— KINILAW —
A Filipino style ceviche using vinegars to cure and season the dish. It is a cuisine served all over the Philippines and has a huge range of variety.
We recommend ordering 2 or 3 dishes each depending on whether you order rice with homemade Filipino rice seasoning.
Gluten, dairy and vegan options available.
— Bitter Melon Elixir —
Chayote, bitter melon, eggplant, cherry tomatoes, water spinach, crispy shallots
— Mustasa Cradled Duck Egg —
Salted duck egg, heirloom tomato, mustard leaf
— Bagoong Fisherman’s Treat —
Daikon, fermented shrimp, green peppercorns, fried garlic
— Kilawin Coconut Fire —
Sea bream, mango, red pepper, jalapeno, coconut vinegar
— Hilaw na Papaya and Prawn —
King prawns, green papaya, pickled cucumber, achiote prawn oil
— Baboy Bounty —
Pork belly, diced cucumber, chilli, chicharron
— Diver Hauls Kapis Treasure —
Hand-dived scallop, cucumber, radish, lime, fermented roe, cucumber
— Vinegar soaked Talaba —
Oysters, avocado, onion, ginger, lime, vinegar
— Pusit hides in Kang Kong —
Long beans, squash, peanuts, radish, adobo, vinegar
— KanIN-AsaWa —
Chef Francis has created a unique type of rice seasoning that he has termed Kanin-Asawa - (married to rice)
We hope you will enjoy them as much as we do.
Jasmine Rice - £2
Baboy (pork), Manok Balat (chicken), Camote (vegetable), Fish (Isda) - 80p each