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FOO'D by Davide Oldani Shangri-La Fort

G/F Shangri-la Hotel at the Fort, 30th St corner 5th Ave, Fort Bonifacio, Taguig

Italian

Open M-Su: 11AM-3PM; 6PM-11PM
From Milan to Manila, discover and taste the synergy of tradition and innovation. A Cucina Pop restaurant created by Michelin-Star Chef Davide Oldani, which focuses on accessible high quality food that everyone can enjoy.

FOO'D by Davide Oldani Menu

  • Recommended Dishes

  • 3 Course Prix Fixe Menu

    • 3 Course Prix Fixe Menu

      800.00

      Primi

      Cipollo Caramellata (Caramelized Onion/ 24 Months Aged Grana Padano Gelato/ Grana Padano Hot Cream) OR Truffle Cacio E Pepe (Spaghetti/ Pecorino Romano/ Lemon/ Black Pepper/ Truffle Oil)

      Secondo

      Chicken and Prawn (Free Range Spring Chicken/ Chicken Jus/ Spicy Raisins/ Scent of Thyme) OR Chicken Ballotine (Creamy Polenta/ Chicken Jus)

      Dolci

      Lemon Curd (Dehydrated Meringue/ Cacao Crumble/ Curry Almonds/ Lettuce Gelato) OR Cheesecake (Strawberry/ Sable/ Basil Gelato)

  • Tasting Menu

    • 3 Course Tasting Menu

      Choose 1 Antipasto, 1 Secondo and 1 Dolce

      1,500.00

    • 4 Course Tasting Menu

      Choose 1 Antipasto, 1 Primo, 1 Secondo and 1 Dolce

      1,900.00

    • 5 Course Tasting Menu

      Choose 1 Antipasto, 1 Primo, 2 Secondo and 1 Dolce

      2,700.00

      Add On

      Antipasto:

      Smoked Duck Carpaccio (Applewood Smoked Duck/ Arugula/ Orange/ Beet Puree) 200.00

      Foie Gras (Chestnut Puree/ Cranberry/ Brioche) 400.00

      Primo:

      Mushroom Riso (18 Months Aged Carnaroli/ Textures of Mushroom/ Truffle Oil) 200.00

      Fregola Con Vongole Acciughe (Fregola/ Tomato Concasse/ Clams/ Anchovies) 200.00

      Pressed Chicken Pasta (Spaghetti/ Pressed Chicken Jus/ Grana Padano/ Chicken Ballotine) 200.00

      Bisque Spaghetti (Spaghetti/ Shrimp Bisque/ Prawn Head Butter) 200.00

      Secondo:

      Seabass D'O (Chilean Seabass/ Textures of Corn/ Lettuce) 300.00

      Tenderloin (US Angus Prime Tenderloin Steak/ Cippollino/ Cauliflower Puree/ Bonemarrow Bordelaise) 300.00

      Wagyu Cheek (Snake River Farms Wagyu Beef Cheek/ Bordelaise/ Trout Caviar) 350.00+E6

      Antipasti

      Cipolla Caramellata (Caramelized Onion/ 24 Months Aged Grana Padano Gelato/ Grana Padano Hot Cream)

      Crab Cannelloni (Cucumber/ Horseradish/ Tomato Sorbet/ Squid Ink Tuile)

      Mushroom and Egg (Confit Egg Yolk/ Textures of Mushrooms/ Crispy Prosciutto/ Truffle Foam)

      Olive Oil Poached Salmon (Apple/ Horseradish/ Applewood Smoke)

      Iberico Pork and Scallop (Iberico Pork Secreto/ Green Peas/ Salsa Verde)

      Duck Liver Parfait (Duck Liver Parfait/ Marsala Gelee/ Cornichons/ Brioche)

      Primi

      Truffle Cacio E Pepe (Spaghetti/ Lemon/ Pecorino Romano/ Black Pepper/ Truffle Oil)

      Milanese D'O (18 Months Aged Carnaroli/ Saffron)

      Riso Marsala (18 Months Aged Carnaroli/ Black Pepper/ Breadcrumbs/ Marsala)

      Saffron Fregola (Fregola/ Saffron/ Toasted Almonds)

      Secondo

      Chicken and Prawn (Free range spring chicken/ chicken jus/ spicy raisins/ scent of thyme)

      Roast Pork Belly (Apple Elderflower Puree/ Bacon Braised Cabbage/ Thyme Jus)

      36 Hour Short Rib (US angus prime short ribs/ creamy polenta/ mushroom ragout)

      Pressed Duck Two Ways (Maple Leaf Dusk Beast/ Confit Duck Leg/ Rhubarb/ Duck Press Jus)

      Boneless Lamb Rack (Pumpkin custard/ minted peas)

      Halibut (Saffron Potato Veloute/ Sicilian Caponata/ Potato Crisps)

      Dolci

      Dark Chocolate Mousse (Cacao Crumble/ Raspberry/ Dark Chocolate Gelato)

      Lemon Curd (Dehydrated Meringue/ Cacao Crumble/ Curry Almonds/ Lettuce Gelato)

      Cheesecake (Ricotta Mousse/ Sable/ Strawberry/ Basil)

      White Chocolate Souffle (Apricots/ Almond Biscotti/ Ammaretto Gelato)

      Raspberry Lychee Sphere (Rose Glaze/ Coconut Crumble/ Yogurt Gelato)

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