A re-imagined Filipino brunch last 12 and 13 August was held at Chibog by Chef Joff Hernandez of Lupa rice Bar and Chef John Rellama of Ferver Lab. The three course menu consisted of longganisa sausage rolls, tofu sisig lettuce wraps, kilawin and a surprise dish of calamari on calamansi skewer. The tofu sisig was a stand out with the flavours being perfectly balanced with the longganisa sausage roll a fitting nod to being Filipino- Australian. For mains, a twist on the classic escabeche served as a silog meal as well as the nostalgic arroz caldo with a citrus granita to finish with fermented wild berries as a welcome surprise.
Seasonal Filipino dining built on collaboration between like-minded individuals passionate about putting Filipino food in the tapestry of multicultural Victoria is what made Wild successful. Husband and wife team, Janine and Thuan Le, provided their signature hospitality as guests were welcomed to Chibog. Reminiscent of the warmth of the Filipino culture, Chibog continues to deliver a common ground where culture and cuisine intersect.