Join Chef Earl Briones on this culinary experience as part of the Rice & Mysticism dinner series.

This series delves into the rich and complex history of Filipino cuisine, with a particular focus on the cultural significance of rice from pre-colonial times to present day.

Chef Briones brings nearly 2 decades of expertise in the hospitality industry, coupled with a deep passion for exploring the intersections of history, culture and food. His background in anthropology enriches his approach, allowing guests to not only savour the exquisite dishes but also engage with the stories and traditions behind them.

The upcoming dinner will off a thoughtfully curated menu that highlights the role of rice in Filipino heritage. From ancient farming techniques to its symbolism in social and religious contexts, this event will provide an immersive exploration of how this staple grain has shaped and been shaped by Filipino culture.

• 6 course dinner

• $85+gst per person

• 6pm - 8:30pm or 8:30pm - 11pm

Menu

Ebun Buru at Kamatis - salted duck egg yolk espuma, savoury steamed rice cake, marinated tomato, coconut vinegar, chilli paste.

Burung Asan - Fermented rice and whitefish, fish mosaic, latik crumb, coconut cream reduction, smoked fish dust.

Bobotu - Rice flour tamale, chicken roulade, salted duck egg puree, annatto peanut sauce, cured egg yolk.

Bringhe - Glutinous rice, salted egg white puree, confit egg, peppers, chorizo Bilbao, preserved prok.

Adobong Puti - grilled rice cake, cane vinegar, braised pork belly, shallot and chilli jam, fried garlic, coconut braised taro leaves.

Kakanin Trio - Tibok (milk pudding), Ube Halaya, Biko Kalabasa (sweet rice cake), latik (caramalized coconut cream), sweetened coconut milk.