Sibuyan Island (the original) | The Bamboo Terrace
our small Resaurant at the Olango Bay

Located at the Olango Bay, close to "The Boathouse" and "House Beachfront", embedded in a tropical ambient, the Bamboo Terrace comes with Filipino / European cuisine.

Here we serve traditional Filipino and European well as Breakfast, Lunch and Dinner for our booked vaction guests.



The Bamboo Terrace is working like a small Table d'Hote Restaurant with daily changed food dishes, meaning it comes without a Menu Card ( a la carte ).

In case that you have some food allergies, or you are a Vegeterian, please let us know about, so we are able to manage this.

In consultation with the guests we will offer also our "specials" like a Pizza Night or our FirePot.

Kinilaw ( cold cooking )
is a raw seafood dish native to the Philippines, similar to ceviche.
It is more accurately a cooking process that relies on vinegar or Calamansi to denature the ingredients, rather than a dish, as it can also be used to prepare meat and vegetables.

Calamansi ( citrus fruit )
is a small, very round citrus fruit that's ubiquitous in the Philippines. The fruits are often used when the thin rind is still green on the outside, and that is the color associated with it. Scientific name: Citrus microcarpa.

Inihaw ( grilled )
means "grilled" or "Barbeque" and is one of the basic Filipino cooking techniques and thsi dish works with beautyful because of the marination in garlic or vinigar.
Samples are: Inihaw na manoc = grilled chicken; Inihaw na baboy = grilled pork; Inihaw na isda = grilled fish...

Sinigang ( sour soup )
is a Filipino soup or stew characterized by its sour and savoury taste most often associated with tamarind (Filipino: sampalok). It is one of the more popular viands in Philippine cuisine, and is related to the Malaysian dish singgang.
It comes in different varieties like Sinigang fish, pork, beef shrimps....

Adobo (from Spanish adobar: "marinade," "sauce" or "seasoning")
is a popular dish and cooking process in Philippine cuisine that involves meat, seafood, or vegetables marinated in vinegar, soy sauce, and garlic, which is browned in oil, and simmered in the marinade.

Menudo (stew)
The dish is made using garlic, onions, tomato, sliced or diced pork, liver (from pig or calf), diced potato, raisins, diced carrots, green bell peppers, soy sauce, vinegar or calamansi and tomato sauce, and seasoned with salt and pepper while it is cooked.

Mechado ( marinated beef or pork )
is a beef dish from the Philippines. The addition of soy sauce and calamansi juice to the marinating liquid gives this recipe its distinct Filipino character.

Lechon Kawali ( pan-roasted pork )
literally means pan-roasted pork refers to the tasty Filipino dish of pre-boiled slab of pork belly deep-fried in a frying pan until the skin is crispy but the inside meat remains juicy. The term “litson” or “lechon” generally means roasted pork while “kawali” is a Filipino word that pertains to the bowl-shaped frying pan traditionally used in many Asian cooking


Bicol Express ( choose your spicy level )
is a flaring hot Filipino dish that is distinctly loved because of the marriage of flavors of coconut which is an abundant agricultural product in the Bicol region and chilies which are also evident in every Bicolanos diet. It is made up of pork (chicken works also fine) coconut milk or “gata”, green chili (siling pansigang), shrimp paste or bagoong alamang and some aromatics like onion, garlic and ginger.