Course one:
Crab Kilawin on Tostada
Crab, mango, and cucumber mixed in a slightly spicy coconut and lime dressing.
Course two:
Spanish Torta with Philippine corned beef
Omelette with layers of potato and egg topped Philippine corned beef with pico de gallo. Served with banana ketchup and garlic aioli
Course Three:
Bistek and Chimichurri
Slow cooked beef, seared to finish. served with chimichurri and crusty bread
Course Four:
Untraditional Filipino Chicken Adobo
Roasted chicken breast with adobo sauce and garlic/onion jam. Served with seared potatoes.
Course Five:
Coconut and Ube Tres Leche
Coconut sponge cake soaked in a coconut milk horchata. topped with Ube whip cream.
Course one:
Crab Kilawin on Tostada
Crab, mango, and cucumber mixed in a slightly spicy coconut and lime dressing.
Course two:
Spanish Torta with Philippine corned beef
Omelette with layers of potato and egg topped Philippine corned beef with pico de gallo. Served with banana ketchup and garlic aioli
Course Three:
Bistek and Chimichurri
Slow cooked beef, seared to finish. served with chimichurri and crusty bread
Course Four:
Untraditional Filipino Chicken Adobo
Roasted chicken breast with adobo sauce and garlic/onion jam. Served with seared potatoes.
Course Five:
Coconut and Ube Tres Leche
Coconut sponge cake soaked in a coconut milk horchata. topped with Ube whip cream.
