MENU TO COME

Snacks to start

Pandesal - house made bread & butter.

Chicharron - pork crackling w fermented coconut vinegar & fresh chilli.

Dinuguan tartlet of pork & offal stew.

Sisig - pork jowl & pigs ears terrine w fine herbs & lime gel.

Kinilaw ceviche of Chris Bolton Nth QLD coral fish cured in calamansi, ginger, coconut vinegar, Spanish onion & chilli.


Sinigang

Sour & savoury soup w baby snapper fillet in tamarind broth w ginger, chilli & bok choy.

Adobo

Organic Chicken breast fillet rotollo style, in garlic, vinegar, soy, bay leaf & black peppercorns.

Kare Kare

Slow cooked wagyu beef oxtail crepinette w peanut sauce, pumpkin, snake beans & bitter melon.

Halo Halo

Crushed ice w caramelised banana, ube jam, leche flan, ube ice cream, coconut milk, tropical fruit preserves & mango.

Ube purple yam cake gift