Our Menu

Smoked spicy chicken longganisa (Filipino-style sausage) on a soft ube bun with pickled papaya, crispy garlic, spring onions, citrus mayo, and house BBQ sauce.

Braised bone-in chicken thighs in a rich garlic and soy-vinegar broth served with garlic rice, red cabbage atchara, and seasoned cucumbers.

Jackfruit slow-braised in soy, vinegar, garlic, and coconut milk. Served with garlic rice, red cabbage atchara, and seasoned cucumbers.

Our scratch-made take on the classic—cured, smoked, and pan seared for rich flavor and nostalgia. Served with garlic rice, sunny egg, red cabbage atchara, seasoned pineapples, and spiced vinegar.

Housemade smoked spicy chicken longganisa (Filipino-style sausage) served with garlic rice sunny egg, red cabbage atchara, seasoned pineapple, and spiced vinegar.

*Chef’s recommendation* | A speciality of the Tausug tribe of Mindanao, Philippines, the Southern archipelago. Bone-in chicken leg quarter rubbed with burnt coconut, aromatics, and smoked low and slow, served with java rice, red cabbage atchara, seasoned cucumbers, and spiced vinegar.

Grilled 12 oz pork steak, marinated in northern Philippines street food flavors (sweet and savory) topped with house-made banana ketchup bbq glaze and served with garlic rice, red cabbage atchara, and seasoned cucumbers.

Chargrilled salmon belly, topped with red onions, Thai chili peppers, crispy garlic, spring onions, and citrus mayo. Served with garlic rice, red cabbage atchara, and seasoned cucumbers.

Sweet-cured pork belly (Filipino style bacon), smoked and caramelized, served with garlic rice, sunny egg, red cabbage atchara, seasoned pineapple, and spiced vinegar.

Grilled chicken marinated in northern Philippines street food flavors (sweet and savory) topped with a house-made banana ketchup BBQ glaze and served with garlic rice, red cabbage atchara, and seasoned cucumbers.

Slow-braised collard greens in coconut milk and aromatics.

Slow-cooked sweet and smoky BBQ beans, finished with Darren's house seasoning.

Jasmine rice infused with garlic confit.

Turmeric and annatto-seasoned jasmine rice.

House-made smoked chicken longganisa (Filipino-style sausage).

Southern style banana pudding infused with ube flavor. Topped with whip and salted nilla wafer crunch.

Medium roast.

Spiced maple syrup, oat milk, double shot.

Banana puree, milk, double shot.

Ube condensed milk syrup, milk, double shot.

Coconut jam, coconut milk, double shot.

Charlene's family recipe hails from the Visayas region, Tacloban, Philippines. Filipino-style ceviche with sashimi-grade ahi tuna, coconut milk, cane vinegar, ginger, Thai peppers, cucumber, and citrus.

A bold mix of kinilaw topped with grilled pork belly tossed in vinegar, citrus, ginger, and Thai peppers.

Slow-braised collard greens in coconut milk and aromatics.

Slow-cooked sweet and smoky BBQ beans, finished with Darren's house seasoning.

Jasmine rice infused with garlic confit.

Turmeric and annatto-seasoned jasmine rice.

House-made smoked chicken longganisa (Filipino-style sausage).

Smoked spicy chicken longganisa (Filipino style sausage) on a soft ube bun with pickled papaya, crispy garlic, spring onions, citrus mayo, and house BBQ sauce.

Braised bone-in chicken thighs in a rich soy-vinegar adobo sauce, served with garlic rice, red cabbage atchara, and seasoned cucumbers.

Jackfruit slow-braised in soy, vinegar, garlic, and coconut milk. Served with garlic rice, red cabbage atchara, and seasoned cucumbers.

Grilled chicken marinated in northern Philippines street food flavors (sweet and savory) topped with a house-made banana ketchup BBQ glaze and served with garlic rice, red cabbage atchara, and seasoned cucumbers.

Grilled 12 oz pork steak, marinated in northern Philippines street food flavors (sweet and savory) topped with house-made banana ketchup BBQ glaze and served with garlic rice, red cabbage atchara, and seasoned cucumbers.

Chargrilled pork belly, topped with red onions, spring onions, chicharrón, Thai peppers, and crema. Served with garlic rice, red cabbage atchara, and seasoned cucumbers.

Chargrilled salmon belly, topped with red onions, Thai peppers, crispy garlic, spring onions, and crema. Served with garlic rice, red cabbage atchara, and seasoned cucumbers.

*Chef's Recommendation* | A speciality of the Tausug tribe of Mindanao, Philippines, the Southern archipelago. Bone-in chicken leg quarter rubbed with burnt coconut, aromatics, and smoked low and slow, served with java rice, red cabbage atchara, seasoned cucumbers, and spiced vinegar.

Southern-style banana pudding infused with ube flavors. Topped with whip and salted nilla wafer crunch.