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(Menu subject to some changes by chef. Please note: This year's courses contain shellfish elements. If you have concerns, we suggest you select the vegetarian option, also designed by our guest chefs.)
appetizer
kabocha squash bisque with sautéed prawn and maitake mushrooms (vegetarian option omits prawn element)
starter
fried pancit palabok with calamansi lemongrass gremolata, shrimp & crab gravy, six-minute egg (vegetarian option substitutes shrimp/crab gravy with shiitake mushroom sauce)
entrée
braised beef short rib, white miso, kohlrabi, lobster nage (vegetarian option: puffed Parisian artichoke gnocchi)
dessert
pistachio brown butter bar with passion fruit mousse & torched merengue
*vegetarian options available if pre-requested