Rclondon Set Menus
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SET MENU A £25 PER PERSON (Excluding drinks) Starters CRISPY SQUID Deep fried crispy squid with a chili honey and garlic glaze topped with spring onions PORK BARBECUE Barbecued pork belly and shoulder on a stick FISH BALLS Fish balls with crispy leeks, infused cane vinegar and sweet soy sauce Main Courses LOLA VIRGINIA’S CHICKEN RELLENO Roasted chicken stuffed with ground pork, raisins, peas and chorizo PANSIT PALABOK Rice noodle dish with shrimp sauce and topped with mixed seafood, minced pork, crushed pork crackling, scallions, fried garlic and hard boiled eggs BINAGOONGANG BONELESS CRISPY PATA Deboned crispy pork leg with aubergine salsa and tomato shrimp sauce Vegetable Entrees TARO LEAVES LAING Sauteed taro leaves in coconut milk topped with crispy leeks Rice Dishes Garlic fried rice and pandan rice Desserts BANANA TURON Banana fritters served warm with a side of ice cream and toffee sauce SANS RIVAL Modern Filipino desert made with dulce de leche buttercream, cashews, chewy and sweet meringue with honeycomb ice cream A discretionary 12.5% gratuity will be added to your bill. All prices include VAT. SET MENU B £30 PER PERSON (Excluding drinks) Starters CRISPY SQUID Deep fried crispy squid with a chili honey and garlic glaze topped with spring onions CHEF LORENZO’S PORK SISIG Chopped seared pork belly with fried egg topped with pickled apples and caramelized shallots TUNA KILAWIN Tuna ceviche marinated with cane vinegar with red onions, cucumbers, peppers and radish Main Courses FLYING FISH Deep fried Tilapia with our special sauces spicy vinegar, shrimp paste and soy sauce lime CRISPY BEEF RIBS TADYANG Slow cooked beef ribs topped with honey chili glaze served with jicama coleslaw VEGETABLE KARE- KARE Stewed in a peanut based sauce with steamed vegetables and artisan shrimp paste ADOBO ROMULO STYLE Twice cooked chicken and pork belly glazed shallots and sweet potato mash Vegetable Entrees KANGKONG Water spinach cooked in oyster sauce and garlic Rice Dishes Garlic fried rice and Pandan rice Desserts LATIK SUMAN Rice cake with coconut cream and dark coconut sauce BANANA TURON Banana fritters served warm with a side of ice cream and toffee sauce HALO HALO A merry mix up of flavours and textures from the exotic islands A discretionary 12.5% gratuity will be added to your bill. All prices include VAT SET MENU C £35 PER PERSON (Excluding drinks) Starters CRISPY SQUID Deep fried crispy squid with a chili honey and garlic glaze topped with spring onions CHEF LORENZO’S PORK SISIG Chopped seared pork belly with fried egg topped with pickled apples and caramelized shallots BANGUS PATE Smoked milkfish spread with orange segments, orange puree, caviar and crostini FRESH VEGETABLE LUMPIA Fresh lumpia wrapper filled with vegetables, roasted garlic peanuts in a peanut sauce Main Courses CRISPY BEEF RIBS TADYANG Slow cooked beef ribs topped with honey chili glaze served with jicama coleslaw BINAGOONGANG BONELESS CRISPY PATA Deboned crispy pork leg with aubergine salsa and tomato shrimp sauce ADOBO ROMULO STYLE Twice cooked chicken and pork belly glazed shallots and sweet potato mash LOLA FELISA’S CRISPY ALL-VEGETABLE CANTON Crispy canton noodles topped with shiitake mushrooms, baby corn and beansprouts Vegetable Entrees BAGNET PAKBET Mixed vegetables sautéed in shrimp paste topped with bagnet Rice Dishes Garlic fried rice and pandan rice Desserts LATIK SUMAN Rice cake with coconut cream and dark coconut sauce HALO- HALO A merry mix up of flavours and textures from the exotic islands SANS RIVAL Modern Filipino desert made with dulce de leche buttercream, cashews, chewy and sweet meringue with honeycomb ice cream A discretionary 12.5% gratuity will be added to your bill. All prices include VAT. SET MENU D £40 PER PERSON (Excluding drinks) Starters CRISPY SQUID Deep fried crispy squid with a chili honey and garlic glaze topped with spring onions CHEF LORENZO’S PORK SISIG Chopped seared pork belly with fried egg topped with pickled apples and caramelized shallots TUNA KILAWIN Tuna ceviche marinated with cane vinegar with red onions, cucumbers, peppers and radish BANGUS PATE Smoked milkfish spread with orange segments, orange puree, caviar and crostini Main Courses LOLA VIRGINIA’S CHICKEN RELLENO Roasted chicken stuffed with ground pork, raisins, peas and chorizo FLYING FISH Deep fried Tilapia with our special sauces spicy vinegar, shrimp paste and soy sauce lime CRISPY BEEF RIBS TADYANG Slow cooked beef ribs topped with honey chili glaze served with jicama coleslaw VEGETABLE KARE- KARE Stewed in a peanut based sauce with steamed vegetables and artisan shrimp paste LAMB SHANK ADOBO ROMULO STYLE Twice lamb shank glazed shallots and sweet potato mash Vegetable Entrees LAING Sauteed taro leaves in coconut milk topped with adobo flakes GINATAANG SIGARILLAS WITH TINAPA Winged beans cooked in coconut milk and topped with smoked fish Rice Dishes Bagoong fried rice and pandan rice Desserts LATIK SUMAN Rice cake with coconut cream and dark coconut sauce HALO- HALO A merry mix up of flavours and textures from the exotic islands SANS RIVAL Modern Filipino desert made with dulce de leche buttercream, cashews, chewy and sweet meringue with honeycomb ice cream A discretionary 12.5% gratuity will be added to your bill. All prices include VAT. .