Purchase tickets HERE
Menu $75 per person
Wine pairing $40
KBL | Early Girl Tomato, Watermelon, Fish Sauce
Kamatis bagoong lasona, an Ilocano condiment usually paired with fried food. Here we turned it into a refreshing summer salad by adding watermelon and an umph of fermented fish sauce.
Palabok | House Made Rice Noodle, Shrimp, Chicharon
Flavors of palabok, a noodle dish made of rice noodles and a sauce made with shrimp and atchuete is the inspiration for this dish. A sheet of rice noodle is specked with edible flowers that envelopes grilled shrimp and crunchy chicharron.
Squid Relleno | Chorizo, Melon, Fennel
Monterey squid is stuffed with chorizo and served with Heirloom melons prepared different ways.
Lamb Gising Gising | Pole Beans, Flat Pandesal, Cilantro
Australian Lamb is ground up and braised in cocont milk along with different types of pole beans and served with a home made grilled flat pandesal
Short Rib Puchero | Plantain, Potato, Brentwood Corn
Short rib is sous vide until tender, it is accompanied with grilled summer corn and fried potatoes. A sauce is made from beef jus and braised tomato and finished with plantain chips.
K&J Pluots Mochi | Champoy
Frozen Jackfruit | Coconut Sugar
A semi frozen custard made with jackfruit paired with a coconut sugar crumble and mint