One of the perks of being business owners is that me and Roni get to taste the entire menu that will be prepared at our events. This is to ensure that what is on the menu is what we actually deliver and the taste genuinely represent the Filipino dishes we know and love.

Last Sunday, 12th Sep, we had a preview for Noche Buena, a six course tasting menu, prepared by Chef Tim dela Cruz. It was gooood! We were so full afterwards – well, we did get to taste both meat and vegetarian options.

Here’s the preliminary menu for Noche Buena:

STANDARD MENU

QUESO DE NAVIDAD CON JAMON
pandesal (Filipino soft rolls) with queso de bola (Edam cheese) and fiesta ham

REGALO DE QUILAO
fresh seabass kinilaw (quick curing in coconut vinegar and lime) with shallots, ginger and chilli

TATLONG HARI (THREE KINGS)
salted duck egg, seaweed and heritage tomato salad

SMOKED CHRISTMAS-TIME CHICKEN RELLENO
organic and deboned stuffed chicken with carrot and raisin puree, pickled heritage carrots, pickled radish, chicken broth, olive crumb smoked in oak wood chips

PAS-COCO SURPRISE
young coconut salad with coconut foam, toasted coconut, candied ginger, fruit cocktail compote, crispy mango tuille served on a coconut shell over dry ice

MIDNIGHT INDULGENCE
hot chocolate with kutsinta (Filipino sticky rice cakes) petit fours

VEGETARIAN MENU

QUESO DE NAVIDAD
pandesal (Filipino soft rolls) with queso de bola (Edam cheese)

SOPA DE PASCUA
coconut and pumpkin soup with tofu, topped with crispy water spinach

TATLONG HARI (THREE KINGS)
salted duck egg, seaweed and heritage tomato salad

ESTOFADO ILOCANDIA
pinakbet-inspired butternut squash gnocchi, smoked aubergine puree, tempura okra, pickled bitter melon, charred shallots, raw sliced runner beans, tomato and onion broth

PAS-COCO SURPRISE
young coconut salad with coconut foam, toasted coconut, candied ginger, fruit cocktail compote, crispy mango tuille served on a coconut shell over dry ice

MIDNIGHT INDULGENCE
hot chocolate with kutsinta (Filipino sticky rice cakes) petit fours

Chef Tim will be tweaking some dishes following our feedback so it will be perfect on the 4th/5th December.

Here are some photos to whet your appetite:

Get your early bird ticket

If you haven’t booked your ticket yet remember that the early bird rate £50 will end on 30th September.

Leave a comment