Supper Club: The Adobros

Drawing upon much-loved family recipes, various regional cuisines and his experiences of cooking in London, Mark has created an experience that he hopes showcases the best of the Filipino food culture he grew up with: the warm welcome, the social sharing, the festive feasting and the distinctively delicious flavours of the Philippines.

What to expect

A four-course meal that introduces you to the culinary delights of the Philippines: the yeasty homeliness of pandesal, the classic Filipino bread roll; the zing and freshness of kinilaw, a type of raw fish crudo that is born of Filipinos' relation with the sea; the celebratory aromatic meatiness of lechon pork belly, a centrepiece at many a fiesta; the umami creaminess of laing, greens cooked down in coconut milk; and the tart sweetness of calamansi cheesecake, the cherished Filipino citrus. And, as part of Mark's mission to make Filipino cuisine as accessible to as many people as possible, vegan alternatives will be available on the night (please specify when booking).

So come on down to hear DJ Pinoy Grooves from 5pm as part of Louie on Sea's Terraza summer music sessions, enjoy the bracing sea air and aperitivi, and stick around for a Filipino feast for the soul.

Menu

One / Isa

• Pandesal - Filipino bread rolls with whipped sinigang butter (V)
  • Vegan alternative: whipped sinigang plant-based butter (VG)

Two / Dalawa

• Kinilaw - market fish crudo cured in Tarsier Gin, finished off in cane vinegar and calamansi, with garnishings
  • Vegan/vegetarian alternative: Young Jackfruit Ensalada in coconut vinaigrette (VG)

Three / Tatlo

• Lechon Belly Roll - rolled deep-fried pork belly with lemongrass, garlic and other aromatics and spices. Served with home-spiced palm vinegar
  • Vegan/vegetarian alternative: Tempeh Kawali (VG)
• Laing - greens cooked down in coconut milk with bagoong (fermented shrimp paste), chilli and aromatics, topped with local prawn
  • Vegan alternative: greens cooked down in coconut milk with miso, chilli and aromatics, topped with fried tofu
• Garlic Rice (VG)

Four / Apat

• Calamansi Cheesecake - no-bake cheesecake infused with calamansi, topped with candied ginger and brown butter polvoron crumb (V)
  • Vegan alternative: Pandan Pannacotta, with candied buko (young coconut) and latik (burnt coconut curds)