Main Course


Select a Menu

Cotes de porc persillade

Pork chop in white wine with garlic & parsley butter.


Filet mignon de porc au poivre

Pork tender loin in pepper sauce, brandy flambe.


Poulet Tarragon

Chicken breast cooked in white wine with tarragon herbs.


Onglet a la Bordelaise

250 grs of US beef steak with a Classic French sauce made with red wine, schallot and butter.


Steak Chez Philippe

US Prime Certified Angus Rib-Eye in a white or green Pepper sauce, flambe Cognac100z (283 grs).


Tournedos Rossini

Beef tenderloin pan fried in butter, served on a toasted bread and topped with a pan fried slice of fresh foie gras and finished with a Porto sauce.


All our main dishes are served with vegetables, and rice or potatoes.

NOTEAll prices are subject to 10% Service Charges for dine-in

Meet the Chef

My life is wonderful and I have had a chance to meet and work with such eminent figures in France .

What Tymad mean?

Tymad means “good house” or “good restaurant”. The word is actually from a Celtic language that originated from Brittany in France, where crepes came from.

What Our Clients Said

The first real mille feuille I’ve had in Cebu and it was perfect! Super flaky with a creamy yummy custard.