Vodka pasta, foie gras, and DJs take over the night at Medusa

I remember my old days when I was still in the corporate world in the late 2000s, working and living in Makati. I would work till five, then leave the office (sometimes a bit too early) and walk to meet up with friends for late afternoon drinking at the al fresco area of M Café in Ayala Museum, still hot and humid with the sun slowly waning. My favorite drink there was the lychee martini. Me and my Makati yuppie friends would down glass after glass, us young’uns feeling we were the height of sophistication with our table full of empty martini glasses. Oh, how young we were.

Sometimes, after “pre-gaming” at M Café, we would proceed to Il Ponticello, or “Ponti,” for a night with buckets of beer; or go to Buddha-Bar; or head to Embassy at Fort Strip in the then brand-new BGC scene; or perhaps cross over to Malate for a night of music and dancing until sunrise.

I first attended the opening of Medusa last year, and immediately understood the appeal. It felt tailor-made for a generation that still enjoys going out, dressing up, ordering cocktails, and lingering over dinner, but perhaps no longer has the appetite for all-night chaos. Returning on May 12 for the launch of new menu items felt like coming back to a familiar haunt in BGC, one that has comfortably settled into the district’s nightlife ecosystem.

Located in the thick of BGC’s after-dark playground, Medusa occupies that increasingly rare middle ground between restaurant and lounge. It is lively without being frantic, polished without becoming stiff, and stylish without trying too hard. There is music, certainly, and a crowd that builds as the night deepens, but there is also enough warmth and ease to encourage actual conversation over dinner.

As the evening goes deeper into the night, Medusa gradually transforms along with its crowd. Dinner service gives way to a livelier lounge atmosphere, with DJs taking over and performers weaving through the venue. The music grows louder, the lighting dimmer, and the energy more playful, though Medusa stops short of becoming an all-out club. Unlike the marathon nightlife culture many millennials once embraced, Medusa understands the appeal of a more controlled evening out. The venue closes at 2 a.m., offering patrons just enough revelry before sending them home, or, for those with more stamina, onward to nearby clubs in BGC.

BRAISED LUXURY The Wagyu Beef Cheeks at Medusa are slow-braised until fork-tender, served with potatoes, cauliflower, chickpea purée, and oriental jus. (Photo: Feliciano Rodriguez III/Manila Bulletin)

One of the standouts for me was the Seafood Salad, a bright and satisfying plate of mixed greens topped with grilled prawns and octopus, celery, red onions, and potatoes bound together with Greek yogurt dressing. It carries the freshness expected of a starter, though the grilled seafood gives it enough heft to feel substantial rather than perfunctory.

Another favorite was the Conchiglie a la Vodka, featuring conch shell pasta coated in a rich ’nduja sauce balanced by mascarpone, smoked bacon, and burrata. It is unapologetically rich. The smoky spice from the ’nduja cuts through the creaminess, while the burrata softens every bite. My absolute favorite dish for that night.

The Botox Chicken, despite its playful name, arrives as serious comfort food. Roast chicken is paired with truffle butter, smoked bacon, kale, pan-fried potatoes, and chicken jus, creating a dish that feels both rustic and luxurious. Another must-try.

MIDNIGHT GLAMOUR Plush curtains, mirrored surfaces, and dramatic lighting shape Medusa’s Art Deco-inspired interiors. (Photo: Feliciano Rodriguez III/Manila Bulletin)

Then there were the Wagyu Beef Cheeks, braised until tender enough to yield with barely any effort from the fork. Served with potatoes and cauliflower, chickpea purée, and oriental jus, the dish is deeply savory.

Dessert arrives in the form of the Vacherin, an elegant construction of meringue, passion fruit crémeux, mango, coconut mousse, and pabana sorbet. After the richness of the earlier dishes, the dessert lands with welcome brightness. Tart tropical notes cut through the sweetness, ending the meal on a lighter, more refreshing note.

Beyond the dishes this author gravitated toward, the new menu also rounds itself out with several other notable additions. Small plates include Grilled Calamari served with cashew romesco, potatoes, Kalamata olive salsa, and basil, as well as a rich chicken liver parfait floss paired with toasted brioche and red onion jam. There is also a decadent Foie Gras and Cherries dish, where seared foie gras meets toasted brioche, caramelized apples, and cherry jus. Dessert, meanwhile, extends beyond the excellent Vacherin to include Kaiserschmarrn, an Austrian soufflé pancake accompanied by strawberries, candied almonds, and strawberry sorbet.

Still, let it not be said that the younger generations are afraid of the mythologically named establishment. The crowd during our visit last May 12, a Tuesday of all days, spanned multiple age groups—and a full house! There were young professionals beginning their night out, stylish groups celebrating milestones, couples on dates, and older diners who appeared perfectly content enjoying dinner and drinks at a more slow pace.

And if one is still inclined to continue the evening after Medusa’s hard stop at 2 a.m., nearby clubs such as Revel and the many other nightlife spots surrounding it remain readily available.

Not for this author, though.

The bed was calling, and I wanted my beauty sleep. — Feliciano Rodriguez III