"Manila's highest table — Mark Zaragoza grills Mulwarra ribeye and Australian wagyu 60 floors above BGC, a skyline dinner built to impress."
About The Peak
The Peak crowns Grand Hyatt Manila, spread across the 60th and 62nd floors of the tower that anchors Bonifacio Global City in Manila — the highest roof-deck restaurant in the city. Chef Mark Zaragoza, whose career runs through Gordon Ramsay's room at the St. Regis Doha and Jason Atherton's kitchen in Dubai, leads a venue that fuses a grill restaurant, a speakeasy, a whisky bar and a music lounge into one skyline destination.
For Manila's other top steak and grill rooms, compare the dry-aged cuts at Elbert's Steak Room, the New York import Wolfgang's Steakhouse and Smith & Wollensky. The Peak belongs to the city's steakhouse and fine-dining scene.
The Kitchen
Zaragoza's kitchen is built around the grill and premium beef — customers single out the grilled Mulwarra ribeye, around ₱3,805 for 350 grams, and the Australian Wagyu, alongside freshly shucked Irish Gallagher oysters at about ₱2,165. Seafood, an extensive wine list and a deep whisky selection round out a card that sits firmly at the top of the Manila market, in line with a fine-dining grill on the roof of a Grand Hyatt. An early-evening Peak Hour offers unlimited drinks daily from 5pm to 8pm at ₱1,200 net.
The Room
The draw is the height: 60 floors up, with the BGC and Manila skyline filling the windows, the rooms shift from a polished grill restaurant to a whisky bar and a music lounge as the night goes on. It is a dressed-up destination rather than a quick dinner, with a roof deck for the views and live music later. Booking ahead is essential, and an early table catches the city lights coming on.
Best for to Impress Clients
A skyline address, a premium grill and a whisky lounge make The Peak a natural table to impress clients or to mark an anniversary in Manila. The private feel and the view also suit a dinner to close a deal.
Not for
Not for a quiet, low-key meal or a tight budget — The Peak is a top-of-the-tower grill with premium-steak prices, built for skyline theatre and a big night out.
Frequently Asked
What is The Peak at Grand Hyatt Manila known for?
It is the highest roof-deck restaurant in Manila, on the 60th and 62nd floors of Grand Hyatt Manila in BGC, known for a premium grill, freshly shucked oysters, a whisky bar and a music lounge with skyline views.
Who is the chef at The Peak?
Chef Mark Zaragoza, whose career runs through Gordon Ramsay's restaurant at the St. Regis Doha and Jason Atherton's venue in Dubai.
What should I order?
The grill is the draw — the Mulwarra ribeye and Australian Wagyu, plus freshly shucked Irish Gallagher oysters and seafood from the raw bar.
How much does it cost?
Top-of-market Manila spending: the Mulwarra ribeye runs around ₱3,805 for 350 grams and oysters about ₱2,165; an early Peak Hour offers unlimited drinks from 5pm to 8pm at ₱1,200 net.
Where is The Peak located?
On the 60th and 62nd floors of Grand Hyatt Manila in Bonifacio Global City, Taguig.
Do I need a reservation?
Yes — it is a destination rooftop venue, so booking ahead is essential, and an early table catches the skyline at dusk.
Reserve a Table
Reserve at The Peak
Book ahead; an early table catches the skyline at dusk.
Affiliate disclosure: Restaurants for Kings may earn a commission when you book through our reservation links, at no cost to you. Our scores are editorial and never paid for.
Practical Information
Address60th & 62nd floors, Grand Hyatt Manila, BGC, Taguig
NeighbourhoodBonifacio Global City (BGC)
CuisineGrill / Steakhouse
PriceRibeye ~₱3,805/350g; top-of-market
Dress CodeSmart / dressy
SeatingGrill room, roof deck, whisky bar and lounge
ReservationEssential
