The Grand Ballroom of Shangri-La The Fort, Manila, transformed into a lively gathering place for the Philippine food and cocktail community as Off Menu Philippines 2026 returned for its fifth edition on September 25 and 26.
The two-night event brought together eight restaurants, eight bars and 19 food and beverage talents, giving guests the opportunity to experience dishes and cocktails created exclusively for the festival. Unlike a conventional dining event, the collaborations were designed specifically for Off Menu and were not taken from the establishments’ regular menus.
This year marked a new chapter for the festival, with restaurants and bars paired together for the first time. Each team was challenged to create a food and cocktail pairing inspired by the style, ingredients and creative identity of their partner.
The result was 16 one-off creations, with guests able to build their own eight-course experience as they moved around the ballroom. The participating collaborations included Raging Bull Chophouse & Bar with The Grasshopper Bar, Asador Alfonso with The Back Room, Inatô with Recraft, Celera with Problem Child, Helm with Ito, Mōdan with Fat Cat, Metiz with Big Fuzz, and Liyab with No Entry Cocktail Club.
Rather than following a fixed tasting-menu format, guests were encouraged to explore the different stations at their own pace. The setup turned the evening into a combination of food festival, cocktail experience and social gathering, with dining areas, lounge spaces and entertainment adding to the atmosphere.
The event also gave guests a closer look at the people behind the creations. Chefs and bartenders worked side by side to translate one another’s culinary and drinks philosophies into something new, creating pairings that could only be experienced during the festival.
Beyond the 16 featured food and cocktail creations, the experience included pass-around desserts and unlimited wine, giving guests plenty of opportunities to continue exploring throughout the evening.
With its emphasis on collaboration rather than simply showcasing individual restaurants and bars, Off Menu 2026 highlighted the increasingly creative relationship between the country’s culinary and cocktail communities. The event brought together established names, emerging talents and food enthusiasts in one setting, creating an experience built around experimentation, conversation and discovery.
For its fifth edition, Off Menu demonstrated how Philippine dining continues to evolve when chefs and bartenders are given the freedom to step outside their regular menus and create something entirely new.
