+ Add More Rooms





  • Frozen calamansi juice (mixed with honey and water)
  • 8 pcs fresh Japanese Scallops, not frozen, sliced thinly
  • A dash of icing sugar
  • 100 g grated fresh chorizo
  • 50 g shallots, julienne
  • 60 mililiter extra virgin olive oil
  • 15 g capers, finely chopped
  • A bundle of fresh organic salad, assorted
  • 60 g feta cheese
  • 30 ml lemon juice
  • 13 ml aged balsamico 15 or 25 years will be good or balsamico reduction
  • Few sprouts of Micro greens (garnish)
  • Sun-dried tomato (garnish)


  1. Roast the shallots with some icing sugar and a few drops of oil for 150 degrees Celcius for about 10 minutes. Do not burn.
  2. Season the scallops with lemon, extra virgin and rock salt, set aside for a minute or two.
    Toss the salad in a bowl, add the feta and the extra virgin olive oil and a drizzle the balsamico. Gently mix and season to taste.
  3. On a plate, arrange the scallops nicely. Plate the salad near the scallops and top each scallops with  bits of chorizo, micro greens, sun-dried tomato, capers and the shallots
  4. With a fork, scrape the calamansi gelato and set on top of the scallops then sprinkle some Micro green on the scallops.

Back to Recipe List


(63 2) 633 8888


Second Floor, Tower Wing

Operating Hours

11.30am - 2.30pm (Mon to Fri)

6pm - 10.30pm (Mon - Sun)

6pm - 12midnight (Mon - Sun)

Dress Code

Smart Casual

Smoking Policy

Smoking is not permitted in Paparazzi.