The Penthouse 8747 Philippines Menu Prices Updated 2026

Julia StevensBy
✓ Updated Prices last updated May 2026 — sourced from official The Penthouse 8747 Philippines channels
The Penthouse 8747 Philippines Menu 2026
🥂 Upscale Rooftop Dining

The Penthouse 8747 Menu with Prices

10
Categories
Rooftop
Venue
₱90
Starts From
2026
Updated

Looking for the complete The Penthouse 8747 Philippines menu with prices? You’ve come to the right place. We’ve compiled the full 2026 The Penthouse 8747 menu with updated prices across all 10 categories — sourced directly from official The Penthouse 8747 Philippines channels.

The Penthouse 8747 is one of Metro Manila’s most distinctive upscale rooftop dining venues — offering a full Western-contemporary menu in a premium setting. The menu spans Appetizers (Crab Cakes ₱710, Gatz Gambas ₱655), Platters, Salads, Soups, Flatbreads (Quattro Formaggi ₱759, Pizza Carbonara ₱748), Burgers & Wrap, Pasta (Shrimp Pesto Linguine, Fettuccine Alla Buranella), Mains (Grilled USDA Rib-Eye at ₱1,870), Desserts, and Beverages including premium mixers (Fever Tree Tonic ₱275, Fentiman’s ₱165).

Prices range from ₱99 (Coke/Sprite) to ₱1,870 (Grilled USDA Rib-Eye Steak). Scroll down for the complete updated menu.

📋 Jump to The Penthouse 8747 Menu Category
Appetizers Platters Salads Soups Flatbread Burgers & Wrap Pasta Mains Desserts Beverages
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The Penthouse 8747 Appetizers Menu With Prices

Menu ItemsPrice
Penthouse Crab Cakes₱ 710.00
Gatz Gambas₱ 655.00
Steak Salpicao₱ 644.00
Crispy Stuffed Chicken Wings₱ 638.00
Calamari₱ 605.00
Tuna Poke₱ 572.00
Asian Nachos₱ 495.00
Mini Tortilla₱ 495.00
Crispy Pork Sisig₱ 495.00
Tokwa’t Baby₱ 495.00
Hungarian Sausage and Potato Wedges₱ 462.00
Herbed Mozzarella Sticks₱ 440.00
Buffalo Tenders₱ 385.00
Garlic Parmesan Tenders₱ 385.00
Sizzling Mushroom & Tofu₱ 308.00
House Fries₱ 242.00
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The Penthouse 8747 Platters Prices

Menu ItemsPrice
The Penthouse Favorites₱ 1,073.00
The Penthouse Platter₱ 754.00
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The Penthouse 8747 Salads Prices

Menu ItemsPrice
Traditional Greek Salad₱ 468.00
Caprese Salad₱ 451.00
Seared Chicken Caesar₱ 446.00
The Penthouse 8747 Appetizers Menu The Penthouse 8747 Menu
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The Penthouse 8747 Soups Prices

Menu ItemsPrice
Seafood Chowder₱ 308.00
Tomato Soup₱ 275.00
Cream of Mushroom₱ 270.00

See Also: Hot Star Menu

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The Penthouse 8747 Flatbread Prices

Menu ItemsPrice
Quattro Formaggi₱ 759.00
Pizza Carbonara₱ 748.00
Italian Sausage & Prosciutto₱ 682.00
Vegetarian₱ 594.00
Margherita₱ 517.00
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The Penthouse 8747 Burgers & Wrap Prices

Menu ItemsPrice
All American Burger₱ 550.00
Chicken Parmigiana₱ 545.00
The Penthouse Burger₱ 528.00
Iconic Sliders₱ 528.00
The Penthouse 8747 Pizza and Pasta The Penthouse 8747 Mains
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The Penthouse 8747 Pasta Prices

Menu ItemsPrice
Shrimp Pesto Linguine₱ 605.00
Fettuccine Alla Buranella₱ 605.00
Shrimp Picante₱ 495.00
Bolognese₱ 462.00
Fritzgerald’s Truffle₱ 451.00
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The Penthouse 8747 Mains Prices

Menu ItemsPrice
Grilled USDA Rib-Eye Steak₱ 1,870.00
Steak & Sides₱ 1,485.00
Prime Sausage & Mash Platter₱ 979.00
Seared Salmon₱ 979.00
Seared Ahi₱ 737.00
Pork Belly Confit₱ 627.00
Pork Tenderloin Wrapped in Bacon₱ 622.00
Garlic Mushroom Chicken₱ 605.00
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The Penthouse 8747 Desserts Prices

Menu ItemsPrice
Daisy Ala Mode₱ 363.00
Penthouse Cheesecake₱ 308.00
Vanilla Ice Cream₱ 198.00
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The Penthouse 8747 Beverages Prices

Menu ItemsPrice
Red Bull₱ 308.00
Fever Tree Tonic₱ 275.00
Fentiman’s Tonic₱ 165.00
Penthouse Bottled Water₱ 110.00
Coke (Regular / Zero / Light)₱ 99.00
Sprite₱ 99.00
Ginger Ale / Tonic / Soda₱ 99.00

⭐ Our Favorite Items at The Penthouse 8747 Menu

Grilled USDA Rib-Eye Steak
₱ 1,870.00
The flagship main at The Penthouse 8747 — USDA (United States Department of Agriculture) graded beef carries the most internationally recognized beef quality certification system. USDA Prime, the highest grade, is awarded to beef with abundant intramuscular fat (marbling score of 8–12 on the USDA scale) from young well-fed cattle — only approximately 2–3% of all US beef achieves Prime grade, making it the rarest commercially available beef quality tier. The Ribeye (longissimus dorsi) has the highest marbling of any primary cut — the fat cap and intramuscular fat render during grilling, basting the meat from within. Grilling over direct flame produces the Maillard crust on the exterior while the fat conducts heat into the interior. At ₱1,870 in a premium rooftop setting, the definitive Penthouse 8747 experience.
Pork Belly Confit
₱ 627.00
The most technically refined pork dish at The Penthouse 8747 — Confit (from the French confire, “to preserve”) is a cooking technique where meat is submerged in its own rendered fat and cooked at very low temperature (typically 80–100°C) for several hours. For pork belly, this means the fat renders slowly out of the belly, simultaneously cooking the meat in that rendered fat — the low temperature prevents the proteins from tightening (which causes dryness), keeping the meat exceptionally tender while the fat-soluble flavor compounds of the pork distribute evenly through the meat. The result is a pork belly with a texture fundamentally different from roasted or pan-fried preparations — almost silky, pull-apart tender — which is then typically pan-seared at high heat before service to create a crispy skin. Confit is one of the oldest French preservation techniques, originally developed to extend the shelf life of duck and goose in Gascony before refrigeration.
Quattro Formaggi Flatbread
₱ 759.00
The most indulgent flatbread at The Penthouse 8747 — Quattro Formaggi (Italian: “four cheeses”) is a pizza/flatbread format using four distinct cheese varieties, each contributing different melting characteristics, flavor profiles, and fat-to-protein ratios. A classic combination: mozzarella (high moisture, low fat, provides stretch and pull), Gorgonzola or blue cheese (pungent, complex, adds depth), Parmigiano-Reggiano (aged, hard, granular, concentrated umami), and Fontina or Provolone (semi-hard, buttery, melts smoothly). The four-cheese combination works because each cheese activates a different aspect of the dairy flavor profile simultaneously — the mild stretch of mozzarella, the sharp pungency of blue cheese, the nutty crystalline depth of aged Parmesan, and the buttery flow of the fourth. At ₱759, the highest-priced flatbread and the most sophisticated cheese combination on the menu.
Gatz Gambas
₱ 655.00
The most social appetizer at The Penthouse 8747 — “Gambas” (Spanish: shrimp) in the al ajillo preparation (garlic and olive oil) is one of Spain’s most beloved tapas. The technique produces a dramatically sizzling shrimp in a terracotta cazuela filled with garlicky olive oil — the shrimp cook in the oil at the table, arriving still sizzling. The “Gatz” branding (a reference to The Great Gatsby’s lavish party aesthetic, consistent with the Penthouse’s upscale social atmosphere) positions this classic Spanish tapas within the venue’s premium, celebratory identity. Gambas al ajillo’s appeal comes from the garlic-oil infusion: as the sliced garlic cooks in the olive oil, it releases its fat-soluble flavor compounds into the oil, which then transfer to the shrimp during cooking. The oil itself — deeply garlic-flavored after cooking — is meant to be soaked up with bread. At ₱655, the most brand-consistent appetizer at The Penthouse 8747.
Fettuccine Alla Buranella
₱ 605.00
The most distinctive pasta at The Penthouse 8747 — “Alla Buranella” references Burano, the colorful fishing island in the Venetian Lagoon known for its lace-making tradition and its seafood-based cuisine. Buranella-style preparations typically feature a mixed seafood sauce (clams, shrimp, squid) in a light tomato or white wine base — the island’s fisherman tradition producing pasta sauces of whatever the daily catch provided. Fettuccine (Italian: “little ribbons”) is a flat, wide egg pasta that holds cream or oil-based sauces more effectively than round pasta because its flat surface area creates more contact with the sauce per strand. At The Penthouse 8747, a rooftop venue that positions itself with a cosmopolitan international identity, the reference to a specific Italian fishing island signals a level of culinary specificity above the standard “pasta with seafood” menu description.
Tuna Poke
₱ 572.00
The most contemporary dish at The Penthouse 8747 — Poke (pronounced POH-keh, Hawaiian for “to slice or cut crosswise”) is a Hawaiian raw fish salad of cubed raw tuna marinated in soy sauce, sesame oil, green onions, and other seasonings. Poke originated in Hawaii from the tradition of eating raw fish by native Hawaiians — the modern form incorporating soy sauce and sesame emerged from Japanese culinary influence on Hawaiian cuisine in the 20th century. The poke bowl format became a global food trend from approximately 2016 onward, spreading from Hawaii through California to global urban markets. At The Penthouse 8747, Tuna Poke as an appetizer rather than a bowl format positions it as a refined, shared starter — the sashimi-grade raw tuna’s clean, bright flavor contrasting with the richness of the grilled and roasted mains that follow it. At ₱572, the most modern and most internationally trending item in the appetizers section.
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Is The Penthouse 8747 Philippines Halal?

No — The Penthouse 8747 Philippines is not Halal Certified. The menu includes pork items (Crispy Pork Sisig, Pork Belly Confit, Pork Tenderloin Wrapped in Bacon, Italian Sausage & Prosciutto Flatbread) and alcoholic beverages are available at the bar. Muslim diners are advised accordingly.

About The Penthouse 8747 Philippines

The Penthouse 8747 is one of Metro Manila’s most distinctive dining and social venues — a rooftop establishment in Paseo de Roxas, Makati, combining premium food, cocktails, and a skyline view in a setting that references the lavish social culture of 1920s America (the “Gatz” branding in the Gambas and venue aesthetic is a clear Great Gatsby reference). The address “8747” is part of the brand identity — positioning the venue as a specific, named destination rather than a generic bar-restaurant.

The menu reflects a deliberately international, cosmopolitan positioning: USDA Rib-Eye, Pork Belly Confit, Fettuccine Alla Buranella, Quattro Formaggi, Tuna Poke, and Fever Tree mixers sit alongside Filipino-influenced items (Tokwa’t Baby, Crispy Pork Sisig, Steak Salpicao) — a menu that acknowledges its Filipino audience while delivering an international premium dining experience. The Flatbread section’s use of “flatbread” rather than “pizza” signals a deliberate distancing from casual pizza dining toward the more premium artisan-bread format.

The beverage list’s inclusion of Fever Tree Tonic (₱275) and Fentiman’s Tonic (₱165) — both premium British botanical tonic water brands — is a specific signal to bar culture enthusiasts: these are serious mixer choices for gin and tonic culture, not commodity sodas. Fever Tree was founded in 2004 specifically to address the quality gap between premium spirits and poor-quality mixers; its presence on a menu signals a bartending philosophy that matches mixer quality to spirit quality.

❓ Frequently Asked Questions
The Penthouse 8747 is known for upscale rooftop dining in Makati. Most famous items: Grilled USDA Rib-Eye (₱1,870), Pork Belly Confit (₱627), Quattro Formaggi Flatbread (₱759), Gatz Gambas (₱655), Fettuccine Alla Buranella (₱605), Tuna Poke (₱572). Platters: The Penthouse Favorites (₱1,073). Premium mixers: Fever Tree Tonic (₱275). Not Halal Certified.
Pork Belly Confit (₱627) — confit is a French technique where pork belly is submerged in its own rendered fat and cooked at very low temperature (80–100°C) for several hours. The low heat keeps proteins from tightening (preventing dryness) while fat-soluble flavor compounds distribute through the meat. Result: silky, pull-apart tender pork belly, seared at high heat before service for crispy skin. One of the oldest French preservation methods originally developed in Gascony for duck and goose before refrigeration. Most technically refined preparation on the menu.
Quattro Formaggi Flatbread (₱759) — Italian for “four cheeses.” Uses four distinct cheese varieties each with different melting properties: typically mozzarella (stretch, mild), Gorgonzola/blue (pungent, complex), Parmigiano-Reggiano (aged, granular, umami), and Fontina/Provolone (buttery, smooth melt). The highest-priced flatbread at ₱759 and the most sophisticated cheese combination on the menu. Best flatbread order for cheese lovers.
Grilled USDA Rib-Eye (₱1,870) — USDA grading is the US Department of Agriculture’s beef quality system. USDA Prime (highest grade) requires abundant marbling — only 2–3% of US beef achieves this grade. Ribeye (longissimus dorsi) has the highest intramuscular fat of any primary steak cut — fat renders during grilling, basting meat from within. The most premium and most expensive item on the menu. Definitive Penthouse 8747 main course order for steak diners.
Fever Tree Tonic (₱275) and Fentiman’s Tonic (₱165) are both premium British botanical tonic water brands — significantly higher quality than standard soda water or commercial tonic. Fever Tree (founded 2004 in London) uses natural quinine from the Congo and botanical flavorings — created specifically to be a premium mixer for quality spirits. Fentiman’s uses a traditional botanical brewing process (fermentation of botanicals). Their presence on the menu signals a serious cocktail/spirits culture — these are served alongside gin or vodka for premium G&Ts rather than as standalone soft drinks.
The Penthouse 8747 is located in Paseo de Roxas, Makati City — one of Metro Manila’s premier upscale commercial and dining districts. For reservations, current operating hours, and event bookings, visit paseopenthouse.com. Reservations recommended, especially for weekend evenings and group dining. Not Halal Certified — menu includes pork items and alcoholic beverages.

Official Sources

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