A series of bite-sized preparations to open the palate — drawn from Philippine street food culture, reimagined with technique and restraint.
Three cuts of pork — lean, fatty, and organ — threaded together on bamboo skewers, grilled over charcoal, and finished with a slow pour of bone broth. A refined elevation of a national street food.
Inspired by the Filipino folk song naming the vegetables grown around a nipa hut home, this salad assembles many of those same vegetables — prepared with varying techniques of pickling, roasting, and curing.
Guests roll their own fresh lumpia using seasonal fillings — an act of participation that brings the communal spirit of Filipino eating to the fine dining table.
A course built around the act of grinding — guests use a traditional Philippine mortar and pestle to finish a sauce or blend at the table, engaging directly with the craft of cooking.
Seasonal Philippine fish prepared to highlight the terroir of local coastal waters — sourced directly from artisanal fishermen and served with complementary local condiments.
A deeply Filipino preparation — slow-cooked or grilled to draw out the full character of the animal, with accompaniments drawn from the Philippine highlands and province markets.
A palate-cleansing interlude — light, acidic, and prepared with native Philippine fruits and sugars.
The closing course — an expression of Philippine confectionery and tropical produce, often referencing childhood memory or cultural ceremony in its composition.
A final send-off of small Filipino sweets — traditional kakanin, candied fruits, or chocolate prepared with native cacao from Davao or Cebu.
A curated selection of wines chosen to complement each course — primarily European, with selections that echo the acidity, earthiness, and brightness of Filipino flavors.
A thoughtful sequence of house-made ferments, shrubs, cold-brewed teas, and fresh juices from Philippine tropical fruits — crafted to mirror the structure of the wine pairing.
Selected local craft spirits — including lambanog, Philippine rum, and emerging gin distilleries — available by the glass to accompany the meal.
Toyo Eatery can be reserved for exclusive private dining for special occasions — anniversaries, corporate events, and milestone celebrations. A customised menu will be crafted for your occasion.
Toyo periodically hosts Talyer Talks — a community event series featuring culinary dialogue, cultural exchange, and collaborative meals with guest chefs and creatives from across the Philippines and beyond.
Special limited-engagement dinners with visiting chefs from around the world — part of Toyo's ongoing commitment to creative exchange and the global celebration of Filipino cuisine.
All seatings require advance reservations. To reserve, please visit toyoeatery.com or reach out to us directly for special occasion arrangements.