Kuruma ebi, green chilies, coconut milk, ginger-infused sukang tuba, and fried prawn heads

Young jackfruit in coconut cream and chili with kamote chips

Deep-fried pork ruffle fat, with sour floss

Pork jowl and cheek, chopped and sizzling. A Manila favorite.

Fried chicken wings in our local fish sauce and bird’s eye chili honey

Green mango, winged bean, and pickled watermelon rind
Salted egg white crumble and yolk vinaigrette

Charred baby cuttlefish & tiger prawn, tinapa & chicharon flakes, shrimp and annatto sarsa, with deep-fried glass noodles

Corn-fed heritage French chicken and fried chicken flakes
Sukang tuba, toyo, annatto, bay leaf, and garlic clove confit.

Charcoal-grilled maguro jaw
Annatto, calamansi, and ginger & lemongrass oil.

Grilled whole squid, milkfish & squid ink stuffing
Banana BBQ Ketchup

Golden fried grain-fed Duroc pork belly
Chili & garlic oil, pig innards sarsa &
house-made watermelon sarsa

Maitake, Portobello, King Oyster, fried tofu and tofu pillows,
in a peanut and miso stew

Grain-fed Duroc pork belly
Grilled pineapples, French beans, kangkong, eggplant, green
mangoes and chili, in a sour miso & pineapple broth

Grass-fed NZ Wagyu bone-in short rib, 300g
Charred watermelon, French beans, okra, taro root,
and baby radish in our sour tamarind & watermelon broth.
A Manila favorite.

Charcoal-grilled corn-fed heritage French spring chicken
Annatto, calamansi, and ginger & lemongrass oil. Takes 25 min. 

Slow-roasted whole suckling pig in aromatics
Spicy sukang puti and house-made ping innards sarsa.
Done two ways.
*Pre-order 48-hours in advance.
Wednesday to Saturday dinners only.

Fragrant jasmine rice

Eat-all-you-can fragrant jasmine rice

Rice sautéed in our fermented shrimp paste

Rice stir-fried in garlic

Bone marrow and garlic fried rice

Shaved ice, ube halaya, nata de coco, red beans, palm seeds, macapuno, house-made ube sorbetes and leche flan

Housemade purple yam sorbetes, coconut cream, white sago

Coconut and parmesan crumble with whipped coconut cream

Dark chocolate ganache with crème chantilly

House coconut blend, white sago, and green pandan gulaman

House-made ice cream (Ube, Mantecado, Choco-nut)

Deep-fried pork ruffle fat, with sour floss

Winged bean and tofu crumble Spicy coconut, patis, and bagoong.

Corn-fed heritage French chicken and fried chicken flakes
Sukang tuba, toyo, annatto, bay leaf, and garlic clove confit

Rice stir-fried in garlic

Fried chicken wings in our local fish sauce and bird's eye chili honey

Charred baby cuttlefish & tiger prawn, tinapa & chicharon flakes, shrimp and annatto sarsa, with deep-fried glass noodles

Grain-fed Duroc pork belly
Grilled pineapples, French beans, kangkong, eggplant, green mangoes and chili, in a sour miso & pineapple broth

Rice stir-fried in garlic

Charred baby cuttlefish & tiger prawn, tinapa & chicharon flakes, shrimp and annatto sarsa, with deep-fried glass noodles

Pork jowl and cheek, chopped and sizzling. A Manila favourite.

Grilled whole squid, milkfish & squid ink stuffing
Banana BBQ Ketchup

Corn-fed heritage French chicken and fried chicken flakes
Sukang tuba, toyo, annatto, bay leaf, and garlic clove confit.

Rice stir-fried in garlic

Kuruma ebi, green chilies, coconut milk, ginger-infused sukang tuba, and fried prawn heads

Roasted heirloom baby carrots, soy-braised jackfruit, pickled jicama, minced garlic, crushed peanuts on house-made mung bean crepes

White clams sauteed in coconut and black vinegars with green and bird's eye chilies and garlic

Young jackfruit in coconut cream and chili with kamote chips

Deep-fried pork ruffle fat, with sour floss

Golden fried Honeycomb ox tripe with a confit of tomatoes, roasted bell peppers, green olives and shaved parmesan

Pork jowl and cheek, chopped and sizzling.
A Manila favorite.

Fried chicken wings in our local fish sauce and bird’s eye chili honey

Charred baby cuttlefish & tiger prawn, tinapa & chicharon flakes, shrimp and annatto sarsa, with deep-fried glass noodles

Purebred Duroc pork belly
Turmeric, sukang tuba, ginger, calamansi, and roasted bone marrow

Charcoal-grilled then braised corn-fed heritage French chicken
Pamapa itum: burnt fresh coconut and its first and second pressed milk, turmeric, lemongrass, and red chilis

Grass-fed NZ Wagyu bone-in short rib, 300g. Toyo, sukang tuba, bay leaf, red wine, and garlic clove confit

Charcoal-grilled maguro jaw
Annatto, calamansi, and ginger & lemongrass oil

Baby cuttlefish in spiced ink
Green chilies, extra virgin olive oil, and garlic

Fried Softshell and Swimmer Crabs
Tomato confit and bird's eye chilies simmered in coconut cream and fermented shrimp paste.

Grass-fed NZ Wagyu bone-in short rib, 300g
Charred watermelon, French beans, okra, taro root, and baby radish in our sour tamarind & watermelon broth.
A Manila favorite.

Charcoal-grilled corn-fed heritage French spring chicken
Annatto, calamansi, and ginger & lemongrass oil
Takes 45 min. 

Slow-Spicy sukang puti and house-made ping innarsd sarsa.
Done two ways.
Pre-order 48-hours in advance.
Wednesday - Saturday dinners only.

Green mango, winged bean, red radish, and pickled watermelon rind
Salted egg white crumble and yolk vinaigrette

Local house-made relish of watermelon and its rind.

Winged bean and tofu crumble Spicy coconut, patis, and bagoong

Heirloom and root crop vegetables, brown butter-charred Toyo, garlic, and black pepper

Maitake, Portobello, King Oyster, fried tofu and tofu pillows, in a peanut and miso stew Snow cabbage and French green beans

Fragrant jasmine rice

Eat-all-you-can fragrant jasmine rice

Rice stir-fried in garlic

Rice sautéed in our fermented shrimp paste

Bone marrow and garlic fried rice