Who’s ready for some home cooked and hearty Filipino food down The Dodo? Join us on Wednesday 15 May from 7pm for a delicious evening with The Adobros!

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Meat Menu

• Kinilaw: gin-cured market fish finished off in cane vinegar and calamansi, served with a tomato-orange salad

• Lumpiang Gulay: deep-fried vegetable spring rolls flavoured with Five Spice

• Shredded Pork Rib Adobo Rice Bowl: shredded pork rib simmered in cane vinegar, soy sauce and garlic, served with rice and ensaladang kamatis (tomato-onion salad)

• Buko Pie with Ube Ice Cream: Young coconut in a shortcrust pie, served with purple yam ice cream and Don Papa Rum salted coconut caramel 

Vegan Menu

• Jackfruit Piaparan: young jackfruit in a spicy and aromatic palapa paste, cooked down in coconut milk with shredded coconut, turmeric and vegetables, served in lettuce leaves and topped with a fried palapa sprinkle

• Lumpiang Gulay: deep-fried vegetable spring rolls flavoured with Five Spice (I can upgrade this to ngohiong - a battered version - if it's alright to get a bit messy)

• Oyster Mushroom and Aubergine Adobo Rice Bowl: oyster mushrooms and aubergines fried in cane vinegar, soy sauce and garlic, served with rice and ensaladang kamatis (tomato-onion salad)

• Buko Pie with Ube Ice Cream: Young coconut in a shortcrust pie, served with purple yam ice cream and Don Papa Rum salted coconut caramel