Catering from the cacao kitchen
The same kitchen that runs the cafes, packed for a room instead of a table.
What travels well
The Cacao Smoked Black Palabok is the dish people ask for, and it is built to be served in volume. Alongside it: the bibingka souffle, warm bread and pastries, and tsokolate held hot in the silver pots.
The lineup is set with the kitchen for each event rather than picked from a fixed list, so the table matches the room instead of the other way round.
See the current menu for what the kitchen is serving in the cafes.
What we need to quote you
Four things get you a real number instead of a range: your date, your headcount, where you are, and roughly what you want on the table. Send those and the kitchen comes back with a plan.
Date
Including the time you want the table ready.
Headcount
A range is fine at this stage.
Location
Where the event is, and whether there is a kitchen on site.
The table
Anything you already know you want, or leave it to the kitchen.
Lead time and any minimum come back with the quote.