‘Merienda cena’ meets springtime blooms

Grand Hyatt Manila's Merienda Cena offers a buffet style spread of afternoon tea fare —CONTRIBUTED

Grand Hyatt Manila introduces two afternoon tea offerings at The Lounge, promising to transform your afternoons into a sophisticated celebration of flavors. The new Merienda Cena Grand Afternoon Tea menu and Wings of Spring Afternoon Tea bring together local culinary traditions and global inspirations for a truly remarkable experience.

These two new experiences are further enhanced by Grand Hyatt Manila’s pastry chef, Jeong Won-young. His extensive culinary background matches with his modern approach to creating desserts, and is evident in the variety of sweet items.

The Merienda Cena Grand Afternoon Tea, available Fridays to Sundays from 2:30 p.m. to 6 p.m., reimagines the cherished Filipino merienda tradition with an elegant twist. Guests can enjoy unlimited servings of Filipino-inspired light bites and bao bun sandwiches.

Croque monsieur with ham, mustard, bechamel and gruyere —CONTRIBUTED PHOTOS

Traditional homemade plan and raisin scones with strawberry and ube jams as well as clotted cream

The menu also features waffles. Traditional homemade plain and raisin scones are served with strawberry jam, ube jam, and clotted cream. Homemade cakes complete the indulgence, including the decadent Grand Hyatt Manila Chocolate Cake.

Sweet treats such as Namelaka Chocolate Parfait and Mango Coconut Parfait, complemented by a selection of freshly brewed coffees and premium tea blends, add to the delightful experience. Pricing starts at P1,850 net per person for the free-flow food menu, P2,600 net per person for the free-flow food menu with rosé wines, or P3,300 for a two-person set.

One of Merienda Cena’s local items, Chicken Adobo in bao buns

Merienda Cena’s Vol Au Vent puff pastry with chicken, mushroom and cream sauce

Mango Coconut Parfait with mango compote, coconut whipped ganache, streusel

The Wings of Spring Afternoon Tea celebrates the beauty of Japan’s spring season through a limited-time offering, available until April 27, Fridays to Sundays, 2:30 p.m. to 6 p.m. This exclusive menu includes bao bun sandwiches inspired by Filipino flavors, alongside Japanese delicacies and desserts inspired by springtime artistry.

The experience is further enhanced with the addition of affogato, made with vanilla ice cream, biscotti, and chocolate flake.

With an add-on of P1,700 net, both menus also offer the tropical delight of homemade mango bingsu, a refreshing Korean treat of shaved frozen condensed milk, fresh mango, and coconut ice cream.

Call tel. (632) 88381234 or email manila.grand@hyatt.com.