Updated: February, 2019

Subject to Change

Dinner Menu

Wednesday to Saturday

Chicharron beef tendon, kesong puti, scallions

Lumpiang Ubod hearts of palm, baby lettuce, summer squash, mungo-tahini, poori, peanut-hoisin sauce

Binagoongan pig tails, green mango, shrimp paste

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

Ukoy sweet potato, shrimp, cilantro, bell peppers, palm vinegar

Pinakbet fairytale eggplant, string beans, okra, squash, pork belly, garlic scapes shrimp paste


Lechon Manok whole chicken, lemongrass, kaffir lime leaves, padron peppers, calamansi


Escabeche whole fried bronzino, ginger, longhots, sugar cane vinegar

Crispy Pata fried pork knuckle, coconut-creamed leeks    

Ginataan delicata squash, lotus root, beech mushrooms, mungo, coconut-kaffir lime broth   

Lamb Shank Mechado potatoes, heirloom carrots, cerignola olives, spicy tomato jus