On 23rd November, Ferdinand ‘Budgie’ Montoya will take over 10 Heddon Street in Mayfair - the residency space that previously hosted some of London’s most exciting new dining concepts - to launch his new restaurant, Sarap Filipino Bistro, in partnership with The PEPPER Collective, following on from the success of Sarap BAon that opened in Brixton last year.
Sarap Filipino Bistro (Sarap meaning ‘delicious’ in Tagalog) is the latest evolution of Montoya’s Sarap brand following the success of the more casual Brixton sister site. 10 Heddon’s sleek yet industrial surroundings is the ideal setting to showcase Budgie’s ‘Bistro’ menu, celebrating his Filipino heritage and roots. With Filipino soul and a London heart, the sit-down menu will showcase Budgie’s modern interpretation of Filipino flavours - from vinegar-soaked adobo to its famous roasted lechon - paying ode to the sour, salty and sweet characteristics of the cuisine. At the heart of each dish will be Sarap’s philosophy of ‘authentic flavours delivered proudly inauthentically’.
The menu is centred around the main event - Lechon suckling pig - a speciality of the Philippines and a signature at Sarap BAon in Brixton. However, for Sarap Bistro, Budgie will be serving Lechon in a unique format for the Mayfair site with the crisp skinned and tender, slow-roasted suckling pig served whole and stuffed with bold lemongrass aromatics and truffled adobo pork rice. Typically served as a celebration food at special occasions, the lechon must be ordered 48 hours in advance at the bistro, and is designed to be shared between 4-6 people. Budgie has specially crafted a menu of inventive and bold Filipino-inspired small plates, signature large plates and Filipino sides, with an all-new Tsokolate to round-off the menu - a four-layered chocolate cake designed to showcase the variety of cacao found in the Philippines. Dishes include-
Rellenong Crispy Pata - twice cooked adobo pork rice stuffed trotter
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Ensaladang Talong - smoked aubergines, tomatoes, salted duck egg
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Escabeche - grilled monkfish, sweet and sour red pepper sauce, pickled peppers
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Ginisang Monggo - squash stuffed with mung beans, spinach
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Adobo Pork Rice - Jasmine rice cooked in adobo sauce, pork hock
Drinks will include an ever-changing cocktail list inspired by a mix of London sophistication and Filipino island culture, such as the Darker Don - Don Papa rum (an aged sipping rum made from the sweet sugarcanes of the Philippines), lime and ginger beer. Cocktails will also make use of the bistro’s drinking vinegars, fermenations and kombuchas to minimise wastage and emphasise flavour. As a nod to ‘Pulutan’ - the Filipino tradition of food with an ice-cold beer - the menu will also feature lagers and ales from local breweries including Brixton Brewery.
