Our Menu

Lightly battered squid rings served with garlic aioli and lemon wedge

Toasted sourdough topped with sauteed wild mushrooms and truffle oil

Fresh yellowfin tuna with avocado, sesame, and ponzu dressing

Tiger prawns sauteed in garlic herb butter with crusty bread

Crispy vegetable spring rolls with sweet chili dipping sauce

Thinly sliced raw beef with arugula, capers, and parmesan shavings

Grilled eggplant salad with tomatoes, onions, and bagoong vinaigrette

Rich and creamy lobster soup finished with brandy cream

Classic caramelized onion soup with gruyere crouton

Vine-ripened tomatoes roasted with basil and served with cream swirl

Silky smooth wild mushroom soup with truffle oil drizzle

Romaine hearts with classic Caesar dressing, croutons, and aged parmesan

Mixed greens with cherry tomatoes, cucumber, and balsamic vinaigrette

Herb-marinated chicken breast over mixed greens with honey mustard

Fresh watermelon with crumbled feta, mint, and balsamic reduction

300g prime ribeye steak grilled to perfection with red wine jus

Norwegian salmon fillet with lemon dill sauce and seasonal vegetables

Slow-braised beef short ribs in rich red wine reduction with mashed potatoes

Half roasted free-range chicken with herbs, garlic, and natural jus

New Zealand lamb rack with rosemary mint crust and port wine sauce

Crispy skin pork belly with apple compote and mustard cream

Mediterranean sea bass with herb crust, capers, and lemon butter

Fettuccine in rich truffle cream sauce with wild mushrooms and parmesan

Linguine with prawns, mussels, and clams in white wine tomato sauce

Classic spaghetti carbonara with pancetta, egg yolk, and pecorino

Spaghetti with garlic, chili flakes, olive oil, and fresh parsley

Penne with house-made basil pesto, pine nuts, and cherry tomatoes

Fragrant jasmine rice sauteed with garlic and butter

Steamed rice finished with truffle oil, parmesan, and chives

Spanish-style saffron rice with prawns, mussels, squid, and chorizo

Creamy arborio rice with wild mushrooms, white wine, and parmesan

Classic Italian dessert with espresso-soaked ladyfingers and mascarpone

Vanilla bean custard with caramelized sugar crust

Warm molten chocolate cake with vanilla ice cream

Creamy Philippine mango cheesecake with graham crust

Traditional Filipino caramel custard with a silky smooth texture

Purple yam panna cotta with coconut cream and toasted macapuno

House-brewed iced tea with lemon

Freshly squeezed seasonal fruit juice

Premium Benguet arabica coffee

House red or white wine by the glass

Local craft beer selection, rotating taps

Imported sparkling mineral water

Assorted sodas and soft drinks

Freshly squeezed lemonade with mint