Dishes rooted in native Palawan agriculture, fused with creative Mediterranean methods. Many of our greens, fruits, and herbs are harvested daily from our resort garden.
Garlic fried rice, egg, and a choice of: Beef Tapa, Chicken Tocino, or Bacon.
Sourdough toast with scrambled eggs, served with fresh lettuce and cherry tomatoes.
Sourdough flatbread with poached eggs served over garlicky dill Greek yogurt, finished with chili oil and smoky butter.
Soft brioche bread, poached egg, rich hollandaise sauce, crisp lettuce, and bacon.
Pain perdu served with local honey, fresh butter, local fruit, and caramelized nuts.
Fluffy three-egg omelette made with fresh local ingredients.
Served with your choice of premium butter or seasonal fruit jam.
Refreshing dragon fruit smoothie base topped with homemade granola, mixed nuts, chia seeds, and fresh local fruits.
Creamy homemade yogurt served with toasted granola, mixed nuts, chia seeds, and fresh local fruits.
A vibrant, seasonal selection of fresh tropical fruits sourced from local Palawan farms.
Freshly baked pastries. Kindly ask our waiter for today's available options.
Premium green tea matcha blended with milk (soy milk option available for +₱50).
Creamy and sweet purple yam latte (soy milk option available for +₱50).
Coca Cola, Fanta, Sprite, or Soda Water.
Panko-crusted croquettes with creamy bechamel, shredded chicken, and hoisin mayo.
Filipino spring rolls filled with cabbage, carrots, and eggplant, served with calamansi and sweet chili oil.
Fresh yellowfin tuna in a citric wasabi sauce, topped with toasted nuts.
Homemade sourdough bread, extra virgin olive oil, creamy stracciatella cheese, barbecued tomato, and Thai basil.
Fresh raw white fish with coconut leche de tigre, fresh cilantro, chili, and red onion.
Fish or "Veggie Meat" with chipotle sauce, pickled onion, pico de gallo, and cilantro mayo in a flame-cooked tortilla.
Greens, cherry tomatoes, half burrata, citrus fruits, nuts, basil, onion, and wild honey vinaigrette. Big size (₱950) includes flatbread and a whole burrata.
Triple-cooked sweet potato fries served with truffle mayonnaise.
Woodfired grilled broccoli in green curry with green pepper, green beans, chili, and plain rice. (Add Chicken: +₱180).
Handmade gnocchi served in a rich and creamy parmesan sauce.
Gnocchi made from local sweet potato, served in a delicate, savory sauce.
Two 80g beef patties, brioche bun, American cheddar, lettuce, tomato, and thousand islands sauce. Served with fries.
Creamy and burnt-style Basque cheesecake infused with local ube (purple yam).
Rolled crêpe with rich dulce de leche filling, topped with caramelized sugar.
Homemade mango sorbet crafted from sweet local mangos, served with caramelized nuts.
Panko-crusted croquettes with creamy bechamel, shredded chicken, and hoisin mayo.
Filipino spring rolls filled with cabbage, carrots, and eggplant, served with calamansi and sweet chili oil.
Fresh yellowfin tuna in a citric wasabi sauce, topped with toasted nuts.
Homemade sourdough bread, extra virgin olive oil, creamy stracciatella, barbecued tomato, and Thai basil.
Fresh raw white fish with coconut leche de tigre, fresh cilantro, chili, and red onion.
Fish or "Veggie Meat" with chipotle sauce, pickled onion, pico de gallo, and cilantro mayo in a flame-cooked tortilla.
Greens, cherry tomatoes, half burrata, citrus fruits, nuts, basil, onion, and wild honey vinaigrette. Big size (₱950) includes flatbread and a whole burrata.
Triple-cooked sweet potato fries served with truffle mayonnaise.
Rich seafood rice cooked in shrimp oil and crab fat, topped with dancing katsuobushi (bonito flakes).
Fresh white fish grilled over barbecue, served in a rich Filipino coconut sauce with green oil, plain rice, and vegetables.
Premium rib-eye cut breaded and fried, served with rice, fresh cabbage, and homemade citrus tonkatsu sauce.
Woodfired grilled broccoli in green curry with green pepper, green beans, chili, and plain rice. (Add Chicken: +₱180).
Handmade gnocchi served in a rich and creamy parmesan sauce.
Sweet potato gnocchi served in a delicate, savory sauce.
Two 80g beef patties, brioche bun, American cheddar, lettuce, tomato, and thousand islands sauce. Served with fries.
Creamy and burnt-style Basque cheesecake infused with local ube (purple yam).
Rolled crêpe with rich dulce de leche filling, topped with caramelized sugar.
Homemade mango sorbet crafted from sweet local mangos, served with caramelized nuts.
Premium Gin, calamansi juice, house calamansi syrup, and fresh Thai Basil.
Mezcal, fresh mango juice, lime, and a chili tajin rim.
Cynar, fresh grapefruit, mint, and soda water.
Japanese Tottori Whiskey, salted lime, and house-made syrup.
Whiskey, sweet vermouth, mate syrup, and aromatic bitters.
Tequila, lime juice, cointreau, chili cordial, and tajin.
Tequila, grapefruit, fresh pineapple, and calamansi.
100% Arabica Davao espresso, Vodka, Dry Vermouth, and homemade Davao coffee liqueur.
Aperol, Prosecco, soda water, and a slice of fresh orange.
Cynar, Prosecco, soda water, and fresh mint.
Tequila blanco, fresh lime, and Cointreau blended with ice.
White rum, rich cream of coconut, Malibu, and fresh pineapple juice.
White rum, lime juice, fresh calamansi, mint syrup, and soda water.
Pisco, fresh lime, egg white foam, syrup, and Angostura bitters.
Japanese Whiskey, Campari, and sweet vermouth.
Classic mix of Gin, Campari, and sweet vermouth.
Vodka, spicy ginger soda, and fresh lime.
Vodka, tomato juice, lemon, Worcestershire sauce, and hot sauce.
Dry vermouth and gin, served ice cold.
Dry vermouth, gin, olive brine, and green olives served with cheese.
Hunter Valley. Bright citrus and stone fruit profiles with balanced oak notes.
Veneto. Organic. Crisp, fresh, and elegant with fruity aromas.
Western Cape. Balanced acidity with hints of passionfruit and green grass.
Gerard Bertrand - Pays d'Oc. Vibrant mineral and citrus flavors.
Salta - Cafayate. Highly aromatic with floral and white peach notes.
Marlborough. Off-dry, crisp acidity with intense lime and apple notes.
Galicia - Rias Baixas. Saline minerals and bright green apple, perfect for seafood.
Central Valley. Fresh red fruit notes with smooth, light tannins.
Pays d'Oc. Warm cherry and subtle earthy tones, very balanced.
Tempranillo - Garnacha. Bold, black fruit flavors with robust structure.
Mendoza - Uco Valley. Plum and dark chocolate flavors with smooth tannins.
Pays d'Oc. Elegant and light with fine-grained woody spice.
Mendoza - Uco Valley. Velvety, with black cherry and violet floral aromas.
Anjou. Refined red berry fruit with herbal complexity.
Lussac-Saint-Émilion. Premium blend of Cabernet Sauvignon, Cabernet Franc, and Merlot.
Bordeaux Haut-Médoc. Complex dark fruit and tobacco leaf flavors.
Napa Valley. Bold tannins, rich vanilla, oak, and blackberry profiles.
Rhone Valley. Dry, refreshing with cherry, peach, and saline notes.
Crisp sparkling wine with delicate bubbles, perfect for toast.
Champagne. Luxurious, rich, yeasty complexity with a fine bead.