Celebrate friendship with a luxurious Galentine’s afternoon tea at Solaire

OASIS Garden Cafe turns Valentine’s into a day for amigas.
Photo from Solaire Resort Entertainment City.
The sun filters softly through the high windows of Oasis Garden Cafe at Solaire Resort Entertainment City, catching the glint of delicate glassware and the subtle shimmer of fine china. A gentle hum of laughter fills the air as friends settle into plush chairs, napkins draped neatly over laps, ready to indulge in an afternoon that celebrates the joy of togetherness. This is the kind of day that invites you to slow down, sip slowly, and savor both tea and company.
In this season of hearts and roses, the cafe has reimagined love not as romantic expectation, but as a celebration of friendship. Galentine’s Afternoon Tea is a luxurious invitation to gather your girlfriends, your closest barkadas, or even your chic tita circle for a day that is all about laughter, connection, and a little bit of indulgence. Romance, while delightful, does not and should not monopolize February. These moments prove that friendship too deserves the spotlight.
The offerings themselves are a parade of elegance. Savory bites are miniature masterpieces. Foie gras on toasted brioche, smoked salmon tartare in a beetroot cone crowned with clotted cream, roast beef with Dijon and shimeji, and grilled vegetable and avocado bagels. Sweet confections follow in equally exquisite fashion. Cherry chocolate tarts, hazelnut choux with chocolate ganache, mixed berry pistachio spheres, and delicate vanilla panna cotta with raspberry sauce and fresh berries. Every bite is crafted to delight, share, and linger over. Each morsel is a story in itself.

Savory bites include smoked salmon tartare in beetroot cone, foie gras brioche, mini quiche lorraine, roast beef with dijon and shimeji, and grilled vegetable and avocado bagel.
Photo from Solaire Resort Entertainment City.

Sweets include cheese red velvet cake, mixed berry pistachio sphere, cherry chocolate tart, raspberry mousse, vanila panna cotta with raspberyy sauce and fresh berries, hazelnut choux with chocolate ganache.
