Dill pickles (300g)

Our dill pickles is expertly crafted with a blend of aromatic spices and kinds of vinegar. Perfectly seasoned for a crunchy, flavorful snack or a delightful addition to sandwiches and salads.

Lead time: 1 day
Order size: 1 dozen
Shelf life: 5 days (Keep refrigerated)

Beef floss roll

Our full cream yogurt with real strawberries and sugar. With live cultures. No preservatives, gelatins or emulsifiers. A bestseller! Ingredients: Pasteurized milk, yogurt culture (Lactobacillus sp.), strawberries, sugar

Strawberry yogurt 
Our full cream yogurt with real strawberries and sugar. With live cultures. No preservatives, gelatins or emulsifiers. A bestseller!
Ingredients: Pasteurized milk, yogurt culture (Lactobacillus sp.), strawberries, sugar

Strawberry Full Cream Flavored Yogurt (1kg)

Strawberry Yogurt Our full cream yogurt with real strawberries and sugar. With live cultures. No preservatives, gelatins or emulsifiers. A bestseller! Ingredients: Pasteurized milk, yogurt culture (Lactobacillus sp.), strawberries, sugar

Strawberry Full Cream Flavored Yogurt (200g)

Strawberry Full Cream Flavored Yogurt

Pan-seared center-cut fillet of salmon stuffed with our spinach and artichoke cream cheese spread. Ingredients: salmon fillet, artichoke, potato, onion, thyme, french beans

Creamy Spinach Stuffed Salmon (Good for 4-6 persons)

Creamy Spinach Stuffed Salmon (Good for 8-12 persons)

Must be purchased with roasts and carvings

Angus Steak Rice (4-6 pax)

Angus Steak Rice (8-12 pax)

Creamy Spinach Stuffed Salmon 

Farm-fresh full cream milk with our local Liberica coffee bean. Stronger coffee flavor than our Coffee Milk. People have described it like "melted Coffee Gelato". 
Espresso milks Ingredients: Pasteurized milk, coffee (Barako bean from Batangas), sugar.

Farm-fresh full cream milk with our local Liberica coffee bean. Stronger coffee flavor than our Coffee Milk. People have described it like "melted Coffee Gelato". Ingredients: Pasteurized milk, coffee (Barako bean from Batangas), sugar.

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