The award-winning chef and restaurateur Florabel Co-Yatco serves up a menu that spoils diners for choice with a selection that brings together specialities from East and West.
Co-Yatco’s penchant for infusing Filipino flavours in her cooking is best seen in the barbecued baby back ribs, which swaps out Western barbecue sauce for a delectable soy marinade reminiscent of humba (soy-braised pork leg). Felix's take on spicy tuna salad features tender bits of raw tuna tossed in a wasabi mayonnaise and served with a flavourful mix of fresh fruit and greens. Those seeking a grand indulgence will be pleased with the Maine lobster, which comes to the table with a garlic, tomato, and Philippine caviar The cocktails are all excellent, but the non-alcoholic lemon and mint soda is the perfect pick-me-up for warm days.
Roasted spring chicken Php 1,000-1,499
r person PHP 500 (WINE) PHP 1,000 (LIQUOR)
Pan-fried halibut and hazelnut vinaigrette
Prawns XO served with vegetable barley rice