Everyday Filipino dishes elevated with modern techniques and flavour profiles. Focused on freshness, an interplay of textures and tastes and umami flavours resonating throughout the dishes.
Fish Kilawin (fish ceviche). A ceviche made from white fish, vinaigrette, fine minced shallots, ginger topped with soft fresh herb salad.
Beef short rib adobo. The ubiquitous Filipino dish executed using beef short ribs. Melt in your mouth, lacquered with soy sauce and vinegar. Topped with caramelised garlic and a dipping sauce of spring onion-chili-garlic sambal. Served with fried rice fragrant with vadouvan and nigella seeds.
Orange creme-caramel. The ubiquitous Filipino leche-flan (milk flan) using brandy laced caramel and amaretto caramelised orange segments.