9 degrees 9 minutes north (but 26 degrees in the shade)

Our Kitchen


Lotte (Head Chef)
Lotte graduated from the Dumaguete Academy for Culinary Arts and started as a sous chef in Baha Ba’r in 2014. Brought up in eastern Mindanao, the daughter of a fisherman and a mountain farmer mother, she has an in depth knowledge of all local dishes from both the hills and sea and uses her natural skills to bring out the best flavours of our surf and turf dishes. She prides herself on creating new recipes that you may not see in cookbooks and is for ever experimenting with local herbs and spices to enhance the local and familiar foreign dishes. She is also the ‘queen of desserts’.

Arman (Chef)
Arman is a native of Siquijor and started his career at Baha Ba’r. He subsequently worked in other restaurants on the island but we are delighted to have him back and helping Lotte to create the dishes that Baha Ba’r is becoming famous for. He is especially talented at creating innovative fish dishes and understands the need to use fresh ingredients in all of the menu items. He is the ‘wok king’ in the kitchen!

Please feel free to peek into the kitchen! It is a frenzy of activity on most nights but we pride ourselves on providing the freshest local ingredients and we cook from fresh and therefore we apologise if it takes a while to reach your table. It will be worth the wait!

Kitchen Menu

BreakfastMain MenuFilipino FavoritesPizzaDessertKids Menu

 

JEEPNEY DRIVER’S BREAKFASTS

(6 different options)

1.     Pandesal (salt bread) or rice, + Egg any style 75

2.     Lugaw (porridge) topped with boiled egg, tuna flakes, fried garlic & spring onion on side 90

3.     Danggit (dried deboned fish), egg any style, rice or pandesal bread 95

4.     Tortang talong (eggplant omelet), rice or pandesal bread 95

5.     Chorizo, egg any style, rice or pandesal bread 95

6.     Corned beef, egg any style,  rice/pandesal bread 95 

COFFEE / TEA / CHOCOLATE

Americano/Espresso – 65

Tea (Ask server for selection) – 65

Latte/Cappuccino/Hot Choco – 90

BAHA JUICES & SHAKES (ALL FRESH) Regular 95 / Small 45

Mango, Carrot, Banana, Pineapple, Watermelon, Buko, Calamansi

Fresh milk is sourced from the “Island Fresh Dairy”, Cangmunag, Siquijor

 * FULL ENGLISH BREAKFAST 350

smoked bacon, baked beans, button mushroom, roma tomato, & cervelat sausage

A choice of

Breads: wheat bread, garlic bread or herbed bread

+

2 eggs: sunny side up, scrambled egg, scrambled egg mixed with shredded corn and topped with cheese

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* VEGETABLE CHEESE OMELETE 190

Classic omelet w/ organic garden vegetables

Optional bacon additional 60

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* SCRAMBLED EGG W/ BACON AND TOASTED BREAD 250

Siquijor free-range eggs and strips of bacon and tomato

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* CANADIAN PANCAKES 250

A choice of:

Pancakes and bacon

or

Pancakes and 1 egg any style

Both served with Canadian maple syrup

 

* CEREAL BEAKFAST 220

 

European muesli with fruit w/ fresh Siquijor dairy milk

 

*Breakfast sets come with choice of

  1. Fruit: mango, banana, orange, watermelon, or pineapple
  2. Coffee / Tea – espresso, americano, blk tea
  3. Juice – mango, carrot, calamansi, pineapple, watermelon, coconut

** cappuccino, latte, hot choco extra 25

****All bread is feshly baked every day on the premises (in the garden Butifara brick oven)

 

BAHA BA’R SIGNATURE DISHES

* SEAFOOD PLATTER (6-10 people) – 2,000

* MEAT PLATTER (6-10 people) – 2,500

Ask server for details – These very popular meals can be served on a banana leaf (traditional) or a large wood dish (less messy!)

*TUNA KINLAW (Philippine’s Ceviche) – fresh raw tuna marinated in sugar cane and coconut vinegar, seasoned with ginger, red onion, white radish, cucumber and fresh chili 250

* SPICY PAN-SEARED CALAMARI RINGS– local squid infused with fresh jalapeno chili, garlic and black pepper served on a bed of sautéed native pechay 210

* GRILLED FISH (Catch of the day) – locally caught fish,  glazed w/ lemon buttered sauce, deep-fried sweet potato chips and stir-fried native pechay 230

* SIZZLING BULALO – Braised beef shanks topped w/ mushroom gravy served w/ vegetable and fries 295

*SIQUIJOR PORK LIEMPO – grilled pork belly infused in Filipino BBQ sauce and topped with grilled fresh pineapple slices 295

*SIZZLING CROCODILE STEAK– Pan grilled Cagayan de Oro crocodile T-Bone steak, seasoned with salt and pepper and topped with mushroom demi-glaze sauce.  Served in sizzling plate with choice of fries or mash and sautéed vegetables 650

PANDESAL EXPRESS (veggie burger) – banana blossom patty w/ lettuce, tomato, cucumber and caramelized onion, served on a homemade pandesal bun w/ sweet potato chips 210

BANANA VEGETABLE CURRY – Stir fried organic mixed vegetables and banana infused with a tandoori curry sauce 165

NORTH AMERICAN and EUROPEAN STAPLES

MIXED SEAFOOD FETUCCINI (white or red)

fettuccine pasta cooked aldente and served with shrimp, squid and crab meat garnished with parmesan, finely chopped parsley

and a side of garlic bread 230

SPAGHETTI BOLOGNAISE

Ground beef seasoned in chef’s own tomato sauce 210

LOCAL CHICKEN CLUB SANDWICH

barbeque chicken fillet with crispy banana blossom, tomato, caramelized onions and homemade mayo, with a side of fried native banana 195

SIQUIJOR-STYLE BEEFBURGER

homemade adobo-infused beef burger, topped with roasted bell pepper, tomato and grilled onion, with a side of sweet potato chips (native root crop). The burger bun is freshly made in the brick oven.  195

MANGO QUESADILLA

tortilla wrap stuffed mango, Pico de Gallo (salsa) and Jack cheese, served with summer coleslaw 220

* Enjoy with your own choice of side-dish:

       – Rice 20

– Salad or sautéed vegetables  50

– Mash potato, French fries, or thin chips 90

ASIAN FAVOURITES

PAD THAI NOODLES (Thailand) – stir-fried noodles mixed with chicken meat, crab meat, shrimp, native cabbage, bell pepper seasoned with chili flakes, salt and pepper topped with roasted peanuts and chopped spring onion 250

* RENDANG (Malaysia) – curried beef tenderloin boiled in coconut milk, infused with lemon grass, coconut crumbs and turmeric, topped with fresh green chili 290

* TIGER PRAWN CURRY (Singapore) – Wok seared tiger prawns glazed with Singapore recipe red chili curry sauce 245

* SEARED TUNA IN WASABI (Japan) – Pan seared local Tuna coated in sesame seeds and pepper corn topped with wasabi served on a bed of grilled eggplant 210

LO-MEE (LOMI) SOUP (China) – Creamy Chinese egg noodle soup with chicken fillet, shrimp, crab stick and beaten egg 180

STARTERS AND SHARING PLATES
STUFFED EGGPLANT – Organic Baha farm eggplant stuffed w/ seasoned ground beef, battered in homemade mix 170

CHICKEN SLIDERS – burgers filled with chicken breast fillet, tomato, cucumber and lettuce served with sweet potato chips 150

CHICKEN TACOS – Shredded chicken seared w/Mexican spices topped w/ lettuce cucumber, cheese sauce and Parmesan cheese, served w/ Mango Vinegarete and tomato salsa  170

SWEET POTATO GRILLED WEDGES (thick cut) HAND-CUT FRIES (medium cut) or DEEP-FRIED CHIPS (thin cut)– locally harvested sweet potato, tossed in Cajun spices 150 (grilling time is 20 minutes)

FRESH VEGERTERIAN SPRING ROLL – shredded carrots, fresh cabbage, bean sprout, seasoned with black pepper, garlic and onion wrapped in a lettuce wrap 125

BAHA BA’R MENU

The Baha Ba’r menu concept is simple: Ingredients are fresh, predominantly organic and local and our

Filipino / ‘Filipino-fusion’ plates are based on classic and traditional recipes found throughout the Philippines.

The menu is complimented with popular European and North American  “staples”.

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Almost all vegetables served are organic and grown on our nearby 0.5ha Baha farm; what we can’t grow we buy locally. Bread is baked in the garden traditional ‘Pugon’ brick oven; we also raise pigs and ‘native’ chickens and make our own honey. All herbs and condiments for the bar are grown on the Baha farm

Chef – Elbert Niez

 † Vegetarian

All dishes can be servas mains – ask server for adjusted price.

Dipping sauces available: soy sauce & calamansi, garlic vinegar, sweet & sour, hot & spicy.

FRESH SALADS

GRILLED EGGPLANT SALAD – grilled Baha farm eggplant tossed with coconut cream, red bell peppers, ginger, and onion 130

PUSO NG SAGING – fresh banana blossom simmered in coconut milk, vinegar, red bell pepper, ginger, and onion 130

TOMATO AND EGG SALAD – Fresh Baha farm cucumber and organic tomatoes and lettuce tossed in balsamic vinegar and olive oil, topped with Baha Ba’r free range egg (tastes like a quail egg!) 170

MIXED SIQUIJOR ISLAND VEGETABLES – stir-fried carrots, Chinese cabbage, green beans, Japanese young corn, cauliflower, broccoli seasoned with salt and pepper topped with tuna flakes and spring onion 160

**** FYI – All our water is purified (including the ice)

SOUPS

TINOLA (Fish soup) – slowly boiled Marlin seasoned with salt and pepper mixed with fresh tomato and pechay, ginger and onion infused in lemon grass 190

LINAGPANG (Chicken soup) – grilled Native chicken, boiled with fresh jalapeño chili, lemon grass, chili leaves, ginger, garlic, red onion 180

LAW-UY SA BARUTO – fresh garden vegetables, native spinach, okra (lady fingers), eggplant, string beans, pumpkin slices, and malunggay boiled in homemade fish stock 130

SINIGANG (shrimp and fish) – Traditional Filipino soup of fresh organic vegetables infused w/ tamarind 190

SWEET POTATO or FRESH BREAD BROSCHETTA – Grilled sweet potato wedges (or fresh bread) topped w/ finely chopped tomato, black olives, and pineapple seasoned with salt / pepper, balsamic vinegar and olive oil and topped with Parmesan cheese 120

HONEY-CURED CHICKEN WINGS – seasoned chicken wings glazed with honey BBQ sauce topped with sesame seeds and spring onion 170 (8 pieces)

FISH LUMPIA – Finely chopped fresh fish and organic vegetables mixed w/ egg bread crumbs, wrapped with tortilla flour served w/ sweet and sour sauce (6 pieces) 170

BREADED CALAMARI W/ CRISPY KANGKONG – Local squid cut into rings coated with seasoned breadcrumbs mixed w/ tempura Kangkong from the Baha Farm 150

FRESH SHRIMP SPRING ROLL – Negros seawater shrimp, organic lettuce wrapped in a Vietnamese rice paper 170

 

Chicken                                  Chicken Inasal 130

Marinated grilled chicken, glazed with chef’s BBQ sauce and asuete oil served w/ rice and salad

Crispy Buttered Chicken half 150 / whole 300

– browned chicken seasoned with ground mixed spices coated with homemade buttered flour served with coleslaw salad and thousand island sauce

Chicken / Pork Adobo 170

succulent meat flavored with garlic, onion, black pepper, pepper corn, bay leaves, ginger, soya and vinegar garnished with chopped spring onion

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Pork                                         Lechon Pakisaw 130

Roast pork simmered in cane vinegar and soy sauce seasoned w/ ground mixed spices and served with rice

Crispy Pata 550  (2-3 person)

crispy pork knuckle seasoned with grounded mixed spices served with garlic and papaya salad

Pork Sisig 180  (2 person)

pork mask chopped in small pieces mixed with chayote, onion, garlic, fresh chili seasoned with salt and pepper topped with egg and native lemon served in a hot plate

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Beef                                             Bulalo Soup 295

Beef shanks simmered in cane sugar and soy sauce seasoned with mixed baha spices and served w/ rice

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Seafood                               Seafood Kare Kare (Filipino curry) 285

Tradional seafood stew infused with peanut, shrimp paste and annato seeds and served with rice

Paksiw 180

Grilled Marlin in a vinegar with jalapeno, ginger, onion, garlic, vegetable oil and eggplant, bell pepper seasoned with salt and pepper served with rice

Pinakbet 160  (2 person)

stir-fried local vegetables, okra, eggplant, pumpkin, string beans, bitter melon tossed with shrimp paste sauce seasoned with salt and pepper.

Fried Rice Dishes 110

Baha Fried Rice – (2-3 persons) mixed ham, chicken, egg, peas and carrot

Siquijor Fried Rice – (2-3 persons) – mixed seafood topped w/ egg tortilla and garden spring onions

Pizzas

All Pizzas are prepared in our outdoor Butifarra Brick Oven from homemade dough and most of the vegetable ingredients are grown in our own farm over the road

SIQUIJOR ISLAND SEAFOOD PIZZA  12” 330

crab meat, baby shrimp, tuna flakes, squid, onion, olives, bell pepper, mixtures of cheeses, chopped parsley

BAHA BA’R PIZZA  12” 330

chicken barbecue bites, ham and bacon, onion, bell pepper, barbecue sauce, mixture of cheeses, chopped parsley

HAWAIINHam and Pineapple

LECHON PAKSIW

MAITE MEAT FANATIC  –

TOMATO AND CHEESE

SQUID ARUGULA AND PEPPER

OVERLOAD – Everything

ARUGULA and TOMATO –

VEGETABLE PIZZA  12” 280

olives, mushroom, roma tomato puree, onion, bell pepper, mixture of cheeses, herbs, chopped almonds

 

DESSERTS

BAHANG BALAY HALO HALO (Voted best in Siquijor!) 170

Famous Filipino dessert combining various boiled sweet beans, almond jelly, leche flan, shredded corn, coconut meat, shaved ice and homemade ice cream

THE EMPORAR’S ICE CREAM 235

Fresh fruit (seasonal availability), 3 different flavoured home-made ice creams (choice mango, buko. chocolate and vanilla) drizzled with chocolate syrup and topped w/ cherry and toasted peanut

COCONUT LECHE FLAN 160

Homemade flan with caramelized macapuno strips (young sticky coconut)

MANGO ICE BOX 115

Layered cracker and mango buttered cream topped w/ toasted peanut and diced mango

BUKO PIE 160

Filipino baked young-coconut custard pie serve with vanilla ice cream.

HOMEMADE BAHA FARM ICE CREAM – 70/scoop

Buko (coconut), mango, ube (purple yam), chocolate, vanilla, avocado (seasonal)

ICE CREAM SUNDAE 135

Layered vanilla ice cream, choco-fudge, caramel fudge on top with maraschino cherry

MOZART PANCAKE 115

Pancake w/ nuts and raisins topped w/ ice cream and chocolate syrup

***SPECIAL MAJA BLANCA (Not always available) 110

Filipino style pudding, a mixture of coconut milk, evaporated milk, condensed milk, starch, cream, corn and vanilla extract topped with roasted peanut

*All fruit is either harvested from our own trees /bushes or sourced from Siquijor island markets

PS We recently planted 50 mango trees 3km from Baha Ba’r on the side of a hill…..come back in 2018 to enjoy the first crop!

SPAGHETTI MEATBALLS – spaghetti pasta, Filipino style meat sauce, beef meatballs, topped with grated cheese 120

CHICKEN FINGERS – free range chicken fillet battered in homemade mix, served with sweet potato fries, and honey mustard dressing 150

JUNIOR BURGER – homemade beef burger, caramelized onion layered in soft, fresh buns, served with hand cut chips 150

FISH NUGGETS – Siquijor mahi-mahi stuffed with light cream cheese and battered in homemade mix 180

MAHI-MAHI FISH FINGERS – Local Mahi-Mahi, battered in homemade breadcrumbs mix 160

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CUP CAKE W/ HOT or COLD CHOCOLATE DRINK – 1 cup cake and drink. 95

OATMEAL COOKIES AND ICE CREAM – 3 pcs oatmeal served w/ 1 scoop ice-cream. 105

Baha Bar Restaurant

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