Medusa at The Palace in BGC: The Country’s First Supper Club Reimagines Night Out
Medusa, the first true supper club in the Philippines, welcomes guests at The Palace Manila in Uptown Bonifacio, BGC. A unique concept that blends dinner and nightlife in one space, Medusa offers a seamless transition from curated dining to high-energy late nights.
IMAGE from The Palace Manila
Set apart by its dedicated street-facing façade and private driveway, Medusa is a stand-alone destination within the complex. Inside, the design draws from Art Deco influences with tropical details, creating a space that feels both bold and intimate.
IMAGE from The Palace Manila
Medusa offers a variety of seating options that cater to every kind of evening, whether intimate or social. The venue has a total capacity of approximately 220 guests, with 170 in the main room and 50 in the alfresco area. It also features a private dining room that seats 12 guests and two semi-private rooms, each accommodating up to 9 guests, ideal for hosting clients or celebrating special occasions.
IMAGE from The Palace Manila
At the heart of the space is a striking central oval bar, the perfect spot to sip signature cocktails while taking in the energy of the room. Complementing this are a dedicated welcome bar that sets the tone upon arrival, and a smaller lounge bar tucked away before the main room, a cozy space for quiet conversation or stepping back without stepping out.
IMAGE from The Palace Manila
From Supper to Late Nights
At its core, a supper club brings together good food, great cocktails, and a social atmosphere, and Medusa delivers just that. The menu features reimagined comfort and bistro dishes, designed to pair with an equally thoughtful cocktail and bottle service program.
Medusa offers two distinct service styles that let guests experience the space from supper to late nights. From 6:00 p.m. to 10:00 p.m., Supper presents a full dining experience for those looking for a well-curated evening, whether for personal moments, intimate dinners, or refined social gatherings.
As the night deepens, Medusa transitions into Late Night Socials from 10:00 p.m. to 3:00 a.m., bringing in a more vibrant atmosphere with bottle service, bespoke cocktails, late-night bites, and curated entertainment to carry the evening forward.
To start the meal with something bold and flavorful, guests may try the Octopus and Chorizo. This dish brings together seared octopus and Iberico chorizo for a rich combination of seafood and smoky, savory notes. Crunchy potatoes add texture, while the smoky vinaigrette gives each bite a bright, well-rounded finish.
Octopus and Chorizo (Php 880) / IMAGE from The Palace Manila
For those looking for a heavier and more refined main course, the Chicken Wellington offers a hearty plate built around slow-roasted Australian lamb ribs, eggplant mash, honey, mint, and pine nut dressing. Rich and tender, it balances deep savory flavors with freshness, subtle sweetness, and nutty depth.
Chicken Wellington (Php 2,400) / IMAGE from The Palace Manila
Pasta lovers can move into something creamy and indulgent with the Conchiglie a la Vodka. Made with conch shell pasta, ’nduja cream, mascarpone, smoked bacon, and burrata, it delivers layers of creaminess, smokiness, and gentle spice in a comforting yet elevated dish.
Conchiglie a la Vodka (Php 890) / IMAGE from The Palace Manila
To end the meal on a refreshing note, the Vacherin offers a bright and tropical dessert experience. Meringue, passion fruit crémeux, mango, coconut mousse, and pabana sorbet come together in a delicate balance of sweetness, tartness, and airy textures.
Vacherin (Php 590) / IMAGE from The Palace Manila
Complementing the menu is an inspired cocktail program, merging classic techniques with modern artistry, delivering unique, sensory-driven creations tailored to Manila’s most discerning palates.
A Culinary Vision by Global Talents
Medusa’s culinary direction is shaped by global talents with experience in Michelin-starred kitchens and globally celebrated restaurants. Its menu was crafted by renowned culinary consultants Chefs Lisa Revilla and David Thien Chow Kang, whose backgrounds bring together refined technique, creative flavor-building, and a deep global perspective.
Chef Lisa Revilla trained under Daniel Boulud and Wolfgang Puck before leading The Dempsey Cookhouse by Jean-Georges in Singapore. Chef David Thien Chow Kang, on the other hand, brings classical French training from kitchens such as Cordeillan Bages and L’Atelier de Joël Robuchon, later serving as Executive Chef of Corner House in Singapore.
The daily execution at Medusa is led by Executive Chef Ruther Sandico, whose experience includes the Bistronomia Group, Skye at The Park Lane Hong Kong, Rhodes W1 in Dubai, and Nobu Hotel Manila. Together, their expertise gives Medusa a menu anchored in elevated European comfort classics, thoughtfully paired with fine wines, cocktails, and premium spirits.
Ready to experience Medusa? Prepare your elegant casual attire and step into a night of elevated dining, fine drinks, and refined late-night energy, where European comfort classics, bespoke cocktails, curated entertainment, and a sophisticated atmosphere come together in one unforgettable destination.
