Sala Restaurant in Makati: Home of Modern European Cuisine since 1997
For three decades, Sala Restaurant has stood as a celebrated institution in Manila’s fine‑dining scene. Established in Malate in 1997 by Scottish Chef Colin Mackay from Edinburgh, who moved to the Philippines in 1996 after working in high-end catering in Hong Kong, Sala quickly earned a reputation as one of the city’s top European dining rooms.
IMAGE from Sala Restaurant
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 destinations and one that has since borne fruit with the distinction of a Michelin Selected award.
Sala’s menu follows the seasons in Europe, highlighting premium ingredients and layered flavors. Three standout dishes capture this spirit.
The Warm smoked duck breast, roast pear, goat’s cheese, truffle honey and pistachios reflects winter game traditions, balancing smokiness, sweetness, and tang.
Warm smoked duck breast, roast pear, goat’s cheese, truffle honey and pistachios (Php 920) / IMAGE from Philippine Primer
Meanwhile, the Grilled Westholme Cross Wagyu striploin—a thoughtful blend of approximately 70% wagyu and 30% Angus—offers less marbling but a more pronounced beefy character, appealing to diners who prefer depth of flavor over richness. It includes Cafe de Paris butter, celeriac pommes Anna, and sauteed spinach.
Grilled Westholme Cross Wagyu striploin (Php 3,980) / IMAGE from Philippine Primer
Finally, you should not miss the White Peach, Strawberry, and Pistachio Baked Alaska, a delightful finale that is as visually striking as it is indulgent. Beneath its delicately torched meringue lies a harmonious layering of white peach and strawberry with the nutty richness of pistachio, creating a dessert that balances brightness, creaminess, and subtle crunch in every spoonful.
White Peach, Strawberry, and Pistachio Baked Alaska (Php 620) / IMAGE from Philippine Primer
While Sala offers an à la carte menu, it also caters to guests who prefer thoughtfully curated lunch sets. The special lunch set is priced at Php 1,680 for two courses and Php 1,980 for three courses. For the two-course option, diners may choose between a starter and a main or a main and a dessert, while those seeking the full experience may opt for the three-course set to enjoy all courses in one seamless meal.
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.
The restaurant’s dining room is intimate and understated, with a small, elegant space that naturally lends itself to private gatherings. There is no formal VIP room, but the entire dining area can function as a private venue; one long table can seat around 20 in the center, and the room comfortably accommodates 32 to 35 guests.
IMAGE from Philippine Primer
For full venue rental, Sala operates on a minimum spend of around Php 100,000 to Php 125,000 for lunch and Php 200,000 for dinner, plus service charge, making it a sought-after setting for corporate events, intimate weddings, and special celebrations.
At the core of Sala is Chef Colin Mackay’s steady vision: a modern European restaurant rooted in seasonal produce, intimate ambience, and quietly confident hospitality—one that has helped shape Manila’s fine dining scene for nearly 30 years.
Chef Colin Mackay’s influence spans other esteemed establishments, including the relaxed European‑style Sala Bistro, the popular People’s Palace, 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 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.
