The fall season brought 10 new dishes to BARBOSCO. Chef Pavel Ann based the menu on flavourful Russian seasonal produce: root vegetables, mushrooms, and vegetables.

Start your meal by ordering chicken liver pate with onion marmalade and cherry jelly (480 ₱) or salmon with beetroot and kimchi (820 ₱). Seasonal mushrooms are a key part of the new menu: try the Parisian mushroom soup with pearl barley (680 ₱), Parisian mushroom pasta (780 ₱), and Russian Far East scallop with mushrooms and hazelnut sauce (1450 ₱). Seafood lovers will certainly enjoy grilled squid with artichokes (1150 ₱) and halibut with tomato-capers-based sauce (1200 ₱). True gourmands should try the osso buco with spinach-parsley pesto and red wine sauce (1300 ₱) or the veal fillet with celery root cream and carrot (1450 ₱). A standout amongst the desserts is the sweet toast with figs and white chocolate cream (750 ₱).

BARBOSCO also recently updated the cocktail card which now includes plum Bellini, apple Moscow Mule with fresh apple juice, and pear Old Fashioned. The wine card focuses on red and full-bodied white wines.

3 Red Square,

Enter from Red Square, near Ilyinka Street.

MON-THUR and SUN 10:00-0:00, FRI-SAT 10:00-03:00