Medusa, Taguig's New Supper Club, Is Proof We Should Start Our Hangouts Before 9 PM

38th Street, Uptown Bonifacio, Taguig

Millennials (and the generations before) have swapped late-night hangouts for early dinners. We start early, we end early—and nobody understands that better than Medusa Supper Club. This new spot at The Palace in BGC is made for anyone who wants to kick things off at 7 p.m. and still be showered, moisturized, and tucked in bed by 11 p.m.—on the same day, just to be clear.

From the team behind Revel, Xylo, Clubhouse, and Yes Please—basically the people who decide where you ought to be on a Friday night—comes Medusa, the newest jewel of The Palace. Billed as a “supper club,” it’s not your average dinner spot: think of it as the middle ground between a restaurant and a club with swanky sit-down meals, signature cocktails with more drama than your favorite K-drama, DJs playing your fave tunes, and the occasional burlesque performance to keep things more interesting.

From the moment you go through the French doors, it feels like you've time-traveled to the 1920s, or at least onto the set of The Great Gatsby with its bold, explicit use of Art Deco for its interiors. It screams opulence, class, and glam. Instagrammable? The word doesn't give it justice. It's the kind of beauty that would make your jaw drop to its marbled floors, and that's all thanks to Paulin and John Sac of 50/53 Architects, who clearly understood the assignment.

Let your eyes adjust to the space's ambience, and you'll notice the details start to reveal themselves: from the leaves sprouting from the columns to give it a tropical feel, to the hodgepodge of animal prints and geometric patterns splashed across the floor, tables, upholstery, and drapes. Then there are the hand-painted walls and ceilings, and yes—snakes slyly woven into every room, like Easter eggs for the Greek mytholgy geeks.

But that's not to take away from the dishes, desserts, and drinks on the menu—and the powerhouses behind it. Helming the kitchen at Medusa are chefs Lisa Revilla who trained under Daniel Boulud and Wolfgang Puck before she became Executive Chef at The Dempsey Cookhouse by Jean-Georges in Singapore; David Thien who gained his cooking experience at French fine dining spots Cordeillan Bages and L'Atelier de Joël Robuchon; and Ruther Sandico, who was the former Executive Chef of the Bistronomia Group, with a résumé that includes The Park Lane Hong Kong, Nobu Hotel Manila, and Rhodes W1 at Grosvenor House Dubai.

Together, the trio worked to build a menu anchored in European comfort classics—but taken to a whole different level. Think Wagyu sliders for appetizers; fresh oysters baked in cheese and truffle; and lobster and prawn to make a protein-heavy plate of fettuccine.

You'll want to kick things off with Medusa’s Croquettas (P950)—golden, breaded cylinders hiding molten béchamel and gooey raclette cheese at their core. Crowning each crisp-gooey piece is a thin layer of Iberico ham that packs a heavy punch of savory. On the lighter end of the spectrum, you've got the Smoked Eggplant and Tomato Salad (P650). The star here? Marinated heirloom tomatoes that let out a soft pop of juiciness, atop baba ganoush. 

If you want seafood appetizers instead, there's the Crispy Salmon Sushi (P550)—a deep-fried roll that crackles with every bite, layered with the fatty richness of salmon sashimi and a hit of sriracha mayo for just the right heat and tang. Medusa's Tuna Tartare is a harmonious play of flavors and textures: it's savory from the shiitake and soy dressing, sweet and buttery from the avocado, citrusy from the yuzu kosho, and salty and crunchy from the puffed rice crackers that hold the tartare of yellowfin tuna. For something a little more simplistic (at least by Medusa's standards) but done right, there's the smoky, charred Octopus & Chorizo (P880) which has two main stars: seared octopus and Iberico chorizo.

For mains, the Miso Black Cod (P1,350) is a standout. The cod itself is sweet, gently cooked to retain that delicate moisture, yet it somehow holds its own against its bold "platemates": a glossy miso glaze, wasabi-blanched spinach with a peppery tickle on the nose, a bright pool of lemon sauce, and an earthy trio of shiitake, bok choy, and asparagus. Of course, you're in Medusa; you might as well go grand, and the Roasted Lamb Rack (P6,000, good for sharing) is nothing short of impressive. You get an entire rack of Australian lamb that draws you in with the aroma of garlic and parsley on its crust; balancing out the lamb's richness are sidekicks of Dijon mustard and a deeply savory lamb jus.

Bookings for Medusa can be done through their website—note that guests must be 18 years old and above, and follow the dress code: elegant casual. Their doors are open from 6 p.m. to 10 p.m. for what they call "Supper"; and from 10 p.m. to 2 a.m. for "Late Night." That’s four hours each—plenty of time to eat, drink, dance, take pics at their gorgeous lounges (and bathrooms), and actually hear your friends without losing your voice.

Yup, it's a hard stop at 2 a.m. "Finished or not finished, pass your paper!" The Palace partner Franco Saycon jokes. He tells SPOT.ph that they tested the "start early, end early" concept at The Palace Pool Club and The Island, but at the time it seemed like the market wasn't ready for it. But things have changed—and this shift, in a way, is marked through Medusa. "It feels so great to be able to come up with a concept that we’re able to share with our other friends who like to start early and end early, if they choose not to follow at Revel after."

The point is crystal clear: Medusa wants you to have your fun, soak in the music, food, and cocktails—then send you home so you can take your well-deserved siesta.