Fortuna's Row

The return of a favourite: Esquites. Cream of corn, roasted bonemarrow, queso fresco.

A dish built around the quiet sweetness of summer corn, transformed into something richer. Roasted bone marrow lends depth and substance, while queso fresco brings balance and brightness. Comforting, indulgent, and best enjoyed somewhere in the glow of a long evening. Now back on the menu.

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📷 Kris Andres

Unita. The latest addition to our newest menu: Shrimp croquette, panca sweet chili sauce, bacon.

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Dessert season has arrived at Fortuna’s Row.

Chef John Sinco’s new summer collection has officially landed, and it might be his most ambitious work yet. Bright fruit, tropical flavours, intricate technique, and just enough nostalgia to keep things grounded.

A bergamot-spiked cinco leches with Earl Grey chantilly and macerated berries. Basque cheesecake paired with passionfruit sherbet and honey. Cassava funnel cake with roasted peach and mango. A strawberry carlota finished with hibiscus-guava granita.

And for those inclined to skip directly to dessert, Teobroma returns as a sculpted cacao pod filled with a collection of chocolate confections. Worth saving room for. Possibly worth planning dinner around.

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