The Fatted Calf PH continues to set the benchmark for farm-to-table dining in Tagaytay, championing the Slow Food movement in Cavite through real partnerships with local farmers and a deep respect for seasonality and craft. What sets them apart is how they translate this philosophy into refined, progressive dishes that feel both comforting and elevated, complemented by a serious, spirit-forward cocktail program thoughtfully designed to pair with the food — making the entire experience cohesive, intentional, and distinctly world-class.
We tried the new dishes and cocktails launching their 2026 menu program — here’s what we loved:
ABOUT THE FATTED CALF
Chef Jayjay Sycip and Chef Rhea Sycip are celebrated chefs and champions of the Slow Food philosophy, organizers of the Tagaytay Food Festival, and the minds behind The Fatted Calf, where they showcase their latest research, discoveries, and collaborative insights. Recently, Chef Rhea expanded her culinary vision with the launch of her signature restaurant, The Flour Pot Bistro & Bakery, which opened last December in BGC.
“The fatted calf,” from the Parable of the Prodigal Son in Luke 15:23–24, symbolizes immense joy, forgiveness, and restoration, as the father celebrates his son’s return with a rare and special feast; in biblical times, it was specially raised for momentous occasions, representing abundance, grace, and unconditional love — much like every dining experience at The Fatted Calf, where each meal feels like a true celebration with food that rises to the occasion.
THE FATTED CALF PH
Tagaytay Nasugbu Road, Tagaytay City
Award-winning farm-to-table restaurant
helmed by Chefs Jayjay and Rhea SyCip
📞 +63 917 789 2352
✉️ events@thefattedcalfph.com
📸 @thefattedcalf_ph
The Fatted Calf PH
TO START
We love these butter rolls — soft, bouncy, with just the right bite, perfect with butter.
ENERGY BOOSTER | Php 300
Mango, Carrot, Orange, Lemon Juice, Sugar Syrup, Thyme
Sometimes you want a clean energy boost to enjoy while waiting, without sugary drinks that overwhelm your palate.
STIRRINGS
GRILLED OCTOPUS | Php 465
Slow Cooked Octopus, Gojuchang, Herbs, Sesame Seeds, House Slaw
Exciting to eat straight from the container, this slow-cooked octopus stew with a touch of gochujang is best enjoyed with rustic ciabatta.
POTATO AND CRAB | Php 595
Potato Pave, Crab, Aligue, Lump Fish Caviar, Aioli
Eat in two bites and make sure to eat a bit of crab, aligue, caviar and aioli to enjoy the crispy potato bar.
GRILLED BEEF HEART | Php 495
Beef, Tortilla, Onion, Pepper, Garlic Sauce
A surprisingly creative dish — smoky, tender beef heart served with warm tortillas to assemble your own tacos, finished with onions, pickled vegetables, and garlic sauce.
CRACKLING FISH SKIN | Php 490
Fish Skin, Fish Mousse, Pickled Red Onion Puree, Tarragon
Crispy fish skin with a dollop of fish mousse and onion purée.
TIPPLE
PEACH AND VINE | Php 490
1834 Premium Distilled Gin, Peach schnapps, Pizzolato – Organic Prosecco.
I love gin cocktails, and this one’s a surprising mix of sparkling wine and peach schnapps.
MANGO MAJIKA | Php 375
Paradise Mango Rum, Intramuros – Liqueur de Cacao, Saint-C Calamansi Juice.
Mango Majika — a sweet, sour, and slightly spicy 🌶️ mix of Paradise Mango Liqueur, Intramuros Cacao Liqueur, mango nectar, calamansi, and a hint of labuyo syrup.
SIGNATURE SALADS
CHICKEN TERIYAKI SALAD | Php 590
Locally Grown Tagaytay Mixed Greens, Chicken Thigh, Edamame, Jicama, Purple Cabbage, Carrots, Spinach, Shiso, Roasted Sesame Dressing, Sesame Seeds, Teriyaki Sauce
The Fatted Calf’s salads are always spot-on — the Chicken Teriyaki Salad pairs fresh Tagaytay greens with tender chicken in a roasted sesame-teriyaki dressing, crisp, bright, and satisfying.
PICKLED RED BEET SALAD | Php 525
Naturally Grown Tagaytay Mixed Greens, Zucchini, Asparagus, Raisins, Grapes, Oranges, Pickled Red Beets, Squash Seeds, Adlai, Maple Sesame Black Vinaigrette
This Pickled Red Beet Salad pairs Tagaytay greens, veggies, fruits, and adlai with a maple-sesame vinaigrette for a fresh, sweet-tangy 🌿 bite. Fun to eat with a perfect mix of textures and flavors.
LOCAL SPECIALTIES OF THE FARMHOUSE
GNOCCHI WITH KUROBOTA PORK CUTLET | Php 1,390
Sweet Potato Gnocchi, Esguerra Farms Kurobota Pork Loin, Housemade Japanese Curry, Slaw
Chef Jayjay’s Japanese curry is rich and creamy, poured over kamote gnocchi and topped with Esguerra Farms Kurobuta Pork Loin — ang sarap nito!
ROASTED MAGRA LAMB with ADOBO SA GATA SAUCE | Php 1,450
Pork Bones, Coconut Milk, Fish Sauce, Chili Oil, Aromatics, Bokchoy
The Roast Magra Lamb features Australian Margra Lamb, a premium breed with fine marbling and Wagyu-like tenderness, sliced into medallions and served with either adobo sa gata — a rich coconut sauce with chili oil and bok choy — or caldereta sauce.
ROASTED MAGRA LAMB with CALDERETA SAUCE | Php 1,450
Beef, Tomatoes, Liver, Aromatics, Potato, Carrots
The caldereta features a rich tomato-liver sauce with tender slices of potato and carrots.
GRILLED DRY-AGED BARRAMUNDI “PINAKBET” STYLE VEGETABLES | Php 1,350.00
7-Hectares Dry Aged Barramundi, Squash Puree, Pinakbet Vegetables, Bagoong Oil
The Dry-Aged Barramundi is expertly grilled with juicy meat and crisp skin, served over squash purée with “Pinakbet”-style vegetables and bagoong oil.
TIPPLE
ROAST AND RUM MARTINI | Php 290
Flor de Caña – 7 Year Old, Intramuros – Liqueur de Cacao, Cascara Tea.
A creative cocktail blending rum, cacao, and cascara for a chocolatey sip between bites.
THE TANG AND STORMY | Php 450
Don Tikyo Spiced Rum, from Patnongon, Antique. House-made Red Wine Vinegar, Ginger beer
Rum and ginger beer — a lively mix that refreshes and cleanses the palate.
STEAKS
GRILLED PICANHA | Php 1,650
Australian Angus Picanha, Squash and Coconut Puree,
Lemongrass Chimichuri, Squash Seeds, Pickled Red Onion
This Australian Angus Picanha steak, with rich marbling and a signature fat cap, is served skewered over creamy squash and coconut purée, sprinkled with squash seeds, and topped with pickled red onions.
TIPPLE
INSEPERABLE | Php 395
Dewar’s 12, Muscuvado, Saint-C Calamansi Juice
Love this calamansi highball — bright and refreshing, perfect with the dish’s rich sauces.
PEACH BE WITH YOU | Php 375
Bacardi Coconut Rum, Peach Liqueur, Ginger Ale
This is probably my favorite cocktail — ginger ale, peach, and rum for a crisp, clean sip.
CULMINATION
PEANUT BUTTER TORTE | Php 375 slice / Php 2950 whole
Wallnut Meringue, Peanut Butter Cream Roated Peanuts, Buy-o
This is like a peanut butter sansrival, with layers of crisp walnut meringue, rich peanut butter cream, roasted peanuts, and a touch of buy-o sea salt to enhance the sweetness. Our favorite!
TIRAMISU TRES LECHES | Php 395 slice / Php 2,350 whole
Chocolate Cake, Housemade Lady Fingers, Mascarpone, Coffee, Coffee Liqueur
A twist on Tres Leches — chocolate cake topped with tiramisu-inspired mascarpone, coffee, and ladyfingers.
“THE” BUKO PIE | Php 225 slice / Php 1,800 10-inch pie
Thick layers of Coconut Meat encased in our Salted Egg Flaky Crust
Made with a thick layer of coconut milk and a salted egg crust, a Tagaytay favorite.
TIPPLE
KINAMPAY COLADA | Php 390
Flor De Caña – 4 Year Old Extra Seco, Coconut cream, Ube kinampay.
A dessert cocktail to finish — creamy ube coconut goodness in a glass.
FINAL THOUGHTS
We keep coming back to The Fatted Calf for its surprising flavor combinations, progressive dishes, and strong support of local farmers. This visit, our favorites were the Grilled Beef Heart and Grilled Octopus to start; for mains, the Gnocchi with Japanese Curry and Kurobuta Pork Cutlet and Roasted Magra Lamb with Adobo sa Gata or Caldereta stood out. For dessert, the Peanut Butter Torte and Tiramisu Tres Leches were absolute highlights — exclusive to The Fatted Calf. For cocktails, our top picks are Peach Be With You and Peach and Vine for a clean, lively finish.
THE FATTED CALF PH
Tagaytay Nasugbu Road, Tagaytay City
Award-winning farm-to-table restaurant
helmed by Chefs Jayjay and Rhea SyCip
📞 +63 917 789 2352
✉️ events@thefattedcalfph.com
📸 @thefattedcalf_ph
The Fatted Calf PH
Live an Awesome Life with Christ,
Founder & Digital Creator, Our Awesome Planet
Disclosure: This article was written entirely by a human—reflecting my own biases, opinions, and insights—with grammar and clarity checked using AI assistance. Thanks to Chef Jay Jay for sharing with us the new menu of The Fatted Calf.
P.S. For a creative twist, try Cavite’s Tres Marias, served by Chef Jayjay during their Fiz collaboration.
CAVITE’S TRES MARIAS | Php 4,500
Served with two glasses of Sparkling Wine.
KARE-KARE
Shio Koji Cured Duck Breast, Vegetable Roulade, Pili and Toasted Rice Sauce, Alamang Powder
ADOBO SECA
Angus Beef Brisket, Pili Vinegar, Turmeric, Fish Sauce, Heirloom Chong-ak Rice, Plantain, Black Garlic
KINILAW NA PAPAYA
Green Papaya, Beef Pancreas, Kaong Vinegar, Tripe, Chili