The table, course by course

Duck liver, Sauternes gelée, toasted brioche, and green-mango chutney.

Twelve-hour veal stock, sweet onions, Comté gratin, and a country-bread crouton.

Benguet heirlooms, torn burrata from Batangas cream, basil oil, aged balsamic, and warm focaccia.

Seared scallops, brown butter, calamansi, fennel pollen, and a spoon of caviar.

Charred tentacle, smoked paprika oil, chickpeas, and pickled shallot.

Hand-cut grass-fed beef, capers, cornichon, egg yolk, and rye toast. Dressed at the table.

Holland spears, hollandaise, toasted hazelnuts, and shaved bottarga.

General Santos tuna, yuzu kosho, compressed cucumber, and toasted sesame.

Market fish from Navotas, lemon beurre blanc, young vegetables, and a spoon of caviar butter.

Charred cauliflower, romesco, toasted almonds, and a herb salad.

45-day ribeye from Batangas, bone-marrow butter, rosemary potatoes, and a jus of red wine.

Carnaroli rice, spring herbs from Tagaytay, pecorino, and Ligurian olive oil.

Pan-roasted breast, cherry gastrique, celeriac purée, and wilted greens.

Half a farm chicken, garlic confit, pan juices, and a salad of bitter leaves. For two to share.

Herb-crusted New Zealand lamb, ratatouille, and a rosemary jus.

Crisp skin, apple mostarda, pickled fennel, and a mustard seed dressing.

House pasta, cream of morels, thyme, and a shaving of aged Parmesan.

Wood-oven broccolini, chili flake, lemon, and anchovy butter on the side.

Warm rosemary focaccia, extra-virgin olive oil, and sea salt.

Yukon Gold potatoes, cultured butter, and a ribbon of olive oil.

Hand-cut potatoes, black truffle oil, Parmigiano, and chives.

Vanilla bean ice cream, a shot of Benguet espresso, and amaretti crumbs.

A sharp citrus curd, sable Breton, Italian meringue, and candied peel.

Three cheeses — Comté, a local goat, and a washed rind — with honeycomb, grapes, and walnut bread.

70% Madagascar chocolate, sea salt, olive oil, and crème fraîche.

Crisp meringue, Chantilly, ripe mango, passion fruit, and mint.

Burnt sugar, Madagascar vanilla, and a spoon of seasonal berries.

Vietti Castiglione. Rose, tar, and Nebbiolo grip — for the ribeye.

William Fèvre, Burgundy. Green apple, oyster shell, and a long saline close.

A bright Crémant d’Alsace to open the table. Notes of apple, brioche, and citrus.

Bouchard Père & Fils, Côte de Beaune. Cherry, forest floor, and silk tannins.

Château Minuty, Côtes de Provence. Strawberry, citrus, and a dry finish.

Domaine Vacheron, Loire. Flint, gooseberry, and a clean mineral finish.

Tanqueray, calamansi cordial, and a twist of kaffir lime.

Vodka, Benguet espresso, coconut liqueur, and a dusting of cacao.

Gin, lemon, a spoon of sugar, and house sparkling.

Campari, sweet vermouth, gin, and a fat orange peel. Stirred, never shaken.

Japanese whisky, yuzu bitters, demerara, and an orange peel.