Sample menuWritten to the vessel
Filipino menu — for a private table
By Chef Jose Collado · Written for private charter service
By Chef Jose Collado · Written for private charter service
Soft, Hawaiian-roll-like bread served with creamy cultured butter and shavings of salted duck egg, providing a familiar yet elevated beginning to the meal.
Crispy spring rolls filled with a savory mix of ground chicken, carrots, onions, and garlic, wrapped and fried to a golden crisp, served with a sweet and sour dipping sauce.
Fresh tanigue marinated in coconut vinegar, ginger, and chili, garnished with red onions, green mangoes, and beluga caviar.
Hard-boiled quail eggs coated in a seasoned orange batter, deep-fried to golden perfection, served alongside a tangy-sweet papaya pickle.
Crispy croquettes filled with succulent lump crabmeat, paired with a velvety coconut turmeric sauce and a refreshing kohlrabi salad.
Free-range Bresse chicken marinated in calamansi juice, coconut vinegar, lemongrass, ginger, and garlic, grilled over hot coals and basted with annatto oil.
Thinly sliced A5 Wagyu ribeye marinated in calamansi juice, soy sauce, and garlic, finished with grilled onions.
Seared red snapper fillets accompanied by pickled mustard greens and smoked heirloom tomatoes.
Thick rice noodles tossed in a rich anchovy-and-shrimp-stock gravy, garnished with tiger prawns, squid, and egg slices.
A medley of seasonal vegetables — eggplant, okra, squash, bitter melon, and long beans — simmered in a savory broth infused with fermented shrimp paste.
Fragrant garlic fried rice made from day-old rice sautéed with minced garlic.
Swiss chard simmered in organic coconut milk with a touch of heat from Calabrian chili peppers.
Semi-ripe Ataulfo mangoes julienned and tossed with heirloom cherry tomatoes and red onions, dressed with calamansi juice and fermented shrimp paste.
Finely shaved ice layered with sweetened adzuki beans, nata de coco, and macapuno, topped with ube ice cream and a slice of leche flan.
A soft, sweet brioche bun topped with butter, sugar, and cheese.
Chef Jose Collado
Senior Sous Chef