Celebration dishes that hit the spot. A fusion of flavours - Chinese, Spanish and Indian influences mirroring the Filipino cook's own ancestry. Fresh, tangy, soothing, crispy and zingy all in one.
Baked Mussels - mussels steamed in white wine and aromatics. Served on the shell with a compound butter, crumbly cheese, pickled shallots and cucumber.
Stuffed roast pork belly - sausage and herb stuffed pork belly served with pickled butternut squash salad and a sauce made from caramelised onion and liver pate.
Coconut custard meringue pie - sweet pastry case with a coconut and lime custard filling. Topped with clouds of coconut meringue.