The last time I was at Diamond Hotel was when I attended a wedding of a former colleague about 2 years ago but I’ve been to their Astralis restaurant in Rockwell more recently than that.  When I visited Diamond Hotel last week, it was a good surprise and refreshing to see that they have renovated their lobby level. 

Located at the same level is Diamond Hotel’s restaurant, Corniche, which welcomes guests with its chic contemporary interior design.  It’s hard not to catch the chandelier springing “migrating birds” concept suspended over the central area. 

There are other elements in the interior that exudes both a Zen ambience and luxury.  The full height windows draw attention to the lush landscaped garden while the scenic view that includes the picturesque rock formation with a cascading waterfall completes the stunning restaurant design.

Corniche is a French word that refers to a roadside of a cliff or ledge, attributing to its location beside Roxas Boulevard parallel to a waterfront promenade.   

But more than its elegant interiors, Corniche showcases an exceptional buffet spread that is a class of its own.  I used to frequent different hotel buffets in the past but since late 2008, buffets have lost its charm to me somehow.  Too many dishes cooked altogether in big batches and most left sitting for long periods exposed to breathing people. 

I’ve probably grown more finicky about my food (or its preparation).  In the past 2-3 years, I only visited 2-3 buffet-concept dining spots.  However, Corniche’s spacious interiors coupled with carefully prepared stations (and of course, glorious steaks) invigorate my lust again for a limitless range of scrumptious eats.

This hollow oven is where freshly made Naans (Indian bread) are baked.

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Corniche’s lay-out is evenly spaced, with enough breathing room that avoids accidentally knocking off the dormant person in front of you staring at another “cuisine” station deliberating whether he/she had enough hands to carry 4 more plates. 

That could be me, by the way.

More notable is the several on-the-spot cooking stations that guarantee your food is freshly cooked as ordered.  One of the things I truly appreciated about Corniche.  I also liked that some dishes are presented in small amounts to shelter quality assurance.

Richard started with fresh oysters.  If you want your oysters anything but boiled, Corniche can cook it based on your cooking preference.  I think more Pinoys enjoy baked oysters than the fresh ones.  You can also get the oysters or other seafood tossed in butter, sautéed, lightly seasoned, or anything that will please the eating mood.

I started with sushi and sashimi from the Japanese cold bar.  And I also got a plate of different cheeses on the cheese board on the way back to our table.  I had substantive lumps of brie and goat cheese on my plate side by side with dried apricots, dates and nuts. 

Obviously, the goat cheese is no longer in this photo 🙂

I went nuts with the goat cheese.  It was so pristine white and had this crumbly texture that was specked with a dust of saltiness, creamy, ever so slightly sweet, and tangy taste that made me speak in softer tones.

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Corniche’s Indian selection was surprisingly really good! 

Savory and good taste of authenticity

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I couldn’t help NOT to get pizza.

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I loved the pasta cooking station 😉 

Pick the ingredients you love.  Create your own

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Richard and I hovered by the steak station, eagerly anticipating… and I restrained to rub my hands together and chuckle an evil laugh like how movie villains do it just when they are about to conquer the world.  Unique to Corniche, they offer different cuts and kinds of beef for your meat-ing pleasure. 

Get a limitless fill of steaks grilled to your delight with a line-up that includes US Strip Loin, US Rib Eye, US Hanger Steak, Beef Tenderloin and Roasted Prime Rib.  The huge blocks of meat on display are chilled, ready for your favored thickness, whether ends, middle or fatty portion. 

Richard and I picked Rib Eye because good marbling was evident from the raw beef.  For our second steaks, my good friend and I went alternate routes when he picked Beef Tenderloin and I went for the Porterhouse.

These Savoring Steak Nights (PHP 2,285 nett/head) at Corniche happen every Thursday night where you get a mouthwatering line-up of appetizers, entrées, desserts and an all night free flow of robust red wine ON TOP OF the infinite number of grilled succulent choice cut steaks you can have.  The buffet price is already inclusive of 10% service charge and local government tax.

Salmon Pizza with Capers

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This is the real fountain of youth… CHOCOLATE! 😉

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It makes me want to belt out an MJ song, “Don’t stop until you get enough. C’MON!  And you don’t stop… you don’t stop ‘til you get enough…”

Interestingly, there was a bigger crowd than I anticipated that particular Thursday night but the place was still manageable and service was still top-notch minus the clang and clatter.  I guess the crowd probably caught wind of the newest buffet scene to invade and there they were.

Ring them up for a reservation especially if it’s during weekends, just to be sure.  When steaks this good come at a value price like Corniche’s, I’d start my love affair with steaks once again.  And it definitely would be more than just a one night stand.

Corniche

 
Lobby Level, Diamond Hotel Philippines

Roxas Boulevard. cor Dr. J Quintos St. Manila, Philippines

(632) 528 3000

Corniche Album

Photo courtesy:

Richard of www.talesfromthetummy.com

Thanks Spanky Spanx for the invite! 🙂  I missed you kiddo!

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