Dining Menu

Starters

Soup

KANSI | 990

A classic Ilonggo dish made with beef shanks, green jackfruit, chili peppers, and batuan. Serves up to three.

BINAKOL | 810

A Filipino soup made from chicken cooked in coconut water with coconut meat, green papaya or sayote, leafy vegetables, garlic, onion, ginger, lemongrass, and fish sauce or patis. Serves up to three.

KBL | 680

A popular Ilonggo Dish that is deeply rooted in Western Visayan heritage: kadyos (pigeon peas), pork shanks, jackfruit, batuan

MANAMI BATCHOY | 600

Hearty Filipino noodle soup features savory pork broth, tender pork slices, organ meats, crunchy fried garlic, and egg noodles.

TOFU CURRY | 500

Tofu, coconut milk, spinach, cilantro

LUTIK | 400

A classic Ilonggo dish made of mashed squash with coconut milk, finished with extra virgin olive oil, pepper, and malunggay

Appetizers

TUNA TATAKE | 930

A tuna roulade, coated in sesame seeds with tatake sauce.

CALAMARES | 680

Deeply fried squid served with special dip

CRISPY ENOKI | 540

Deeply fried enoki mushroom with honey sriracha mayo

KINILAW DE NEGROS | 520

A local delicacy made with local vinegar and coconut milk, mixed with freshly-caught Tangigue, onion, cucumber, tomatoes, and salted egg with your heat level of choice: classic, mild, spicy

GINATAANG PAKO| 480

Locally outsourced ferns cooked in coconut milk

CHICKEN INASAL GYOZA | 470

Japanese take on a classic Negrense favorite — Chicken Inasal

CHICHARON BULAKLAK | 520

Twice-cooked pork flowers, served with our handmade Sinamakan

SPANISH MUSSELS | 600

Black Australian mussel sautéed in various spices and white wine

BERENJENAS CON MIEL | 290

Eggplant Chips drenched in our Honey Pepper Sauce

Salads

BLACK NOODLE SALAD | 680

Buckwheat noodles, lettuce, cherry tomato with special dressing.

POMELO SALAD | 680

Pomelo, mango, cashew nuts, shrimp, lettuce

PAKO PAKO SALAD (SEASONAL) | 520

Fiddlehead fern, tomatoes, onion, mango sublime and calamansi vinaigrette

WALDORF SALAD | 520

Lettuce, fruits, nuts and handmade dressing

CAESAR SALAD | 520

Romaine lettuce and croutons, tossed in a creamy dressing made with eggs, olive oil, lemon, and parmesan cheese

GRILLED ROMAINE SALAD | 500

Grilled romaine lettuce wedges, bacon, pickled onions and croutons tossed in our goddess dressing

Short Orders

Sandwiches

MANAMI CHEESEBURGER | 650

Angus beef patty, two slices of cheese, onion, pickles, and our house aioli

CRISPY FISH FILLET | 580

Fish fillet and chopped lettuce, in house sauce, and brioche bun

G.B.D. CHICKEN SANDWICH | 560

Chicken fillet and cabbage coleslaw, in batuan aioli and brioche bun

ADOBO BAO BUNS | 420

A Filipino-Chinese culinary fusion featuring a deep-fried steamed bun paired with classic pork adobo.

CHICKEN INASAL SANDWICH | 420

Our twist for Bacolod‘s world-famous inasal in a sandwich

GRILLED CHEESE SANDWICH | 330

Toasted Pan de crystal bread with shredded cheddar, mozzarella and parmesan chips. along side crispy potato chips

GRILLED CHICKEN DECKER | 320

Grilled shredded chicken topped with aioli, pickled onions, relish, and crisp lettuce

Pasta

All pasta are freshly handmade.

SEAFOOD PASTA | 920

Pasta negra with mussel, shrimp, squid, U.S. scallops and lemon butter sauce

SUNDRIED PASTA | 800

Homemade pasta tossed in our creamy sundried tomato sauce, served with pan-seared Lapu-Lapu

CHICKEN PESTO PASTA | 680

Grilled chicken, fresh basil, parmesan, cashew and walnuts

SPANISH CHORIZO PASTA | 600

Greenshell clams, Chorizo de Bilbao, onion, garlic

PUTTANESCA | 560

An Italian pasta dish made with tomatoes, olive oil, olives, anchovies chili peppers, capers, and garlic

AGLIO OGLIO | 560

A deliciously simple Italian dish made of fresh garlic, olive oil, and Parmesan cheese, tossed with handmade pasta

CREMA DE TARTUFO AL FUNGI | 680

Handmade pasta, truffle cream, truffle oil, mushrooms, parmesan cheese

PASTA CARBONARA | 600

Handmade pasta tossed with guanciale, egg, and parmesan cheese

Pizza

AMANTES DE LA CARNE | 990

Symphony of chorizo pudpod, guanciale, pepperoni salami, and bacon

PROSCIUTTO AND GRILLED PINEAPPLE PIZZA | 980

Neapolitan-style pizza topped with dry-cured Italian ham, grilled pineapple, and thinly sliced onions.

TRUFFLE PIZZA | 980

Truffle based pizza with sauteed garlic and mushrooms

QUATTRO FORMAGGI | 930

Classic cheese pizza with gorgonzola, provolone, cheddar and parmesan cheese that gives that satisfying stretch at every bite

PEPPERONI | 700

Topped with thinly-sliced cured pepperoni bursting with salty and tangy flavors

MARGHERITA | 810

A Neapolitan pizza made with tomatoes, garlic, mozzarella, and basil

Paella

PAELLA MIXTA

Classic Spanish rice dish made with pork loin, chicken breast, and La Noreñense Chorizo

Small 1,300 | Medium 1,790 | Large 2,410

PAELLA NEGRA

Traditional Spanish rice dish crafted using squid and cuttlefish ink.

Small 1,300 | Medium 1,790 | Large 2,410

SEAFOOD PAELLA

Classic Paella with seafood specials such as clams, mussels, and shrimp

(Crabs and lobster can be added)

Small 1,910 | Medium 2,160 | Large 2,780

Kids Menu

FISH FINGERS WITH FRIES | 500

Fish fillet deep-fried to perfection with fries on the side

FRIED CHICKEN | 520

Kids’ favorite crispy and juicy fried chicken

BOLOGNESE | 400

Classic Italian sauce with a Filipino twist of savory and sweet meat sauce.

Chef's Specials

Entrees

Comes with a choice of side

TOMAHAWK | 14,800

Approx. 1.5 kg reverse seared bone-in ribeye steak with chimichurri sauce and red wine gravy on the side

COCHINILLO | Starts at 12,500

(24 hour advanced order)

RIB EYE STEAK, 500 GRAMS | 4,690

Pan seared angus ribeye with clarified butter, garlic, thyme and rosemary cooked to your preferred doneness

KANSI STEAK | 990

Tender and fall-off-the-bone slices of beef shanks, abundant in bone marrow, with Kansi gravy poured all over

BURGER STEAK | 930

Angus beef patty in red wine reduction mushroom sauce

FILLETO | 1,110

Thinly-sliced USDA Angus Tenderloin infused with local herbs and spices, cooked lightly in olive oil and butter

STEAK A LA POBRE | 930

Tenderloin, garlic, red wine gravy

PAN-SEARED FISH | 770

Pan-seared fish with mushroom and chorizo, in Vizcaina sauce

FISH AND CHIPS | 760

Battered fish fillet deep-fried to perfection with potato fries on the side

PORK BELLY ADOBAR | 810

Pork belly, slow-braised in our adobo spices then deep fried, served with our adobo sauce and seared vegetables

CRISPY PORK KARE-KARE | 810

House special peanut sauce topped with crispy pork belly, eggplant, bokchoy and string beans

SMOKED TOMAHAWK PORK LOIN | 810

Sous vide Tomahawk pork loin seared with our Spanish rub, served with camote puree and and seared vegetables

G.B.D. CHICKEN | 740

Golden brown delicious chicken thigh with our chef’s special glaze

PORK BINAGOONGAN | 740

Sauteed pork belly and bagoong wrapped in eggplant with bagoong sinangag rice for a delectable pairing.

BANGUS SISIG | 650

A seafood take on the traditional sisig using fried bangus or milkfish, onions, and bell and chili peppers, seasoned with our special sauce and calamansi