A brand new dining destination at Greenbelt 5, The Terrace at 5th is an exciting pristine restaurant that sits unobtrusively over-looking a lush garden and the restaurant row of Greenbelt 2. 
The cuisine is an eclectic mix from a delectable menu of the treasured family recipes of its owners – headed by its executive chef Cecille Ysmael with her six good friends and food connoisseurs Ching Cruz, Maricris Zobel, Menchu Soriano, Carol Garcia, and interior designers Ivy and Cynthia Almario (who is behind the simple yet beautifully designed interiors).
This is a sure dining destination for any meal in the day.
The Terrace at 5th is the new restaurant of Chef Cecille Ysmael who first shared with us her passion for Thai cuisine with her highly esteemed restaurant Thai at Silk in Serendra. It projects an idyllic charm with simple yet distinctly appealing interior design that provides a relaxing dining ambiance. Floral murals, bird cage ceiling lamps, French windows with gooseberry accents, warm shades of green and white exude comfort and class.
Enjoy such succulent starters as Cynthia’s Amazing Artichoke Dip whose flavor just bursts in the mouth or the Calamares Fritos which is scrumptious with every bite. Warm up with a mouth-watering Tomato Al L’uovo, a tomato egg-drop soup with fresh coriander. A must-try is the Terrace Salad which is the restaurant’s signature salad of fresh garden greens with crunchy almond chips. Indulge on the rich and bold Crabmeat Pasta with Tarragon or the Laing Pasta a la Cristina with taro leaves and white shrimp simmered to perfection in coconut milk.
Satisfy your palate with the Cote d’Azur Seafood platter, grilled or chilled, served with garlic alioli and cocktail mignonette sauce.
Slowly roasted for 12 hours and reduced in rich balsamic sauce, the Homestyle Confit of Pork Belly is another dish to behold. Steak-lovers will enjoy every luxurious bite into The Terrace at 5th’s char-grilled or pan-grilled USDA Prime angus steak like 1,000 grams Porterhouse, Rib Eye or Fillet Mignon.
Finish with a Gateau de Crepe, a Mango Jubilee or a Chocolate Fondue to complete an already exquisite meal.
And of course, what’s a terrific meal without the company of fine wine? Try their extensive selection which offers everything from red wines such as Cape Mentelle Margaret River/Cabernet Merlot, Terrazas Reserva Malbec/Mendoza, and the Green Point Pinot Noir/Yarra Valley Victoria, and white wines such as Casa Lapostelle Sauvignon Blanc/Maipo, Green Point Chardonnay/Yarra Valley Victoria, and Terrazas de los Andes Chardonnay/Mendoza. Offered at a special prize of Php 2,950.00 until the end of February is the Moet et Chandon Brut Imperial.
Chef Cecille will even lovingly prepare a dish in a different way if you call in advance. The Dungenese crab has been cooked in many different ways for many of Chef Cecille’s more discerning clients who have an adventurous palate.
Food lovers will, without a doubt, take note of the amazing new dining experience that The Terrace at 5th will provide.
For reservations call 729-0860, 729-6860, text 0917-827-6860 or e-mail terraceat5th@yahoo.com.
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