Level up your croissant indulgence in a hearty breakfast featuring buttery croissants topped with crispy bacon, fresh tomatoes, and a perfectly runny egg. Start your day right with fresh ingredients, crafting a wholesome and satisfying meal.

Ingredients

2 Butter Croissants
3 eggs
1 tbsp milk
6 slices Bacon
2 tomato, sliced
Salt and ground pepper

Directions

Allow the frozen butter croissant to defrost for 40-50 minutes at room temperature.
Beat one egg with a spoonful of milk in a small bowl to create an egg wash.
Gently brush the egg wash over the surface of the defrosted croissant using a pastry brush.
Preheat your oven to 160-170°C (320-338°F).
Place the prepared croissant on a baking sheet and bake for 18-20 minutes or until golden brown and puffed up.
While waiting, fry the other two eggs sunny-side up, and add salt & pepper to taste.
Then, fry the bacon slices.
Take out the baked croissant from the oven.
Cool slightly for about 10 minutes before slicing.
Cut the croissant in half lengthwise.
Place the fried bacon, sliced tomatoes, and sunny-side-up egg on one half of the croissant.
Top with the other half of the croissant to complete the sandwich.

Time's running out! Don't miss your chance to enjoy the exquisite flavors of Tenderloin Steak and Porcini mushrooms at 20% OFF. This limited-time offer ends this week, so order now and indulge in a culinary masterpiece.

Australian Tenderloin Steaks  ₱960 / 3-4 pcs  NOW   ₱768 / 3-4 pcs Frozen French Ceps (Porcini Mushrooms)  ₱1195 / 500 g  NOW   ₱956 / 500 g

Juicy, tender steaks paired with the rich, earthy flavors of French porcini mushrooms - perfect for crafting a gourmet meal right at home.

The promo runs until September 14 only.

Serve the timeless elegance of French cuisine with juicy tenderloin steaks and earthy porcini mushrooms, now at a delicious deal! Get 20% Off Tenderloin Steaks & Frozen French Ceps (Porcini Mushrooms). Savor the rich flavors and exquisite textures of this traditional pairing that have captivated palates for generations.

Australian Tenderloin Steaks  ₱960 / 3-4 pcs  NOW   ₱768 / 3-4 pcs Frozen French Ceps (Porcini Mushrooms)  ₱1195 / 500 g  NOW   ₱956 / 500 g

Our premium Australian tenderloin steaks are sourced for their exceptional tenderness and flavor, complemented by earthy, fragrant mushrooms – a taste sensation that's simply irresistible.

Offer is good until September 14 only.

Ingredients

2 Tenderloin steaks, thawed
1 pack Frozen French Ceps (Porcini Mushrooms)
5 tsp dried thyme
4 garlic cloves, peeled and thinly sliced
1 tsp parsley, chopped
1 tsp Extra Virgin Olive Oil
1 tbsp butter
Boursin (Garlic & Herbs)
Salt and ground black pepper


Directions

Preheat the oven to 245°C.
Immerse the mushrooms in a saucepan of lightly salted boiling water.
Cook for 30 seconds after resuming simmering, then drain.
Pour the mushrooms into a hot pan with a little butter.
Cook over medium heat for 4.5 minutes, stirring occasionally.
Add a teaspoon of garlic and a teaspoon of chopped parsley.
Continue cooking for 2 minutes over medium heat.
Remove from heat and set aside.
Rub the salt and ground pepper onto the steaks to season.
Heat the cast iron pan over high heat.
Add the olive oil and then the butter.

Cook each side of the steaks - top, bottom, and sides:
- for rare: cook over high heat for 1-2 minutes on each side
- for medium rare: cook over high heat for 1 minute on each side, then cook over medium heat for 2-3 minutes on each side.

Remove from the stovetop.
Add the sliced garlic and dried thyme.
Place in the oven and cook until the internal temperature reaches 60-62°C for medium rare.
Once cooked, remove from the oven with the juices spooned over the steaks.
Place the cooked porcini along the sides.
Top the steaks with a teaspoon or so of Boursin.

Time's almost up! Don't miss your last chance to savor the authentic flavors of Greece. Our Lamb Saddle Loin Chops & Greek-Style Feta are still 20% OFF for a limited time only. Imagine the juicy, tender lamb chops sizzling on the grill, paired with the creamy, tangy feta. It's a match made in heaven!

Lamb Saddle Loin Chops  ₱475 / 350-400g  NOW   ₱380 / 350-400g Greek-Style Feta  ₱195 / 200g  NOW   ₱156 / 200g

Hurry, this offer ends soon. Order now and enjoy this delicious duo at a fantastic price.

Valid up to September 1 only.

Create a Mediterranean feast at home with our lamb and feta combo deal - 20% OFF Lamb Saddle Loin Chops & Greek-Style Feta. Savor the rich, tender flavor of premium lamb, perfectly complemented by the creamy tang of authentic feta.

Lamb Saddle Loin Chops  ₱475 / 350-400g  NOW   ₱380 / 350-400g Greek-Style Feta  ₱195 / 200g  NOW   ₱156 / 200g

Grilling up a savory dinner or crafting a gourmet dish with these two together creates a match made in culinary heaven. Get this delicious duo at a steal!

Offer is good until September 1 only.

Try this culinary masterpiece at home that combines the rich, savory flavor of lamb with the tangy, creamy feta, enhanced by fresh herbs and a hint of lemon - ideal for both intimate gatherings and casual evenings.

Ingredients

2 Lamb Saddle Loin Chops
50 g Greek-Style Feta Cheese , crumbled
1 clove garlic, minced
1 tbsp fresh rosemary, finely chopped
1 tbsp fresh oregano, finely chopped
1/2 tbsp fresh thyme, finely chopped
1/2 lemon (for zest & juice)
1 tbsp 50 g olive oil
Salt & freshly ground black pepper, to taste

Directions

In a small bowl, create the marinade by mixing the minced garlic, chopped herbs, lemon zest, lemon juice, olive oil, salt, and pepper.
Rub this marinade generously over the lamb chops well coated.
Cover and place in the fridge for at least 1 hour, or overnight for a more intense flavor.

Preheat your oven to 400°F (200°C).
In another bowl, prepare the feta crust by combining the crumbled feta cheese with a tablespoon of olive oil and a pinch of black pepper.

Heat a large oven-safe skillet over medium-high heat. Add a bit of olive oil.
Sear the lamb chops for about 2 minutes on each side, until the crust turns golden-brown.
Remove the skillet from heat and carefully top each lamb chop with the feta mixture, pressing down gently to secure.

Transfer the skillet to the preheated oven and roast for about 8-10 minutes, or until the lamb reaches your desired level of doneness (135°F/57°C for medium-rare).
Remove the skillet from the oven and let the lamb chops rest for 5 minutes before serving.
Serve the lamb chops with a side of roasted vegetables or a fresh Greek salad.

This epic deal is almost over! This is your final chance to score 20% OFF our exquisite Chilean Sea Bass Fillets and experience the unparalleled taste of this exceptional seafood delicacy. But hurry, this limited-time offer is until this week only.

Chilean Sea Bass Fillets  ₱2050 / 2 pcs  NOW   ₱1640 / 2 pcs

Offer is valid up to August 18 only.

Join the hype as we offer another smash hit! Get 20% OFF Top-Selling Chilean Sea Bass Fillets - a limited-time deal only. Beloved by culinary masters for its melt-in-your-mouth texture and delicate flavor, bring back the taste and luxury of this exquisite fish to your kitchen.

Chilean Sea Bass Fillets  ₱2050 / 2 pcs  NOW   ₱1640 / 2 pcs

Did you miss out on the first round? No worries! Our crowd-pleasing Salmon Fillet Portions are still at 20% OFF, but hurry—this offer ends this weekend!

Salmon Fillet Portions  ₱690 / 2-3 pcs  NOW   ₱552 / 2-3 pcs

A simple weeknight dinner or hosting an elegant soirée, a romantic date night, or a casual gathering with friends, these fillets are the perfect choice. Stock up now and serve two of the ocean's finest offerings.

The sea bass deal runs until August 18 only.

Stunningly simple yet sophisticated dish, providing a burst of freshness with every bite - Chilean Sea Bass meets its match in a burst of fresh tomato flavor. Let's get cooking!

Ingredients

2 pcs Chilean Sea Bass Fillets
4 tomatoes
1 onion
1 garlic clove
1 shallot
4 basil leaves
4 coriander leaves
Salt and pepper

Directions

Peel and wash onion, shallots, and garlic then chop them.
Wash tomatoes, peel, seed, and crush.
Wash and chop basil and coriander.
Preheat the oven to 200°C (gas mark 7).
Combine the chopped vegetables and tomatoes in a saucepan.
Season and cook until all the water has evaporated.
At the end of cooking, add the basil and coriander, and season.
Place the fillets on a non-stick baking sheet.
Place in the oven and cook for 6 to 8 minutes (depending on thickness).
Coat 2 plates with tomato paste and arrange the cod on top.
Serve hot.