A collaboration between the highly inventive chef Sau del Rosario and the coffee maven Chit Juan, the remarkable concept is sustainable food. Its ingredients are sourced not only from their organic farm in Cavite but also from farmers and communities that produce artisanal food specialities.
They’ve come up with enticing appetisers like the Chicken and Pork Adobo Sushi with kesong puti, Zucchini, Mango and Sagada Rice wrapped in nori and the Sagada Orange and Carabao Cheese Tomato with malunggay and basil pesto. The LBV signature salad, mixed with a poached organic egg, home-made bacon and goat cheese, is a standout. Follow it up with the kaffir scented Papaya Veloute. For the main course, the inch-thick Pork Chop grilled to perfection and the Chicken Mango Aspragus Roulade are highly recommended. Sandwiches, pastas and pizzas round out the menu. Portions are large so many dishes can be shared.
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x 4 = More than PHP 1,500 per person
