BIBINGKA

Filipino rice cake made from rice flour and cooked in coconut milk, cheese and salted egg topped with grated cheese and served with salted egg ice cream and brown sugar syrup

TRIO OF STUFFED ROASTED VEGETABLES (V)

Selection of red peppers stuffed with paprika spiced rice noodles and peanuts, tomato stuffed with taro leaves sauteed in coconut cream and fragrant chayote stuffed with tofu, spinach and cashews

TURKEY RELLENO

The quintessential Filipino Noche Buena dish of baked turkey stuffed with minced pork, chorizo, peas and raisins

LECHON ROLL

Oven roasted pork belly rolled and made flavourful with herbs and spices like lemongrass, green onions, garlic and black truffled rice

BEEF MORCON

Braised Filipino-style roulade made from lean beef with fillings and simmered in tomato sauce

‘ARROZ’ A LA CUBANA

Cuban influence of minced beef cooked in tomato, soy sauce, raisins and peas served with plantains, rice sticks and topped with quail egg

KESONG PUTI SPRING ROLLS (V)

Soft, unaged white cheese with honey, cashews, black truffle & mushroom sauce in a fried spring roll wrapper

PRAWN KINILAW

Lime scented poached prawn kinilaw in coconut cream and maruya sweetcorn fritters

NEW YEAR’S EVE MENU

PANDO PANDO

 A Romulo original pandesal doughnut developed by Chef Jeremy for your enjoyment. Breakfast and merienda just got better!

Tsokolate (choco) Pando Pando – Chocolate filled pandesal doughnut

Ube & Coconut Pando Pando – Purple yam and coconut filled pandesal doughnut

Cinnamon Glazed Pando Pando – Cinnamon glazed pandesal doughnut