garlic Prawns
CHEF Jason Atherton’s first culinary gem in the country brings a Michelin-level dining experience to Cebu that weaves flavour and flair.
Cebu is widely known for its pork dishes, but being a city with an evolving culinary scene, it welcomes
gastronomy in all forms, including vegetable and seafood-based dishes. Here are some meatless options for the Lenten season.
The Salt Baked Beetroot with goat’s cheese is a classic pairing of earthy and sweet-savory flavors with a hint of acidity.
It is then topped with walnuts to add crunch and texture. Other vegetable-based options include the Chargrilled Miso Carrots with baba ganoush and walnut pesto; and the Cauliflower Salad with parmesan, parsley and walnut, both favorites of regular
diners.
Cauliflower Salad
The Pig & Palm’s classic Grilled Mackerel on toasted sourdough, tomato, black olive, and pickled onion is also a must try along with the Cured Salmon served with confit tomato, braised daikon, and mustard. The newest addition to the menu is the Garlic Prawns with squid ink aioli.
The Pig & Palm is open Tuesdays to Sundays from 11 a.m. onwards, and is located at the MSY Tower, Pescadores Road, Cebu Business Park, Cebu City. Visit www.thepigandpalm.ph and follow @thepigandpalm on Instagram and Facebook for the latest updates. For reservations, contact +63 917 657 6866 or (032) 255 8249.
