Brontë in Makati: Modern Australian Dining with Premium Steaks and Seafood
Brontë brings a polished take on modern Australian dining to Makati, with premium produce, steaks, seafood, and an extensive wine selection at the center of its concept. Pronounced “Brawn-tee,” the restaurant officially opened on May 30, 2026, under chef-owner Wade Watson and his partner, actor Derek Ramsay.
Derek Ramsay and Chef-Owner Wade Watson / IMAGE from Brontë
Located at La Reserve in the Levanto Building along Jupiter Street, Brontë was conceived as an elevated expression of Australian dining with a strong focus on quality ingredients and straightforward dishes.
IMAGE from Brontë
Its dining room follows the same understated direction. White tablecloths, cane-woven chairs, earthy tones, greenery, and large windows overlooking Urdaneta Village and the Makati skyline create a contemporary setting, while an open kitchen gives diners a glimpse of the team at work.
IMAGE from Brontë
Modern Australian Dining at Brontë
While Brontë can largely be considered a steakhouse, its menu goes beyond premium cuts of beef. Australian produce remains a major part of the selection, complemented by seafood, starters, salads, and other contemporary plates. Steaks occupy a prominent section of the menu, with larger cuts designed for sharing alongside seafood and other main courses.
IMAGE from Brontë
A meal can begin with the Japanese Milk Bread, served with French butter, tomato jam, and date chutney on the side. Soft bread and three different accompaniments make it an easy introduction to the meal before moving on to the starters.
Japanese Milk Bread / IMAGE from Philippine Primer
For something richer, the Foie Gras Terrine (Php 1,920) comes with plum compote, pomegranate, and sourdough. Diners can spread a small amount of foie gras over the sourdough and add some of the fruit accompaniments for a combination of rich, sweet, and slightly tart flavors.
Foie Gras Terrine (Php 1,920) / IMAGE from Philippine Primer
Seafood follows with the Tasmanian Salmon Crudo (Php 1,090), accompanied by radish, rainbow tomato, blood orange, and dill mousse. The colorful components keep the presentation fresh while providing several elements to enjoy alongside the salmon.
Tasmanian Salmon Crudo (Php 1,090) / IMAGE from Philippine Primer
The Australian Wedge Salad (Php 1,090) is a more substantial salad made with avocado, honey bacon, hard egg, brie, heirloom tomatoes, and house-made ranch.
Australian Wedge Salad (Php 1,090) / IMAGE from Philippine Primer
Steaks and Seafood for the Main Course
Among Brontë’s larger offerings is the Brontë Grand Porterhouse (Php 14,900), which combines striploin and tenderloin in one bone-in steak. Oven-roasted and intended for sharing, it is served with grilled Spanish asparagus, red wine jus, and pommes purée, with buttermash and peppercorn sauce offered alongside it.
Brontë Grand Porterhouse (Php 14,900) / IMAGE from Philippine Primer
Seafood also takes a significant place on the menu. The Barramundi Meunière (Php 2,890), good for two diners, pairs barramundi with vine tomatoes, capers, dill, and French cultured butter.
Barramundi Meunière (Php 2,890) / IMAGE from Philippine Primer
For a rice-based option, the Boston Lobster Risotto (Php 3,790) brings together saffron, poached Boston lobster, and roasted cauliflower. It offers another way to explore Brontë’s seafood selection apart from its fish-based mains.
Boston Lobster Risotto (Php 3,790) / IMAGE from Philippine Primer
Beyond the food, Brontë places considerable attention on wine and Champagne. Its cellar, called The Vault, houses bottles ranging from non-vintage selections to prestige labels collected for special occasions, reinforcing the restaurant’s positioning as a destination for leisurely dinners and celebrations.
The Chef Behind Brontë
Behind Brontë is Chef Wade Watson, a New Zealand-born, Australia-raised chef whose career has taken him through kitchens in Australia, Canada, Hong Kong, and the Philippines. He started working in professional kitchens at a young age and later became one of Australia’s youngest executive chefs, with recognition that included Queensland’s Apprentice Chef of the Year.
Chef Wade Watson / IMAGE from Brontë
Chef Wade has become particularly associated with modern Australian cooking in Manila. In 2015, he opened Bondi & Bourke in Makati, which later expanded to Davao. His other concepts have included Mr. Watson’s, Bramble Bakehouse, and Mamamita’s Mexican Cantina & Bar. Across these restaurants, his cooking has remained centered on quality produce, familiar dishes, and generous portions rather than unnecessarily complicated preparations.
Chef Wade Watson with the Brontë team / IMAGE from Brontë
With Brontë, that approach moves into a more upscale setting. Premium Australian steaks, seafood, approachable starters, and a serious wine program come together in a restaurant designed for diners looking for modern Australian cuisine in Makati without losing the straightforward character that has long defined Watson’s cooking.
