VALENTINE’S DAY MENU

Thursday, February 14, 2019 | 4-Course Pre-Fixe | $45 per person

FIRST

Coconut-Squash soup, burnt coconut

SECOND

Ukoy head on prawns, sweet potato, red pepper, parsley, chili-vinegar sawsawan

Picadillo ground beef, carrots, olives, capers, potato purée, poori

Kinilaw cured Arctic char, atchara, crispy skin

THIRD

Adobo Braised Short Rib celeriac, radish, fried garlic 

Fennel Spiced Roasted Cauliflower eggplant, shishito, pickled beets 

Tuna Inihaw black rice, broccolini, soy-calamansi


FOURTH

Coconut-Sweet Rice Pudding pistachio, mango compote

Chocolate Pot de Creme kumquat, nasturtiums 

Updated: February, 2019

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