Our Menu

Grilled octopus in the spirit of the classic inasal — marinated in native vinegar, calamansi, and annatto, served with a charred calamansi aioli. One of our most celebrated signatures.

An Ilocano-inspired pork head cheese, slow-braised and pressed, finished with chicharon crumble and a calamansi vinaigrette. Crisp, unctuous, and deeply savory.

Crispy rice cups filled with rotating seasonal toppings — a playful nod to the Filipino tradition of eating everything with rice, reimagined as a single perfect bite.

A vibrant seasonal salad anchored in native greens, heirloom tomatoes, and a sharp, piquant dressing — refreshing against the richness of the table.

Crispy seafood bites with a fiery, creamy sauce — bold, addictive, and impossible to share without negotiation.

A slow-braised lamb shank finished in a rich adobo reduction — vinegar, soy, bay leaf, and black pepper — with charred garlic and a cassava purée. The Filipino pantry at its most elemental.

48-hour braised beef short ribs glazed with a native sugarcane reduction and served over sinangag-inspired fried rice. Tender to the bone, deeply caramelized on the outside.

Crisp-skinned confit duck leg paired with a tamarind-sinigang gastrique and pickled green mango — a meeting of French technique and Filipino sourness that works beautifully.

Slow-roasted pork belly with crackling skin, finished over live fire — a tribute to the lechon tradition, served with a bright liver-free sauce and fermented condiments.

Pan-seared veal with a bistek-inspired reduction — calamansi, soy, and caramelized onions — elevating the classic Filipino steak into something elegant and refined.

Our rotating seasonal main changes with what's best at market. Ask your server about today's feature — it's always worth it.

Our most iconic creation. A love potion in a glass — layered with native herbs, local rum, and a secret blend that changes nightly. Ask what's in it; we love telling the story.

Inspired by Rizal's revolutionary lamp — smoky, brooding, and complex. Mezcal, calamansi shrub, and a burnt coconut husk rim.

Light, tropical, and dangerously approachable. Tanduay rhum, fresh pandan, calamansi, and soda — a gateway cocktail that earns its name.

Bold and street-smart. Gin, native spiced vinegar, ginger, and a sprig of fresh herb — a cocktail named for the spirit of Tondo, built for people who mean business.

Whisky, angostura bitters, sugar, and a single large ice cube. The original. Done properly.

Gin, sweet vermouth, Campari. Stirred, not shaken. Served with an orange peel.

Bourbon, lemon, simple syrup, egg white. Shaken hard for a silky foam. A crowd favorite.

White rum, fresh lime, sugar. Properly balanced and never sweet. The bartender's benchmark.

Tequila, triple sec, fresh lime. Salt rim optional. Always made with real lime juice.

Vodka, ginger beer, lime. Refreshing and gingery — served in a chilled copper mug.

Aperol, prosecco, soda, and a slice of orange. Perfect for the alfresco terrace at golden hour.

White rum, mint, lime, sugar, soda. A classic that never gets old — especially in Manila heat.

A decadent pairing of silky yema — the classic Filipino egg yolk candy — alongside a rich native cacao tsokolate ganache. Sweet, nostalgic, and deeply comforting.

Our celebration of the humble banana — caramelized saba with muscovado cream, latik crumble, and calamansi zest. The ender that makes guests order a second round.