Our menu is designed to be shared with the people at the table. The menu includes snacks (pulutan), smaller plates (salo salo) and large entrees (la mesa).

Updated: September, 2019. Subject to Change.

Dinner Menu

Wednesday to Saturday

Pulutan (snacks)

BBQ Stick grilled pork shoulder, banana ketchup BBQ sauce 9

Lumpiang Shanghai  ground pork, carrots, onions, soy vinegar   8

Chicharron  pork skin, kesong puti, scallions   7

Binagoongan pig tails, green mango, bagoong 9

Salo Salo (shareable small plates)

Pancit egg noodle, Taiwanese sausage, leeks, carrots, soft egg, dried shrimp, calamansi butter 15

Ukoy sweet potato, shrimp, cilantro, bell peppers, palm vinegar 18
Pinakbet eggplant, string beans, okra, squash, pork belly, shrimp paste 17

Inasal na Manok chicken thigh, shishito, calamansi, annatto, cipollini 18

Adobong Gulay snow pea leaves, adobo jus, garlic 14

Ginataan na Maiz summer vegetables, coconut-corn tumeric broth 20


La Mesa (large entrees served with a side of white rice)

Escabeche whole fried red snapper, ginger, longhots, sugar cane vinegar 32   

Lechon Pork Belly mustard greens, mang tomas 26