I am a glassblower

I make these....

I am a woodmaker

I make these...

I am a potter

I make these...

I am a shoemaker

I make these...

He's a car maker...think he's Chris Bangle??

He makes these...

I am a chair-maker

This is my craft

I am a tailor

These are my tools

I am a bladesmith

I made these...

thats eunice..owner of B Bakery

She makes these...

That's my Dad

He actually looks like this..to me, he's a genius

He drew this...

and this...

This is his passion...besides drawing

and this

and this..his shop

his shop Zia Concepts

he drew his own hand...he's a genius

this is me@jardin des sens

standing next to the PIANO

but my dream kitchen actually looks like this...no harm dreaming

and i'd love this on my wall

I am Artisan

I make these...

suckling pig pinoy style...my brother in law piong piong wit my darling boy

I make these.....courtesy of Le Chateaubriand

and this....courtesy of Le Chateaubriand

I make a pigeon dish similar to this only better...not

I'm ripping this off Inaki and putting it on my menu...I'll call it 48hr braised shortrib, pickled cauliflower, yogurt and dehydrated pink peppercorn

why does it cost so damn much to built something like this???

and this would cost a fortune as well...dbs couldn't help me!!

isn't this lovely

this one is too..which is why I'll be cooking there Sundays to Weds, dinners only

the interior looks like this. It can take 30 but I think I'll be really swamped if i hit 20 covers

We're trying to give it a little makeover, i went out to look and

I saw these

Le Chateaubriand

They call this OSAKA $195 after discount

Na...I'd have these if I were to open my second restaurant like most chefs...it'd be a bistro and these would fit

hand crafted

hand crafted

My Dad's got me these tables made, courtesy of Zia concepts (remember?)

they probably wont be ready this coming monday when I start

I'd just have to make do and hope people will eat n imagine they eating on this solid piece of wood

Sunday all day Brunch. Mondays-Wednesdays Dinner only

reservations appreciated limited to 20 only (No, I'm not Buko Nero) you won't have to wait one month to get a seat. Menu changes weekly. Look for lastest menu here. This is the FIRST..

MENU

3 COURSE SET MENU FOR $50

2 COURSE SET MENU FOR $40

STARTER

BRITTANY SARDINE | BONITO JELLY| BUCHOT MUSSELS| RASPBERRY VINAIGRETTE

$18.00

OR

CLAM CHOWDER| BUCHOT MUSSELS| GALIC PARSLEY BREAD CRUMB GARNITURE| EXTRA VIRGIN OLIVE OIL

$18

 or

HEIRLOOM CARROTS| GOLDEN BEETS| GIROLLE MUSHROOM| LAMBS LETTUCE| GUANCIALE|  LEMON TOFU

$18.00

MAIN COURSE

48HR BRAISED SHORTRIB| PICKLED CAULIFLOWER| HEIRLOOM YELLOW CARROTS| YOGURT| DEHYDRATED PINK PEPPERCORN| LEMON MARMALADE

$28.00

OR

FRENCH SEA BASS | PONZU| LEMON HOLLANDAISE| PICKLED GOLDEN BEETS N GINGER| EPINARD MOUTARDE

$28.00

DESSERT

BLACK FIGS| MALT POWDER| VANILLA PANNA COTTA| TAPIOCA PEARLS

$15.00

Maitre D 

a.k.a. MAMA

she's not french

she from Medina

she makes a mean suckling pig, better than Gunthers :-) sssh...I worked with him before

 Bon Apetit !!!!

pls call 96790611

Artisans most welcome

Bring your craft