Corniche Restaurant at Manila Diamond Hotel

Corniche in French stands for a road on a ledge, and indeed it is, the Corniche Restaurant is located at an esplanade where a breathtaking rock formation of cascading waterfalls is at. And perhaps, for this Diamond Hotel's resident restaurant, roads too here are always a lane to the ledge, and life to be lived on the edge.

The restaurant interior is so edgy that it has one of the glitziest designs of all the restaurants I have been into, utilizing polished metals and acrylics to boot. The centerpiece is a suspended flock of migrating birds made up of a fusion of glass and metal, complementing the deluxe interior and communing the elaborate view of the waterscape.

This 650sq meter restaurant boasts of scrumptious cuisines from continental origins of French, Italian, Mediterranean, and Asian goodness.

A scenic view of their waterscape fronting the restaurant.

Roast wonders, Peking Duck, Chinese Soy Chicken, Charsu Pork, and Lechon Macao.

They also have a wide variety of fresh meats that you can ask the chef to grill them for you with your preferred choice of sauce.

And they have the noodle and paste section too.

Mandarin Style Chicken.

Sweet and Sour Pork.

Baked Pork Spare Ribs Vetnamese Style.

Sesame Ginger Roasted Cod Fillet.

Beef Pochero.

Cajun Roasted Potato. They're using some kind of herb, this tasted so awesome good.

Shrimp Crusted Mahi Mahi with Citrus Sauce and Cherry Tomato Confit.

Chicken Cooked with Red Chilli Sauce.

Carribean Jerk Pork Chops.

Beef Medallion with Pepper and Olives.

Variety of ingredients for the Salad Station.

Salmon Gravian, Salami, Chorizo Pamplona, Hummus, Salmon Rillete and Salmon Cheese Pate among others.

Margarita Pizza, Cold Cuts Pizza and assorted bread with different cheese kinds, Brie, Parmesan, Blue Cheese, Goat Cheese, etc.

Seafoods section, lobster, crabs, and what have you'd. They've got lots of them. Really.

Seafoods again, shells, shrimps.

Fresh greens on top of seafoods.

Japanese section has Gyoza and Tempura.

Sashimi and sushi welcomes you at the Japanese section.

Maki section, they've got lots of them too. And while people picked them like there's no tomorrow, you can see the chef on the background endlessly refill the display.

Sushi and Sashimi.

Even at Japanese section where raw meats unfolds, they still have cooked variants, Breaded Chicken with Egg and Sweet and Sour sauce. Although not in the pic, but they also have Fish Bacalao Teriyaki, Stir Fry Mix Vegetables, and Pork Curry.

Fresh fruits to conclude your meal.

Wait.. don't conclude your meal yet without the desserts.

Creme Brûlées.

Cakes.

Ice Cream(Coconut, Passion Fruit, Coconut and Vanilla, Almond, and Uba) and Halo Halo section.

Sugarless Raspberry Panacota for the diabetic me and Black Jelly for a non-diabetic me in another space and time.

More desserts.

Oh sweets, let it flow.. let it flow.. let it flow...

Dark Chocolate Ganahche Tart, Coffe Ganache Tart, and Cream Puff.

Chocolate fountain.

And my favorite, who could ever say no to a huge slab of juicy US beef steak. You know that my yardstick to a buffet is the presence of a steak, so let me say it again: a buffet is not a buffet without a steak. If you can't bring me a steak, at the least, bring me a nicely cooked lamb chop.

What's on my plate, ah Japanese delight, Sushi and Sashimi.

Japanese Maki.

Tempura.

Lamb Chops, a bit of Ham and a Peking Duck.

Asian section includes Chinese delights. They have noodle and Chinese Dumplings too.

Now, I'm on a full throttle with the main entrees.

Margarita Pizza and Vegetable.

I made myself a vetegable salad with red wine vinaigrette.

To get rid of ickyness, I had the chef make me a noodle soup.

Pork and Potato. Pork should be the last of my what-to-eat list in a buffet because pork has the toughest meat and besides I can eat them at just anywhere.

Desserts on my table.

Halo halo and ice cream combo

And concluding my meal is a crepe. I had it done by the chef at a crepe section.

The last time I was at the Diamond Hotel was way back 1999 when I took the podium and spoke to a 100 people regarding non-linear editing technology, a technology at its infancy phase from a consumer perspective. There was no Corniche at that time, as they have just opened November of last year.

In the celebration of Corniche anniversary, they have offered 50% discount of their lunch buffet from November 22-30, 2011. Per person, you only to get to pay Php710 nett Monday to Saturday and Php775 nett during Sunday.