Events

October Events

Filipino American History Month

Sarap Tower:

Tuna Kinilaw, Garlic Butter Pandesal, Palabok Gravy, Chicharrón, Smoked Trout Roe, Whipped Lardo, Miso Nectarine Compote Stuffed Tomato Farci, Pork Lumpia, Tortang Talong Toast

Entrée:

Gambas Thermidor | Latik and Sunflower Seed, Crusted Butternut Squash, Watercress Fumet Sauce Alaskan Halibut Siarsiado | Sundried Tomato Tapanade, Calamansi Hollandaise and Marinated Tomatoes

Longanisa Scotch Egg

American Wagyu Salpicao | NY, Allium, Pickled Mustard Seed

Sides: Fried Rice, Over Easy Egg , Atchara , Sarsa

Dessert Supplement: Ube Cake $8 and Buko Pie $8

Kevin Diedrich : Welcome Cocktails + Cocktails available for purchase

Senior Sisig : Crispy Sinigang Wings, Tamarind Sauce

Kaya: Pork Belly Dinuguan, Puto Rice Cakes

Ox and Tiger: Nasu Miso, Bagoong BBQ Sauce, Smoked Scallop, Treviso

Magna : Wild Mushroom Adobo Pani Puri, Black Garlic Aioli, Tamarind Chutney

Abaca

Tsar Nicoulai Caviar | Sweet Potato Croquette, Salted Egg

Lola's Pork Lumpia | K & J Ketchup, Pickled Nectarine

Grilled Oyster | Guinamon butter

Pork Isaw | Pickled Atchara

Chicken Wing Inasal | Cucumber atchara

Mushroom

Chicken Gizzard

Beef Kaldereta

Dessert Station: Puto Bumbong, Tupig, Torta, Puto, Cassava Cake

Includes: ONE (1) Welcome Drink by Cris Longoria

Appetizers:

Palabok Deviled Eggs, Goat Sisig Croquette, Lumpia 

Vegetables:

Delicata Squash, Shrimp and Pork Farce, Wild Mushroom, Yu Choi 

Skewers:

Shrimp Inasal, Fish Piaparan, Palapa 

Main Protein:

Sticky Coconut Pork Belly Adobo, Popes Nope Grilled Turkey Tails, American Wagyu Beef Pares

 Starch:

Adobong Pusit, Fried Vermicelli, Cuttle Ink Fish Sauce, Chicharron, Tinapa, Java Rice, Pan de Sal

 Soup:

Chowder, Smoked Scallop, Mussel Skewer 

Fruit:

Pinakurat Pears, Grapes, Melon and Strawberries 

Dessert:

Smores (In the Patio), Ice Candy

Wine Pairings by Renowned Sommeliers

First Course

Cassava Cake| Crab Fat XO, Lardo, Ikura

Champurado't Tuyo Croquette| Dulce de "Lata"

Vegetable Kinilaw | Apple Celeriac sorbet, Cocoa Pulp

Second Course

Prawns |  Kataifi, Black Garlic Adobo

Uni Ensaymada | Cheese Espuma

Third Course

Lamb Loin | Tiyula Itum, Salsa Verde, Shishito Peppers Crispy Kale

Pork Belly

Seaweed Ensalada | Bronx Grapes, Endives

Garlic Rice| Shiso

Fourth Course

Turon Taco with Patis Caramel Ice Cream

Taho Silken Tofu, Sago, Arnibal, Tsar Caviar

Meat and Seafood

Turkey Stuffed with Longanisa Roulade American Wagyu Steak Grilled Fish Seafood Chowder, Salt Spring Mussels, Shrimp Smoked Scallops

Vegetables and Sides

Coconut Green Bean Casserole Sisig Bread Pudding Pork lumpia Sweet Potato Gratin Java Rice

Pickles, Sauces and Extra

Gravy Cranberry Calamansi Shinko Pears Banana Leaves Cucumber Atchara

Buko Pandan Pie| Pistachio Pandan Crumble

Smoked Ube Pie | Maja Blanca, Blueberries

Save the Date!!!

November 11-12, 2025

Hapag x Abaca Dinner Collaboration

Kamayan Dinner (Eating with your Hands)

Monday-Sunday| Minimum 4 people | $95 per person or $125 per person | 5pm-9pm