Reserve Now: 0917 154 4711
FINE DINING AREA
This area is open for reservation and we offer set menus of seafood (salmon, halibut, giant scallops), poultry (organic chicken, duck), meat (organic pork, beef from pastured cows, rack of lamb). These main courses are served with appetizers, organic salad, soup and a dessert of either home made ice cream, cake or fresh fruits. Prices may come with wine. One day reservation is required with a deposit of fifty percent for first time customers
CASUAL DINING AREA
The menu for casual dining changes three times a year because most of its guests are frequent customers. The chef patterns it with the three seasons of Baguio, namely Rainy Season (July – October), Cold Season (November – February) and the Summer Season (March – June). Generally, the menu has salads, soups, pastas, seafood, chicken, pork and beef dishes of Asian, American and European Flavors.
Explore the garden while waiting for your sumptuous food. We have a playing area for your little ones and even an arts and crafts area to challenge your creativity.
A Fine Dining Restaurant in Baguio City, where you can relax in peace, listen to the chirping sound of birds, view the beautiful scenery of Baguio City at the top of the mountain where you can watch fog that looks like an ocean. Enjoy your food made from organic ingredients, and a place to remember the old good memories.
Salads & Soups
Mother’s Organic Salad
Three kinds of lettuces, Yakon, Tomatoes, Cucumber, Carrots, Radish and flowers, all from our organic farm with a choice of creamy dressing of tarragon base or French Dressing. Group sharing.
Romaine & Iceberg lettuces, Cucumber, Onions, Olives, Bell Pepper and Feta Cheese with Greek Vinaigrette. Good for sharing.
Benguet Stir Fry
Benguet’s produce of beans and leafy vegetables with mushrooms, noodles and chilis are sautéed in Sesame oil. Group sharing.
Vietnamese national soup, Beef meat, herbs and spices native of Saigon are slowly simmered. Vegetables, additional herbs and rice noodles are added just before serving to add more flavor. Group sharing
Thai Fish Soup
This soup is cooked with a Salmon Head and slices of belly in a stock of lemongrass. Vegetables ,Mung noodles and Tofu are added, Group sharing.
Seafood | Poultry | Meat
Pinaputok na Bangus
Deboned Bonuan bangus is d stuffed with a blend of Filipino herbs and spices, then wrapped in a banana leaf before it is charcoal broiled. For Sharing.
Inihaw na Hito
When just hardly eight inches long, these fingerlings are transferred to our natural pond and grown the organic way. Before grilling, the catfish is flavoured with lemongrass . For Sharing.
Gambas y Chorizo de Cataluma
Shrimps, Spanish Chorizo, Olives, sautéed in Olive Oil, garlic and finger peppers, For Sharing.
Grilled Chicken Teriyaki
Brewed Japanese soy sauce, ginger, honey, Mirin and Sesame oil are used to marinate boneless chicken thighs & legs. Chargrilled by your side. For Sharing
Sinugba nga Manok
Two Chicken Quarters, marinated in Coconut vinegar, Lemongrass and Annatto Seeds for several days. Chargrilled by your side. Good for sharing.
Texan Baby back ribs with Applesauce glaze
Pork Baby Back ribs (600 gms) marinated with a popular Texan rub, barbequed and glazed with our home made applesauce. Served with French Fries. May be shared. Chargrilled by your side
Marinated Slices of Pork sirloin with tomatoes and onions on a stick. Chargrilled by your side. May be shared.
Julienned Pork seasoned with lemon and Greek herbs and spices, then sautéed. This is paired with Tzatziki which is finely sliced cucumber in a Home made yogurt dressing. Comes with Pitta Bread. May be shared.
Grilled Korean Pork
Marinated with doejang, gochujang and other Korean spices, a pork spare rib cut horizontally is slowly grilled for tenderness. With Vegetable Sidings May be shared.
Pasta and Sandwiches
Frutti di Mare
Alaskan Salmon, New Zealand Mussels and Clams, and Tiger prawns are sautéed in white wine with olives, basil and Dill leaves. Served with SpaghettiAglio Olio. May be shared.
Deboned Chicken legs & thighs sautéed the Provencal way with Olives, tomatoes and Artichokes. May be shared.
Piccata Milanese with Spaghetti Neapolitana
Pork sirloin slices are battered and fried in butter and paired with Spaghetti topped with a laborious Tomato, Olive and anchovy Sauce. May be shared.
Osso Bucco con Coulis di Pomodoro e Spaghetti
Veal shank simmered in a Tomato Coulis with Spaghetti. May be shared.
200 gms of sirloin beef, grounded, spiced with celery and mustard seeds. Garnished with Lettuce, Onions, tomatoes and garden herbs . Served with Potato Fries.
Meat from young males of calves, minced with herbs and spices into sausage casings. This sausage is sautéed with butter, onions and wine. Served with Fried Potatoes and bread.
Tuscan Tuna Sandwich
Tuna Chunks, mixed with a blend of Olive Oil, minced sun dried tomatoes, capers, Sweet Basil, Garlic and Tuscan spices, then topped on a layer of lettuce on toast. Mayo on the side.
For the sweet tooth
Vanilla Ice Cream with Peach wedges and Raspberry puree was prepared by the Famous Chef Escoffier to honor then Flamboyant Soprano Nelie Melba.
Leche Flan at Nata de Coco
A translucent jelly produced from fermented coconut water is teamed with an egg custard.
Fruits in Season
A plate of fresh fruits in season. Good for sharing.
Vanilla ice cream with an overload of Chocolate Topping and Sprinkles.
Glutinous rice coated with shredded co conut, Muscovado sugar and sesame seeds. For sharing.
reserve your spot today!
EXCLUSIVE FINE DINING RESTAURANT
Explore and Experience Fine Dining with Mother’s Garden and Restaurant, serving you the freshest and healthy cuisine for everybody.
* Minimum of 4 persons per reservation
WHAT OUR CUSTOMERS SAY
Mother’s Garden and Restaurant
Baguio City, 2600
Thursday – Tuesday | 11am – 9pm
Daily from 8am – 6pm