Dining Around the City: Enjoy These 12 Exclusive Menus Until November 29 Only

5-course tasting menu
PHP 3,600 nett per person (24-hour notice is required)

Amuse
Pla samun prai
Fresh salmon, tom yam spice mayo, lime, chili, rice wrapper, kaffir lime, galangal

Soup
Khao griep pu ma prao on
Shrimp & crab butterfly pea dumpling, tom yum coconut crab broth, in coconut shell

Curry
Panaeng see krong kae
Rack of lamb, red curry, kaffir lime, coconut, rice noodles, basil

Main
Khao phad tom yum
Prawn, tom yum spice, nuts, jasmine rice

Dessert
I-tim durian thed
Soursop ice cream, coconut, mango, mint, butterfly pea flower

Book your seats at Benjarong via +63 2 7238 8888.

Beef – PHP 3,995.00 (+ 10% per person)
Fish – PHP 3,295.00 (+ 10% per person)

Chef Jessie’s ciabatta bread, rolls, butter, and special dip

Garden on a plate
With honey-lime vinaigrette as inspired by chef Alain Passard

Clear essence of chicken with chiffonade of herbs
In coffee cups

Raspberry sorbet

Grilled prime Canadian beef fillet mignon
In Madeira sauce
or
Pan-fried fillet of Norwegian salmon
In calamansi beurre blanc sauce

Served with double-baked potato and sautéed vegetables in season

Mango tarte tatin
A la mode

Chef Jessie’s premium roast and your choice of teas

Book your seats at Chef Jessie Rockwell Club via +63 917 858 5466.

4-course tasting menu
PHP 3,200 per person (+ 10% service charge)

Bites | Amuse Bouche

"The Journey"

Oyster omelette
Sabayon - Scallions - Cilantro

Camalig
Lobster - Coconut - Lemongrass

Laing tenderloin
Taro Leaves Puree - Chimichurri - Pastrami Rice

Amadeo
Liberica - Robusta - Excelsa

Petit four
Bibingka Cheesecake

Book your seats at Gallery by Chele via +63 917 546 1673.

PHP 1,700 nett

Welcome Cocktail
Mumbai’s julep or rose lassi

1st Course
Apricot and potato tikki
with sweet yogurt and tamarind chutney

2nd Course
Kabab trio: traditional chicken tikka, tandoori prawn with black pepper, and paneer Bhatti kabab
Served with dal makhani, jeera pulao, butter naan, and condiments

3rd Course
Kulfi ice cream with saffron and pistachio

Rose cardamom tea

Book your seats at Indus via +63 917 311 1297.

3-course menu
PHP 2,600

Ulang
Aligue, coconut milk

Balbacua
Ox tail, black bean, banana

Corn milk
Panna cotta, corn mousse, feuilletine

Book your seats at Lampara via +63 917 173 5883.

French Classics Special Set Menu
PHP 4,800 nett

Soupe á l’oignon
Caramelized onions, beef consommé, gruyere cheese, baguette, croutons

Tourte
Duck confit rillette, duck terrine, onion marmalade en croûte, juniper cassis sauce

Veal
Butter-roasted veal tenderloin, girolle mushrooms, truffle-mustard sauce

Chocolate soufflé
Michel Cluizel La Laguna 70% dark chocolate soufflé, Michel Cluizel La Laguna 70% dark chocolate ganache

Coffee or Tea

Book your seats at Metronome via +63 917 147 3776.

3-course menu
PHP 4,000 nett

Mini crab cake
Black garlic aioli, Granny smith apple celery salsa

Mushroom cappuccino
Mixed wild mushrooms, porcini foam, basil oil

Josper grilled Cape Grim tenderloin
Grass-fed from Tasmania, Australia, with pommery mashed potato, garlic confit, torched plum tomatoes, truffle jus

Smoked bourbon dark cherry ice cream
Almond snaps, vanilla crumble

Book your seats at Raging Bull Chophouse & Bar via +63 2 8820 0888.

PHP 2488++ per person

Crispy Chinese doughnut
酥脆麻花

Appetizer
Beetroot barbecued puff
Shrimp dumpling with squid ink
Crystal mushroom truffle dumpling
甜菜叉烧酥，墨鱼鲜虾饺，黑松露水晶素菌饺

Main Course
Pan-fried USA scallop with truffle oyster sauce
Slow-cooked USDA Beef Tenderloin in Spicy Garlic Tomato Sauce
X.O sauce fried rice, diced vegetables
香煎带子配蚝油黑松露汁，X.O酱炒饭，秘酱烧牛柳

Dessert
Chilled Taro sago cream
Crispy Swan puff filled with papaya and custard past
天鹅酥配香芋西米露

Book your seats at Red Lantern via +63 2 8888 8888.

PHP 1,550

Appetiser
Duck prosciutto on toast
Salt-cured and dried French duck breast on sourdough loaf, pickled carrots & feta cheese

Main Course
Chicken truffle
Truffle stuffed chicken breast paired with celeriac puree and Jerusalem artichoke puree
or
Ricotta, prosciutto tortellini
Brown butter sauce
or
Pork carrot
Cola braised pork belly, kaffir lime carrot puree

Dessert
Honey cream
Decadent cooked cream paired with wild honey topped with honey comb caramel

Book your seats at The Test Kitchen via +63 977 288 5751.

3-course menu
PHP 1,800 per person

Aperitivos de Autor
Pan con tomate
Bread pillow, tomato foam, jamon serrano, and iberico oil
Boquerones
Black bread, anchovies, olives
Patatas bravas
Fried potatoes, salsa brava, and allioli

Ensalada
Soft shell crab salad
Mesclun, orange crema, red radish

Plato Principal
Secreto iberico x soccarat de verduras
Grilled secreto iberico, soccarat de verduras, allioli, red wine demi glace

Book your seats at Txoko Asdaor via +63 956 047 3224.

3-course menu
PHP 6,000 (plus service charge and VAT)

Caviar nugget
Freshly fried homemade chicken nugget with a generous serving of Kaluga caviar on top

Chateaubriand sando
A half serving of our famous steak sandwich, using the most tender and most expensive part of the cow

Kobe don
Perfectly cooked steak on top of our Japanese rice

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

Terms & Conditions apply.

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