The cuisine is "Pinoy Gourmet", i.e. Philippine food with a European flavor, e.g.

Risotto with black mushrooms topped with goat kaldereta sauce. Chesa samosas stuffed with ground pork with chili and oyster sauce. Jay proudly calls this dish 'chesmosa'. Bean sprout salad on the side together with white wine. Buko pandan ice cream with buli palm fruit topped with passion fruit liqueur for our dessert.

Grilled lamb chops, risotto topped with lamb stew, and papaya with pesto sauce on the side. Buli palm fruit with pineapple, lychees topped with mango rum liqueur for dessert.

Pork Estofado thickly glazed in pineapple. Crispy fried squash fritters wedged on steamed rice. A salad of grilled capsicum, eggplant and tomatoes set in a coiled steamed stringbean, drizzled with fresh basil and cheese dressing. Dessert of sweet potato or yam cooked in pandan and syrup, served on crisp open fried springroll wrapper and topped with cream.

Rice topped with black mushrooms and garlic, sautéed in olive oil, grilled tilapia fillet marinated in Japanese miso and white wine smothered with lily flowers in fresh tomato sauce seasoned with salted black beans and topped with fried tofu. Salad is fern ( pako ), bean sprouts, sayote and tomatoes, all fresh with shiitake mushroom and grilled capsicum, drizzled with special dressing. Dessert is sweet potato in syrup on a crisp wafer topped with cream and drizzled with passion fruit liqueur plus pandan coffee and pandan tea.

Grilled Duck with Mango Glaze

Prawns with sticky rice, coconut, tomato, basil and saffron, wrapped in banana leaves and steamed

Manok sa gata with alibangbang and other herbs

Pinaupong manok sa asin

Tortellini