THE ADOBROS

THE ADOBROS

A taste of the Philipines

Mark is the co-founder and chef of The Adobros, a Filipino supper club and catering company. His mission? To feed the hungry hordes of Londoners with our brand of home-cooked and hearty Filipino food, one meal at a time. Starting in his flat in Southeast London in 2013, and now popping up at various venues around London, he has created a dining experience that he feels captures the best of the Filipino food culture he grew up with: the warm welcome, the social sharing, the festive feasting and, of course, the distinctively delicious flavours of his take on Filipino classics. Feeling hungry yet? Kain na tayo, mangaon 'ta, let's eat!

Sample Menu

All menu’s can adapt to your guest’s allergies and dietary requirements.

Dining Menu

Sit Down

3 course meal

  • Kinilaw | Don Papa Rum-cured fish in a spiced blend of coconut vinegar and citrus juices [Fish, sulphites]

    STARTERS 1

    Piaparan na Manok | Chicken, aromatic spiced palapa paste, grated coconut, turmeric, coconut milk, crispy-fried palapa [Can be made vegan]

    STARTERS 2

    Lumpiang Ngohiong (VG) | Vegetable spring roll flavoured with Five Spice [Gluten]

    STARTERS 3

  • Pork Belly Adobo | Pork belly simmered in cane vinegar and soy sauce [Soy, sulphites (Can be made vegan)]

    MAINS 1

    Beef Short Rib Kare Kare | Sous vide beef short rib in a peanut and coconut sauce infused with bagoong (fermented shrimp paste) [Peanuts, crustaceans, sulphites (Can be made vegan)]

    MAIN 2

    Escabeche | Pan-fried fish, sweet and sour sauce [Fish, sulphites (Can be made vegan)]

    MAINS 3

    Kaldereta | Goat/lamb tomato stew, liver, goat’s cheese, vegetables [Fish, soy, dairy (Can be made vegan)]

  • Buko Pie | Young coconut custard in shortcrust pastry [Gluten, dairy (Can be made vegan)]

    DESSERT 1

    Leche Flan | Crème caramel, latik (burnt coconut curds) [Dairy, eggs (Can be made dairy-free)]

    DESSERT 2

    Calamansi | Posset Heated sweet cream infused with calamansi, candied ginger [Dairy]

    DESSERT 3

Canapés

Standing

3 course meal

  • Chicken simmered in soy sauce and vinegar, topped with fried chicken skin, and a tomato-onion-rocket relish. Served in Filipino bread roll sliders [Soy, sulphites, gluten]

    canape

  • Grilled skewers of chicken, pork or tofu [VG] marinated in a banana ketchup, calamansi, 7-Up and soy sauce glaze [Soy, trace gluten]

    canape

  • Deep-fried aromatic pork belly. Served with home-spiced vinegar [Sulphites]

    canape

  • Shredded pork adobo arancini [Soy, sulphites, gluten]

    canape

  • Young jackfruit in spicy palapa paste, simmered in coconut milk with grated coconut and bell peppers. Served on cucumber slices

    canape

  • Vegetable spring rolls flavoured with Five Spice. Served with sweet chilli sauce [Gluten]

    canape

  • Fluffy coconut milk and rice batter cakes baked in banana leaves, with a keso de bola (edam cheese) crust [Dairy, eggs]

    canape

  • Coconut milk candies

    canapes

  • Twice-baked batter cake with a caramelised and buttery mango crust [Dairy, eggs]

    canape

  • Filipino ‘shortbread’ of toasted flour, sugar, milk powder, puffed rice and brown butter [Dairy, gluten]

    canape