Our first meal at Bocca unfolded on the border of Quezon City and Pasig, inside Bridgetowne, a township still shaping its identity through glass, greenery and new storefronts. The restaurant sits at the center of that momentum, polished and warm, grounded by a menu that favors richness, technique and contrasting textures.

The evening doubled as the launch of Zyn Bright Green 1.5mg, the brand’s first limited edition nicotine pouch in the Philippines. Guests arrived early, the room filling gradually with the rhythm of clinking glassware and the soft shuffle of staff setting dishes in place. The announcement set the tone for the night, forward looking and anchored in consumer change.

“Nicotine pouches are a core element in our portfolio of science backed smoke free products, helping make cigarettes a thing of the past,” Gijs de Best, president of PMFTC Inc., said during the program. “We believe that no single smoke free product can satisfy the preferences of all adult smokers, that is why a diverse and scientifically substantiated portfolio is necessary to support people who smoke in their decision to stop smoking cigarettes.”

The product, Zyn Bright Green 1.5mg, introduces a zesty flavor profile and arrives in newly redesigned packaging, clean, bold and intentionally modern. “Being the world's number one nicotine pouch brand means Zyn is committed to offering the same dependable quality and experience, time after time. This launch truly elevates the Zyn experience,” de Best added. The variant will be available exclusively in Iqos stores across Metro Manila and through the brand’s official website.

Dinner opened with Truffle Formaggio Arancini, crisp shelled and risotto soft at the core. The Arborio grains remained distinct, held together by generous cheese and truffle. Burnt milk espuma added lightness, tahini duko gave nuttiness, while a smooth squash purée grounded everything in soft sweetness. It was the kind of plate that arrived quietly then lingered.

Two expressions of crudo followed. Salmon and beets crudo brought brightness, restrained and chilled, while salmon gravlax leaned deeper into brine and fat. Buffalo burrata softened each bite, sun dried tomato delivered acidity. The olive tonnato tapenade was the bridge, salty and anchovy forward, and best scooped with sourdough lavash or torn focaccia for contrast.

The Surf and Turf Bistecca Fiorentina arrived next. Churrasco grilled aged porterhouse was sliced thick and glossed in red wine and pomegranate jus, with Maldon salt and crispy shallots providing the final lift. The pan seared scallop was more delicate in tone, plated with brown butter potato pavé, caviar Béarnaise, lovage EVOO and Grana Padano espuma. A study in richness, but measured.

Dessert closed the night with Matcha and Anko Basque Burnt Cheesecake. The slice carried mascarpone at its core, paired with matcha kataifi filo for crunch, EVOO crème anglaise gelato for temperature and fat, and streusel sand plus lovage green oil for contrast. Soft bitterness, creamy center and the kind of sweet that does not shout.

Bocca, like Bridgetowne itself, is young and forward facing. The dishes show a steady hand, confident but not showy, leaning into Italian technique softened by modern touches. Zyn’s launch mirrored that energy, familiar in form but newly shaped.

Two firsts, layered in one evening. One on the plate. One in the market. Both suggesting what comes next.