Fun Mediterranean Dining On Top

Elevated dining meets Greek-inspired cuisine high above Ortigas at PVT Members Lounge.

Words & Photos courtesy of Tedrick Yau
June 17, 2026

Beef Moussaka

Exclusivity in the sky, I sampled a more personalized set of Mediterranean dishes by Chef Robby Goco. Nestled high above the Exquadra Tower 1 in the heart of Ortigas is the very private PVT Members Lounge. For a limited time, the lounge is opening its reservations to a select few to let more people sample the menu that their members have been enjoying.

I arrived late afternoon just in time for some apéritif at Cirrus, the main dining hall named after the wispy cloud formation. Contemporary and artsy, the space was thoughtfully designed by famed architect Carlo Calma. The setting was relaxing, sipping a cocktail while watching the beautiful transition of the skyline. Two PVT Exclusive cocktails were on the menu and I was curious to try both. 

Rosy Garden Royale

I needed to cool down and immediately gravitated towards the Blush Mama Spritz. It was totally refreshing with the Santa Ana Florale Gin as base, a dash of elderflower liquor, fruity hints of lemon, and topped off with grapefruit soda. While still waiting for the other guests, I sampled the Rosy Garden Royale with the newly launched Santa Ana Pomelo Gin. The cocktail had a more herbal taste to it with the hibiscus infusion.

Chef Robby then proceeded to welcome everyone. Bringing his signature expertise in Greek cuisine, he made a very different yet very fun menu that is not of his usual selection. As a fan, I was quite eager to discover what he’ll bring to the table.

Dry-Aged Crudo Selection

I started with the Mezze Selection - which no Greek menu will be complete without. I enjoyably dipped the pita bread into tzatziki with the Greek yogurt, dill, and olive oil. Next was the savory hummus with paprika and tapenade. The melitzanosalata had a slightly smoky taste with the charred eggplant, balanced with tomato and feta cheese. Most interesting was the umami salted fish roe dip called Taramasalata topped with cured roe.

A first, I had the three day aged seafood. Chef Robby shared that in any culture that’s near the sea, there’s always a cured seafood dish like ceviche or sushi. I had a hearty serving of the Dry-Aged Crudo Selection with tuna, salmon, scallops, and, interestingly, grouper. Adding citrus in every bite was the orange zest and extra virgin olive oil. I later found out that dry-aging fish makes the  meat juicier and firmer.

Summer Salad Being Poured with Watermelon Gazpacho

The Summer Salad looked completely different from the usual green, leafy servings. Combining three different salads, it blends traditional and modern options that are all popular in Greece. From the more popular Horiatiki or Greek salad, Dakos from Crete which is the number one rated salad in the world by TasteAtlas, to the current Watermelon Salad fad, Chef Robby’s Summer Salad was not only fresh but very flavorful. Watermelon gazpacho was poured around the salad with a generous serving of feta crema layer on top.

Red Grouper

The mains were equally wonderful. I loved the Red Grouper. The tender slice was made vibrant with the garlicky ladolemono sauce. It’s a simple dish that packed a savory and fresh taste.

Not the regular style, the Beef Moussaka was more subtle than usual. The aged beef eggplant was topped with velvety parmesan mornay. Instead of infusing directly, the slow-cooked tomato sauce was plated around the moussaka creating a more elegant presentation.

Pressed Lamb

My most unforgettable favorite was the Pressed Lamb. The understated look contrasts its laborious process and intense flavor. Lamb meat was cooked for eight hours, with the meat pulled apart after and placed on top of each other to be pressed. The process compacts all the flavors tightly in place. After, the meat is placed overnight in the chiller. When ordered, each piece is seared to perfection. It was divine.

1000-layer Milopita

To end, the 1000-layer Milopita was introduced. The traditional Greek apple pie was new to me. I appreciated the soft texture and the not too sweet taste nicely capped off my dining experience.

PVT Members Lounge will open Chef Robby Goco’s exclusive menu to the public until the end of July. For inquiries and reservations, contact +63999-99952436.