A new spring menu created to showcase the beauty of the bay area's produce as well as the evolution of Filipino cuisine through our eyes.
$80 per person menu
Get your ticket HERE
Mackarel Kinilaw | Seaweed Granita, Roe
Your amuse buche to open up the palette for dinner
Spring Salad | Mungbeet Dip, Tinapa, Market Greens
Our PH version of crudite, beets are roasted to perfection to bring out their natural sweetness. It is then pureed with braised mung beans create the dip for local market spring vegetables. The puree is finished with tinapa to complete the traditional Filipino pairing of smoked fish and mung bean.
Crab Tamales | Artichoke, Green Garlic, Salted Egg
Succulent dungeness crab and green jackfruit is braised in coconut milk and enveloped in a masa made of rice and wrapped in banana leaf, the Filipino version of the Mexican tamales. For a bit of textural contrast, chips are made from artichokes that are dusted in salted egg powder.
Binagoongan | Coppa, Coconut Milk, Eggplant
Marbled pork coppa is sous vide for 48 hours to transform it to a melt in your mouth bite. It is coated in an alamang and garlic crust and fried to a crisp. It is veiled with a spiced coconut espuma and accompanied with market gems
Bulalo | Ribeye, Tendon, Cabbage, Crispy Rice
Beef shank and tendon is braised until meltingly tender and stuffed in a cabbage leaf. It floats on a consomme of seasoned beef broth of ginger and tungkoy and paired with fried rice kernels in remembrance if a comforting sizzling rice soup.
Carrot Biscocho | Apricot, Mango
Twice baked carrot cake is the vessel for a mango sorbet to cleanse the palate and topped with market apricots.
Turon | Matcha, Banana, Passion Fruit
Crumpled sheets of wrapper is baked to a crisp and dusted with matcha. It is studded with chocolate and passionfruit curd, a classic flavor pairing.
Caramelized condensed milk is flavored with espresso and formed to make the perfect lasting bite.