Polishing the menu…
Polishing the menu…
BORACAY'S BEST-KEPT CULINARY SECRET
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Kinilaw na Tanigue
Freshly caught Spanish mackerel marinated in coconut vinegar, ginger, chili, and calamansi, offering a refreshing start.
$12
Crispy Pata
Deep-fried pork hock with a crispy skin and tender, juicy meat, served with a tangy soy-vinegar dipping sauce.
$25
Laing
Taro leaves simmered in rich coconut milk with chili and shrimp paste, a creamy and subtly spicy Bicolano specialty.
$10
Adobo sa Gata
Classic Filipino adobo stew made with chicken and pork, slow-cooked in soy sauce, vinegar, garlic, and creamy coconut milk.
$18