SOMETHING new is being cooked up for guests at Castle Peak Hotel. Loyal patrons may now enjoy dinner buffet on weekends starting Thursday, Friday and Saturday, and Sunday Lunch Buffet, all at P399 net per person.
The hotel’s all-time favorite barbecue goodies still delight the palates, plus an all-new Euro-Asian cuisine that is sure to captivate the gastronomic cravings of international and local guests. This “east-meets-west” flair may be savored through a la carte orders also.
Chef Edwin J. Lopez and his team are busy concocting fine international dishes to cater to the hotel’s discriminating foreign and local guests. Some of the courses to watch out for are the popular greens with a twist, Cesar Salad with Smoked Salmon, as well as the Smoked Salmon sandwich for the health conscious, Baked Oyster, Stuffed Bell peppers, T-Bone Steak, Pork Tender Steak with Prunes, Ostrich Wellington Steak, Lamb Chops for hardcore meat lovers, Mixed Seafood Tortilla, Coconut Cream Caramel, Crepe Suzette, for fun snacks and a list of other delectable cooking.
During the Sinulog week, Castle Peak Hotel serves Sinulog Lunch Buffet on January 16, 17, 18 and 19, 2014, still at P399 net per person. For reservations, call 2331811 or e-mail reservations@castelpeakhotel.net.