(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 

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

* 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

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

       – Rice 20

– Salad or sautéed vegetables  50

– Mash potato, French fries, or thin chips 90

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

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

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

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

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

† 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)

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

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