Our Menu

Plump tiger prawns sautéed in extra-virgin olive oil with garlic, dried chili flakes, and a splash of white wine. Served sizzling in a clay pot with toasted sourdough.

Traditional Ilocano grilled pork face and ears seasoned with calamansi, vinegar, onions, and mayonnaise. A bold, creamy starter that honors Ilocano culinary heritage.

Smoky fire-roasted eggplant scrambled with egg, tomatoes, and onions. This Ilocano staple is simple yet deeply flavorful — a must-try for vegetarians visiting La Union.

Hand-rolled fresh spring rolls filled with heart of palm, crunchy vegetables, shrimp, and ground pork. Wrapped in a delicate crepe and served with a sweet garlic peanut sauce.

The crown jewel of Ilocano cuisine. Pork belly slow-simmered in seasoned broth, then double-fried until shatteringly crisp. Served with a trio of dipping sauces and steamed jasmine rice.

A hearty Ilocano beef soup made with ox tripe, beef innards, and vegetables, cooked in a tart and savory broth of bile, vinegar, and herbs. An authentic taste of Ilocos for the adventurous diner.

Our luxurious fusion twist on a Filipino favorite — crispy bagnet replaces the usual oxtail in a rich, nutty peanut-based stew with eggplant, banana heart, and string beans. Served with bagoong alamang.

Freshwater milkfish from Dagupan, slow-smoked over lychee wood and served with garlic rice, pickled papaya, and a fried egg. A Filipino breakfast staple elevated to a satisfying main course.

Yellowfin tuna jaw grilled over charcoal until the collagen-rich meat is fall-off-the-bone tender. Served with a tangy sinamak (spiced cane vinegar) dipping sauce and sinangag garlic rice.

Fresh squid tubes from the South China Sea stuffed with a savory mix of squid tentacles, tomatoes, garlic, and egg, then grilled over an open flame and finished with a calamansi butter glaze.

Whole red grouper marinated in a blend of ginger, lemongrass, and calamansi, then grilled to perfection. Presented on a banana leaf with coconut cream sauce and a medley of sautéed vegetables.

A generous sharing board of grilled tiger prawns, stuffed squid, blue crab, clams in garlic butter, and grilled fish fillet. Perfect for couples celebrating a beachfront dinner at Kabsat La Union.

Our premium take on the legendary Filipino sizzling dish — wagyu beef flank diced and sizzled on a cast-iron skillet with caramelized onions, chili, and calamansi. Finished tableside with a raw egg.

Full rack of baby back ribs slow-smoked for six hours in our custom smoker, glazed with a sweet banana ketchup and chili barbecue sauce. Served with coleslaw and steamed rice.

Free-range chicken marinated overnight in lemongrass, calamansi, annatto, and vinegar, then charcoal-grilled to juicy perfection. Served with garlic rice, atchara, and chicken oil for drizzling.

The ultimate Filipino shaved ice dessert layered with sweet beans, nata de coco, macapuno strings, and ube halaya, topped with leche flan, ube ice cream, and crispy pinipig. A tropical celebration in a glass.

Layers of ripe Guimaras mangoes, light whipped cream, and Graham crackers refrigerated overnight until they meld into a silky, no-bake cake. Served chilled — perfect after a day by the beach.

Classic Filipino-style crème caramel made with egg yolks, condensed milk, and evaporated milk, steamed in a llanera until silky smooth. Drizzled with a deep amber caramel sauce.

Our house signature cocktail — a vibrant blend of local Tanduay rum, passion fruit purée, calamansi juice, and ginger beer. Poured over crushed ice and garnished with a dehydrated citrus wheel.

A refreshing blend of gin, elderflower liqueur, cucumber water, fresh mint, and a squeeze of calamansi. Light, herbal, and perfect for a breezy beachfront afternoon in San Juan.

Prosecco poured over frozen mango sorbet with a float of Malibu coconut rum and a sprig of fresh mint. Effervescent, tropical, and absolutely suited to a sunset by the Pacific.

Young coconut meat and water blended until creamy and served in the shell with a bamboo straw. Pure, natural, and the best thirst-quencher after a surf session in Urbiztondo.

Rotating selection of Philippine craft beers from Cebruery, Pedro Brewcrafters, and Nipa Brew. Ask your server for today's taps — we always have something cold and local on offer.

Brewed from single-origin Benguet Coffea liberica beans ground fresh to order. Bold, chocolatey, and low-acid — the perfect ending to an Ilocano feast. Served hot or over ice.