Breakfast
Start your Boracay morning right — fuel up before a full day on the beach.
Cured beef tapa, garlic fried rice, sunny-side egg, atchara, and sliced tomatoes.
Sweet pork tocino, garlic fried rice, sunny-side egg, and fresh tomato salsa.
Grilled or fried boneless bangus (milkfish), garlic fried rice, and sunny-side egg.
Crispy dried fish (daing), garlic fried rice, sunny-side egg, and tomato-onion salad.
Two eggs any style, streaky bacon, grilled tomato, sautéed mushrooms, baked beans, and toast.
Two eggs any style, hash browns, sausage, and toast with butter and jam.
Three thick-cut pancakes with maple syrup, whipped butter, and fresh banana slices. Add bacon +80.
Brioche bread dipped in vanilla custard, griddled golden, with powdered sugar and berry compote.
Toasted English muffin, Canadian bacon, poached eggs, and classic hollandaise sauce.
Sourdough, smashed avocado, cherry tomatoes, poached egg, red pepper flakes, microgreens.
Seasonal tropical fruits — mango, papaya, watermelon, pineapple — with a lime and mint dressing.
House granola, Greek yogurt, fresh strawberries, blueberries, and local honey drizzle.
Warm ginger chicken rice porridge with toasted garlic, spring onions, and calamansi.
Starters & Snacks
Perfect beach bites — order a few and explore.
Lightly breaded and fried squid rings with garlic aioli and sweet chili dipping sauce.
Choose: Buffalo, BBQ, Honey Garlic, or Teriyaki glaze. Served with ranch and celery sticks.
Sautéed shell-on prawns in garlic butter, white wine, lemon, and parsley. Served with crusty bread.
Crispy fried pork and vegetable spring rolls with sweet and sour dipping sauce.
Tortilla chips piled with cheddar sauce, jalapeños, pico de gallo, sour cream, and guacamole.
Warm crab and cream cheese dip with house chili oil, served with toasted crostini.
Crispy tofu and braised pork ears in spiced vinegar with soy, onions, and chili.
Hand-cut golden fries with seasoning of your choice. Add cheese sauce or gravy +60.
Salads & Soups
Garden-fresh salads and soul-warming soups made from local ingredients.
Romaine hearts, parmesan, house croutons, and classic Caesar dressing. Add chicken +80 | prawn +120.
Cucumbers, Kalamata olives, cherry tomatoes, red onion, and feta cheese with lemon-oregano dressing.
Shredded green mango, cherry tomatoes, toasted peanuts, and bagoong vinaigrette.
Mixed greens, grilled tiger prawns, mango, avocado, and citrus vinaigrette.
Chilled watermelon cubes, crumbled feta, fresh mint, arugula, and a honey-balsamic drizzle.
Sour tamarind broth with plump prawns, string beans, radish, water spinach, and eggplant.
Classic Provençal seafood stew with fish, mussels, and prawns in a saffron-tomato broth. Served with rouille crostini.
Rich wild mushroom bisque with thyme cream, truffle oil, and toasted sourdough croutons.
Thai hot and sour broth with prawns, fish fillet, mushrooms, lemongrass, and kaffir lime leaf.
Fresh Seafood
Locally caught and freshly prepared — the best of Boracay's waters on your plate.
Whole grilled red grouper marinated in garlic, ginger, and herbs. Served with steamed rice and pickled vegetables.
Yellowfin tuna with sesame crust, soy-ginger glaze, pickled cucumber salad, and jasmine rice.
Atlantic salmon with herb butter, capers, lemon, roasted potatoes, and broccolini.
Fresh blue crab steamed with garlic, ginger, and fish sauce. Served with spiced cane vinegar.
Large tiger prawns sizzled in garlic olive oil, chili flakes, white wine, and lemon butter.
Jumbo prawns grilled over charcoal with garlic baste, lime, and sweet chili sauce.
Fresh mussels steamed with white wine, shallots, garlic, and parsley. Served with crusty bread.
Grilled prawns, half lapu-lapu, garlic butter mussels, crispy calamari, and crab claws. Served with two sides of your choice.
A feast of whole fish, tiger prawns, pork belly, chicken inasal, and corn on the cob. Served with rice and dipping sauces.
Grills & Mains
Hearty mains cooked over fire and in the kitchen — something for every appetite.
Bone-in pork chop marinated in calamansi and garlic, grilled and served with mashed potato and grilled vegetables.
Bacolod-style grilled chicken marinated in lemongrass, ginger, and annatto. Served with garlic rice and atchara.
Slow-braised, fall-off-the-bone pork ribs glazed with house BBQ sauce. Served with coleslaw and fries.
Grilled rib-eye to your liking with mushroom sauce or red wine jus, truffle mashed potato, and asparagus.
Sautéed tenderloin cubes in oyster sauce, garlic, and chili oil. Served with garlic fried rice.
Slow-cooked chicken in coconut milk and aromatic yellow curry with potatoes and steamed jasmine rice.
House-ground 180g beef patty, aged cheddar, caramelised onion, lettuce, tomato, and special sauce on a brioche bun.
Filipino Favourites
Classic Filipino recipes crafted with pride and the best local produce.
Slow-braised adobo with bay leaf, vinegar, and soy — served with garlic fried rice and pickled vegetables.
Oxtail and banana blossom in a rich peanut sauce with bagoong (fermented shrimp paste). Served with rice.
Deep-fried whole pork leg, crispy skin with tender meat inside. Served with spiced vinegar dip and rice.
Pan-fried crispy pork belly with lechon sauce and ensaladang talong (grilled eggplant salad).
Ilocano vegetable stew — eggplant, bitter melon, squash, string beans — with bagoong and crispy pork bits. Veg option
Thinly sliced sirloin braised in soy sauce and calamansi, topped with caramelised onion rings. Served with rice.
Ginger-steeped chicken soup with green papaya, malunggay, and fish sauce. A Filipino comfort classic.
Stir-fried egg noodles with chicken, shrimp, vegetables, and a savoury soy-oyster sauce.
Pizza & Pasta
Wood-fired style pizzas and hand-rolled pasta — crowd pleasers for the whole table.
San Marzano tomato base, buffalo mozzarella, fresh basil, and extra-virgin olive oil.
Tomato base, mozzarella, double pepperoni, and fresh oregano.
House BBQ sauce base, smoked chicken, caramelised onion, mozzarella, and coriander.
Garlic white sauce, prawns, squid, clams, mozzarella, and a drizzle of chili oil.
Mozzarella, gorgonzola, parmesan, and gouda on a cream sauce base with walnuts and honey.
Al dente spaghetti tossed in extra-virgin olive oil, toasted garlic, chili flakes, and parsley.
Rigatoni in a silky egg and parmesan sauce with pancetta and cracked black pepper.
Linguine in basil pesto with roasted cherry tomatoes, pine nuts, and shaved parmesan.
Linguine with prawns, mussels, squid, and cherry tomatoes in a white wine and garlic broth.
Slow-cooked beef and pork ragù with san marzano tomatoes on fettuccine with parmesan.
Desserts
The perfect ending to a perfect beach day.
Crushed ice, leche flan, ube halaya, sweetened fruits, kaong, gulaman, and evaporated milk. Topped with ube ice cream.
Warm Belgian chocolate fondant with a molten centre, served with vanilla bean ice cream and berry coulis.
Classic Filipino egg custard with a golden caramel top, served chilled.
Layers of graham cracker, whipped cream, and fresh Guimaras mango — chilled and generous.
Young coconut strips, pandan jelly, cream, and nata de coco in a chilled and creamy blend.
Espresso-soaked ladyfingers, mascarpone, and a dusting of premium cocoa powder.
Choose from vanilla bean, ube, mango, or dark chocolate. Served in a waffle bowl.
Crispy banana and jackfruit spring rolls with langka caramel sauce and a scoop of vanilla ice cream.
Cocktails
Crafted with house-made infusions and the finest spirits — best enjoyed watching the Boracay sunset.
Mango rum, cointreau, fresh mango juice, lime, grenadine — layered like the famous White Beach sky.
House infused calamansi gin, elderflower cordial, cucumber, and sparkling water. A Boracay original.
Fresh mint, white rum, Guimaras mango purée, calamansi juice, sugar, and soda water.
Blanco tequila, triple sec, fresh calamansi juice, and a salted rim. A Filipino twist on a classic.
Vodka, blue curaçao, coconut cream, pineapple juice, and lime — as blue as the water outside.
Rum, fresh coconut cream, and pineapple juice blended with crushed ice.
Citrus vodka, cointreau, cranberry juice, and fresh lime in a chilled martini glass.
Vodka, peach schnapps, cranberry juice, and orange juice over ice.
Premium gin, premium tonic, and your choice of garnish — cucumber, lime, rosemary.
Chilled vodka, fresh lemon juice, elderflower tonic, and a twist of lemon zest.
Mocktails & Fresh Juices
All the flavour, none of the alcohol — refreshing and crafted just as carefully.
Fresh mango purée, orange juice, grenadine, and sparkling water — beautiful and refreshing.
Fresh calamansi juice, honey, mint, and chilled sparkling water over crushed ice.
Coconut cream, fresh pineapple juice, and crushed ice — paradise in a glass.
Muddled cucumber and mint, lime juice, agave syrup, and sparkling water.
Young coconut water served chilled in the buko, with or without coconut meat.
Fresh watermelon blended smooth with a squeeze of lime and a hint of basil.
Freshly squeezed local citrus, lightly sweetened with cane sugar.
Sweet Guimaras mango blended with milk and ice — a Boracay staple.
Cucumber, spinach, apple, ginger, and lemon — cold-pressed fresh daily.
Beer & Wine
Cold beer and curated wines to complement your meal or the view.
The Philippines' favourite. Ice cold, crisp, and perfect by the beach.
A lighter, lower-calorie option — still crisp and refreshing.
Extra-strong lager with full, robust flavour.
International premium lager, clean and smooth.
Crisp Mexican lager — served with a wedge of lime the Boracay way.
Smooth, approachable red — ask your server for today's selection.
Crisp and light white — pairs beautifully with seafood.
Refreshing and fruity — the perfect beach wine.
Ask your server about today's selection and pairings.
Ask your server for our premium wine list.
Hot & Cold Drinks
Coffee, tea, and cold refreshments — available all day.
Single or double shot espresso with hot water. Free refill.
Espresso with steamed and microfoamed milk.
Espresso and steamed milk. Add vanilla, caramel, or hazelnut +20.
Double shot espresso over ice with fresh milk or cream.
Rich Belgian cocoa with steamed milk and a mini marshmallow.
English Breakfast, Green, Chamomile, Peppermint, or Lemon Ginger.
Thick blended milk and Belgian chocolate ice cream with whipped cream.
Dine at Cha Cha's Beach Cafe
Open daily 6:00 AM – 11:00 PM • Station 2 Beachfront, COAST Boracay