Bar Magda

Bbq wagyu bavette, grilled chicken and duck liver parfait, smoked cherries, blackberry jam, chicken skin, dark brioche

To start, from our menu

A little story from Carlo: Lola Ludy loves to host family gatherings. It is her way of bringing everyone together around the dining table. A true family favourite is her pot roast beef. Like any grandma, she always cooks too much so there are plenty of leftovers to take home.

The next day, Papa (Noel) loves to make leftover sandwiches. He’ll layer yesterday’s pot roast beef with canned liver spread, gherkins, a bit of jam, and toasted bread. All while re —watching Disney’s 1946 animated movie, Song of the South.

This memory inspired this dish. It is designed to be decadent, filling, and rich. We hope it reminds you of the comfort, joy, and warmth of a meal prepared by someone dear to you.

Discover nostalgia and a piece of our past,
where everything is made…

From Magda with 🫀

📸

Smoked and crispy kumara, pickled beetroot, ube kinampay

Something hot, from the menu

We’re entering the “blue zone” with this autumn root vegetable special. A savory, sweet, and spicy blend inspired by the classic Bul-anon delicacy, ube kinampay.

While often known only for sweet preparations, ube is frequently served in savory dishes in the Philippines, where it is indigenous.

Our vegetable dishes are the unsung heroes of our menu. Often dismissed as side dishes, for us, they are the true representation of each season’s bounty.

Discover where everything is made,
From Magda with 🫀

📸

Mango float, vanilla coconut semifreddo, peach–mango salsa, mango au jus, and house-made “graham” honey cinnamon crackers.

To finish, from our menu:

To our Filipino patrons and Instagram lurkers — this one’s for you. A beloved dessert at every special gathering, it’s a treat that resurfaces each festive season and one we can never get enough of.

To our local guests, we invite you to sample this Filipino cult favourite, reimagined to pair beautifully with our fruit-forward libations — the perfect post-dinner indulgence and digestif.

Creative, fun and uniquely us!
Discover where everything is made…

From Magda with 🫀

Charcoal steak (200g) of premium game and Lake Ōhau wagyu, soy noisette, fried capers, garlic flakes, scallion

Something hot, from our menu

With almost every restaurant serving steak on their menus, what makes this iconic and different from everyone else?

Simple, it’s a true reflection of Kiwi and Filipino craftsmanship. Championing some of the best meat in the country paired with New Zealand butter and Filipino soy sauce. Uncomplicated yet delivers so much depth in flavour.

Undoubtedly a favorite among our patrons and made it to last year’s top 100 iconic eats list. We’re proud to say it’s been on the menu since opening our doors. A little spruced up to make it more special.

Discover where everything is made…
From Magda with 🫀

📸