Who says you can’t have Filipino food for brunch and dinner?
January 25-26. When it’s minus freeze-your-nuts-off-degrees and snowing in Tim Burton-esque Toronto, sometimes the best way to warm up is with a pile of garlic rice and Filipino pork.
For our first full-service pop-up, we brought out all the big ‘n tasty guns, serving up hard-to-find Filipino dishes for brunch and dinner. Were we a bit ambitious with the menu and a wee bit sleepf*cked? Maybe. But we’d do it all again.
breakfast
silogs 20
garlic fried rice, crispy fried eggs, garlic atchara pickle (green papaya / carrot), soy sauce tomatoes
choose one:
tocino pork – sweet and savoury sugared pork
longanisa sausage – homemade sweet pork sausage patties
garlic soy portobello mushroom ‘bistek’ – soy marinated portobello mushroom
banana fritters 15
fried banana, thyme, yema (dulce de leche)
arroz caldo 18
chicken and ginger rice porridge, poached chicken, turmeric, crispy garlic, egg, chives, chilimansi, chicken skin
dinner
spice bag – seafood & pork 19
it’s kinda spicy, make it veg with tofu instead 12
salt & pepper chips (fries), chillies,red onion, calamari, fishcake, lechon kawali, bicol express, colonel’s chicken gravy
completo>>add garlic fried rice 4
dynamite lumpia 12 vegetarian
everything is spicy
3pc chili peppers, mozz, spicy dust, spicy vinegar
pares – 20
braised beef with star anise, garlic fried rice, chicken broth
sizzlin sisig 20
make it vegetarian with mushrooms 15
pork belly, shoulder, and ears, coconut vinegar, soy, fish sauce, red onion, cilantro, garlic fried rice, egg
verna’s laguna special buko pie 12
young coconut with queso ice cream
