Caviar Restaurant and Champagne Bar<

About us

Caviar Restaurant and Champagne Bar brings together a variety of lavish European cuisine and unique selection of signature wines to infuse the ultimate satisfying fine dining experience to guests.

We offer a small exquisite à la carte menu and an ever-changing set of tasting menus that both capture the luscious gastronomic cravings.

Complementing the heavenly food and wine is the state-of-the-art restaurant setting, embellished with an intimate contemporary style that provides a classy, luxurious and cozy atmosphere. One of our splendid highlights is the meticulously designed glass cellar that showcases our extensive collection of fine wines that carries the flavors of success and sophistication.

The champagne bar represents exclusive signature whiskeys from the six regions of Scotland that are truly worth a try. Carrying a great relaxing space, the bar is truly a perfect place to unwind while savoring the finest drink you deserve.

Our Guests may also enjoy an outdoor dining with our stunning vertical garden or make reservations in the private dining room that are both ideal for a special evening out and small gatherings.

Indulge in the new taste of luxury, elegance and celebration as Caviar Restaurant brings you great food, great wine and everything else together.


Our team

With exceptional food & wine skills and experiences, Executive Chef & Consultant, Frank van der Walle and his brother, Sommelier & General Manager, Bastiaan van der Walle, masterfully designed and prepared the menu to give succulent daily house specialties and at the same time continually keep the guests’ favorites. They work hand in hand with the whole team to make Caviar’s goal of bringing the close to perfection luxury dining experience possible.

With the core philosophy that “good mood brings good food”, Caviar Restaurant assembled a team of enthusiastic, friendly and like-minded individuals to provide the best accommodating service. We are blessed with an amazing team of chefs, waiters and stewards who exert a great amount of teamwork and believe in the value of bringing guests a highly satisfactory Caviar experience.


Frank van der Walle

Executive Chef & Consultant

“Caviar stands for luxury & elegance. The most important for me is when customers come here they unwind, relax and enjoy the whole experience—lounging, relaxation and of course enjoy the great food and wines.”

Frank van der Walle’s culinary as experience started as a chef in Europe for 8 years. He went to the Philippines and got into the resort and restaurant design industry. He instantly fell in love with the country and decided to move in from there on. The love for fine foods and dining is what made him decided to put up a fine dining restaurant. He aims to give a luxurious dining style restaurant focusing on his own personal specialties. His experience in restaurant design and food helped in making the goal possible. The magnificent overall restaurant setting and treatment was designed by Frank himself. Together with his brother Bastiaan, Frank brought Caviar Restaurant and Champagne Bar to be the next fine dining destination.


Bastiaan van der Walle

Sommelier & General Manager

“Wine is a story. When you open up a bottle of wine, it tells you where it’s from and what kind of flavor it absorbed from the earth.”

Formerly affiliated with one of the largest suppliers of fine vintage wines in Southeast Asia—sommelier Bastiaan van der Walle has put together Caviar Restaurant & Champagne bar’s excellent & strong wine list. Bastiaan aims to present out-of-the-usual wines that are classified as excellent wines but are not popularly known. Bastiaan hand-picks the wines himself from the different wine regions across the globe. With collaboration efforts with his brother, Frank, the two brought together Caviar Restaurant’s prestigious glass wine cellar filled with signature wines.

Contact

Unit A-206 Westgate Centre, Alabang
Telephone No.: (02) 552 79 30
Mobile No.: 0917 868 3080
E-mail: info@caviarrestaurant.com

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Our corkage policy
Caviar Restaurant corkage policy allows a table to bring up to one standard 750 mL bottles for 4000php per bottle. Magnums are not permitted. We do not allow wines that are on the Caviar Restaurant Wine List. Please refer to our wine list on this website.

Our Hours

  • Monday
    Dinner 17:30-22:00
  • Tuesday
    Dinner 17:30-22:00
  • Wednesday
    Dinner 17:30-22:00
  • Thursday
    Dinner 17:30-22:00
  • Friday
    Dinner 17:30-22:00
  • Saturday
    Dinner 17:30-22:00
  • Sunday
    Brunch 10:00-14:00
    Dinner 17:30-22:00
  • Bar/Lounge
    Open until midnight

Promos and Events

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