Fresh Roxas scallops with kimchi cucumbers pickled nori and chives paired with hakao.
Spiced coconut prawns sauteed with aromatic spices served with bread.
Beef tenderloin sauted with garlic and olive oil.
Pork hash cooked three ways seasoned with calamansi citrus and soy dressing served in a sizzling plate.
Ceviche of fish, lime, vinegar, coconut cream pickled vegetables (sparkling/riesling).
Coconut fish balls stuffed with yam leaves fried tilapia and chillies.
Slowly poached tiger prawns in our famous coconut sauce.
Crispy squid rings accompanied with squid ink aioli and fragant herbs.
Crispy home mix of Island spring rolls.
Crispy kangkong with tenderloin bits mango salsa cheese sauce kangkong served with spicy cheese rolls.
Fresh Adobadong octopus with jamon serrano encased in potato crusted with dehydrated coconut and squid ink aioli.