Love, actually, in 10 courses at Aurora
The Makati restaurant marks its Valentine's Day anniversary with a tasting menu that lets flavor, not fanfare, do the work
Published Feb 11, 2026 08:58 am
Tucked away on the ground floor of the Pacific Star Building in Makati, Aurora is discreet, almost hidden, removed from the usual clusters of dining destinations in the city, yet it remains walkable and accessible from Ayala Triangle, Greenbelt, and the Salcedo and Legaspi Village areas. The space feels calm, a cozy setting that immediately signals a more thoughtful kind of dining.
That sense of restraint carries through Aurora’s new 10-course tasting menu, unveiled during a preview dinner on Feb. 5, ahead of the restaurant’s third anniversary on Feb. 14. The date gives the celebration a dual meaning. The anniversary falls on Valentine’s Day, making the launch timely as couples and diners look ahead to the weekend’s festivities.
THE TRIO From left, Sous Chef Christine Danielle Lim, Executive Chef Mark Jesraelle Sanchez and mixologist Jomer Calangian, the team behind Aurora’s anniversary 10-course tasting menu.
THE FOUNDER Atty. Nilo T. Divina, founder and owner of Aurora, whose vision for the restaurant is rooted in memory, care and the discipline of home cooking passed down by his mother, Aurora.
Aurora enters this milestone year with renewed confidence. In October 2025, the restaurant was named a Michelin Selected establishment during the inaugural Michelin Awards Manila. For founder and owner Atty. Nilo T. Divina, the recognition affirms a vision that has always been deeply personal. The restaurant is named after his mother, Aurora, whose home cooking shaped his idea of warmth, care and togetherness around the table.
“The Michelin Select recognition affirms the direction we set for Aurora from the very beginning,” Atty. Nilo said. “Aurora was created not only as a dining concept, but as a tribute to my mother whose values of love, care, and discipline continue to shape how we do things.”
The kitchen is led by executive chef Mark Sanchez, working alongside sous chef Danielle Lim and mixologist Jomer Calangian. Together, the team crafted a menu that reflects their travels, their engagement with local producers, and a growing commitment to sustainability. Ingredients are sourced with farmers and fisherfolk in mind, and each course is designed to highlight flavor rather than spectacle.
SOFT BRINE Soft-poached Negros oyster served with oyster cream and sea foam.
OPENING NOTES Cured General Santos tuna; durian nori roll with gulai tempoyak, kaffir lime and kamias gel; Bago River eel with green apple meringue and foie gras; and Angus beef tartare with smoked crying tiger flavors and spiced rice crackers.
From the opening bite, the menu builds beautifully. The first course features cured General Santos tuna layered with a seaweed croustade and pickled seaweed, a clean and briny introduction that sets the tone. Durian follows in an unexpected form, presented as a nori roll with gulai tempoyak, kaffir lime, and kamias gel. The dish is assertive but controlled, its flavors balanced rather than overwhelming.
The progression continues with Bago River eel paired with green apple meringue, foie gras, and a delicate veil, then an Angus beef tartare accented by smoked crying tiger flavors and spiced rice crackers. Each course adds depth, pushing the menu forward without excess.
Seafood plays a central role. Soft-poached Negros oysters arrive with oyster cream and sea foam, followed by a standout: a mushroom course built as a tea with mushroom espuma and Cordilleran truffle. The dish is restrained and aromatic, a pause that allows the palate to reset.
Smoked red snapper comes next, paired with fermented coffee tea, saffron emulsion and sea crisp. It is one of the menu’s most nuanced plates, smoky and layered without tipping into heaviness. The Asian bass course underscores the kitchen’s respect for ingredients, prepared konbujime-style and using every part of the fish, from fish milk to fermented chili oil caviar.
GROUND NOTE Mushroom tea with mushroom espuma and Cordilleran truffle, a quiet midpoint in the progression of courses
SMOKED LINE Smoked red snapper paired with fermented coffee tea, saffron emulsion and sea crisp.
“For me, the most challenging dish is the Asian bass,” Chef Mark said. “I know how good the produce is, and I wanted it to shine so we use every part of the fish to really highlight and respect its natural flavors.”
The savory courses reach a peak with Joselito Iberico pork glazed in fermented guava barbecue and finished with hoja santa chimichurri, followed by 48-hour braised Angus beef short ribs with green curry and pineapple heirloom rice. These final mains form the crescendo of the menu, rich but composed, each course building on the last.
Dessert brings the experience full circle. Banana is explored in multiple forms, from compote and sponge to custard and Davao milk chocolate. It is comforting without being nostalgic, closing the menu on a thoughtful note.
LONG BRAISE Forty-eight-hour braised Angus beef short ribs served with green curry and pineapple heirloom rice.
SLOW BURN Joselito Iberico pork glazed with fermented guava barbecue, finished with hoja santa chimichurri and pork jus.
Chef Mark described the menu as a reflection of memory and place. “I grew up eating seafood, and with these dishes, I wanted people to experience my memories,” he said, citing the snapper and oyster courses as personal favorites.
Sustainability is not framed as a trend but as a responsibility. Mark said the philosophy took shape during the pandemic, when he became more aware of the imbalance between imported goods and local produce. “There is a huge difference in taste of produce from a sustainable farm compared to other produce available in the market,” he said. “What we do is embrace these ingredients and let them shine, which also leads to less waste.”
Dining through the full 10 courses, the experience feels exciting. Each dish builds on the next, moving toward a clear climax of flavors and textures. There are no unnecessary theatrics. The food does the talking.
WHOLE FISH Konbujime Asian bass prepared using the full fish, with fish milk, mustard aioli, vegetable noodles and fermented chili oil caviar.
As Aurora marks its anniversary on Valentine’s Day, the new tasting menu feels well-timed. It offers a composed, intimate alternative to more predictable celebrations, one that rewards attention and pace. In a city where restaurants often compete for spectacle, Aurora’s strength lies in its restraint, its sense of place and its steady belief that good food, thoughtfully prepared, is enough.
Aurora’s 10-course tasting menu is priced at P5,800, plus a 10 percent service charge. Aurora is located at the ground floor of the Pacific Star Building, Makati City. The restaurant is open Monday to Saturday from 11 a.m. to 10 p.m., with pastries and coffee served from 3 p.m. to 5 p.m. For inquiries and reservations, call 0917-104-3672.