Dining Around the City: BGC—See the 14 exclusive menus here, available until June 11 only

Php 2,900+
Additional Php 850.00 with wine/cocktail pairing

Cassava and prawn “satti”
Chicken sphere, chicken chawanmushi, chicken flaxseed tostada
Tanigue, blood cup, ikura, aji amarillo

Hokkaido scallop, heart of palm, salmuera, chicha de jora, prawn broth, and house corn and kombu caviar

Wagyu carpaccio, adlai, corn husk oil, smoked tripe, enoki, bone marrow

Ibérico pork, salsa Vera Cruz, horchata, red pepper and corn sabayon, kale chicharron

Tsokolate, caramel, vanilla, and pineapple

Book your seats at Alegria MNL by calling +63 956 834 8677.

Php 2,390.00 for two persons
Php 3,000.00 for two persons with wine pairing

Pintxito
Jamon-allioli
Jamon Serrano and allioli
Salmon
Smoked salmon, goat cheese, caviar, and honey
Regatta
Goat cheese, jamon Serrano sail, and caramelised onions
Gilda
Olives, anchovies, and pickled peppers

Tapas
Tartar de tomate
Tomatoes, almond, caviar, and honey
(Paired with Bordon Rosado 2020)

Main
Paella de mariscos
Besugo fillet, navajas, and scallops
(Paired with Conde Bel Reserva 2016)
— or —
Secreto Ibérico
Ibérico, house fries, demi, and Padrón pepper
(Paired with Conde Bel Reserva 2016)

Dessert
Torrija
Brioche, cream, fruits, and burnt honey

Book your seats at Bar Pintxos by calling +63 956 473 5135.

Php 2,150 plus service charge

Seared blackened tuna loin salad
with tomato balsamic vinaigrette

Red bell pepper bisque cappuccino

Crab meat-filled halibut fillet
with creamed cauliflower
— or —
Seared US Wagyu flank steak
with châteaubriand sauce and potato leek galette

Fresh strawberry tart
with Grand Marnier cream and sauce

Coffee or tea

Book your seats at Brasserie Sagana by calling +632 8815 8801.

Php 3,500.00 nett

澳門脆皮燒腩肉
Macau crispy pork belly
陈醋海蜇
Jellyfish salad with aged black vinegar and chilli oil
青木瓜西柚沙拉
Green papaya and pomelo salad

金湯蟹肉海鮮魚肚羹
Braised seafood with crab roe and fish maw in pumpkin soup

蒜片黑椒鹅肝牛仔粒
US beef tenderloin and foie gras in crispy garlic pepper sauce

红烧12头鲍鱼荷叶饭
Braised 12-head abalone lotus leaf rice

芒果冰激凌西米露配天鹅酥
Chilled mango ice cream with sago, grapefruit, swan-shaped taro puff pastry

Book your seats at Canton Road by calling +632 8820 0888.

Php 2,500.00 nett

Tandoori pineapple chaat
Marinated pineapple and bell pepper cooked in tandoor, served with tamarind chutney chaat-style

Chicken trio tikka
Chicken morsels marinated in three different ways, cooked in the tandoor, served with mint chutney and green salad

Indus thali set
Dry fruit rice
Indian rice pilaf tempered with cumin seed and dry fruits
Dal makhani
Traditional slow-cooked black lentils tempered with tomato, cream, and butter
Paneer makhani
Homemade cottage cheese cubes cooked in a velvety tomato-based gravy
Lamb roganigosht
Native lamb cubes cooked with onion, tomato, and spices with a smooth gravy
Potato raita
Thick yoghurt with potato and spices
Butter paratha
Layered and flaky wheat bread cooked in a clay oven with butter

Hot kala jamun with paan ice cream
Fried cottage cheese ball soaked in a syrup, served with betel leaf-flavoured ice cream

Aambi panna
Refreshing summer Indian drink made from mango, mint, and spices

Book your seats at Indus Modern Indian Kitchen by calling +63 917 311 1297.

Php 2,750.00+ with one drink

Tapas
Adobo croquetas
Spain and the Philippines in one crispy adobo bite
Tuna tostada
A Mexican favourite with a Filipino twist—kilawain na tuna on top of two toasted tortillas, miso mayo, fried shallots, and cilantro

Main Course
Salmon socarrat
Glazed salmon over seafood socarrat rice and vegetables
Beef cheeks
Slow-cooked in red wine, served with mashed potato and saba

Dessert
Melted cheesecake
Manchego cheesecake with truffle oil

Drink
Choose one of the following:
A glass of red wine (Habla de la Tierra)
A glass of white wine (Pablo Claro)
A cocktail from the La Picara menu

Book your seats at La Picara by calling +63 927 172 4480.

Php 9,888.00 nett for 4 persons
Additional Php 2,472.00 nett for every additional guest

Cucumber, garlic, black vinegar

Chilled black fungus, Thai chilli homemade soy sauce

Poached chicken, peanut, sesame, spicy chilli sauce

Traditional Peking duck
First course: sliced duck skin, breast meat, leg meat
Second course: duck bone soup, bean curd, and vegetables
Third course: deep-fried duck bone with salt and pepper

Sweet and sour pork

Seafood fried rice, garlic, tobiko, dried scallop

No. 8 China House grand dessert platter

Book your seats at No. 8 China House by calling +632 8838 1234.

Appetizers
Hotate marinated in fresh wasabi
Tako ponzu juree

Soup
Kani miso soup

Entrees
Choose one of the following:
Seasonal temaki sushi (five kinds) with gindara chiri mushi wakame angkake (steamed gindara seaweed sticky sauce)— Php 3,200
Wagyu Kobe beef (A5 from Hyogo prefecture) teppanyaki with aburi king crab salad— Php 4,500
Wagyu Hitachi beef (from Ibaraki prefecture) hoba misoyaki with ebi, hotate, and awabi in pepper butter— Php 3,600

Dessert
Ichigo ice cream from Ibaraki prefecture with warabi mochi and red beans

Prices are subject to VAT and 10 per cent service charge

Book your seats at Ogawa Traditional Japanese Restaurant by calling +63 917 856 4292.

Starters
Choose one of the following:
Lobster bisque
Caesar salad
Ruth’s carpaccio

Entrees
Choose one of the following:
US Filet 11 oz— Php 5,100
US Prime New York 12 oz— Php 4,900
US Petite Filet 8 oz— Php 4,400
US Petite Filet 6 oz— Php 3,500

Sides
Choose one of the following:
Mashed potatoes
Creamed spinach
Julienne fries

Dessert
Mini cheesecake with fresh berries

Coffee or tea

Add on wines
Glass/Bottle — Php 450/Php 2,250
The Harbour Sauvignon Blanc
The Harbour Shiraz
Rinaldo Moscato D’Asti

Book your seats at Ruth's Chris Steak House by calling +63 995 631 6346.

Php 2,300

Savage bruschetta
Grilled sourdough bread with butter, topped with tomato, basil, and prosciutto; and cream cheese, dill, and smoked salmon

Octopus, fresh shiso, sesame, calamansi
Grilled over open flames, paired with fresh shiso leaf, curry leaf oil, fermented soybean, and fresh calamansi

Porkchop, peach, caraway
Marinated porkchop, charred peach, and caraway lavash
—or—
Flank, ash, pickled ramp
Grilled over oak to medium rare, dusted in leek ash, and served with pickled ramps

Strawberry meringue
Slow-cooked strawberries paired with vanilla cream and meringue
—or—
Kladdkaka
Classic Swedish chocolate cake served with whipped cold custard

Book your seats at Savage by Josh Boutwood by calling +63 915 333 9546.

Php 3,200+
Inclusive of VAT, plus 10 per cent service charge Additional Php 1,600+ with wine pairing

Salmone crudo
Fresh salmon, dalandan calamansi and cilantro caviar, squid ink tapioca crisp

Melanzane alla Parmigiano
Eggplant tuile, tomato gel, 12-month-aged Parmigiano Reggiano

Brassato tortelloni
Wagyu beef cheek tortelloni in Bordelaise

Braciola di maiale
Pork rib chop with pumpkin miso purée

Chocolate mousse topped with parmesan crisp

Book your seats at Tartufo Ristorante by calling +63 917 142 2392.

Php 5,000.00++

Kaluga yukke
Kobe beef tartar tossed in white sesame, topped with Kaluga Queen Caviar

Kobe bulalo
Kobe beef bulalo

Yuzu salad
Mixed greens tossed in a yuzu vinaigrette, topped with shine muscat

Kill the Grill
Kobe beef marinated in garlic barbecue sauce, grilled

Kobe curry
Chef Yoji’s take on curry using only Kobe beef

Hokkaido milk soft serve

Ringo Star (rum-based cocktail with notes of apple and cinnamon) or Yo Ginger Ale (mocktail with notes of cinnamon and ginger)

Book your seats at Wagyu Studio by calling +63 917 180 0657.

Php 2,250

Salad
Ricotta and beet salad
with orange segments, candied walnuts, and microgreens

Soup
Potato, leek, and mushroom soup
with truffle cream and sourdough toasts

Main course
Miso glazed salmon
with organic black rice, shiitake, spinach, and furikake

Dessert
Double chocolate cheesecake
with masala whipped cream and blackberry sauce

Book your seats at The Wholesome Table by calling +63 917 135 3551.

Terms and Conditions apply.

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