Craft & Cuisine

Twelve hours of slow cooking transforms a full pork belly into something extraordinary: seasoned with lemongrass, garlic, onion, and paprika, pulled to tender perfection, then wrapped in crackling-crisp skin. A flavorful blend of Italian porchetta technique, Filipino bagnet tradition, and Mexican carnitas spirit in every single bite.

Reimagining comfort: a deconstructed Filipino Bulalo built from a rich, deep beef bone broth poured tableside from a black earthen teapot. Served with handmade beef ravioli, corn, roasted bone marrow, charred leeks, and baby potatoes — a modern and moving twist on a classic Filipino centerpiece dish.

Fall-off-the-bone pork ribs smoked low and slow, glazed in a bold house BBQ sauce with a hint of local spice, rested on a bed of saffron-infused paella rice. Finished with a bright garnish of tomatoes, lemon, and fresh herbs for a dish that bridges American smokehouse with Iberian grain tradition.

Fresh lobster prepared gratin-style — seasoned, lightly baked under a golden cheese crust, and served with sides of roasted seasonal vegetables. A refined and celebratory dish suited to marking a special occasion at the rooftop.

Flaky Norwegian salmon fillet lightly seasoned and grilled, served with a bed of greens, house vinaigrette, and a side of the chef's sauce of the day. Clean, bright, and satisfying for guests who prefer a lighter entrée.

A bold fusion statement: soft tortillas layered with seasoned grilled beef and lightly battered shrimp, topped with pickled slaw, pico de gallo, a drizzle of chipotle cream, and a side of house salsa. The best of land and sea, wrapped in one hand-held celebration.

A generous cast-iron pan of saffron-stained rice loaded with mussels, prawns, squid, and clams, cooked in a rich seafood-and-sofrito broth until the socarrat forms at the bottom. Finished with aioli and fresh lemon — Spanish soul, Philippine waters.

Layers of global flavor: spinach tortillas filled with the rich goodness of Caldereta beef stew, topped with creamy bechamel and melted cheese, baked golden. Served with crispy ube-flavored chips — a truly unique fusion twist that has become one of the most photographed dishes on the menu.

Thick-cut toasted sourdough topped with a light sinigang-marinated tomato and onion salsa, a drizzle of tamarind glaze, and crispy garlic chips. The tartness of sinigang finds a perfect partner in the crunchy, olive-oil richness of classic bruschetta.

A clear, deeply flavored beef bone broth clarified French-style and served with a sliver of bone marrow toast and a pinch of fleur de sel. Simple but profound — the Philippine countryside in a refined European vessel.

A warm, restorative bowl that brings Filipino Tinola's ginger-and-green-papaya broth into conversation with Mexican pozole's hominy corn and oregano. Tender chicken, leafy greens, and a broth that knows exactly how to comfort.

Crispy wonton chips piled with house-made sisig — a sizzling mix of pork cheek and liver seasoned with calamansi, chili, and onion — topped with cheese sauce, pickled jalapeño, and a soft egg yolk. A crowd starter that disappears fast.

An ocean-inspired masterpiece: succulent, tender octopus marinated in authentic Filipino inasal flavors, char-grilled to perfection, then served with pickled radish, zesty lemon aioli, charred lemon, and vibrant pimiento sauce resting on creamy saffron mashed potatoes. A bold and beautiful fusion of Spanish and Filipino culinary traditions.

Whole squid marinated in a smoky Spanish-chorizo spice rub, grilled over open flame, and served sliced over a bed of sautéed garlic spinach with a wedge of charred lemon. Simple and dramatic — the kind of dish that makes the rooftop smell incredible.

Large prawns tossed in the classic Spanish garlic-olive oil preparation, finished with a whisper of bagoong — Filipino fermented shrimp paste — for a funky, saline depth that elevates the entire dish beyond its origins.

A marriage of Philippine kinilaw and Latin American ceviche: diced fresh tuna cured in a blend of calamansi, coconut vinegar, and citrus, tossed with red onion, coconut cream, fresh chili, and topped with corn tortilla strips. Bright, acidic, and deeply refreshing.

A warm Japanese-inspired matcha chocolate lava cake with a molten center, dusted with matcha powder, and served alongside a scoop of creamy vanilla bean ice cream. The bittersweet matcha and the sweet cream vanilla create an elegant contrast that finishes the meal on a high note.

The Filipino street-corner classic reimagined as a plated dessert: a rich, thick chocolate rice porridge made with tablea cacao and sticky rice, served warm with toasted marsipan, a dusting of cinnamon, and a drizzle of condensed milk. Nostalgic, warming, and deeply Filipino.

The Philippines' beloved leche flan — richer and more intensely eggy than French custard — given a French brûlée treatment: torched to a crackling caramel top at tableside, served in a shallow ramekin with a garnish of candied citrus peel.

The house non-alcoholic signature: a blend of watermelon, calamansi, ginger beer, and a float of grenadine that creates a sunset-hued gradient in the glass. Garnished with a salted rim and a cherry — made to be photographed above the Boracay skyline.

A smoky-sweet margarita built with mezcal, fresh Philippine Carabao mango purée, lime juice, and agave. Served frozen or on the rocks with a chili-salt rim — the Philippines' finest mango meets Mexico's most characterful spirit.

A curated selection of San Miguel Brewery's craft and premium cold brews, served ice-cold in chilled bottles or draught. The perfect uncomplicated companion to the Smoked BBQ Ribs or Surf & Turf Tacos.

A house red wine sangria infused with calamansi, Philippine mango, star anise, and a splash of local brandy. Served in a carafe over ice with a generous garnish of fresh fruit — Spanish tradition with a tropical Boracay twist.

Daily selection of seasonal fresh-squeezed tropical juices — mango, calamansi, watermelon, and pineapple — served in tall glasses over ice. Ask your server for what is freshest today.

A bold new experience recently introduced to the Salsa menu: a specially prepared dish finished at your table with a dramatic open-flame presentation that draws every eye in the room. The dish itself is bold, flavorful, and built for the moment. Ask your server for today's flaming special — available in limited quantities each service.

Our chefs work with what Boracay's local market offers on any given day — fresh catches, seasonal vegetables, and special finds. The Market Board changes regularly and is announced by our team on arrival. Ask what is fresh today.