Chateau de Busay

-Inn and Restaurant-

Situated within Cebu’s flower-growing locale, Chateau de Busay was built in 1968 by Paul Keiner.  A reputable builder who came to the Philippines with the US army Corps of Engineers after the Liberation, Keiner had a hand in the building of such Philippine landmarks as the Ateneo de Manila, Maryknoll College, Libingan ng mga Bayani (National Heroes Cemetery), and Cebu's very own Mactan International Airport.

Acquired in 1983 by Swiss cheese maker and gourmand Roland Werro and his Filipina wife Emily, the tradition of hospitality and good food continued as they lovingly and painstakingly turned it into a fine dining restaurant worthy of its name—the Chateau de Busay.

A Tradition in Fine Dining:

Famed for its excellent continental cuisine, Angus steaks and fine wine, Chateau de Busay continues to treat discriminating diners with its fine-dining experience. 

Menu

Php 420 nett/person

Minimum of 100 persons

Menu I        
       Garlic Soup    
       Baked Macaroni
        Chicken Adobo
        Pork Fillet with Apple Sauce
        Buttered Mixed Vegetables
        Rice
        Macaroons
        Chocolate Cake Squares

Menu II    
       Clear Beef Soup
       Spaghetti Bolognese
        Buttered Chicken
        Roast Pork with Gravy Sauce

        Mixed Vegetable Gratine
        Rice
        Banana Cake Squares
        Mango Soufflé
  
Menu III    
       Cream of Mushroom Soup
       Sautéed Vermicelli
        Chicken Marengo
        Chateau's Famous Humba
        Chopsuey
        Rice
        Maja Mais
        Fruit Tarts

Php 520 nett/person

Minimum of 100 persons

Menu I        
       Vol Au Vents
        Sopa de Mariscus
        Green Salad with Mango and Walnuts
        Spaghetti Marinara
        Garlic Chicken
        Roasted Porkloin with Prune   Stuffing
        Fresh Tuna Baked in Tomato Sauce
        Sautéed Vegetables and White Beans Provencale
        Grated Potato Crepe
        Rice
        Double Chocolate Rolls
        Mango Napoleon

Menu II    
       Chateau Spring Rolls
        Seafood Chowder Soup
        Salad Bar
        Fettuccine Alfredo
        Chicken Curry
        Pork Tenderloin in Mushroom Sauce
        Fish Fillet with Lemon Herb Aioli
        Mixed Vegetable Sauté
        Tomato Farcie
        Rice
        Moist Chocolate Brownies
        Pana Cotta