BREAKFAST & LUNCH

Sinuglaw is a Filipino dish that marries two opposite dishes: Sinugba (grilled) and Kinilaw (raw fish marinated in vinegar, citrus) thinly pounded tuna, grilled and fried pork belly, pork ears, cucumber, red onion, tomato in coconut-sinamak bath topped with fresh asian herbs, kerupek and coconut snow.

Velvety Adobo mousse spread generously over house-made sweet potato brioche. Topped with a tangy red onion marmalade and creamy garlic confit.

Crispy wraps filled with rich pork, mushrooms, and cilantro. Served with a kick of our signature sweet Chili Jam.

Thinly sliced raw snapper in fresh pineapple-turmeric dressing topped with fried shallots & red radish

Delicate Canoli filled with thinly cut raw tuna topped with bright Salsa Verde Foam and black/white sesame crunch

Prawns tossed in a rich Salpicao marination, Topped with aromatic Garlic Chips and brightened by a sharp Lemon-Calamansi Gremolata.

Delicate slices of tender Octopus Carpaccio served with crisp native Paco (fiddlehead ferns) topped with roasted cashews and refreshing coconut sorbet.

Compressed Watermelon and sharp Feta over a mix of fresh spinach and arugula. Finished with cucumber, red onion, and cashew crunch.

Egg-battered eggplant with fresh cilantro, basil, mint, fried garlic, and shallots

Golden rosemary sweet potato brioche with caramelized mango, white miso, caramel, orgeat whipped cream.

Honey bacon, poached eggs, toasted rosemary sweet potato brioche, calamansi hollandaise emulsion

Honey bacon, breakfast sausage, two eggs, diced potatoes, baked beans, butter sauteed mushrooms, rosemary sweet potato brioche

Slow-braised adobo pork, flour tortillas, fluffy eggs, black beans, crisp lettuce, tomato salsa

Marinated samgyup-cut beef tapa, jasmine garlic rice, fried egg, pickled atchara, cucumber and tomatoes

Marinated chicken breast fillet, garlic jasmine rice, fried egg, cucumbers, tomatoes, turmeric-spiced pickled atchara

Marinated, shredded, and crisped pork, garlic jasmine rice, fried egg, turmeric-spiced pickled atchara

Tender Beef and seasonal vegetables slow-simmered in a Guava Sinigang Broth Served with steamed White Rice.

Crispy Pork Belly Roulade with Batuan Glaze with Coconut Green Goddess sauce and Pickled Papaya Served with Jasmine Rice.

Crispy Pork Belly in Atsuete Adobo Sauce with confit garlic and red chili Served with Jasmine Rice.

Prawns marinated in our signature Inasal, Served with Inasal Liwet and Jasmine Rice

Palawan Red Snapper in Escabeche Sauce and fresh vegetables, Garnished with crisp fish skin Served with Jasmine Rice

Slow-cooked Beef and local Vegetables in Kare-Kare Sauce — a rich, savory peanut stew. Served with steamed White Rice and Alamang (fermented shrimp paste).

Smoky Chicken Inasal paired with savory Inasal Liwet Annatto Rice finished with Calamansi and Soy Sauce, served with Fried Garlic and Pickled Papaya.

Fresh Burrata cheese with smoked eggplant, drizzled with Olive Oil, topped with burnt eggplant skin powder

Adlai and red rice, braised beetroot, roasted pumpkin, eggplant baba ganoush dressing, cucumber and red onion

Slow-braised pork adobo, homemade corn tortilla chips, three-cheese blend, fresh pico de gallo, adobo reduction drizzle

Chicken inasal, house-made rosemary sweet potato brioche bun, triple-garlic aioli, smoky charred cabbage, turmeric-infused pickled papaya, crispy sweet potato fries