Every plate tells a story of fire, time, and the finest seasonal harvest.
Chef Mateo Rivera's kitchen is built on a single obsession: extract the purest expression from the finest ingredient. No shortcuts. No spectacle for its own sake. Just fire, time, and an unwavering pursuit of flavor.
Our tasting menu changes with the seasons. What arrives at your table was harvested within 48 hours, sourced from farms we visit personally. The open hearth is the heart of everything — every char, every smoke ring, every caramelized edge is intentional.
Winter Tasting.
Seven courses. Ninety minutes. A carefully orchestrated journey from the delicate to the intense.
Torched Hokkaido Scallop
Yuzu kosho · pickled daikon · shiso oil
Duck Liver Parfait
Sauternes gel · brioche · black truffle
Burrata Tartine
Heirloom tomato · basil ash · aged balsamic
48-Hour Short Rib
Bone marrow jus · charred leek · pomme purée
Chilean Sea Bass
Miso glaze · edamame · ginger-dashi broth
Dry-Aged Ribeye
45-day prime · café de Paris butter · gratin
Valrhona Dark Chocolate
Smoked salt caramel · espresso crumble
Yuzu Pavlova
Passion fruit curd · toasted meringue · mint
"A revelation in every course."— Manila Times
"The city's most atmospheric table."— Tatler Asia
"Where fire meets finesse."— Condé Nast
Your table
awaits.
Reservations recommended. Walk-ins accommodated at the bar when available. Private dining for parties of 8 or more.
