Metiz

Dry aged pampano, beer battered and finished with fermented tofu sauce and house chili oil.

A little funk, a little spice, plenty of crunch. Available on our A La Carte menu.

A la carte, every night.

We’ve opened the menu to a different rhythm of dining at Metiz, giving both familiar guests and first-time visitors another way to experience the kitchen. A format centered around sharing, plates around the table to be enjoyed together.

The same cooking and philosophy from a different lens. Tasting and Ala Carte menus are now available from Tuesday to Saturday dinner.

A number of new dishes have been in development over the past few months, and are now making their way onto the menu.

These plates now live in an à la carte format — built to stand on their own, closer to how they’ve always been developed: slowly, over time, and revisited often.

For years, Metiz has worked within a set of limitations to stay true to our philosophy. That framework has shaped how the kitchen cooks, while also keeping certain ingredients out of reach. Lately, we’ve started to explore them more freely.

We’re talking Kurobuta Pork, Hokkaido Scallops, Prime Beef, etc— ingredients we’ve been excited about for a long time, now worked into the menu with the same care, just a little more freedom.

This is less a change in direction, and more an extension of what has already been evolving in the kitchen.

Our à la carte menu is now available every night.

Come by, have a glass, and try the new dishes.

Some small glimpses from inside the kitchen over the past months.

We’ve been quietly working on a new version of our “movements” menu along side a couple of ala carte dishes, slowly building on ideas that have stayed with us for a long time — dishes that never quite had the space to exist before, now finally finding their way onto the table.

It’s been a steady process of cooking, refining, and returning to things until they felt ready in their own way.

These are a few moments from that work.

Our new menus are launching soon and we’re very excited to begin sharing these with you.

In Metiz, seafood and vegetables play such an integral role in our cooking, and our third movement highlights this synergy between sea and earth.

Our Third Movement: Ike-jime Lapu-lapu sourced from Palawan with a sauce consisting of housemade Black Eye Pea Tausi, Etag, and Native Chickens.

Chef Justine with all good energy and big smiles at the chef's table! (Ask her to tell you a joke.) 😁✨

Today will be our last service for 2025!

After a short New Year break, Metiz will open its doors again on January 7.

Our phone will also be on rest mode as we spend time with our loved ones, but not to worry as all reservation inquiries will be answered by January 6.

Thank you for being a part of our year in the big and little ways. See you again in 2026!

Service begins again today, after a much needed Christmas break! 💪

We hope everyone had the chance to rest, spend time with loved ones, and eat the best noche buena handa. 🎄

We will be open for dinner from December 27 to 30 (private lunches may be booked for parties up to 15 pax).

Reservations via DM or 0915 700 4109 (Viber/WhatsApp)

Let it snow cheese at Metiz (on the ensaimada only)! 🌨️

We still have some seats during the coming days before we close for a holiday break! We're also opening up lunch for private events of up to 15 pax during this time. 🎁

OPEN (Dinner only): December 20-23 & 27-30
CLOSED: December 24-26 & 31

To reserve, DM us on IG or on Viber/WhatsApp (0917 700 4109).

Maligayang Pasko! 🎄