The first page of the menu is an interesting story on the inspiration behind Terrace at the 5th. I usually don’t read the other things on the menu (if it isn’t the food, description of the dish and the price), but inside this restaurant, the relaxing ambiance seems to have everyone slow down and notice little details. The story read that four women, Ching Cruz, Ivy and Cynthia Almario and Cecille Chang-Ysmael have created the restaurant for those who crave Filipino-Asian recipes and Middle-Eastern Mediterranean cuisine in a fresh setting.

Terrace at the 5th

Terrace at the 5th

It was a fresh setting indeed. Terrace at the 5th was one for our stops for Manila’s Signature Dishes 2010, which is sponsored by Unilever Food solutions, Casillero Del Diablo and BPI. The surroundings were lighted by sunlight that came in through the clear glass walls. The green and white interiors were a great match for the wooden and circular lights and decorations.
Terrace at the 5th interiors
Terrace at the 5th 00003
The ambiance and great service set the mood for the set menu that they were about to serve. The server gave us soft rolls and herbed soft rolls while waiting for our soup and salad. The soup was Pumpkin Veloute. We loved it. It was creamy and a bit grainy. There was a hint of sweetness that you could taste.

Terrace at the 5th Pumpkin Veloute

Pumpkin Veloute

The salad was Terrace Salad. It was made up of slices of apples, tomatoes, leafy green vegetables and grated cheese. The vinaigrette sauce was perfect for the mixture. The salad was refreshing.

Terrace at the 5th Salad

Terrace Salad

The main dish was Roast Angus Beef Belly in Mushroom Ragu Sauce. The beef was very tender and fresh. It was very easy to separate the layers of fat from the lean meat. The dish was composed of two thick slabs of beef. It was placed on top of diced potatoes, carrots and onions. The sauce was perfect. Ragu is Italian for meat based sauce. It looked like dark gravy with mushroom. Overall, the dish looked appetizing and WAS really delicious and filling (even without rice).

Roast Angus Beef Belly in Mushroom Ragu Sauce

Roast Angus Beef Belly in Mushroom Ragu Sauce

To cap off the set menu being offered for the Manila’s Signature Dishes 2010 offerings, we were served Coffee Panna Cotta. This is one of the best Panna Cota I have ever tasted. I really am a Panna cota lover and a coffee lover, so seeing both flavors in one dish made my heart skip. The panna cota was so smooth that it melted in your mouth. The coffee syrup was the perfect complement to the classic flavor of the panna cota.

Coffee Panna Cotta

Coffee Panna Cotta

Just to share, we were intrigued by the other dishes in Terrace on the 5th that we ordered an additional main dish and an extra dessert. We ordered the Honey-coated Grilled US Angus Short Ribs. The short ribs were around 4 pieces and they were generously coated with honey. It was served with corn and carrots and a choice of plain or red rice. The sauce was a sweet as it was made mostly of honey. This would be a hit for Filipinos who love dishes that are a sweet. My husband loved this dish, and he said that he made the right choice when he listened to the recommendation of our server.

Honey-coated Grilled US Angus Short Rib

Honey-coated Grilled US Angus Short Rib

For dessert, we also ordered an extra slice of Frozen Brazo de Mercedes. This dessert was made out of Brazo de Mercedes on the top layer, custard cream on the second layer, ice cream on the next layer and of course, the graham-crust as the base. Presentation was excellent. The dish was sweet so I would suggest that you share this with two other friends or family members.

Frozen Brazo de Mercedes

Frozen Brazo de Mercedes

Kuddos to Chef Cheryl Pineda for the delicious dishes! Do try the menu set from Manila Signature Dishes 2010. Terrace on the 5th uses products from Unilever Foodsolutions (UFS), which is the preferred foodservice business partner among restaurateurs. UFS felt the need to acknowledge notable restaurants that are developing Manila as a culinary city. They have partnered with select restaurants within the metropolis in coming up with signature dishes. UFS has synergized with these restaurants, both through dish development and promotion campaign for these signature dishes, in achieving one common goal: coming up with a different culinary experiences that provide value for money and culinary memories for diners.

If you’re a restaurateur (or an aspiring one) and in need of help in coming with your signature dish, call (632) 588-8855 or email at

Contact Details:
The Terrace at 5th

Unit 93- Ground Floor Greenbelt 5, Phase 2
Ayala Center, Makati City
Telephone: (+632 )7296860 / 7290860
Mobile Phone: (+63917)8276860

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7 Responses

  1. Maryacoburn

    Hey Ching, looks like you are doing great! Cheers to you and many more successes to come! I wish I were there to sample the exotic delicious delicacies! will one day, i may surprise you. I have just joined face book through may friend ‘s constant nagging. Miss and love to you my darling friend. God bless you and your loved ones.     Marya Coburn

    • ejarbo

      Price range is about P300-P600/person. For the quality of the food and the service, we thought it was worth it. :)


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