DINNER

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.

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

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

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

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

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

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

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

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.

Tender beef roulade stuffed with Pechay and a Green Chili Relish, Served over creamy Mashed Potato and finished with a savory Mechado Sauce

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

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

Prawns marinated in our signature Inasal, Served with Inasal Liwet and 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).

Beef Short Ribs braised slowly in Pyanggang Sauce made of toasted coconut and native spices, Served over Jasmine Rice and finished with a side of Palapa (spicy chili relish).

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

Ultra-crisp, brined chicken over creamy Mashed Potato with Herbed Gravy and Honey Dijon Sauce served with Fresh Arugula, Carrots, and Pickled Red Onion Rings

Seafood soup infused with Danggit Served with Rouille and a bright Calamansi relish

Mussel and Clams-stuffed Tortellini coated in Coconut-Ginger Lemongrass Cream Sauce, Topped with Malunggay Leaves, Served with Focaccia.

Crispy-skinned Porchetta and Tagliatelle pasta in Shrimp Paste Cream, Served with Focaccia.

Premium Kitayama Sirloin glazed in a complex miso red wine reduction, served with a delicate onion rings and enoki.

Black Tea chicken leg quarter paired with two sauces: Miso Black Garlic Aioli and Mango Mustard Sauce, Served over Mashed Potato with Arugula and Broccoli, garnished with Pickled Red Onion.

Crispy Scaled Palawan Fish over Adlai Pilaf in a smoky Burnt Green Bell pepper Sauce served with Confit Cherry Tomato and Arugula.

3 pieces of Beef and Pork Skewers glazed in our signature sauce, Paired with Salsa Verde Foam and Focaccia.