Chef Mikko was selected among the 10,000 of other applicants to work with Noma restaurant, thewacorld’s reknown restaurant winning the Restaurant magazine award for The World's Best Restaurant three years in a row, from 2010 to 2012. It won the award again in 2014. He now wants to bring thenordic madness in to the Philippines. Highly influenced by the NOMA touch, he now will add a filipinotwist to his creative nordic style.. Each dish has a story and he will tell the tale..

SURPRISE APERTIZER : ?

KALE, OYSTER, RICE :Crisp, berries preserved in oyster oil, spinach powder

CRAB & EGG :Fresh local crab, mango and sour fruit with smoked curedegg yolk on salmon egg

RYE BREAD :Reminiscent of our family holiday, apple chutney, ox brain butter and grilled season greens

CELERY TACO :Celeriac taco , celery and sourcream, smoked cheese, beets and salsa, with ox parts

FILIPINO WAGUY MEETS NORDIC CUISINE :Kitayama wagyu, dilis powder, century egg yolk sauce, black onion and watercress

ROASTED YEAST CARAMEL ICE CREAM :Yeast and sourdough ice cream, caramel on natto cofffee  espuma 

Tea - Coffee