You imagine,
we create.

Grilled chicken breast and ripe mango in caesar dressing over mixed greens.

Sherry wine vinaigrette with honey over mixed greens, topped with red grapes.

Pomelo vinaigrette over mixed greens, topped with real pomelo bits.

The all-time favorite caesar dressing over mixed greens, topped with bacon bits.

Mixed greens in caesar dressing, topped with cheddar cheese and boiled egg.

Sautéed pumpkin, puréed and cooked in milk with cream.

Sautéed shrimp shells deglazed with cognac in a tomato purée.

Spinach immersed in milk, blended with cream and seasoned.

Mushroom purée cooked in milk and cream.

Chorizo Bilbao and jamón serrano toasted and blended into a paprika bread stock.

A traditional Spanish soup blended with plenty of garlic.

Chorizo Bilbao sautéed in olive oil, infused in milk and cream.

Chicken breast and mushroom sautéed in milk, cream, and béchamel sauce.

Salmon in béchamel sauce, topped with grated parmesan cheese.

Linguine coated in pesto oil, topped with marinara, black mussels, and shrimp.

Sautéed black and green olives in olive oil, tomato sauce and purée, with bell peppers.

Breaded chicken breast fillet, fried, and topped with marinara sauce.

Rolled chicken breast filled with ham, cheddar, and caramelized onion, finished with an ajo béchamel.

Breaded chicken breast, fried, topped with a sweet béchamel sauce.

Marinated, fried chicken breast strips topped with ajo gravy and lady fingers.

Chicken thigh marinated in olive oil, paprika, and rosemary, then oven-cooked.

A carving-station favorite.

Marinated skinless pork chops in a paprika dark sauce, grilled and served with pepper corn in capsicum.

Thinly sliced pork chops marinated in a sweet piña dark sauce, pan-seared.

Deep-fried pork belly topped with tomato purée sautéed in special alamang.

Sliced, marinated pork belly, oven-baked and topped with a thyme-infused gravy.

Ox tripe slow-cooked in jamón serrano and chorizo, in a bone marrow-infused tomato sauce.

US short plate in a secret marination, slow-roasted and served with demi-glace.

Beef shank braised in a tomato sauce purée with beef stock, carrots, and native vegetables.

Ox tongue in a red wine sauce, served with green olives and mushroom.

Beef shank braised in red wine and tomato sauce, infused with chorizo Bilbao and jamón serrano.

Tiger prawns marinated in paprika and citrus, deep-fried in brown butter.

Norwegian salmon marinated in Japanese miso, oven-baked with an Asian glaze.

A sweet and sour local cane vinegar sauce over deep-fried pangasius.

Deep-fried, breaded pangasius in marinara sauce with green and black olives.

Stuffed tiger prawns in a capsicum-infused béchamel, topped with torched mozzarella.

Local salted egg in coconut milk and cream sauce, over pan-seared tiger prawns.

Saffron-infused arborio rice with chorizo Bilbao and capsicum.

A seafood-infused stock with saffron arborio rice.

Chiffon layers soaked in a vanilla-infused three-milk blend, topped with whipped cream and cinnamon.

Toasted coconut-infused milk panna cotta with a cream de latik.

Coco milk panna cotta with ube halaya, ube soil, and mini sago.

Vanilla-infused milk panna cotta with strawberry coulis.

A traditional Spanish delicacy with tablea chocolate.

Gata and toasted corn panna cotta with a sweet corn purée.

Black tea infused with mixed berries: raspberry, strawberry, and blueberry.

Black tea infused with local dalandan purée.