KAPRE ASADOR BBQ: watch that BBQ spin baby, carefully basted by our Macho Gwapito Pit Master…
A whole goat marinated for twenty four hours in the Kapre’s secret marinade, and then slow-roast Asador-style over coals. Watch our Asador-pit Chef carefully cook to perfection and then carve up table-side.
The iconic lechon of the Philippines. Stuffed with secret herbs and spices, and then slow-roast over charcoal and dried coconut husks until the skin has a crackling that can be heard on the moon
Fresh mussels cooked table-side in an inferno of dried fresh hay. Intense smoky flavours, and food theatre like none other on Panglao Island.
Depends on what we can get on-the-day ingedients… So please order ahead so you don’t get disappointed…
Perfect medium-rare, reverse-seared (will need one hour cooking time) – we just add sea salt and Kampot black pepper
Bone-marrow, oven roast with sea salt and pepper, and fresh chopped chives – served with crusty bread and a shot of Tanduay to “clean your canoe”
On-the-day freshly caught local octopus, chargrilled over BBQ coals and served with Chimichurri
Whole fried baby pig heads are a crispy Kapre delicacy, prepared by first slowly cooking the head to make the meat tender, with stock and aromatics, then drying and frying it at a high temperature to achieve a perfectly crunchy skin: feeds 1-2
At The Kapre Bar, we keep the drinks ice-cold and dangerously good! Crack open a chilled San Miguel, scull on our iconic KapreChelada, sip on our signature Kapre cocktails, or cool down with a frozen margarita that’s as frosty as a Kapre’s stare. Whether you’re unwinding in the Balete tree, dancing under the stars, or just needing a liquid cure for all that BBQ indulgence, we’ve got the perfect pour to keep the night going. Cold, strong, and absolutely legendary—just how we like it! 🍻🍹❄️
At The Kapre, dessert is where things get seriously indulgent. Fall headlong into our Mango Sticky Rice, a tropical dream with sweet coconut goodness, take on the Halo-Halo Kapre Waffles, a crispy, twist on the Filipino classic, or go headfirst into our iconic dish, Diabetes. Feeling adventurous? Our Kapre Vanilla Ice Cream with Bacon and Maple Syrup balances creamy sweetness with a smoky, salty crunch that’ll have you questioning everything—in the best way. Sweet, sinful, and a little bit magical—just like a night under the Balete tree! 🍨🍯🥓
Prawns cooked in olive oil, garlic, chili and our secret sauce and toasted bread
White fish, par-‘cooked’ in citrus, with spices, onions, tomato and fresh herbs. Served in shot glasses
Chicken livers marinated in Kapre’s secret adobe recipe and blackened over coals
Chicken pieces marinated in fresh green pesto, and chargrilled over coals
Marinated in our secret Kapre sauce, chargrilled, and served with Kapre’s Finest Chicken (gravy) – yes KFC Gravy
Spanish-style paella, with a a Kapre twist, using fresh caught local Mud Crabs – serves 2 person
Roasted pork belly, Kapre spices, mixed with kimchi and onion, with an egg on top and served in a sizzling platter, with steamed rice on the side 🌶️
Slow-braised beef with melted cheese, served with a beef consommé dipping Sauce
Lightly seared fish, sliced and served with chimichurri, with egg roe or uni on top and green salad
Slow-braised beef tripe in Kapre’s secret spices, and chickpeas, with crusty toasted bread
Roast pork belly, stuffed with Singaporean-style chicken rice, served with side-salad
Chargrilled over charcoal, whole squid, stuffed with chorizo and chimichurri
Kapre’s iconic red salsa stuffed Milk Fish, then chargrilled over coals to crispy goodness. Served with chilli sauce – serves 2 person
With Extra Virgin Olive, Oil, chilli and fresh herbs (V) 🌶️
+ chargrilled prawns
Spicy Crayfish, in a rich Mala sauce, with butter and basil: served with chargrilled bread 🌶️🌶️
Sweetcorn riblets, coated in our homemade Cuban butter, and charred over the coals
Delicious mushrooms, pan-fried in butter with garlic and thyme, with a little added cream
Wilted cabbage cooked off in bacon fat, with bacon lardons, and chilli. Served in a sizzling hot skillet
So simple, so delicious. Slices of ice-cold cucumber served with our Kapre secret sauce – it’s savoury, garlic and spicey
We give you 1,000’s of grains of rice in one bowl: just for you, from the Kapre
Lumpia wrapped sticky rice with fresh mango and coconut cream. Classic Filipino fare
Flamed marshmallows with molten jellies and dipping biscuits – the Kapre affectionatly calls it, Diabetes
Stacked high with Ube ice cream and other delicious delicacies – mix mix
Give the Chef a break and cook for yourself. Grill your very own marshmallows over BBQ coals and dip in Bohol’s finest chocolate
At the Kapre we believe in offering choice, so if you’re off the booze try our unique offerings of Zero-Tails. No booze in these, but still tasting like there is with our incredible “zero” spirits.
Available in the restaurant, sports bar and even on the Kapre Jeepney Food Truck
We have a variety of cocktails made from the three amigos above including Ube Cream, made from Ube (a purple potato) origintating from Bohol itself. Try our Kapre Russian, Kapre Sunrise and Kapre White Rabbit Hole
Alright, Alright, Alright… Yes, folks, you can also try our friend Mr Matthew McConnaughey’s selection of organic tequilas that we have crafted into some rather amusing cocktails
San Miguel Pilsen, mixed with tomato juice, salt and pepper, lime, tobasco, Lea and Perrins Worcestershire Sauce and some good old Maggi. We know you’re going to love this… Especially if you’re feeling groggy from the night before.
