IMAGE Hans Fausto

Creamy pastas, sweet croissant toasties, and a cool nitro brew are all on Caravan Black's updated menu

The fluffy mini pancakes are dreamy, too!

Caravan Black Coffee Company
G/F Net Park, 5th Avenue, Bonifacio Global City
Contact: 946-3610
Open from 8 a.m. to 9 p.m. (Monday to Friday) and 9 a.m. to 6 p.m. (Saturday and Sunday)

 

 


 

(SPOT.ph) Only five months old and Caravan Black Coffee Company has already made several upgrades to its menu. Realizing Filipinos love their food as much as they love their coffee, the vintage-inspired, third-wave coffee shop has expanded its list of dishes to accompany its line of specialty drinks.

 

"Our menu is always an ongoing process. It's always changing. At the start, we had cold and warm sandwiches. Then that moved into pastas and breakfast platters. And now, we've added a few more items to the menu, such as the mini pancakes and croissant toasties," co-owner Miguel Rodriguez tells us.

 

Miguel and his partners have a solid menu concept. It's all about comfort food that's done well. And for that, we can count on Chef Chiloy Santos, who is also the executive chef of Kettle and Fireside.

 

Egg Breakfast

 

 

Breakfast Biscuit

 

Customers who come hungry have a few all-day brunch options to choose from. The Egg Breakfast (P290 to P325) is a big plate that includes two eggs, toast, pickles, and potato salad, with your choice of bacon steak, chori hamonado, glazed ham, sautéed sardines, or garlic sausage. A slightly lighter serving, the homemade buttermilk Breakfast Biscuit (P250) sandwiches bacon steak, ham, and egg, and is drizzled with savory country sausage gravy.

 

Spinach Cream

 

The creamy pastas served with garlic bread will fill you up for lunch. The tomato-based Penne Rose (P285) is made more exciting with the generous topping of bacon bits, and the Spinach Cream (P300) stands out, thanks to the local, farm-made ricotta cheese.

 

Pastrami Melt

 

 

Sweet Chori Burger

 

Toasted sandwiches are available for your afternoon coffee break. A few suggestions include The Pastrami Melt (P390) with smoky pastrami, Swiss cheese, coleslaw, and Russian dressing. For some Filipino flavor, the Sweet Chori Burger (P370) should do the trick. And always worth mentioning, the Gooey Cheese Melt (P275) still shines with its sweet addition of guava jelly.

 

Croissant and Kaya; Peanut Butter and Jelly

 

 

Salted Caramel Mini Pancakes ala Mode

 

They try to make everything in-house as much as possible over at Caravan Black, including the jams for the croissant toasties. Two options are available, both equally gratifying: the Croissant & Kaya (P130) and the Peanut Butter & Jelly (P150). Another must-try, the Salted Caramel Mini Pancakes ala Mode (P225) features fluffy, bite-sized pancakes served with vanilla ice cream and finished with salted caramel sauce.

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In terms of their third-wave coffee creations, Miguel says, "We're trying to offer something different, so if you want to be adventurous and try specialty coffee, the option is there." At the same time, they don't want to alienate those still unfamiliar with the concept. "We try to be as approachable as we can. If you want sugar in your coffee, then please put sugar. We won't judge you," he adds.

 

Cold Brew Nitro

 

The Cold Brew Nitro (P240) is a new item that took three months to pass the rigorous R&D phase. It aims to give a new dimension to drinking coffee with the infusion of nitrogen. "The nitro gives the feeling that you're drinking beer, but it's entirely coffee. It has a creamier mouth feel," Miguel explains.

 

The future is looking bright for Caravan Black. They plan to open a take-out coffee bar in the same building by February 2017. And for the holidays, customers can expect at least three specialty Christmas drinks.

 

Never to get complacent with all the positive reception, Miguel speaks for the whole team when he says, "Our methods behind the bar are very strict. We don't cut corners. We don't compromise. But at the end of the day, it's still a matter of preference, so we'd rather have our customers judge us."

 

Photos by Hans Fausto

 

 

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