Fine Dining
A Menu Built for the Moment
Seasonal, Filipino-rooted, and classically technique-driven — served in a room designed for celebration.
A seasonal menu built around Filipino ingredients and classical technique, served in a room designed for celebration.
The Menu
Seasonal Selections
To Start
- Kinilaw of Local Tanigue₱780
Citrus-cured tanigue, coconut cream, chili, calamansi
- Foie Gras Torchon₱980
Mango gel, brioche, toasted pili
- Roasted Beet Salad₱620
Whipped chevre, candied walnuts, sherry vinaigrette
Mains
- 48-Hour Beef Short Rib₱1580
Bone marrow jus, truffle mash, glazed heirloom carrots
- Miso-Glazed Chilean Sea Bass₱1650
Dashi butter sauce, baby bok choy
- Lechon Belly Porchetta₱1350
Liver sauce reduction, atchara, garlic rice
To Finish
- Valrhona Chocolate Fondant₱480
Salted caramel, vanilla bean ice cream
- Calamansi Meringue Tart₱440
Torched meringue, calamansi curd
Chef's Table
Chef Recommendations
- 48-Hour Beef Short Rib — our most requested main, finished tableside
- Foie Gras Torchon — a guest favorite pairing of local mango and pili
- Valrhona Chocolate Fondant — the signature close to any Premiere dinner
Cellar
Wine List
A curated selection from our sommelier, available by the glass or bottle.
Cloudy Bay Sauvignon Blanc
Marlborough, NZ
Glass ₱580
Bottle ₱2900
Kendall-Jackson Chardonnay
California, USA
Glass ₱520
Bottle ₱2600
Catena Malbec
Mendoza, Argentina
Glass ₱560
Bottle ₱2800
Antinori Tignanello
Tuscany, Italy
Bottle ₱8500
Veuve Clicquot Brut
Champagne, France
Glass ₱890
Bottle ₱4500
Reservations
Reserve Your Table
Private dining rooms and chef's table experiences are available by reservation.