Lechon kawali
Crispy deep-fried cubes of soy-braised pork belly served with sticky coconut rice, mango and chilli dipping vinegar
adobong manok
The Philippines' national dish - chicken braised adobo-style with bay leaves, garlic, peppercorns, soy sauce and rice vinegar
Sample Menu: October 2021
Fusion twists on Filipino classics
SNACKS
Boy Bawang Cornicks (v) - cheese and garlic corn nuts
Pandesal (v) - freshly baked milk rolls and butter
AMUSE-BOUCHE
Tortang talong (v) - Smoked aubergine frittata with coriander lime salsa
STARTER
Ginataang alimango - Coconut pumpkin soup with deep fried soft shell crab and fresh coconut, chilli, lime and coriander
MAINS
Kaldereta - Goat and pepper stew served with blue masa harina tacos, goat’s cheese, chilli and lime, papaya pickle and fermented black beans
Pescatarian substitute - King prawn kaldereta served with blue masa harina tacos, goat’s cheese, chilli and lime, papaya pickle and fermented black beans
DESSERT
Island affogato (vv) - homemade coconut ice cream with Barako coffee
v = vegetarian, vv = vegan
Pancit Gulay Guisado
Stir-fried rice noodles with cabbage, ginger and lime leaves
Sinigang Na Baka
A hot and sour tamarind broth with beef shortribs, daikon, ginger and pak choi
Supper Club Menu: 2019
A sharing feast of Pinoy dishes - think tapas, but much bigger portions!
SNACKS
Kropek - Prawn crackers with crispy chilli oil
Boy Bawang Cornicks (v) - Cheese and garlic corn nut
Chicharon - Pork scratchings with sawsawan (spicy-sweet dipping vinegar)
STARTER
Tortang Talong (v) - Smoked aubergine frittata with coriander lime salsa (served chilled)
SHARING FEAST
Lechon Kawali - Crispy deep-fried cubes of soy-simmered pork belly served with fresh mango and sawsawan (spicy-sweet dipping vinegar)
Hamonado - Chicken braised with pineapple and soy sauce
Kale, orange and almond salad (vv)
Binalot (vv) - Banana leaf parcels filled with glutinous rice and fresh coconut
Atchara (vv) - Pickled papaya
DESSERT
Bananacue (vv) - Fried plantain on a stick
Mamasons Dirty Ice Cream (v) - Ube (purple yam) and Black Buko (coconut and activated charcoal) flavour, from Europe's first Filipino ice cream parlour
v = vegetarian, vv = vegan
Supper Club Menu: 2018
SNACKS
Kropek - Prawn crackers with crispy chilli oil and sawsawan (spicy-sweet dipping vinegar)
Boy Bawang Cornicks (v) - Cheese and garlic corn nuts
STARTER
Sinigang na Hipon - A hot and sour tamarind broth with king prawns, daikon, ginger and spinach
SHARING FEAST
Lechon Kawali - Crispy deep-fried cubes of soy-simmered pork belly served with fresh mango and sawsawan (spicy-sweet dipping vinegar)
Adobong Manok - The national dish of the Philippines - chicken braised with garlic, bay leaves, peppercorns, soy sauce and rice vinegar
Pancit Gulay Guisado (vv) - Stir-fried rice noodles with cabbage, ginger and lime leaves
Inasal Greens (vv) - Grilled pak choi basted in coconut butter infused with lemon, garlic, ginger and lemongrass
Steamed rice (vv)
DESSERT
Turon (vv) - Plantain and jackfruit encased in dark caramel and crispy pastry
v = vegetarian, vv = vegan