Sala Restaurant in Makati: Home of Modern & Classic European Cuisine since 1997
For three decades, Sala Restaurant has stood as a celebrated institution in Manila’s fine‑dining scene. Originally launched in Malate in 1997 by Scottish chef Colin Mackay, it quickly earned a reputation as one of the city’s top European dining rooms.
A decade later, the restaurant relocated to its current home on the podium level of the LV Locsin Building at the corner of Ayala and Makati Avenues in Makati, a move that cemented its status among the city’s most beloved fine‑dining venues.
IMAGE from Sala Restaurant
Set in an elegantly appointed dining room finished in soothing shades of duck‑egg blue, with blush‑pink seating, Sala accommodates about 35 guests in an atmosphere that is simultaneously warm, intimate, and exquisitely styled.
IMAGE from Sala Restaurant
The menu at Sala is both produce-driven and seasonal, offering à la carte options alongside a daily-changing set lunch. Each dish reflects Chef Mackay’s philosophy: classic European technique elevated by thoughtful, contemporary nuance.
Their recommended à la carte selections begin with the Seared Hokkaido scallops with spiced cauliflower and ’nduja butter (Php 1,480), a refined appetizer that balances delicate sweetness and gentle heat.
For the mains, a must-try is the Grilled Westholme Cross Wagyu Striploin, Café de Paris butter, celeriac pommes Anna and sautéed spinach (Php 3,980), expertly cooked to highlight its rich marbling and deep, beefy flavor.
Next on their list of must-tries is the Roast Veal Chop with sage and lemon, asparagus, cannellini bean and Parmesan gratin (Php 3,980), a beautifully executed main that highlights the tenderness and delicate flavor of veal.
Crispy Skin Lapu-Lapu Filet, Spring Vegetable Ragout, and Rouille / IMAGE from Sala Restaurant
Complementing the cuisine is a curated wine list that leans heavily on premium Old World appellations, with select New World varietals thoughtfully included—ideal pairings for the thoughtful, flavourful plates that grace Sala’s tables.
Beyond its regular service, Sala also crafts bespoke menus for private dinners, celebrations, corporate events, and product launches. It’s a versatile venue that adapts to the occasion while maintaining an air of refined sophistication.
For exclusive parties or special events, Sala Restaurant offers full use of its main dining area, accommodating up to 30 guests. A minimum consumable of Php 180,000 plus a 10% service charge applies on weekdays, while weekends require a minimum consumable of Php 200,000 plus a 10% service charge.
Slow Braised Kurobuta Pork Cheek with Seared Scallop / IMAGE from Sala Restaurant
Chef Colin Mackay’s influence spans other esteemed establishments, including the relaxed European‑style Sala Bistro, the popular People’s Palace Thai, and Blackbird at the Nielson Tower, a landmark Art Deco heritage building originally built in 1937 as the country’s premier airport, each reflecting Mackay’s signature balance of elegance, atmosphere, and culinary excellence.
Sala Restaurant remains a timeless pillar of Manila’s dining landscape—where understated elegance meets culinary artistry, and each visit feels thoughtfully curated, whether it’s for an intimate dinner or a special event.
