Our Menu

A classic North African–Middle Eastern egg dish baked in a rich sauce of tomatoes, chorizo, and warming spices. Served with a slice of our artisan sourdough for dipping.

A melted cheese fondue enriched with chorizo and smoky paprika — one of our most indulgent sharing plates. Best enjoyed by tearing into it with sourdough while it's still bubbling.

Golden-fried European cheese croquettes with a crisp exterior and molten interior. A bistro staple done simply and well.

Spanish chorizo braised slowly in garlic and white wine until the fat renders into the sauce. Served with sourdough to absorb every last drop.

Crisp roasted potatoes tossed with ham, chorizo, and bell pepper — a Spanish bar classic given the Sourdough Cafe treatment with house-made bravas sauce.

Plump tiger prawns sautéed in abundant garlic, extra-virgin olive oil, and a touch of chili in the traditional Seville style. One of our most reordered dishes — the oil alone demands sourdough.

Tender USDA beef cooked in garlic confit and Spanish paprika — a Filipino-beloved Spanish classic elevated with quality imported beef. Comes with sourdough.

Fresh octopus tentacles slow-cooked until tender, then served over potato confit and finished with Galician-style paprika and olive oil. A dish that consistently earns the highest praise from first-time guests.

Freshly shucked oysters sourced from Aklan, served on the half shell. Available with an optional Rockefeller-style topping — baked with butter, herbs, and breadcrumbs.

Manila clams steamed open in Sauvignon Blanc with garlic and fresh herbs — a briny, aromatic dish that pairs beautifully with our white wine selection. The broth is not optional.

Baby squid grilled on a flat iron with extra-virgin olive oil, white wine, and paprika — charred edges, tender centres, and deeply savoury. A coastal classic done clean.

Fresh mussels opened in a bright tomato and white wine broth finished with olive oil — a generous pot that arrives at the table still steaming. Bring bread.

Hand-rolled USDA meatballs in our house signature spice blend — slow-simmered and served in sauce. Hearty, direct, and reliable. Comes with sourdough.

Our own Pandesour — a soft sourdough dinner roll — stuffed with USDA corned beef and eggs in a comforting, filling brunch plate. A Sourdough Cafe original that bridges our bakery roots with the bistro.

USDA beef slow-cooked with tomatoes and chorizo in a cast iron skillet — robust, savory, and served with sourdough to scrape up every bit of the ragu.

Premium Italian sardines in olive oil, served open-face on sourdough toast with briny olives — a Mediterranean-inspired light bite built for a slow morning.

Thinly sliced brined and dried beef brisket layered on sourdough with tangy sauerkraut — a New York deli classic on Sourdough Cafe's own loaf.

A three-cheese sandwich of Grana Padano, fresh mozzarella, and aged cheddar on sourdough — simple but deeply satisfying, showcasing the bread's role in amplifying flavour.

Marinated chicken fillet with fresh lettuce and tomato on sourdough — a clean, well-balanced sandwich that works as a midday staple or a lighter dinner option.

Kalamata olives, crumbled feta, and house vinaigrette on sourdough — a bright, briny sandwich inspired by the Greek island pantry.

Prosciutto, white anchovies, and grated parmesan on toasted sourdough — an elevated Caesar salad in sandwich form, umami-rich and deeply savoury.

Twelve-hour sourdough topped with fresh avocado, line-caught tuna, crushed peanuts, and pesto sauce — a tartine that hits every texture and flavor note in one bite.

Multi-grain sourdough spread with cream cheese and layered with house-cured beetroot gravlax salmon — a Scandinavian-inspired tartine that is as beautiful to look at as it is to eat.

A rich, deeply flavored bisque built from slow-cooked lobster stock, tomatoes, and cream — silky, complex, and finished tableside with a sourdough crouton.

Deeply caramelized onions in rich beef stock, finished with a sourdough crouton and a gratinéed cheese crust — the Parisian classic done properly and in full.

Slow-roasted cauliflower blended with cream and topped with cured ham — a quiet, elegant soup that surprises with its depth of flavour.

Handmade pasta with tiger prawns, rich crab tomalley, and cream — one of the most reordered dishes on the menu. The crab fat sauce is deeply savoury and coats every strand of pasta. Guests consistently rate it 10/10.

Handmade squid-ink pasta with tiger prawns, manila clams, and squid ink — inky black, briny, and dramatic. A date-night dish that photographs as well as it tastes.

Handmade pasta with wilted spinach, sautéed mushrooms, and cream — a richly vegetarian option that earns its place beside the seafood pastas with ease.

Organic spaghetti in a slow-cooked ragù of USDA Angus ground beef and San Marzano tomatoes — a straightforward Bolognese that relies entirely on the quality of its ingredients.

Organic spaghetti with guanciale (cured pork cheek), Grana Padano, and parmesan in the traditional Roman emulsified egg sauce — no cream, no shortcuts. A proper carbonara.

Organic spaghetti with fresh manila clams, white wine, garlic, and chili flakes — the classic Spaghetti alle Vongole, light and bracingly clean.

Organic spaghetti with tiger prawns, chili flakes, garlic, lemon zest, and basil — a bright, sunshine-flavored pasta that balances heat with citrus freshness.

Organic spaghetti with pan-seared salmon, fresh spinach, and cherry tomatoes in a light cream sauce — a crowd-pleaser that works from brunch to dinner.

Organic spaghetti with house-made garlic oil, fresh basil, white wine, and parmesan — the simplest pasta on the menu, and proof that restraint is its own form of mastery.

Arborio rice slowly worked into a creamy, deeply flavored base with shiitake mushrooms and a finish of truffle cheese — rich without being heavy.

Creamy risotto studded with plump tiger prawns in a pomodoro-based sauce — a satisfying combination of rice and seafood in one bowl.

Black squid-ink risotto with shrimp, manila clams, and baby squid — an intensely flavored, visually striking risotto that marries all of our Seville seafood flavors into a single dish.

Classic pizza — fresh tomato base, basil, and pulled mozzarella on our house sourdough crust. The benchmark against which all others are measured.

Four-cheese pizza with Grana Padano, mozzarella, aged cheddar, and Gorgonzola — an unapologetically rich, deeply savoury pizza for cheese lovers.

A full-loaded meat pizza with salami, Spanish chorizo, prosciutto, mozzarella, and pomodoro — the most indulgent pizza on the menu.

Italian prosciutto crudo and peppery fresh arugula on a pomodoro sourdough base — the prosciutto added post-bake so it clings raw to the warm crust.

A generous seafood pizza topped with fresh mussels, manila clams, and squid on our house sourdough crust — the sea in a single slice.

USDA fillet cooked to your preference, served over a bed of creamy mashed potato with sautéed mushrooms and finished with a house sauce. One of our most photographed dishes — guests consistently give it an 8.5 out of 10.

A 35-ounce USDA Certified Angus bone-in ribeye served with your choice of sides. Requires 30 to 45 minutes of lead time — a dish for a long evening and a full table. Best reserved for celebrations.

USDA beef shank braised low and slow in tomato, white wine, and aromatics until the collagen melts and the marrow is soft enough to spoon. A Milanese classic executed with patience.

Pan-seared salmon fillet finished with truffle butter and served alongside cherry tomatoes — an elegant main that balances richness with bright acidity.

Crisp-fried chicken thigh served with a classic French fricassee cream sauce — satisfying, deeply savory, and the most accessible entry point into our mains section.

Slow-cooked pork ribs with Spanish chorizo and paprika in the style of a Rioja ranch — fall-off-the-bone tender, smoky, and richly Spanish in character.

The entry-level ferment — a mild, open-crumb sourdough with a thin crust. Approachable, versatile, and the bread we use as complimentary table service for all dine-in guests.

A more developed fermentation produces a bolder, tangier loaf with a thicker, crackled crust. The go-to recommendation for sourdough lovers who want complexity in every bite.

Our longest ferment — the fullest expression of the sourdough process. Deep sour tang, blistered crust, and a dense crumb that stays fresh for days. A loaf for serious bread lovers.

Whole grain flour blended into our classic starter produces a nuttier, more textured loaf — denser and darker than the classic, with a more complex flavor profile.

A seed and grain-studded loaf with a hearty crust — includes sesame, sunflower, and other grains throughout. Used as the base for our Beetroot Cured Salmon Tartine.

Tart dried cranberries and toasted walnut pieces folded into our 40-hour sourdough — a sweet-savory loaf that pairs brilliantly with cheese boards and charcuterie. Contains nuts.

Dark chocolate chunks and walnut pieces woven through a sourdough loaf — the most indulgent of our flavored breads, equally at home on a dessert plate. Contains nuts.

House-baked sourdough with Filipino labuyo chili heat and sharp cheddar threaded throughout — a genuinely Filipino flavor combination in our slow-fermented format.

Our signature soft sourdough dinner rolls — the same bread used in the Corned Beef Pandesour. Sold as a set of six, perfect for table sharing, dipping, and stuffing.

Our most-mentioned coffee — a house espresso latte balanced with wildflower honey and a subtle black pepper kick. Unexpectedly warming, persistently reordered.

High-grade ceremonial matcha whisked with your choice of oat or whole milk — clean, grassy, and deeply satisfying. Available hot or iced.

Cinnamon syrup, fresh seasonal fruits, and a split of Bordeaux red wine — a cocktail that straddles the line between a wine aperitif and a craft cocktail. Bittersweet, warming, and deeply sessionable.

Named after our first location — tequila with lychee soda and calamansi liqueur. Bright, citrus-forward, and refreshing. A cocktail that captures the spirit of a Tomas Morato evening.

Our house sangria — a blend of red or white wine with fresh fruits and house spices — available as an unlimited table option. Perfect for brunch groups and long lunch gatherings. Two-hour window applies.

An extensive list featuring grower champagnes, Burgundy whites and reds, Loire Valley selections, Spanish and Italian bottles, and featured by-the-glass options. Our sommeliers can guide pairings with any dish on the menu.