A More Decadent Era Begins at Morton’s
Elevated, indulgent, and irresistibly luxurious—Morton’s The Steakhouse is turning up the glamour on its iconic menu. Known worldwide for serving the highest quality USDA Prime steaks, premium seafood, and a remarkable wine selection, the celebrated steakhouse now introduces a lineup of decadent new culinary attractions designed to add a richer, “sexier” vibe to its legendary fine dining experience.
While Morton’s has long been synonymous with impeccable steaks and sophisticated service, these new offerings bring an even more opulent “land and sea” experience to the table. Crafted for guests who appreciate bold flavors and refined ingredients, each dish delivers memorable indulgence in every bite.
So, whether celebrating a milestone or simply enjoying the finer things in life, Morton’s now offers even more reasons to indulge.
New Star Attractions: Opulence from Land and Sea
French Oscietra Caviar
First on the list of luxurious additions is the French Oscietra Caviar, a delicacy long associated with elegance and celebration. Prized for its lightly nutty flavor and delicate brininess, each buttery pearl bursts with refined taste and a smooth, velvety mouthfeel.
Sourced from the finest French provenance, this premium caviar is served in classic style with finely chopped egg whites and yolks, crème fraîche, and warm buttered bruschetta. The result? A beautifully balanced dish that highlights the caviar’s natural sophistication while offering an unforgettable culinary moment.
Seared Foie Gras
Another exquisite French-inspired highlight arrives with the Seared Foie Gras, crafted with careful precision and a refined balance of richness and brightness.
Expertly seared to achieve a delicate golden crust, the foie gras is paired with balsamic glaze, fresh arugula, vibrant orange segments, pickled onions, and warm buttered bruschetta. This thoughtful combination creates a harmonious blend of sweet, tangy, and savory flavors that complement the luxurious texture of the foie gras.
For guests looking to elevate their entrée even further, the foie gras may also be added as an enhancement to any steak or main dish—an indulgent finishing touch that transforms every bite into pure culinary pleasure.
36oz Whole Baked Lobster
Seafood lovers are in for a spectacular treat with Morton’s 36oz Whole Baked Lobster, a stunning centerpiece that embodies both flavor and visual elegance.
Prepared Thermidor-style, the naturally sweet lobster is complemented by beurre blanc, Swiss cheese, and clarified butter. The rich sauce enhances the tender and succulent lobster meat, resulting in a dish that is both decadent and deeply satisfying.
Beautifully presented and generously portioned, the whole baked lobster is as impressive on the table as it is on the palate.
70oz Veal Shank Osso Bucco
For those who prefer bold, hearty flavors, the 70oz Veal Shank Osso Bucco delivers a magnificent dining experience.
Slow-braised to fork-tender perfection and infused with rich marrow flavor, this impressive veal shank is served atop a comforting bed of mashed potatoes. The dish is exceptionally flavorful, hearty, and ideal for sharing—making it perfect for celebratory meals.
To complement these indulgent flavors, Morton’s curated wine selection offers exceptional pairings that reflect the prestige and sophistication of the menu.
A Luxurious Destination for Every Celebration
With these new additions, Morton’s continues to strengthen its reputation as one of the most elegant dining destinations for special occasions, milestone celebrations, or memorable nights out.
From luxurious caviar and refined foie gras to showstopping lobster and hearty veal osso bucco, the steakhouse delivers a dining experience that is both indulgent and unforgettable.
Morton’s The Steakhouse is open 11 AM – 3 PM for lunch and 3 PM – 11 PM for dinner.
Follow @mortonsthesteakhouseph on Instagram and Morton’s the Steakhouse Philippines on Facebook for updates. Guests may reserve a table via mortons.com.ph or call 0917 144 9415.
About The Bistro Group
Founded in 1994, The Bistro Group (TBG) is one of the Philippines’ most progressive restaurant companies and a pioneer of the casual dining movement in the country. Its journey began with the introduction of TGI Fridays more than 30 years ago, which helped popularize the casual dining concept locally.
Since then, the group has expanded its portfolio with globally recognized brands including Dessert 39, Dave & Buster’s, Fogo de Chão, Morton’s The Steakhouse, Italianni’s, Denny’s, Texas Roadhouse, Randy’s Donuts, LongHorn Steakhouse, and Hard Rock Café, alongside Asian dining concepts such as Watami, Modern Shang, and Bulgogi Brothers, and Spanish restaurants Las Flores and Rumba.
Also part of The Bistro Group’s impressive lineup are restaurants led by Michelin-starred corporate executive chef Josh Boutwood. In 2025, the Michelin Guide awarded Helm Two Michelin Stars, while The Test Kitchen, Ember, and Juniper received Michelin Selected distinctions. These recognitions highlight the shared commitment of TBG and Chef Boutwood to culinary excellence, innovation, and world-class dining.
Driven by a people-focused philosophy, The Bistro Group continues to thrive through passion, dedication, and generous hospitality—values reflected in every restaurant, every dish, and every guest experience.
