8

Chef’s Sustainable
Course Tasting
Menu

Php 2,300
per person

1st Course
CORNET OF FISH
caponata emulsion / coconut fish mousse /
soy glazed rice paper

2nd Course
OCTO
c o n f i t i n ga r l i c / b l a c k o l i v es s o i l / b l a c k t a h i n a m ay o n n a i s e

3rd dCourse
OYSTERS AND MUSSEL
pandan foam / tomato caviar

4th Course
PON-KO SHRIMP AND FISH FURAI
r i p e m a n g o es / r o m es c o c a r r o t p ea n u t s

5th Course
BROCOLLI VELOUTE
b ea n s - g r u ye r e f l a n

6th Fish Course

FISH IN LACTO FOAM
truffled pumpkin and smoked carrot / edible flowers

Pallet Cleanser
G R A N I TA O F C H E E S E
c o l d p r es s e d h e r b s a n d o l i v e o i l

7th Course (Main)

SLOW COOKED PORK
o n i o n t a r t a r e / m a l u n ggay g r e m o l a t a
OR
S O U S V I D E N AT I V E B E E F
c r i s p y ea r w o o d m u s h r o o m s t a r t a r e / a l u g b a t i p u r e e
OR
CHICKEN MOUSSELINE
p r es s e d p o t a t o / l e m o n b r o t h / s m o k e d c a r r o t r e l i s h

Dessert
TA R T C A L A M A N S I
O a t m ea l C r u m b l e / I t a l i a n M e r i n g u e / S ea S a l t C a r a m e l

Prices are subject to change without prior notice.

 5 Course
Tasting Menu

Php 1,700
per person

1st Course
CORNET OF FISH
caponata emulsion / coconut fish mousse /
soy glazed rice paper

OR
OYSTERS AND MUSSEL
pandan foam / tomato caviar

OR
PON-KO SHRIMP AND FISH FURAI
r i p e m a n g o es / r o m es c o c a r r o t p ea n u t s

2nd Course
BROCOLLI VELOUTE
b ea n s - g r u ye r e f l a n

3rd Course
SLOW COOKED PORK
o n i o n t a r t a r e / m a l u n ggay g r e m o l a t a
OR
CHICKEN MOUSSELINE
p r es s e d p o t a t o / l e m o n b r o t h / s m o k e d c a r r o t r e l i s h

OR
FISH IN LACTO FOAM
truffled pumpkin and smoked carrot / edible flowers
OR
S O U S V I D E N AT I V E B E E F
c r i s p y ea r w o o d m u s h r o o m s t a r t a r e / a l u g b a t i p u r e e

4th Course (Cheese)

G O AT S C H E E S E S O U F F L E A L A F L A M B E
lavoush

Dessert
TA R T C A L A M A N S I
O a t m ea l C r u m b l e / I t a l i a n M e r i n g u e / S ea S a l t C a r a m e l

Prices are subject to change without prior notice.

 4 Course
Tasting Menu

Php 1,500
per person

1st Course
CORNET OF FISH
caponata emulsion / coconut fish mousse /
soy glazed rice paper

OR
OYSTERS AND MUSSEL
pandan foam / tomato caviar

OR
PON-KO SHRIMP AND FISH FURAI
r i p e m a n g o es / r o m es c o c a r r o t p ea n u t s

2nd Course
BROCOLLI VELOUTE
b ea n s - g r u ye r e f l a n

3rd Course
SLOW COOKED PORK
o n i o n t a r t a r e / m a l u n ggay g r e m o l a t a
OR
CHICKEN MOUSSELINE
p r es s e d p o t a t o / l e m o n b r o t h / s m o k e d c a r r o t r e l i s h

OR
FISH IN LACTO FOAM
truffled pumpkin and smoked carrot / edible flowers
OR
S O U S V I D E N AT I V E B E E F
c r i s p y ea r w o o d m u s h r o o m s t a r t a r e / a l u g b a t i p u r e e l

Dessert
TA R T C A L A M A N S I
O a t m ea l C r u m b l e / I t a l i a n M e r i n g u e / S ea S a l t C a r a m e l

Prices are subject to change without prior notice.

 Supplementary
A D D I T I O N A L C H A R G E S O N TO P O F P H P 1 5 0 0 / P H P 1 7 0 0 / P H P 2 3 0 0

W I L L A P P LY FO R T H E C H O I C E O F S U P P L E M E N TA R Y

PREMIUM ITEMS.

E A C H S P EC I F I C A D D I T I O N A L C H A R G E I S L I ST E D AS FO L LOWS :

Appetizers Dessert
OCTO TA R T C A L A M A N S I
+PHP 350 +PHP 295
c o n f i t i n ga r l i c / b l a c k o l i v es s o i l / b l a c k O a t m ea l C r u m b l e / I t a l i a n M e r i n g u e / S ea
t a h i n a m ay o n n a i s e Salt Caramel

OYSTER AND MUSSEL R E D V E LV E T

+PHP 350 +PHP295
pandan foam / tomato caviar C r ea m C h e es e / M i x e d B e r r i es

PON-KO SHRIMP AND BASQUE COUNTRY

FISH FURAI CHEESECAKE
+PHP 350 +PHP 400
r i p e m a n g o es / r o m es c o c a r r o t p ea n u t s
QUADRUPLE OREO MOUSSE
+PHP 295
Main Courses
S E A F O O D C ATA PA L A N A C H O C O L AT E M O U S S E C A K E
+PHP 900 +PHP 295
picada marinera | tomato broth | shrimps |
squids | mussels | clams | chorizo pilaf Wines
HOUSE WINE
CHICKEN MOUSSELINE b y g l a s s / b o t t l e p r i c e m ay v a r y b a s e d o n a v a i l a b i l i t y
+PHP 650
BORSAO, RED CAMPO DE
p r es s e d p o t a t o / l e m o n b r o t h / s m o k e d
B O R JA 2 0 2 1 S PA I N
carrot relish

BORSAO, WHITE CAMPO DE

SLOW COOKED PORK B O R JA 2 0 2 1 S PA I N
+PHP 650
o n i o n t a r t a r e / m a l u n ggay g r e m o l a t a
1 4 D AY K O M B U C H A P H P 1 5 0
S O U S V I D E N AT I V E B E E F by the glass

+PHP 650
p r es s e d p o t a t o / l e m o n b r o t h / s m o k e d CANNED SODA PHP 90
carrot relish S PA R K L I N G W AT E R P H P 1 1 0
M I N E R A L W AT E R P H P 7 0
LEMON PEPPER WAGYU
BLEND ICED TEA PHP 110
+PHP 900
LOCAL BEER PHP 175
p o m m e d e t e r r e | t o m a t o c a v i a r | t r u f f l es

Prices are subject to change without prior notice.