Embark On A
Culinary Adventure

TITO GREG’S BEEF & OXTAIL KARE-KAREGF,N

A festive favourite prepared with British top brisket with aubergine, bokchoy and green beans stewed in annatto and peanut sauce served with side of sautéed shrimp paste

CRISPY PORK HOCK (CRISPY PATA) GF

All time Romulo Café & Restaurant favourite boneless crispy pork hock served with shrimp sauce and kalamansi seasoned soy sauce

CHAR GRILLED STUFFED SQUID (RELLENONG PUSIT) GF

Squid stuffed with tomato, cheese and onion flavoured with garlic and annatto oil served on a bed of squid ink with aioli sauce

LEMONGRASS CHICKEN INASAL SISIG

Jack Brand diced chicken marinated in annatto, ginger, green chili, and lemongrass

FRESH VEGETABLE SPRING ROLL(LUMPIANG SARIWA)

N,V, (Vg option available)
House prepared fresh spring roll style crêpe filled with romaine lettuce, palm hearts, bean sprouts, sweet potato, bamboo shoots and carrots topped with roasted peanuts in a peanut sauce and sweet savoury glaze

STICKY BARBECUE PLATE

Pork belly with five spice and honey BBQ glaze served with java rice and cabbage slaw

CHORIZO DE CEBU PLATE

Heritage pork sausage recipe originating from Cebu served with java rice and cabbage slaw

PINOY SALAD

Green papaya, avocado, carrot, chilli, coriander, crushed peanuts with ginger, soy and bagoong dressing

SEABASS ALLA PLANCHA

Pan seared flattened seabass with tausi black beans

PANSIT PUTI

Bihon noodles cooked in olive oil and garlic chips topped with shrimp, chicken, green onions and hard boiled eggs

SPICY SHREDDED TARO LEAVES IN COCONUT MILK GF,V,Vg

Beloved Filipino dish made of dried taro leaves slowly cooked in coconut milk and chillies

YOUNG JACKFRUIT IN COCONUT STEWGF,V,Vg

Tropical jackfruit flesh, chilli, ginger stewed in coconut cream and drizzled with annatto oil

ALL VEGETABLE KARE-KAREGF,N

Filipino festive favourite prepared with aubergine, bok choy and green bean

CHICKEN AND PRAWN WOK-FRIED RICE NOODLES (PANSIT GUISADO)

Thin rice noodles, stir fried with prawns, chicken and assorted vegetables

ALL VEGETABLE RICE NOODLES (PANSIT GULAY) GF,V,Vg

Thin rice noodles, stir fried with assorted vegetables

JASMINE RICE GF,V,Vg

TRADITIONAL GARLIC FRIED RICE GF,V,Vg

JAVA RICE GF,V,Vg

BAGOONG FRIED RICE GF

UBE CHEESECAKEV

Purple yam cheesecake topped with sweet young coconut bits

MANGO FLOATV

Layers of graham crackers and whipped cream topped with fresh mango

CHOCOLATE CHEESECAKE

Chocolate cheesecake on a Filipino coconut rice pudding and graham cracker crust.

FROZEN HALO HALO

A merry mix of flavours and textures from the exotic islands – purple yam ice cream. banana puree, jackfruit, leche flan, pandanjelly,milkgranitee and coconut

Coca-Cola or Diet Coke

Good Sense Calamansi Juice Concentrate

Mix 1 part concentrate with 7 parts cold water and you have the most delicious Calamansi Lemonade. Each 750 ml bottle will make 20-22 12 oz. glasses.

Red Horse (7% ABV)

A strong, high alcohol beer. It is deeply hued lager with a distinctive, sweetish taste, balanced by a smooth bitterness. For real strength, inside and out.

TITO GREG’S BEEF & OXTAIL KARE-KARE GF,N

A festive favourite prepared with British top brisket with aubergine, bok choy and green beans stewed in annatto and peanut sauce served with side of sautéed shrimp paste

CRISPY PORK HOCK (CRISPY PATA) GF

All time Romulo Café & Restaurant favourite boneless crispy pork hock served with shrimp sauce and kalamansi seasoned soy sauce

CHAR GRILLED STUFFED SQUID (RELLENONG PUSIT) GF

Squid stuffed with tomato, cheese and onion flavoured with garlic and annatto oil served on a bed of squid ink with aioli sauce

LEMONGRASS CHICKEN INASAL SISIG

Jack Brand diced chicken marinated in annatto, ginger, green chili, and lemongrass

FRESH VEGETABLE SPRING ROLL (LUMPIANG SARIWA) N,V, (Vg option available)

House prepared fresh spring roll style crêpe filled with romaine lettuce, palm hearts, bean sprouts, sweet potato, bamboo shoots and carrots topped with roasted peanuts in a peanut sauce and sweet savoury glaze

STICKY BARBECUE PLATE

Pork belly with five spice and honey BBQ glaze served with java rice and cabbage slaw

CHORIZO DE CEBU PLATE

Heritage pork sausage recipe originating from Cebu served with java rice and cabbage slaw

PINOY SALAD

Green papaya, avocado, carrot, chilli, coriander, crushed peanuts with ginger, soy and bagoong dressing

SEABASS ALLA PLANCHA

Pan seared flattened seabass with tausi black beans

BRAISED GRASS FED BRITISH RIB OF BEEF (CRISPY BEEF TADYANG)

Grass fed beef short ribs slow cooked and seasoned with honey chilli glaze

SPICY SHREDDED TARO LEAVES IN COCONUT MILK GF,V,Vg

Beloved Filipino dish made of dried taro leaves slowly cooked in coconut milk and chillies

YOUNG JACKFRUIT IN COCONUT STEW GF,V,Vg

Tropical jackfruit flesh, chilli, ginger stewed in coconut cream and drizzled with annatto oil

ALL VEGETABLE KARE-KARE GF,N

Filipino festive favourite prepared with aubergine, bok choy and green bean

CHICKEN AND PRAWN WOK-FRIED RICE NOODLES (PANSIT GUISADO)

Thin rice noodles, stir fried with prawns, chicken and assorted vegetables

ALL VEGETABLE RICE NOODLES (PANSIT GULAY) GF,V,Vg

Thin rice noodles, stir fried with assorted vegetables

JASMINE RICE GF,V,Vg

TRADITIONAL GARLIC FRIED RICE GF,V,Vg

BAGOONG FRIED RICE GF

JAVA RICE GF,V,Vg

UBE CHEESECAKE V

Purple yam cheesecake topped with sweet young coconut bits

MANGO FLOAT V

Layers of graham crackers and whipped cream topped with fresh mango

BANOFFEE JUMBO TURON V

Toffee coated ripe saba banana in a spring roll wrapper and fried to a golden crisp.

FROZEN HALO HALO

A merry mix of flavours and textures from the exotic islands – purple yam ice cream. banana puree, jackfruit, leche flan, pandan jelly, milk granitee and coconut

Coca-Cola or Diet Coke

Red Horse (7% ABV)

A strong, high alcohol beer. It is deeply hued lager with a distinctive, sweetish taste, balanced by a smooth bitterness. For real strength, inside and out.

Good Sense Calamansi Juice Concentrate

Mix 1 part concentrate with 7 parts cold water and you have the most delicious Calamansi Lemonade. Each 750 ml bottle will make 20-22 12 oz. glasses.

UBE MOUSSE JAM GF,V

Classic Filipino delicacy made of purple yam

COCO JAM GF,V

Prepared with coconut cream that is more like a thick syrup usually eaten on toast or pandesal and can be used to prepare a popular dessert called kalamay

Scottish Salmon Tamarind Sinigang Broth

This tamarind flavoured broth with salmon is characterised by its tangy and sour taste and prepared with daikon, bok choi, French beans and aubergine

Aubergine Salad (Ensaladang Talong) GF,V,Vg

Grilled aubergine and tomato salad layered with mangoes and chili in a refreshing vinaigrette dressing

Sizzling Chicken Inasal Sisig

Jack Brand diced chicken thighs marinated in annatto, ginger, green chili, garlic, and lemongrass served on a sizzling skillet

Fresh Vegetable Spring Roll (Lumpiang Sariwa) N,V, (Vg option available)

House prepared fresh spring roll style crêpe filled with romaine lettuce, palm hearts, bean sprouts, sweet potato, bamboo shoots and carrots topped with roasted peanuts in a peanut sauce and sweet savoury glaze

Sea Bream Ceviche (Kinilaw) GF

Cured Sea bream in coconut milk, lime, radish, fresh mango and avocado served with shredded mooli

Gambas al Ajillo GF

A classic bold Filipino-Hispano tapas dish of prawns sautéed in olive oil, parsley, tomatoes and green chillies with garlic jus served with pan de sal crostini

Dingley Dell Crispy Pork Hock (Crispy Pata) GF

All time Romulo Café favourite boneless crispy pork hock
served with mung bean and moringa

Tito Greg’s Beef & Oxtail Kare-Kare GF,N (V option available)

A Filipino festive favourite prepared with British top brisket and oxtail with aubergine, bok choy and green beans stewed in annatto and peanut sauce served with sautéed shrimp paste on the side

Chicken & Shrimp Wok-fried Rice Noodles “Pansit Guisado’’

Thin rice noodles, stir fried with prawns, chicken, assorted vegetables

Truffled Chicken Adobo “Romulo Style”

A Filipino classic, Norfolk chicken cooked in soy sauce, garlic and cane vinegar scented with black truffle, served with bok choy and sweet potato

Char Grilled Stuffed Squid (Rellenong Pusit) GF

Squid stuffed with tomato, cheese and onion flavoured with garlic and annatto oil served on a bed of squid ink with aioli sauce

Fillet of Sea Bass ala Plancha

Pan seared sea bass fillets on a bed of stir fried vegetables with a warm tausi black bean vinaigrette

Braised Grass Fed British Rib of Beef (Crispy Beef Tadyang)

Slow cooked and seasoned with honey chilli glaze served with pickled cabbage

Truffled Pork Belly Adobo “Romulo Style” (Adobong Baboy)

Dingley Dell pork belly slow cooked in soy, garlic and cane vinegar scented with black truffle served with bok choy and sweet potato

Seafood Medley with Egg Noodles (Yaman ng Dagat Noodles)

Mixed seafood stir fried in egg noodles and tossed in lobster sauce topped with king prawns, celebrating the abundance of seafood from the oceans that surround the Philippine Islands

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Trio of Stuffed Vegetables (Rellenong Gulay) GF,V,VG

An all-vegetarian combination plate of a stuffed bell pepper with spiced rice noodles, tomato stuffed with taro leaves laing and chayote stuffed with tofu, spinach and cashew

8 oz Dry Aged 30 day Organic Rib Eye Steak Tagalog (Bistek)

Tender slices of rib eye steak marinated in soy sauce and calamansi topped with caramelised onions and served with roasted sweet potatoes

Seasonal Vegetables Sauteed in Shrimp Paste (Ginisang Pinakbet Bagnet)

A Northern Philippines dish of assorted seasonal vegetables sauteed in shrimp paste and topped with crispy pork belly

Sauteed Bok Choy GF,V,VG

A light, crunchy and flavourful vegetable that goes great with any traditional Filipino dish

Grilled Aubergine Sautéed Adobo Style V,Vg

Sliced aubergine cooked in soy sauce, vinegar

Young Jackfruit and Coconut Stew (Ginataang Langka) GF,V,Vg

Tropical jackfruit flesh, chilli, ginger stewed in coconut cream and drizzled with annatto oil

Taro Leaves (Laing) GF,V,Vg

A very popular dish from the Bicol region of the Philippines featuring the leaves of the taro (gabi) root sautéed in coconut milk and spices

ALL VEGETABLE RICE NOODLES (PANSIT GULAY)

Thin rice noodles with assorted vegetables
GF, V, VG

Jasmine Rice OR Traditional Garlic Fried Rice GF,V,V

Shrimp Paste “Bagoong” Fried Rice GF

Shrimp paste fried rice with eggs, mangoes and tomatoes

Aligue Fried Rice GF

Fried rice cooked tossed in lobster coulis

Trio of Purple Yam, Rice Cake & Flan (Ube-Puto-Flan) GF,V

Three of the most famous Filipino desserts in one! Purple yam jam nestled in between a crème caramel flan and a pandan-flavoured steamed rice cake

Mango Float V

Layers of graham crackers and whipped cream topped with fresh mangoes served with ice cream

Banana Turon V

Banana fritters served warm with a side of toffee sauce served with vanilla ice cream

Halo Halo GF,V

A merry mix up of flavours and textures from the exotic islands – ube (purple yam) ice cream, banana puree, jackfruit, leche flan, pandan jelly, milk granitee and coconut

Sans Rival GF,N,V

Unrivalled modern Filipino dessert made with dulce de leche buttercream, cashews, chewy and sweet meringue

Ube Cheesecake V

Purple yam cheesecake topped with sweet young coconut bits and served with ube ice cream

House Red

Robust & Spicy

Château dy Puy Bonnet, Bordeaux, France, 2016

Robust & Spicy

Primitivo di Puglia “Grifone” Castellani, Italy 2020

Robust & Spicy

Aresti Carmenere Cabina Reserva, Chile 2019

Fruity & Juicy

Laztana Crianza Rioja Doca, Bodegas Olarra, Spain 2017 (Vegan)

Fruity & Juicy

Tenuta di Burchino, Tuscany, Italy, 2014 (Vegan)

Fruity & Juicy

Proemio Origins Malbec, Mendoza Argentina 2020

Fruity & Juicy

Little Yering Shiraz, Australia, 2015

Full & Rich

Xanadu Estate Cabernet Sauvignon, Australia 2019

Full & Rich

Ironstone Merlot, California USA 2018

Full & Rich

Monteguelfo Chianti DOCG, Tuscany Italy 2018 (Vegan)

ROSÉ WINE

Mon Rose de Montrose, Languedoc, France, 2020 (Vegan)

House White

Crisp & Refreshing

Six Poets Chardonnay, California USA 2017 (Vegan)

Crisp & Refreshing

Arbos Pinot Grigio, Sicily Italy 2019 (Organic)

Aromatic & Floral

Perola do Lima Vinho Verde, Portugal, 2017 (Vegan)

Aromatic & Floral

Vinabade Albarino, Rias Baixas, Galicia Spain 2020

Earthy & Mineral

Black Cottage Sauvignon Blanc, New Zealand, 2020

Prosecco Frizzante ‘Adalina’,Veneto, Italy NV (Vegan)

Palmer & Co. Champagne, France NV

Hope & Harrow Brut Reserve, England NV

Moet & Chandon, France NV

Spiked Tropical Slushy

Stolichnaya vodka, mango, ube puree, coconut cream, coconut syrup

Melon Splash

Honeydew melon, Blue Curacao, Midori melon, Bacardi rum, Double cream

Fresa Martini

Strawberries, vodka, elderflower cordial, lime juice

Frozen Pimms

Don Papa Rum, Pimms, mint, lime, calamansi, cucumber, orange, lemonade

Rosemary Gin Fizz

Bombay Sapphire, egg white, lemon juice, rosemary flavoured syrup

Manila Sunrise

Absolute vodka, Grenadine, Orange juice and lime juice

Imelda’s High Heels

Belvedere vodka, strawberry puree, Crème de Framboise, Crème de Mure
topped with Prosecco

Titas Margarita

Tequila, Passoa, lime juice, passion fruit puree

Calamansi Mojito

Havana Club 7 yr old rum, calamansi, lime, mint and soda water

Mango Mojito

Havana Club 3 yr old rum, mango puree, lime, mint and soda water

Mango Martini

Absolute Vodka, mango puree, elderflower liquer and lime juice

Ube Martini

Belvedere vodka, Malibu, cranberry juice, ube puree and coconut cream

Old Fashioned Papa

Don Papa Rum, chocolate and orange bitters served on the rocks

Cha-jito

Havana Club 3 year old Rum, matcha green tea, mint, ginger and lime

Don Carlos Martini

Tito’s Vodka, Mr. Black Coffee liqueur, chocolate bitters, Frangelico and a shot of espresso

Pinoy Mai Tai

Don Papa Rum, Disaronno Amaretto, Grand Marnier and pineapple juice served in a flaming Tiki mug

Boracay Dreams

Don Papa Rum, Malibu, coconut cream, pineapple juice, lime juice and calamansi (native lime) in a coconut glass

Batangas Bad Boy

10 year Talisker, 10 year Laphroaig, Cigar infused 23 Zacapa Rum, dry vermouth and orange bitters served under the clouds

Smokey & Stormy

Woodford Reserve, elderflower liqueur, Grand Marnier served in a whisky flask

Classic Martini

Choice of gin or vodka served with dry vermouth and lemon twist

Aperol Spritz

Aperol, Prosecco and orange slice served on the rocks

Negroni

Campari, Bombay Sapphire Gin, sweet vermouth and orange peel

Long Island Ice Tea

Bacardi Carta Blanca, Cointreau, Bombay Sapphire Gin, Russian Standard Vodka, Tequila and Coke

Amaretto Sour

Disaronno Amaretto, lime juice and egg white

Cosmopolitan

tolichnaya Vodka, Cointreau, cranberry juice and lime juice

Classic Old Fashioned

Few Rye Whisky, angustura bitters,sugar syrup, orange twist served on the rocks

Mojito

Havana Club Rum, sugar, lime, fresh mint and soda water

Manila Sunrise

Grenadine, Orange and Lime juice

Boracay Dreams

Coconut cream, pineapple juice, lime juice and calamansi in a coconut glass

Imelda’s High Heels

Strawberry puree and lime juice topped with lemonade

Mango Martini

Mango, lime juice, elderflower cordial

Pacifico Claro, Mexico (4.5% ABV)

Hop House Lager 13, Ireland (5% ABV)

Menebrea Blonde, Italy (4.8% ABV)

San Miguel Especial, Spain (5% ABV)

Red Horse, Philippines (7% ABV)

Jagermeiste

Luxardo Limoncello

Luxardo Sambuca

Amarula

Malibu

Frangelico

Grand Marnier

Cointreau

Mr Black Coffee

Kahlua

Baileys

Disaronno Amaretto

Tia Maria

Chambord

Martini Extra Dry

Pimm’s No.1

Campari

Aperol

Martini Rosso

El Jimador Blanco Silver

Hennessy XO

Janneau Grand Armagnac VSOP

Courvousier V.S.

Cigar Infused Zacapa 23 year old

Don Papa

Havana Club 3 year Old

Bacardi Oakheart Spiced

Bacardi Carta Blanca

Hendricks

Bombay Sapphire

Absolute

Belvedere

Few Rye

Talisker 10 year Old (Malt)

The Haig Club

The Balvenie 12 year old

Woodford Reserve (Bourbon)

Monkey Shoulder (Blended Malt)

Jack Daniels (Bourbon)

Johnny Walker, Red label

La Ina Fino Jerez Sherry Dry, Spain, NV

Chateau Simon, Sauternes, Bordeaux, France, 2010

FRESHLY MADE TEA

Mint or Ginger (Salabat)

Lemon Verbana

Lemongrass, Lemon Verbana, Apple pieces, Rosehip, Freeze-dried Mango, Orange peel, Sunflower petals

Turmeric Chai

Turmeric, Cinnamon, Cardamom, Black Peppercorns, Liquorice

Jasmine Dragon Pearls

This Chinese Green Tea is scented for days with fresh Jasmine flowers, then individually handrolled into pearls

Paradise Punch

Chinese Sencha Green Tea, Chinese Chunmee Green Tea, Pineapple Pieces, Dessicated Coconut, Lemongrass, Currants, Lime Leaves, Hibiscus, Papaya Pieces, Sunflower Petals

Peppermint Cream

Chinese Milk Oolong with Cocoa Shells, Cocoa Nibs and Peppermint. Hint of Liquorice

Coco & Joe

Sri Lankan Black Tea, Chinese Pu-Erh Tea, Coffee Beans and Cocoa Nibs

Citrus Grey

Sri Lankan Black Tea with natural Bergamot flavouring, Lemonpeel and
Lemongrass

Mocha

Hot Chocolate

Ube Latte with coconut milk

Latte

Americano

Cappuccino

Espresso Double

Espresso Single

Machiato Single

REFRESHING JUGS

Calamansi (Native Lime) , Dalandan (Native Orange) ,Iced Tea

FRUIT JUICE

Orange,Apple,Mango,Cranberry,Pineapple,Tomato

SOFTS

Coke/Diet Coke,Lemonade,Soda Water,Indian Tonic Water

Water (still/sparkling)

UBE SWIRL PANDESAL LOAF

Classic Filipino bread made with purple yam

COCONUT PANDESAL WITH UBE MOUSSE

Our PANaderia continues to grow with this coconut flavoured pandesal filled with our very own ube (purple yam) mousse

UBE CREAM CHEESE PAN

These Ube Pandesal are not just pretty, they are deliciously soft and pillowy with melty cheese filling

ENSAYMADA

A soft and sweet dough pastry covered with butter and sugar then topped with lots of grated cheese. This product comes with a warning though, one piece is not enough!

DULCE DE LECHE PAN

Dulce de leche is Spanish for “sweet made of milk.” Our family recipe pan de sal is baked with this milky delight resulting in creamy sweetness flavoured bun

MAMON

Mamon (pronounced /ˈmɑ-mon /) is a very light and airy Filipino orange flavoured chiffon cake and a classic snack!

FILIPINO DONUTS (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

ROMULO CLASSIC PANDESAL

The quintessential famous Filipino bread that is enjoyed by all ages

CHOCOLATE PANDESAL WITH NUTELLA FILLING

Our classic Filipino bread turned into one decadent treat. They’re soft, fluffy, and chocolaty with a Nutella filling

SPANISH BREAD

The sweet buttery paste filling evokes memories of enjoying this soft bread roll for merienda in the homeland.

LOLA VIRGINIA’S PANDESAL LOAF

Our Lola used the same pandesal dough to prepare our classic sandwiches for school. Now I know why our sandwiches we so popular

8 oz Dry Aged 30 day Organic Rib Eye Steak Tagalog (Bistek)

Tender slices of rib eye steak marinated in soy sauce and calamansi topped with caramelised onions and served with roasted sweet potatoes

BRAISED GRASS FED BRITISH RIB OF BEEF (BEEF TADYANG)

Slowed cooked and seasoned with honey chilli glaze served with pickled cabbage

Scottish Salmon Tamarind Sinigang Broth

This tamarind flavoured broth with salmon is characterised by its tangy and sour taste and prepared with daikon, bok choi, French beans and aubergine

CRISPY PORK HOCK (CRISPY PATA)

All time Romulo Café & Restaurant favourite boneless crispy pork hock served with tomato shrimp sauce and kalamansi seasoned soy sauce
Whole 17.25. Half 8.75

Tito Greg’s Beef & Oxtail Kare-Kare GF,N (V option available)

A Filipino festive favourite prepared with British top brisket and oxtail with aubergine, bok choy and green beans stewed in annatto and peanut sauce served with sautéed shrimp paste on the side

LEMONGRASS CHICKEN INASAL SISIG

Jack Brand diced chicken marinated in annatto, ginger, green chili, garlic, and lemongrass

CHAR GRILLED STUFFED SQUID (RELLENONG PUSIT)

Squid stuffed with tomato, cheese and onion flavoured with garlic and annatto oil served on a bed of squid ink with aioli sauce

SEABASS ALLA PLANCHA

Pan seared flattened seabass with tausi black beans

FRESH VEGETABLE SPRING ROLL (LUMPIANG SARIWA)

House prepared fresh spring roll style crêpe filled with romaine lettuce, palm hearts, bean sprouts, sweet potato, bamboo shoots and carrots topped with roasted peanuts in a peanut sauce and sweet savoury glaze

N,V, (Vg option available)

Sea Bream Ceviche (Kinilaw) GF

Cured Sea bream in coconut milk, lime, radish, fresh mango and avocado served with shredded mooli

Gambas al Ajillo GF

A classic bold Filipino-Hispano tapas dish of prawns sautéed in olive oil, parsley, tomatoes and green chillies with garlic jus served with pan de sal crostini

Truffled Chicken Adobo “Romulo Style”

A Filipino classic, Norfolk chicken cooked in soy sauce, garlic and cane vinegar scented with black truffle, served with bok choy and sweet potato

Truffled Pork Belly Adobo “Romulo Style” (Adobong Baboy)

Dingley Dell pork belly slow cooked in soy, garlic and cane vinegar scented with black truffle served with bok choy and sweet potato

ALL VEGETABLE RICE NOODLES (PANSIT GULAY)

Thin rice noodles with assorted vegetables
GF, V, VG

CHICKEN AND SHRIMP WOK-FRIED RICE NOODLES “PANSIT GUISADO’’

Thin rice noodles, stir fried with prawns, chicken, assorted vegetables

Regular 8.00 Sharing 13.00

TRADITIONAL GARLIC FRIED RICE GF, V, VG

Refried rice with a hint of garlic and the taste of home

JASMINE RICE GF, V, VG

BAGOONG FRIED RICE

Shrimp paste fried rice with eggs, mangoes and tomatoes

JAVA RICE

Fried rice seasoned with annatto seeds

Aligue Fried Rice GF

Fried rice cooked tossed in lobster coulis

SPICY SHREDDED TARO LEAVES IN COCONUT MILK

Beloved Filipino dish made of dried taro leaves slowly cooked in coconut milk and chillies
GF, V, VG

Seasonal Vegetables Sauteed in Shrimp Paste (Ginisang Pinakbet Bagnet)

A Northern Philippines dish of assorted seasonal vegetables sauteed in shrimp paste and topped with crispy pork belly

YOUNG JACKFRUIT AND COCONUT STEW GF, V, VG

Tropical jackfruit flesh, chilli, ginger stewed in coconut cream and drizzled with annatto oil

Aubergine Salad (Ensaladang Talong) GF,V,Vg

Grilled aubergine and tomato salad layered with mangoes and chili in a refreshing vinaigrette dressing

ALL VEGETABLE KARE KARE

Filipino festive favourite prepared with aubergines, bok choy and green beans
GF, N

Sauteed Bok Choy GF,V,VG

A light, crunchy and flavourful vegetable that goes great with any traditional Filipino dish

Grilled Aubergine Sautéed Adobo Style V,Vg

Sliced aubergine cooked in soy sauce, vinegar

UBE CHEESECAKE

Purple Yam cheesecake topped with coconut bits
V

MANGO FLOAT

Layers of graham crackers and whipped cream topped with fresh mangoes
V

Trio of Purple Yam, Rice Cake & Flan (Ube-Puto-Flan) GF,V

Three of the most famous Filipino desserts in one! Purple yam jam nestled in between a crème caramel flan and a pandan-flavoured steamed rice cake

FROZEN HALO HALO

Popular frozen dessert more irresistible than an ice cream sundae with a merry mix of flavours and textures from the exotic islands – purple yam ice cream. banana puree, jackfruit, leche flan, pandan jelly,milk granitee and coconut

Banana Turon V

Banana fritters served warm with a side of toffee sauce served with vanilla ice cream

Sans Rival GF,N,V

Unrivalled modern Filipino dessert made with dulce de leche buttercream, cashews, chewy and sweet meringue

COCA-COLA/DIET COKE

GOOD SENSE CALAMANSI JUICE CONCENTRATE

Simple to prepare Mixture is 1 part concentrate and 7 parts water, each 750 ml bottle of concentrate can make 20- 22 12 oz glasses

RED HORSE (7% ABV)

A strong, high alcohol beer. It is deeply hued lager with a distinctive, sweetish taste, balanced by a smooth bitterness. For real strength, inside and out.

COCONUT PANDESAL WITH UBE MOUSSE

Our PANaderia continues to grow with this coconut flavoured pandesal filled with our very own ube (purple yam) mousse

UBE SWIRL PANDESAL LOAF

Classic Filipino bread made with purple yam

ENSAYMADA

A soft and sweet dough pastry covered with butter and sugar then topped with lots of grated cheese. This product comes with a warning though, one piece is not enough!

1 pc    3.50

4 pcs   12.00

6 pcs   18.00

12 pcs  25.00

MAMON

Mamon (pronounced /ˈmɑ-mon /) is a very light and airy Filipino orange flavoured chiffon cake and a classic snack!

1 pc  3.50

 4 pcs  12.00

 6 pcs  18.00

12 pcs  25.00

CHOCOLATE PANDESAL WITH NUTELLA FILLING

Our classic Filipino bread turned into a decadent treat.  They are soft, fluffy and chocolaty with a Nutella filling

UBE CREME CHEESE PAN

These Ube Pandesal are not just pretty, they are deliciously soft and pillowy with melty cheese filling.

DULCE DE LECHE PAN

Dulce de leche is Spanish for “Sweet made of milk.” Our family recipe pan de sal is baked with this milky delight resulting in creamy sweetness flavoured bun.

SPANISH BREAD

The sweet buttery paste filling evokes memories of enjoying this soft bread roll for merienda in the homeland

PANDESAL

Pandesal is the most popular bread in the Philippines for a good reason! With golden, crumb-coated exterior, slightly sweet taste, and soft, fluffy texture, this Filipino-style bread roll is delicious on its own or with your choice of filling. Perfect for breakfast or as a snack

Dozen – 6.50

1/2 Dozen – 3.50

LOLA VIRGINIA’S PANDESAL LOAF

Our Lola used the same pandesal dough to prepare our classic sandwiches for school. Now I know why our sandwiches were so popular

UBE MOUSSE JAM

Classic Filipino delicacy made of purple yam

COCO JAM

Prepared with coconut cream that is more like a thick syrup usually eaten on toast or pandesal and be used to prepare a popular dessert called kalamay