Brasserie Sagana is a French Restaurant that promotes and uses the best quality, locally sourced produce while remaining true to the traditions and authenticity of French Cooking.


Some of Our Favorites —


French Onion Soup

Gratinated with Emmental Cheese


The Traditional Bourguignonne way with Garlic Bread

Prawn Bisque

With Cheese, Seafood and Parmesan Crisps


Buttered Seared US Wagyu Beef Onglet with Fries, Salad and Roasted Shallots

Grilled Apahap

With Creamy Tomato Parmesan Adlai Risotto & Beurre Blank Sauce



Roasted Organic Black Pork Tenderloin

With Black Peppercorn Sauce and Roasted Vegetables

Norwegian Salmon Steak

Grilled with Baked Eggplant & Fresh Tomato Concasse

Le Nancy

Flourless Dark Chocolate and Almond Gateau with Sauce and Chantilly Cream


Leche Flan Cheesecake with Caramel and Banana

Creme Brulee

With Fresh Mango and Muscovado Sugar


View Our Full Menu — 

I must say, French cuisine tastes better with fresh local produce. It’s also nice how Chef Marc comes out of the kitchen to talk to the diners at their tables personally. This place is ideal for birthday dinners and romantic dates. The clientele is a bit mature, but millennials are sure to enjoy the restaurant as well because of the focus on sustainability. Plus the new menu items are good value for money.
— Monique, Awesome Planet
Sagana is the French Restaurant that wants you to forget what you know about French food.
— Henna,
Aubry’s French roots finally find true purchase in Filipino soil, and his food, while still luscious, is now bolder, fresher and - surprisingly enough - a bit more familiar thanks to the chef’s newfound focus on local seasonal produce.
Sagana, with all its shiny trappings and social relevance, manages to stay true to its French roots by following a simple rule: using quality ingredients to make delicious food. Aubry, the hardy veteran, easily adapts and remains relevant without compromising his strengths. Maybe even more. Dessert, which was a former weakness, has improved vastly. A taste of his butter cake with homemade guava preserve (so fragrant he can use it to perfume their dining room) illustrates how he does listen to criticism and make adjustments-yes, even at his age. With his lunch service packed on a stormy day and weekend dinners full to the rails, Sagana proves that good food will always be on trend.
— Jaclyn, Esquire


Net One Center,  3rd Avenue Corner 26th street, BGC




Sun – Thur 11:00 am – 10:00 pm
Fri - Sat 11:00 am – 11:00 pm



(02) 8815 8801


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