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From morning coffee to fire-grilled evenings — everything made with care in the garden kitchen.
Menu items may change seasonally. For the most current availability, visit us in person or send us a message. No prices listed — visit or inquire for full details.
Our bar serves specialty coffee and handcrafted beverages throughout the day. All espresso drinks are available hot or iced.
Espresso Bar
Single or double shot — clean, bright, well-extracted.
Espresso and hot water. Bold, clean, uncomplicated.
Espresso, steamed milk, thick foam. Classic ratio.
Smooth espresso with steamed milk and a light foam layer.
Concentrated espresso with velvety microfoam. Rich and tight.
Espresso, chocolate, steamed milk. A warm daily treat.
Specialty & Matcha
Our house latte with seasonal syrup and a butterfly pea finish. Changes with the season.
Ceremonial grade matcha, steamed milk. Earthy and honest.
Layered strawberry and matcha over milk and ice. Best served cold.
Creamy taro with milk and light sweetener. Rich and purple.
Espresso, brown sugar syrup, oat milk. Smooth and caramel-warm.
Color-shifting blue butterfly pea tea with house lemonade and ice.
Cold Brews & More
Steeped 12 hours. Smooth, low-acid, very drinkable.
Double espresso over ice. Clean, refreshing, unfussy.
House strawberry syrup, fresh milk, and ice. Simple and good.
Jasmine green tea, citrus, honey. Light and floral.
Roasted Japanese green tea with steamed milk. Toasty and calming.
Ask your server for today's featured drink from the garden bar.
The garden kitchen serves honest, filling meals made from seasonal ingredients — available all day, Tuesday through Sunday.
Rice Bowls
Herb-garlic butter bangus, garlic sinangag, pickled vegetables on the side.
Glazed chicken thigh, steamed rice, blanched garden greens, sesame.
Sizzling bangus sisig with calamansi and garlic rice. Crispy and savory.
Seasonal grilled vegetables, rice, house ginger-soy dressing.
Braised tofu in vinegar-soy adobo sauce with garlic rice and atchara.
Grilled pork belly, garlic rice, spiced vinegar dip, pickled cucumber.
Café Staples
Two eggs your way, garlic toast, and choice of longganisa or tocino.
Sourdough, avocado cream cheese, poached egg, garden microgreens, chili flakes.
Fluffy scrambled eggs, melted cheese, fresh herbs, butter toast.
Thick-cut brioche, maple syrup, seasonal fruit, powdered sugar.
Seasonal greens, cherry tomatoes, cucumber, radish, house citrus dressing.
Ask your server. Made from whatever the garden provides today.
"Anihaw" is the Filipino fire — open flame, smoke, and the deep savor of well-marinated meat on the grill. Our garden has its own fire corner, and we use it.
Skewers
Marinated pork shoulder, fire-grilled. Served with calamansi and spiced vinegar dip.
Basted chicken thigh skewers, smoky and aromatic. Served with pickled greens.
Half pork, half chicken — the full fire experience with two dipping sauces and sinangag.
Pork belly on skewers, marinated in house blend. Crisp-edged and juicy inside.
Whole baby squid, herb-marinated and grilled over open flame. Lemon and garlic aioli.
Seasonal grilled garden vegetables — zucchini, bell pepper, mushroom, onion.
Plates
Butterflied bangus stuffed with ginger, tomato, and onion. Grilled whole, served with sinangag.
Whole grilled pork belly, atchara, garlic rice, spiced vinegar.
Mixed pork and chicken skewers, garlic rice, atchara, and two dipping sauces.
Half chicken, slow-grilled over charcoal. Tender, smoky, served with rice and pickles.
Comfort plates done right — using good pasta, proper technique, and seasonal ingredients from the garden kitchen.
Classic Plates
Egg-based cream sauce, pancetta, parmesan, fresh cracked black pepper. The real one.
Good olive oil, sliced garlic, chili flakes, parsley, parmesan. Simple and honest.
Slow-cooked meat sauce, fresh herbs, san marzano tomato, parmesan.
Four-cheese cream sauce, buttered breadcrumb topping, baked golden. The good kind.
Garden Specials
House basil pesto, pine nuts, cherry tomatoes, parmesan. Bright and herby.
Sundried tomatoes, fresh herbs, light cream sauce, parmesan shavings.
Sautéed wild mushrooms, garlic, thyme, parmesan, splash of white wine.
Tomato and cream combined. Mildly sweet, mildly tangy, very satisfying.
Today's featured pasta — made with whatever is freshest from the garden kitchen. Ask your server.
San marzano tomato, fresh chili, garlic, olive oil, parsley. Fiery and clean.
We're open Tuesday through Sunday. Come with appetite — and maybe stay for a second coffee.