Chef's Tasting Picks 🌟
Pan-Seared Hokkaido Scallops
₱420.00
Handmade Black Truffle Tagliatelle
₱380.00
Dry-Aged Angus Ribeye (250g)
₱890.00
Smoked Sea Salt Caramel Macchiato
₱145.00
Ceremonial Kyoto Matcha Cloud
₱165.00
Avocado Green Goddess Tartine
₱290.00
Burnt Basque White Truffle Cheesecake
₱220.00
Chef's Signature Tasting Plates 👑
Seasonal tasting creations celebrating wild sustainable produce
Pan-Seared Hokkaido Scallops
Jumbo Hokkaido scallops seared in cultured brown butter, cauliflower-parsnip puree, crispy prosciutto shard, chive oil.
Handmade Black Truffle Tagliatelle
House-extruded semolina pasta tossed in 24-month aged Parmigiano-Reggiano emulsion, French cultured butter, freshly shaved winter black truffle.
Dry-Aged Angus Ribeye (250g)
35-day dry-aged Australian grain-fed beef, charred over binchotan oak charcoal, roasted garlic confit, rosemary red wine reduction.
Wild Burrata & Charred Heirloom Peach
Pugliese creamy burrata heart, grilled ripe peaches, wild rocket, 12-year aged Modena balsamic glaze, toasted pistachio crumble, warm sourdough focaccia.
Artisanal Specialty Coffee & Beverages ☕
Single-estate beans, hand-dripped cold brews, and ceremonial botanical teas
Smoked Sea Salt Caramel Macchiato
Single-origin Ethiopian espresso layered over silky micro-foamed milk, 24-hour slow-cooked amber caramel sauce, flake of Maldon sea salt.
Ceremonial Kyoto Matcha Cloud
First-harvest Uji ceremonial matcha hand-whisked at tableside, chilled organic oat milk, velvety sweet vanilla cream cloud.
Yuzu Blossom Cold Brew
18-hour cold-dripped Yirgacheffe beans, freshly pressed Kochi yuzu juice, French elderflower tonic, fragrant rosemary sprig.
Valrhona 70% Dark Chocolate Moka
Melted Valrhona Guanaja dark chocolate, double shot ristretto, steamed velvety milk, dusting of raw organic cocoa nibs.
Stone-Oven Sourdough & Brunch 🥐
Baked fresh daily at 6:00 AM using slow cold fermentation
Avocado Green Goddess Tartine
Poached organic pastured egg, smashed Hass avocado, whipped Greek feta, toasted hemp seeds, pickled shallots on 48h seeded sourdough.
81-Layer Almond Frangipane Croissant
Double-baked Normandy butter croissant, sweet almond frangipane cream filling, toasted sliced almonds, snow sugar dust.
Tasmanian Smoked Salmon Benedict
Cured smoked salmon, twin poached eggs, browned butter hollandaise, caper berries, micro greens on toasted artisan brioche.
Decadent Desserts & Pâtisserie 🍰
Refined sweet delicacies prepared daily by our pastry chef
Burnt Basque White Truffle Cheesecake
Caramelized dark burnt crust, warm molten cream cheese center infused with white truffle essence and Madagascan vanilla bean.
Pistachio Raspberry Mille-Feuille
Crisp caramelized puff pastry layers, Bronte pistachio diplomat mousseline, tart organic raspberry coulis.
