Bocca is marking Valentine’s season with two thoughtfully structured tasting menus meant to be savored, not rushed. Available from Feb. 12 to 20, the restaurant presents a nine-course Long Table and a five-course Short Table, each crafted to move diners through a deliberate progression of flavors and textures.

“Our Valentine’s menus are designed to let guests slow down, savor exquisite flavors, and immerse themselves in the experience,” said Rosita Lara “Otty” Lumagui, founder and chief operating officer of Bocca. She also serves as managing director of Worldwide Resource Solutions Philippines Inc. “Bocca turns dinner into a celebration of love that feels intimate, thoughtful, and unmistakably special.”

The experience, according to the team, extends beyond the plate. “Bocca was built on the belief that great things happen at the table,” said Pia Camagay, brand and marketing manager of Bocca. “This Valentine’s season, we bring that same principle to celebrating love, in all its forms.”

Priced at P5,300 per person, the Long Table opens with Roasted Butternut Soup, accompanied by Grana Padano crostini, truffle foam, and lovage oil. The dish sets a warm, aromatic tone, grounding the meal before it unfolds into richer territory.

From there, Bocca’s signatures take center stage. The Foie Gras Slider with Wagyu Angus is served on a milk bun, balancing richness with softness. Squid Ink Arancini with Cheddar Mornay follows, crisp on the outside and creamy at the center, designed for easy sharing across the table.

Midway, the Caprese Tonnato Salad introduces restraint. Made with locally sourced buffalo burrata, sun-dried tomatoes and house-made sourdough lavash, the dish highlights clean flavors and texture.

“It captures the spirit of celebration through simplicity and quality,” executive chef Edgar Grafilo said. “Love and celebration are best expressed through honest ingredients treated with care.”

The menu continues with Burrata and Squash Blossoms, then Tortelloni paired with scallops and caviar, layering briny depth with delicate pasta. Pork Loin served with mushroom and pecorino risotto follows, bringing savory comfort and structure to the progression.

For the main event, Surf and Turf arrives with churrasco-grilled porterhouse steak, pommes pavé, and crispy-skin salmon. The components are generous yet balanced, delivering richness without overwhelming the palate.

Dessert closes the evening with Spanish Basque Cheesecake accented by cinnamon leche, dates, and chocolate. The finish is gently sweet and lingering, encouraging diners to remain at the table long after the final course.

Grafilo said the menu was carefully structured from start to finish. “We designed both menus to move from light and playful to deep and indulgent,” he said. “Each course has a purpose, with an emphasis on seasonal ingredients at their peak rather than visual excess.”

He added, “We focus on clarity and restraint. Even with complex techniques, flavors are kept approachable and portions intentional. Thoughtful service and attention to detail help create an experience that feels intimate.”

For diners seeking a more concise evening, the Short Table is priced at P3,300 per person. The five-course experience begins with Charred Heirloom Mushroom Soup, offering a smoky, earthy introduction.

The Foie Gras Slider and Squid Ink Arancini reprise their roles, anchoring the middle courses with familiar richness. Pork Loin with mushroom and pecorino risotto serves as the main course, echoing the heart of the longer menu.

Dessert is Crema Catalana, finished with citron, whipped ricotta and vanilla bean. Bright and delicate, it provides a clean and quietly satisfying close.

“We recognize that guests come to the table with different tastes and appetites,” Pia said. “The Long Table is for those who want to go all in – an evening that unfolds slowly and luxuriously. The Short Table offers the same romance and refinement, just with a lighter pace.”

Guests may opt for curated cocktail and wine pairings for an additional P1,300. A P1,000 reservation fee secures each booking.

Set apart from the city’s busier corridors, Bocca offers what Camagay described as a sense of calm. “Our location gives us a certain calm – away from crowds, away from noise – so celebrations feel personal, not performative,” she said.

She added, “Bocca is a place where guests can relax and still experience luxury – two things that don’t always go hand in hand.”

Beyond Valentine’s, the restaurant is preparing new offerings, including collaborations with Alliance Française de Manille, signaling a broader push toward immersive dining experiences.