Mornings at Ayala Triangle Gardens usually start the same way, coffee in hand, a quick walk before the day picks up.

At Rumba, there is now another option to begin with. The Spanish-Mediterranean restaurant has introduced a breakfast menu, now served daily from 7 a.m. to 11 a.m., adding an earlier routine to a space often associated with long lunches and late dinners.

The menu keeps things varied. There are familiar breakfast staples alongside dishes that go into the restaurant’s European influences, with a few lighter options in between.

One of the more straightforward plates is the Turkish flatbread, a crisp base topped with romaine and a garlic sauce that keeps it light. For something more filling, the green breakfast bowl pairs quinoa with citrus yogurt and a poached egg.

There is also a lighter option in the Swiss-style overnight oats, prepared ahead and served cold, with apples and toasted nuts.

For a more classic direction, the quiche Lorraine brings in a richer note, with a buttery crust and a custard filling that is savory, balanced with greens on the side.

The breakfast menu is supported by a range of coffee, juices, and specialty drinks, keeping the offering in line with what most diners look for early in the day.

Beyond breakfast, the restaurant is also expanding its lunch and dinner selections. New dishes include pastas such as potato gnocchi, bucatini amatriciana, and spaghetti lobster, along with additions to its deep-dish pizza lineup, including nduja and burrata, pesto, and pepperoni.

In the kitchen is executive sous chef Pablo Ramirez, whose approach draws from both Spanish and Mediterranean influences, shaped by his background and experience in communal dining.

Located on the ground floor of Ayala Triangle Gardens, Rumba is gradually stretching its hours and its menu, giving diners more reasons to stop by earlier in the day.