Reyna

A bold fusion of creamy Italian burrata and Hainan chicken flavors. Seasoned with sweet soy sauce (kecap manis), ginger, and chili oil. A rich, fresh, and umami-packed dish.

Grilled Fines de Claire oysters. Topped with a tangy tamarind béchamel, melted Tomme de Savoie cheese, and wild sorrel. A warm blend of saline, creamy, and tangy flavors.

Homemade vegan dumplings filled with a vegetable medley inspired by Pinakbet (Filipino stew). Served with a creamy coconut sauce and smoked capers, sprinkled with crispy breadcrumbs (pangrattato).

Firm-fleshed monkfish grilled over charcoal. Drizzled with a Rendang sauce (rich and spicy Indonesian coconut curry) and accompanied by roasted root vegetables. Deep flavors and a meaty texture.

Crispy fried chicken pieces served with a sauce of your choice. Options range from classic Adobo (soy/vinegar) to Patis (fish sauce) or the very spicy Pinatubo. Ideal for sharing.

Ultra-crispy fried pork belly (Filipino specialty). Served with a rich traditional blood-based sauce balanced with vinegar, complemented by a fresh calamansi salad. Crunchy texture and intense flavor.

A high-end version of the Filipino classic 'Bistek Tagalog'. Grilled Simmental beef ribeye (300g), coated in a tangy pepper and calamansi lemon sauce, garnished with crispy fried shallots.

Bowl of steamed white rice. A simple and neutral accompaniment, perfect for balancing rich, saucy dishes.

Basque-style cheesecake (burnt on top, creamy inside) flavored with calamansi, a small Filipino lime. Served with polvoron (crumbly shortbread) and a tangy citrus coulis.

Warm and moist cassava cake. Accompanied by fig compote and a rich white chocolate cream infused with marjoram. Sweet and comforting.