An Award-Winning 4-Course Filipino Feast Awaits!

SAVOUR a 4-course menu that explores the heart of Filipino home-cooking. Whether you’re a carnivore or a dedicated vegan, the menu is a masterclass in balance:

• For the Meat Lovers: You’ll start with Kinilaw, market fish cured in Tarsier Gin and calamansi, followed by a legendary Pork Belly Adobo, braised to perfection in cane vinegar, soy sauce, and garlic.
• For the Vegans: A clever Young Jackfruit Kinilaw and a hearty Tempeh Adobo that ensures no one misses out on those "distinctively delicious flavours."
• The Finish: Everyone enjoys a refreshing Calamansi Granita before diving into desserts like Leche Flan with burnt coconut curds or a Pandan Pannacotta.

Why you can trust us to deliver the real taste of the Philippines...

For Mark, our chef, this is his heritage. He grew up with the Filipino food culture he now shares from his London home...

When you sit at his table, you aren't just eating; you are experiencing the warm welcome, the social sharing, and the festive feasting that defined his own upbringing. This deep-rooted connection is exactly why he takes the time during every meal to provide explanations of the courses and the cultural background of the dishes. He isn't just a chef; he is a storyteller using traditional recipes and award-winning flavours to bring the heart of Filipino food culture to the table.

The Details
We provide a complimentary welcome drink, water, tea, and coffee. For anything else, we operate a BYOB policy, so bring along your favourite bottle to enjoy with the feast.

Capacity is strictly limited. We have room for just 13 guests. In a city of millions, these seats will vanish fast!

Date: Saturday, 11th April 2026
Time: 7:00 PM
Address provided on order

Every ticket sold will see a donation made to UK registered charity The Brun Bear Foundation which supports a mix of community, medical and animal welfare causes.

Meat/Fish Menu

Starters
Kinilaw - crudo of Tarsier Gin-cured market fish, finished off in calamansi, cane vinegar and rocket oil, with various garnishes [FISH, SULPHITES]
Lumpiang Gulay (VG) - deep-fried Five Spice vegetable spring rolls [GLUTEN]

Main and Sides
Pork Belly Adobo - pork belly braised in cane vinegar, soy sauce and garlic [SOY, SULPHITES]
Ginataang Gulay - roasted butternut squash, garlic-fried green beans in a coconut milk and fermented shrimp paste sauce [CRUSTACEANS]
Ensaladang Kamatis (VG) - Isle of Wight winter tomatoes, brined shallots and rocket dressed with sweetened coconut vinegar [SULPHITES]
Jasmine Rice (VG)

Palate Cleanser
Calamansi Granita (VG) - granita made with Filipino citrus juice

Dessert
Leche Flan - Filipino creme caramel, topped with latik (burnt coconut curds) and accompanied by cashew brittle [EGG, DAIRY, NUTS]

Vegan Menu

Starters
Young Jackfruit Kinilaw (VG) - Young jackfruit salad with a dressing of coconut vinegar and coconut milk [SULPHITES]
Lumpiang Gulay (VG) - deep-fried Five Spice vegetable spring rolls [GLUTEN]

Main and Sides
Tempeh Adobo (VG) - fermented soybean cake braised in cane vinegar, soy sauce and garlic [SOY, SULPHITES]
Ginataang Gulay (VG) - roasted butternut squash, garlic-fried green beans in a coconut milk and miso [SOY]
Ensaladang Kamatis (VG) - Isle of Wight winter tomatoes, brined shallots and rocket dressed with sweetened coconut vinegar [SULPHITES]
Jasmine Rice (VG)

Palate Cleanser
Calamansi Granita (VG) - granita made with Filipino citrus juice

Dessert
Pandan Pannacotta (VG) - coconut milk pannacotta infused with pandan, topped with latik (burnt coconut curds) and candied young coconut