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Now on its seventh year, the restaurant's chef, Jessie Sincioco, ought to be proud of its consistent five-star cooking and impeccable service, a no mean feat.
For a subtle taste of the sea, go for the carpaccio sampler with melt-in-your-mouth slices of tuna, salmon and scallops, delicately drizzled with lemon and olive oil, with generous shavings of Parmesan cheese.
A light but satisfying main of grilled lapu-lapu (grouper) in tomato tarragon salsa teases the palate with its unique minty citrus taste. Bordering on spicy sweetness, the curried tiger prawns is a hearty and delightful dish.
Agrandfinaleofsugar-freechocolatemousse,lemongrass jelly, and tiramisu does not disappoint.