Medusa's new supper menu gives you exactly what you want: Sophisticated flavors that don't try too hard
No one wants the hassle of changing venues mid-evening just to transition from dinner to drinks. Especially these days, it pays to be strategic about where you book a table, and Medusa has always understood the assignment.
Opened last year, Medusa gives an experience that lets you move from dining to high-energy after-hours without ever leaving your table.
Recently, they just launched their new supper menu, which got this great balance of innovation and familiarity—basically, dishes that feel upscale and special, but still give you that warm, comforting hug.
The new starter dishes include the Beetroot and Squash Carpaccio, P450. It balances sweet and savory elements beautifully, pairing the earthy sweetness of the crops with tarragon dressing, creamy goat cheese, and toasted pine nuts.
If you are looking for something richer, try the Foie Gras with Cherries, P1,450, toast. You'll love the combination of seared foie gras with sweet caramelized apples and a tart cherry jus, served alongside toasted brioche.
An absolute standout, however, is the Chicken Liver Parfait Floss, P420. For those who are typically skeptical of offal, this dish is a must-try—it is light, velvety, and entirely strips away that heavy, mineral taste usually associated with liver. It is layered over a spread of sweet red onion jam on toasted brioche.
For the mains, pasta lovers can try the Conchiglie à la Vodka, P890, which features a rich, spicy nduja sauce paired with smooth mascarpone, fresh burrata, and smoky bacon bits. Or there's also the Crab Linguine, P980, which has a tomato bisque base and generously covered in crab meat.
For a lighter fish option, the Crusted Grouper, P1,280, is a good choice. The pan-fried grouper fillet sits on a bed of crushed potatoes and fresh clams, soaked in mushroom butter and fish and clam broth.
Then there are the meat dishes. Not a cosmetic treatment, but the playfully named Botox Chicken, P1,380, is a rich, savory plate featuring truffle butter, smoked bacon, kale, and crispy pan-fried potatoes. If you're feeling more, the Wagyu Beef Cheeks offer a melt-in-your-mouth texture. You'll like the chickpea puree and oriental jus.
To end your night with a sweet note, get the Vacherin. This Italian-inspired dessert is made of meringue, mango puree.
Of course, you can always order a drink or two of their signature cocktails like the Gorgonette, P550, which is a gin-based drink that has cherry wine, rosemary, lemon, and egg white; or the Ambrosia Noir, P590, a coconut rum-based drink with flavors of espresso and sherry.
Even if it's just an intimate date night or a catch-up with the ladies, Medusa’s new supper menu hits the spot with food that is low-key sophisticated, perfectly balanced, and honestly, worth coming back for.