Almost a year since it opened its doors, Solaire North has become one of the most popular destinations in Quezon City. While the casino might be the resort hotel’s main draw, it is also home to many dining outlets which serve excellent fare from different cuisines. However, it is Finestra which could be considered the crown jewel.
The Italian steakhouse is at the top floor of the property and its floor to ceiling glass walls give a 360-degree panoramic view of Quezon City.
Every Sunday, the steakhouse adopts a more casual atmosphere as it serves Sunday brunch. During this occasion, a buffet is laid out for customers to enjoy while a la carte selections showcase the kitchen team’s ingenuity as it offers different mains that change regularly.
“Our lunch menu features a variety of starters, pastas, an extensive selection of mains, and grilled prime cuts. This allows guests to enjoy either a quick working lunch or a more relaxed dining experience while taking in our breathtaking views,” Finestra head chef Joel Manchia said.
A native of Sardinia, Chef Joel also finds a way to bring a touch of his home into the food selection, whether it is from the mains that diners can order as part of the brunch offering, or the pass-arounds that are served at different meal intervals.
“We are fortunate to showcase unique recipes that guests might never have experienced before. Our approach focuses on recreating dishes from various regions of Italy, highlighting the rich heritage and diversity found throughout the country—from the north to the south. Being deeply proud of my Sardinian roots, I strive to share some of my personal favorites as much as possible,” he said.
And while Finestra tries its best to remain as authentic as possible, the kitchen brigade also understands that there are times where adjustments have to be made due to constraints. However, it does this with restraint, finding ways to remain as true to the original as possible.
“We strive to remain as authentic as possible, and we are fortunate to have strong support from our suppliers who go the extra mile to source specialty ingredients and products for us. However, when certain items are unavailable, we adjust recipes thoughtfully, ensuring the dishes remain true to their essence and taste. A chef’s ability to adapt while maintaining authenticity and flavor is key, and we take pride in using the right techniques to achieve this balance,” Chef Joel noted.
Finestra is a steakhouse first and foremost so beef will always be in the spotlight. At the center of the restaurant is the show kitchen and during Sunday brunch, diners can choose from Australian and Japanese Wagyu, US Prime beef steaks, as well as lamb chops, all of which are cooked to order.
“Beef plays a significant role in our restaurant’s offerings, whether in the à la carte menu or brunch selection. “We are fortunate to work with consistent and exceptional products like Wagyu, which we are proud to feature in our menu,” Chef Joel said.
Seasonality also plays a key role in the dishes that are offered in Finestra. The team regularly offers new items to keep the menu fresh while taking into consideration when the ingredients are at their peak. For a la carte menus, the restaurant focuses on ingredients with longer seasonal availability while products with shorter windows are highlighted through special menus or added in the Sunday brunch showcases.
