Scottish Salmon Tamarind “Sinigang” Broth: Fish Lemongrass Chicken “Inasal Sisig”: Gluten, Soya, Eggs (sisig sauce) Sea Bream Ceviche “Kinilaw sa Gata”: Fish Vegetable Spring Roll “Lumpiang Sariwa”: Gluten (wrap), Eggs (wrap), Peanut (peanut sauce and crushed peanuts), Soya (lumpia sauce) Chorizo de Cebu: Eggs, Dairy Dingley Dell Crispy Pork Hock “Crispy Pata”: Gluten (soy sauce), Crustacean (shrimp paste) Truffled Chicken Adobo “Romulo Style”: Gluten (adobo sauce), Dairy (Sweet Potato Mash) Wok-fried Rice Noodles “Pansit Guisado’’: Gluten (Stir Fry Sauce), Mollusc (Stir Fry Sauce), Crustacean (Prawn) Fillet of Sea Bass ala Plancha: Gluten (Tausi Sauce), Fish (Sea Bass) Braised Grass Fed British Rib of Beef (Crispy Beef Tadyang): Gluten (Ribs) Sans Rival: Dairy, Eggs, Nuts Ube Cheesecake: Dairy, Gluten, Eggs

Starters:

• Scottish Salmon Tamarind “Sinigang” Broth: This tamarind flavoured stock with salmon is characterised by its tangy and sour taste and prepared with daikon, tomato, bok choy, French beans, onions and aubergine. (Gluten Free)
• All Vegetable Tamarind “Sinigang” Broth: This tamarind flavoured stock is characterised by its tangy and sour taste and prepared with daikon, tomato, bok choy, French beans, onions and aubergine. (Gluten Free, Vegan)
• Lemongrass Chicken “Inasal Sisig”: Jack Brand diced chicken thighs marinated in annatto, ginger, green chili, garlic, and lemongrass served on a sizzling skillet
• Sea Bream Ceviche “Kinilaw sa Gata”: Cured Sea Bream in coconut milk, lime, radish, tomato,and mango served with shredded mooli (Gluten Free)
• Vegetable Spring Roll “Lumpiang Sariwa”: House prepared fresh spring roll style crêpe filled with romaine lettuce, palm hearts, bean sprouts, sweet potato, bamboo shoots and carrots topped with roasted peanuts in a peanut sauce and sweet savoury glaze.
• Chorizo de Cebu: Heritage pork sausage recipe originating from the island of Cebu, It is a type of hamonada (sweet) longanisa. They are distinctively red in colour due to the use of annatto (achuete) seeds and paprika.

Mains:

• Dingley Dell Crispy Pork Hock “Crispy Pata”: All time Romulo Café favourite boneless crispy pork hock (Gluten Free)
• Truffled Chicken Adobo “Romulo Style”: A Filipino classic, Norfolk chicken cooked in soy sauce, garlic and cane vinegar accented with black truffle sauce and served with sweet potato
• Wok-fried Rice Noodles “Pansit Guisado’’: Thin rice noodles, stir fried with assorted vegetables
• Fillet of Sea Bass ala Plancha: Seabass fillets with tausi black beans
• Braised Grass Fed British Rib of Beef (Crispy Beef Tadyang): Slow cooked and seasoned with honey chilli glaze

Vegetable Side Dish:

• Taro Leaves (Laing): A very popular dish from the Bicol region of the Philippines featuring the leaves from the tops of the taro (gabi) root sautéed in coconut milk and spices. (Gluten Free, Vegan)
• Sauteed Bok Choy: A light, crunchy and flavourful vegetable that goes great with any traditional Filipino dish. (Gluten Free, Vegan)

Dessert:

• Sans Rival: Unrivalled modern Filipino dessert made with dulce de leche buttercream, cashews, chewy and sweet meringue
• Ube Cheesecake: Purple yam cheesecake on a Graham cracker crust topped with sweet young coconut bits
• Banoffee TuronToffee coated ripe saba banana in a spring roll wrapper and oven roasted at home to a golden crisp.

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