The Pig & Palm

WHY GO

Helmed by the Michelin-starred British chef, Jason Atherton, the restaurant offers modern Spanish tapas for sharing, a strong cocktail game, and an impressive wine list.

TATLER TIPS

Dill or no Dill is the signature gin-based cocktail with a winsome mix of cucumber, elderflower, lemon and dill but the other creations of mixologist, Gareth Evans, are also all worth a whirl. Indulge in the delightful poppers: squid crackers with aioli; chicken karaage; jamon and Manchego croquettes. Pork lovers will enjoy the old-fashioned pork terrine and the succulent roasted suckling pig in soya onion gravy, apple, and bok choy. The sweet shrimp kinilaw makes for a pretty plate and the roasted parrot fish with peas and ham with a rich lobster bisque is divine.

Dill or no dill PHP 1,500-1,999 PER PERSON

Local red mullet and clams in bacon beer sauce

Kinilaw of shrimp, calamansi , pickled papaya, chilli, and coconut