Metiz

A la carte, every night.

We’ve opened the menu to a different rhythm of dining at Metiz, giving both familiar guests and first-time visitors another way to experience the kitchen. A format centered around sharing, plates around the table to be enjoyed together.

The same cooking and philosophy from a different lens. Tasting and Ala Carte menus are now available from Tuesday to Saturday dinner.

A number of new dishes have been in development over the past few months, and are now making their way onto the menu.

These plates now live in an à la carte format — built to stand on their own, closer to how they’ve always been developed: slowly, over time, and revisited often.

For years, Metiz has worked within a set of limitations to stay true to our philosophy. That framework has shaped how the kitchen cooks, while also keeping certain ingredients out of reach. Lately, we’ve started to explore them more freely.

We’re talking Kurobuta Pork, Hokkaido Scallops, Prime Beef, etc— ingredients we’ve been excited about for a long time, now worked into the menu with the same care, just a little more freedom.

This is less a change in direction, and more an extension of what has already been evolving in the kitchen.

Our à la carte menu is now available every night.

Come by, have a glass, and try the new dishes.

In Metiz, seafood and vegetables play such an integral role in our cooking, and our third movement highlights this synergy between sea and earth.

Our Third Movement: Ike-jime Lapu-lapu sourced from Palawan with a sauce consisting of housemade Black Eye Pea Tausi, Etag, and Native Chickens.