harding

These you have to try: Baked espresso tart with Baileys Mascarpone ice cream

Baked espresso tart with Baileys Mascarpone ice cream

One of the guests was celebrating his birthday—Scott Garceau’s birthday cake was a work of art

Scott Garceau

You can buy a larger version of this at the Mandarin deli on the ground floor

Scott's birthday cake

And finally, I’ll never forget the chocolate bomb they served us—Tivoli’s signature dessert.
Hot chocolate is poured over a chocolate ball to reveal surprise fruits of strawberry and basil.
Don’t miss this!

Aside from the ala carte menu, a good way to try as many of Tivoli’s dishes is through a degustation menu that highlights The Tivoli’s specialties—available in three or six courses, at PHP1,980+ and PHP3,180+ respectively.
The Business Lunch menu—a three-course menu consisting of an appetizer buffet or soup, a main course from five choices, and dessert—provides a smart option for diners who have an hour for lunch.
This weekly-changing menu is offered from Monday to Friday and is priced at PHP 1,818++.
An option to avail of two courses is priced at PHP 1,518++, while the Salad and Appetizer buffet, a favorite of ladies who lunch, is at PHP 869++.

The Tivoli is open for lunch on Monday to Friday and dinner on Monday to Saturday.
For more information call 750-8888 or email

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  • Jennygon

    Hi Cecile:) Jenny here..that was soo long ago. Hahaha I wonder what I wore 🙂 buti ka pa you remember!



    CVS Reply:

    you were wearing a leotard under and i remember u had to strip in the banyo when u had to pee. hehe #efforr


  • crissantos

    Red at Makati Shangri-La had a “chocolate bomb” version about four years ago. Inside was vanilla ice cream, I think. They also poured hot chocolate over a solid chocolate shell.


  • BRian

    Si Cecile talaga ang totoong elite, madami na kase fake ngayun, un lang!


  • *Clap clap clap* for the chocolate bomb!


  • Ritz

    that looks delish. will try the pan fried foie gras , steak and potato gratin when i’m in manila. im a steak person myself



  • chichiYS

    “dying to know if there’s a rat under that hat” LOL!
    Good to see you, Linguini! 🙂



    CVS Reply:



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