Lightly battered deep fried chicken wings smothered with Cebu-inspired sweet chili sauce.

Cold sotanghon noodles in sweet sesame soy sauce topped with cucumbers, apples, red radish julienne and fresh grapes, served with beef tapa.

Hot-oil blanched pusit on a bed of butterhead lettuce served with green mango salad.

Beer-marinated squid pressed between hot rocks served with spinach.

A combination of fresh tuna and salmon enhanced with local aromatics topped with kamote chips.

Clams and mussels steamed in lambanog, white wine and yellow ginger served with garlic croutons.

Freshly picked crab meat, seared and baked to perfection served with sampaloc aioli.

A refreshing combination of watermelon and calamansi enhanced with quesong puti, pickled shallots and roasted shallot oil.

A combination of fresh diced tanigue, apples and cucumbers tossed in citrus fruit juice in a pool of invigorating carrot and ginger puree.

Fried sotanghon noodles in a savory Classic French onion soup topped with crispy liempo bites.

Lapu-lapu head simmered in buko juice broth accompanied with Chinese white cabbage and diced buko meat, served with chili sauce on the side.

A unique blend of kangkong and melon due simmered in sweet buko juice garnished with buko meat and croutons accompanied with skewered grilled prawn.

Fresh halaan steamed in lambanog combined with a rich roasted tomato puree.

A marriage of sweet and sour tamarind broth combined with fried prawns wrapped in misua.

Fresh local sea grapes with cucumbers, tomatoes and shallots, tossed in house vinaigrette.

Fresh green papaya, cucumber and pechay baguio tossed in calamansi-patis vinaigrette topped with cured salmon and crispy monggo.

Mixed greens combined with seasonal fruits and vegetables and sliced boiled eggs tossed in roasted garlic calamansi vinaigrette, topped with Egmont cheese.

Torched romaine lettuce in a localized Caesar dressing topped with grilled chicken and queso de bola.

Mixed greens tossed in durian vinaigrette topped with pan seared tuna, Davao fruits and vegetables.

Mixed greens tossed in shallot vinaigrette topped with Mud Crab Meat, fresh fruits and vegetables.

Spaghetti sautéed in tuyo oil and flakes, enhanced with calamansi juice and topped with calamansi juice and topped with fried tuyo and queso de bola.

Angel hair pasta sautéed in adobong pusit sauce topped with pan-seared squid and queso de bola.

Linguine in creamy sauce mixed with banana hearts and kangkong topped with grilled chicken and queso de bola.

Linguine tossed with creamy taro leaves stew topped with grilled prawns and queso de bola.

Penne pasta sautéed in steak sauce enhanced with calamansi, topped with tender beef slices, onion rings and queso de bola.

A combination of crispy and soft pork belly in an Ilocos-inspired savory sauce topped with chili fingers.

Pork belly slowly braised in a sweet spiced humba sauce served with stirred-fried mustasa. Best with chicken rice.

Soft and crispy pork belly sautéed in shrimp pastes sauce served with grilled eggplant.

Creamy laing topped with soft pork strips served with tinapa rice.

Ilo-ilo inspired silky soft pork hocks on a bed of sour monggo salad.

Chef's Table's chicken sat on salt slow roasted to perfection.

Tender duck legs in kaldereta sauce sauce on a bed of baked potatoes served with chili sauce on the side.

Soft ox tail chunks drenched with creamy peanut sauce served with eggplant caviar.

Classic beef nilaga soup with beef shank enhanced with a very flavorful stuffed bone marrow.

Soft and tender lamb meat in kaldereta sauce on a bed of baked potatoes served with chili sauce on the side.

Prawns on a bed of sotanghon flavored with aligue sauce wrapped in banana leaf, oven baked to perfection.

Lapu-lapu-fillet on lemongrass enhanced with tomato concass wrapped in banana leaf and baked to perfection.

Pan-seared lapu-lapu in monggo sauce topped with kangkong and kamote tops rolled in balayan bagoong.

Chinese style steamed lapu-lapu on a bed of filipino ube mash topped with pechay.

Fresh swamp cabbage stir fried in sesame sauce served with garlic chips.

Chinese long beans simmered in creamy coconut milk enhanced with sautéed bagoong alamang.

Our version of the classic tortang talong enhanced with salted eggs.

Filipino rice and coconut cream pudding paired with a sweet and tangy calamansi cream sauce.

An Ilo-ilo inspired dessert dressed with coconut jam and pili nut spears.

A mixture of fresh fruits served with aromatic gratina.

A classic custard dessert with an all Filipino candied jackfruit.

A sumptuous combination of local fruit flamed up with rum and finished with vanilla ice cream.

Our take on a classic buko pie twisted in Chef’s Table style.

A rich and creamy cheesecake topped with fresh mangoes in butterscotch sauce.