Starters
CHICKEN INASAL SISIG
Deboned half Gressingham corn fed baby chicken, marinated with annatto seed, garlic, ginger, lemongrass, green chilli, red onions, and egg yolk, served on a sizzling skillet
10.25
GAMBAS AL AJILLO
Black tiger prawns cooked in garlic, clarified butter and chilli served on pandesal toast
12.50
VEGETABLE LUMPIA
GARLIC AND SOY DRESSING, PEANUT SAUCE (VEGAN, WITH NUTS)
Handcrafted wrappers filled with romaine lettuce and shredded vegetables of heart of palm, carrot, beansprouts topped with a roasted peanut dipping sauce, garlic and soy dressing
9.50
SOFT SHELL CRAB “REBOSADO”
Deep fried crispy soft-shell crab with cloud ear mushroom salad, spiced vinaigrette, and deep roasted coconut sauce
13.50
SALMON CEVICHE “KINILAW”, SINIGANG SALAD
Fresh salmon cured with tamarind, jalapeno and pink salt, with mixed vegetable salad and tamarind dressing
11.50
Main Course
DINGLEY DELL “CRISPY PATA” PORK HOCK
Simply the Romulo all-time favourite, Dingley Dell Farms crispy pork hock, served with braised mung bean and moringa leaves
16.50
THE GENERAL’S SPRING CHICKEN ADOBO
24-hour adobo marinated whole spring chicken, gently poached in adobo sauce, served with roasted sweet potatoes, and adobo demi-glace
17.00
TITO GREG’S BEEF, OXTAIL AND
BONE MARROW KARE KARE (WITH NUTS)
A Filipino festive favourite, British beef brisket, oxtail and bone marrow all cooked on the bone in annatto and peanut sauce, served with roast baby aubergine, bok choy and green beans (bagoong paste served apart)
16.50
“ROMULO STYLE” STEAMED SEA BASS
Gently steamed seabass fillets filled with lemongrass, garlic, ginger and onion paste wrapped in pandan leaves served with a mixed chopped salad and soy lime dressing
18.00
ROASTED BUTTERNUT SQUASH RELLENO (VEGAN)
Oven roasted butternut squash, stuffed with spiced wilted greens, garlic, confit tomato, with roast red peppers and coconut cream puree
14.50
Noodles & Sides
PANCIT GUISADO
Stir fried rice noodles, grilled chicken, shrimp, and shredded stir-fried vegetable with our classic Romulo sauce
9.50
PANCIT CHAMI
Egg noodles, grilled chicken, shrimp, and shredded stir-fried vegetable with our special sweet and spicy house sauce
9.50
SAUTÉED VEGETABLES ON SHRIMP PASTE
Bitter melon, pumpkin, green beans, aubergine, okra sauteed in shrimp paste topped with crispy pork
9.50
SPICY BICOL LAING
Taro leaves braised in spiced coconut milk, topped with sardines
8.50
STIR FRIED GREENS (VEGAN)
Cabbage, bok choy, green beans, kale, chinese cabbage tossed with Romulo garlic sauce
8.00
Rice
JASMINE RICE (VEGAN)
Cooked light and fluffy
3.00
GARLIC RICE (VEGAN)
Classic Filipino fried rice, seasoned with garlic
3.00
ADOBO RICE
Stir fried rice with classic Romulo adobo sauce, topped with shredded pork
3.50
Desserts
UBE CHEESECAKE
Purple yam cheesecake topped with coconut mini flakes
8.50
CALAMANSI MERINGUE TART
Lime flan, topped with torched Italian meringue and candied pistachio
9.00
FROZEN HALO HALO
An exotic mix of textures and flavours, banana puree, jackfruit, leche flan, pandan jelly, milk granite, ube ice cream and coconut strings
9.50
MAJA BLANCA ROYAL (VEGAN)
Coconut milk and crème of corn pudding, served with sweet corn, coconut ice cream, roasted desiccated coconut, topped with caramel corn flakes
8.50
BANANA TURON
Caramelised banana fritters with jackfruit served warm with a side of coconut toffee sauce
8.50
