Brontë

Makati’s event-dinner scene can skew either steakhouse formal or cocktail-bar casual; Brontë sits in the overlap, which is the useful thing to know before booking it for a serious meal. The draw is not just beef. It is a steak-led menu with a polished cocktail list, a skyline-facing room, and enough classic opening dishes to make the table feel built for a longer night rather than a quick steak order.

Steaks lead, but the smarter order starts before the beef

The menu centers on Australian and American steaks, including Carrara Wagyu Ribeye, Sher Family Rib-eye, the restaurant Grand Porterhouse, and Côte de Boeuf Carrara Bone-In. That makes it an easy fit when the brief is steak, but the supporting dishes give the meal more range: oysters with mignonette and lemon pearls, foie gras terrine with plum compote, lobster bisque with candied lemon and Pernod, and MB5 Queensland Wagyu steak tartare with cornichon, truffle, Dijon mustard, and toast.

Chef Wade Watson leads the kitchen, a useful trust signal for diners who know his Bondi&Bourke connection. The food reads classic rather than experimental, so the decision is simple: choose it when the table wants premium beef, familiar luxury cues, and a drink program that can carry the night before and after the mains.

The room and drinks make it feel more like a full evening

The space has streamlined curves, large windows with a Makati skyline view, terracotta upholstery, warm sculptural lighting, and green accents set against earthy tones. That matters for an event because the room gives the meal a sense of arrival without relying only on the plate.

The bar program is also part of the case for booking. Expect fresh takes on the Whiskey Sour, Sidecar, and Espresso Martini, plus signatures such as the namesake the restaurant with peach, Prosecco, elderflower, and strawberry; a pomelo-and-candied-lemon Gimlet; and a Negroni built with Chase Rhubarb Gin and Martini Rosso.