The Menu
Everything worth sharing.
Spanish-Filipino comfort food designed for the table — starters, tacos, paellas, mains, and drinks that make every meal an occasion.
Spanish-Filipino comfort food designed for the table — starters, tacos, paellas, mains, and drinks that make every meal an occasion.
Prawns cooked in rich crab fat with crispy garlic, house aioli, and a squeeze of calamansi. One of Mijo's most-ordered dishes.
Bold, smoky beef skewers straight from the fire — garlic-forward and flame-kissed, served as a sharing starter.
Crisp golden croquettes with a creamy, savoury filling — a Spanish grandmother's recipe passed down and served as it has always been.
A curated sharing board of jamon serrano with truffle accompaniments — an elevated start to any meal at Mijo.
Sliced duck with fresh greens, a bright vinaigrette, and textures that balance richness with crunch.
Sizzling prawns in a smoky, garlicky sauce — a Spanish-Filipino classic that pairs perfectly with the house bread.
The Mijo signature. Sizzling pork sisig — crispy-edged and deeply savoury — loaded into soft tacos with chilli and calamansi. A Filipino-Spanish-Mexican handshake.
Fresh salmon with house slaw, a citrus-forward sauce, and soft taco shells. A lighter option that still delivers on flavour.
A sashimi-style salmon taco with a spicy sauce and fresh garnishes — sharp, clean, and addictive.
A vegetarian paella built on sofrito and rich mushroom stock, finished with socarrat — the prized crispy bottom layer that makes a good paella great.
Slow-braised lamb over Spanish saffron rice, with roasted peppers and a deep, meaty sofrito base. Built for the whole table.
Creamy Arborio risotto with pan-seared salmon, a light citrus finish, and fresh herbs. A gentler alternative to the paellas.
A thick-cut bone-in pork chop, grilled to order and served with Mijo's house sides. Meant to be the centrepiece of the meal.
Marbled wagyu grilled to the guest's preference, served with roasted garlic and a red wine jus that nods to the Spanish side of the kitchen.
A long-braised beef pot roast — the kind of dish that takes patience and tastes like a grandmother made it. Served with root vegetables and pan gravy.
A slow-cooked meat sauce on pasta — the Sunday meal made for sharing, adapted into Mijo's hybrid kitchen and best ordered for the whole table.
Rich, velvety cream pasta with house-made noodles and a savoury sauce that makes even pasta taste like comfort food in the truest sense.
A silky, deeply chocolatey mousse — light in texture, heavy on flavour. A proper ending to the Mijo experience.
A bourbon-based Old Fashioned made with jamon serrano fat-washed whisky, orange bitters, and a smoked demerara syrup. Savoury, smoky, and completely Mijo.
Red wine sangria made in-house with seasonal fruit and a long steep. Available in pitchers for the table. Happy Hour pricing from 5–9 PM daily.
A rotating selection of house cocktails built around Spanish and Filipino flavour profiles — ask your server for the current list.
Non-alcoholic options including house lemonade, calamansi soda, and a selection of Spanish-inspired mocktails.
Menu items and availability may change seasonally. Certain dishes are subject to availability on the day.
For delivery orders, visit us on Foodpanda. For discounts, book ahead on Eatigo.
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