WELCOME TO YOUR SOCIAL SPACE

YOUR SOCIAL

SPACE

Sweet TalkAN AFTERNOON WITH

EXECUTIVE PASTRY CHEF ANTHONY COLLAR

For the Love of ArtHEAR THE STORIES BEHIND THE LOUNGE’S CURATED COLLECTION

Shaken Not StirredEXECUTIVE MIXOLOGISTULYSSE JOUANNEAUDSHOWS US HOW TO MAKE PERFECT COCKTAILS

WELCOME TO

YOUR SOCIAL SPACEFRIENDLY ELEGANCE IN A STYLISH SETTING

High Street Lounge is a vibrant social hub perfect for any gathering whether it be casual or formal.

Located in the heart of Bonifacio Global City (BGC). It is an ideal place to meet with friends, family, or business partners.

Floor-to-ceiling windows invite in natural light, while the plush sofas and relaxing music add to the friendly and elegant vibe.

At night, guests can enjoy an extensive view of One Bonifacio High Street Park while sipping cocktails as live entertainment sets the mood.

4 | HIGH STREET LOUNGE

FEATURES

FOR THE LOVE OF ARTBEHIND EVERY PIECE OF ART IS A STORY MEANT TO BE TOLD

HIGH STREET LOUNGE CHANDELIERBY PETRA KRAUSOVA FOR LASVIT

The feeling of warmth evoked when in the Lounge comes from Petra Krausova’s suspended masterpiece. Taking inspiration from the restaurant’s ceiling, she created a dome-like chandelier using 5,000 handblown crystal plates of opaque amber.

DIMENSIONS:9M (L) X 4.5M (W) X 10M (H)

DRIFT, 2016BY JINGGOY BUENSUCESO

Visual artist Jinggoy Buensuceso pays tribute to harmony and poetry in motion in his metalwork installation. The leaves are splayed on the walls of the Lounge as if they were drifting in the wind.

MEDIUM:STAINLESS STEEL & BRASSDIMENSIONS:17.3M X 3M

DID YOU KNOW?It took Buensucesco 10 straight hours to install the piece. He also included hidden messages on

two leaves dedicated to his children.

FEATURES


Q: YOU’VE BEEN A PASTRY CHEF FOR OVER 20 YEARS NOW, HOW DID YOU GET STARTED?AC: I was studying culinary without any specific area of focus. During my third year of learning, part of my curriculum was to train in the pastry kitchen and I fell in love with it. From then on, I never stopped.

Q: WHY PURSUE A CAREER IN PASTRY?AC: Pastry gave me the freedom to really be creative and go out of the box. When it comes to pastries, there are so many things in play that lead to a whole different world of possibilities. I could bake all day and never get bored.

Q: WHEN IT COMES TO MAKING PASTRIES, HOW WOULD YOU DESCRIBE YOUR APPROACH?AC: Since I started in this industry, I have always believed that simplicity is everything. For me, the product speaks for itself. My responsibility as a pastry chef is to ensure that whatever I create builds a complete experience. It’s about understanding and using wholesome ingredients and turning them into memory makers for people to enjoy. Whenever a guest tastes my food—whether it be a piece of chocolate or a slice of cake—I want them to remember a certain moment in their life that they genuinely loved. I want my pastries to be the ones to trigger these memories.

Q: AFTERNOON TEA IS A MAIN HIGHLIGHT IN ANY LOBBY LOUNGE. WHAT DO YOU THINK SETS YOURS APART?AC: We put a lot of thought into every piece that goes into our Afternoon Tea set, which has two variations: Eastern and Western. The palate of Asians are quite different from Europeans as they love texture, savory dishes and are more adventurous. So we took inspiration from a selection of Filipino “merienda” dishes and blended them into the menu. The number of dishes included in the set is also more than enough for two persons, as Afternoon Tea is best when shared.

WITH CHEF ANTHONYOUR EXECUTIVE PASTRY CHEF, ANTHONY COLLAR SHARES HIS FORMATIVE YEARS IN THE INDUSTRY AND THE ICONIC DESSERTS THAT GUESTS CRAVE FOR.

SWEET TALK

Take your pick from our range of delightful desserts from the cake trolley, available every day from 2:00PM to 5:00PM.


PEOPLE

Sweet TreatsFEEL AT HOME WITH THESE CONFECTIONERY CREATIONS,

BECAUSE HOME IS WHERE THE TART IS.

FRUIT MOSAIC | 3405 kinds of fresh fruits, raspberry coulis

CHOCOLATE MOUSSE CAKE| 375Chocolate praline

WARM APPLE TART TATIN | 340Vanilla ice cream, salted caramel

CHEESECAKE | 350Fresh berries

MADAGASCAR VANILLA | 340Crème brulee, fresh berries

Prices are in Philippine pesos, inclusive of 10% service charge and applicable local government taxes

1,250

Choose from two tea set variations: Asian and Western. To complete your

tea experience enjoy a sumptuous selection of sweet and savory bites good enough

to share.

Available daily from 2:00PM to 6:00PM

AFTERNOON

tea set(Includes tea or coffee for 2)

FOOD


MORNING FRUIT BOWL | 315Sliced mango, pineapple, watermelon, papaya and seasonal fruitsAdd: Greek yoghurt with mint honey | 225

YOGHURT GRANOLA | 425 Crispy homemade nutty granola, Greek yoghurt, fresh mango

BIRCHER MUESLI | 400 Roasted almond flakes, raisins,fresh blueberries

AVOCADO ON TOAST | 600 Grilled Farmer’s bread, forked avocado, tomato, bacon bits, soft poached egg


Avocado toast

Yoghurt Granola

Belgian Waffle

Dine&Rise START THE DAY RIGHT WITH OUR BREAKFAST FAVORITES


FOOD


STACK OF COCONUT PANCAKES | 425Blueberry compote, saffron honey,King’s Island double cream

FLUFFY BRIOCHE CINNAMON FRENCH TOAST | 425Strawberries, banana, maple syrup

BELGIAN WAFFLE | 425 Mango, whipped cream, chocolate sauce

THE EGGS | 570 Grilled homemade bread, grilled ham, cheese, two eggs*, bacon, sautéed tomatoes *Ask your server for your preferred egg preparation

EGG WHITE FRITTATA | 570 Spinach, tomato, peppers, pumpkin, toasted rye

THE OMELET | 570 Assorted mushrooms, asparagus, aged Gouda cheese, sautéed heirloom cherry tomatoes, crusty baguette

“Known as the first meal of the day after rising from a long night’s sleep. The word “breakfast” started during the 15th century which means to break the fasting period of the night before. Now, people have it for an energy filled day!”

- Anderson, Heather Arndt (2013). Breakfast: A History

FOOD


PRAWNS A LA PLANCHA | 680Seared ginger rubbed prawns, pili nuts, sriracha

caramel, pickled cucumber

BRUSCHETTA | 495Heirloom tomatoes, white anchovies, lemon zest,

extra virgin olive oil, crostini, marinated mozzarella

CROQUETTAS | 500Fontina cheese, mushrooms, foie gras fritters,

mango salsa, red wine reduction

FRESH RICE PAPER ROLLS | 500Roasted duck, aromatics, plum glaze

SPICED TUNA MAKIMONO | 665Black sesame, chilli sauce, chicharon bits

SOME OF THE BEST DINING EXPERIENCESARE SHARED WITH GOOD FRIENDS AND GREAT FOOD


For me, you& everyone else


FOOD

“Here at High Street Lounge, we not only craft elegant dishes but experiences too,

and I think the one thing that brings people together is food. Thus, the concept of having

‘to-share items’ are also very evident in the menu.”

- Joris Rycken, Executive Chef

Spiced Tuna Makimono

Bruschetta Croquettas

FOOD


Only for Me THE CLUB | 575

Toasted artisanal Farmer’s bread, overeasy egg, bacon, Gouda slice, grilled chicken, lettuce, tomato,

cucumber, truffled grana padano fries


FOOD


POWER BOWL | 580 Cauliflower grains, sautéed quinoa, cumin, onion confit, alfalfa, feta crumbs, fresh lemon, tahini sauce, toasted farmer’s bread

THE GARDEN BOWL | 565 Fresh garden leaves, cherry tomato, Greek olives, cucumber, chopped broccoli florets, kesong puti, candied sesame walnuts, citrus vinaigrette, toasted farmer’s bread

MY NYONYA BOWL | 555 Poached chicken breast, white cabbage, mixed vegetables, Vietnamese mint, crispy shallots, spiced dressing, toasted Farmer’s bread

WRAPPED UP CHIC | 660 Masala spiced chicken tenders, Paratha roti, fresh tomatoes, apple coriander salad, cucumber raita

VEGGIE GOODNESS | 625 Grilled king oyster mushrooms, balsamic marinated zucchini, brie cheese, onion confit, alfalfa, artisanal rye bread, truffled Grana Padano fries

Guilt Free Delights

FOOD


Comfort Food

CLASSIC SLIDER | 635Grass-fed beef patty, Gouda cheese, sautéed onion mayonnaise

TAGLIOLINI | 680 Prosciutto, lemon zest, Italian parsley, shaved Grana Padano

RAMEN-SAN | 700 Braised beef belly, bok choy, white radish, tofu, ajitama egg

CRISPY PORK BELLY | 690 Garlic rice, chopsuey, achara

CLAYFORD’S SPECIAL PORK SINIGANG | 650 Tamarind pork stew, okra, eggplant, plain rice

SPAGHETTI | 675 Mortared pesto, zucchini strings, dried tomatoes, Greek feta, pine seeds

Enjoy these favorites that will make you feel right at home



FOOD

Coffee & Tea


COFFEE

HIGH STREET LOUNGE BLEND by TOBY’S ESTATE

Espresso 120Macchiato 140Americano 140Double Espresso 180Café Latte 180Cappuccino 180 + extra shot of espresso 60Toffee Nut Latte 200Frappe 200Mochaccino 200

Seasonal Single Origin 240by TOBY’S ESTATE

TEA

BLACK 160English BreakfastSingle Estate Darjeeling

INFUSION 160Pure Peppermint leavesPure Chamomile flowers

GREEN 160Green Tea with JasmineMoroccan Mint

FLAVORED TEA 160Blueberry & Pomegranate Mango & Strawberry Rose with French VanillaCeylon GingerEarl Grey Italian AlmondBlack tea with Osmanthus

DRINKS


1,150BoardThe

Parma ham

Farmer’s Bread

Comte


FOOD

Jamon Iberico E Tomas

SpanishManchego

SalamiMilano

Brie de Meaux

Price is in Philippine pesos, inclusive of 10% service charge and applicable local government taxes

FOOD


LET THE GOOD TIMES BEGIN

continues to gain popularity and its use is highly favored by top bartenders in the industry. At High Street Lounge, Executive Mixologist Ulysse Jouanneaud utilizes ten different brands of gin from various parts of the world including Europe, America and the Philippines.

THE GIN & TONIC IS ONE OF THE SIMPLEST DRINKS, YET HAS

A COMPLEX & RICH HISTORY.

ULYSSE JOUANNEAUD INVITES YOU TO EXPERIENCE THE GIN & TONIC TROLLEY FROM 6:00PM TO 12:00AM, DAILY.

“I love gin,” says Jouanneaud. “And with our Gin & Tonic Trolley experience, I can share this appreciation with our guests. It’s also a good way for them to get creative and discover something new as they are free to explore and mix different botanicals and citrus garnishes with their favorite brand of gin.”

The discovery of gin, which originates from the Flemish word “genever,” is often credited to a 17th Century Dutch physician named Dr. Franciscus Sylvius. Originally developed and sold for its medicinal properties, the Dutch infused it with juniper berries to enhance its flavor for a more desirable taste. But today, this timeless spirit


DRINKS


45mlPlymouth England 500 Tanqueray England 300Tanqueray No. 10 England 450Boodles England 350Bulldog England 350Cruxland South Africa 400Citadelle France 400Hendrick’s Scotland 450Bols Genever Netherlands 450Del Professore A La Madame Italy 500Crow’s Philippines 500Nordes Spain 500Four Pillars Rare Dry Australia 500Martin Miller’s England 500Gin Mare Spain 600No.3 England 600Botanist Scotland 600London No. 1 England 600Caorunn Scotland 600Sipsmith England 600Monkey 47 Germany 750

G I N & G E N E V E R

High Street Market / 450

Hendrick’s ginSweet & sour mixFresh cucumber

Italian basilEgg white

Stiletto / 450Bombay Sapphire gin

Leyenda amontillado sherryFresh lemon juiceSugarcane syrupFresh strawberry

Gin Cocktails

DRINKS


Shaken,Not StirredMixology is more than placing a few ingredients into a cocktail shaker. Executive Mixologist Ulysse Jouanneaud views it as both an art and science. “When creating a cocktail, I take into consideration ‘The Triple S’ Rule: Strength, Sweet and Sour,” states the French-born mixologist. “The alcohol gives it its strength, the syrup or liqueur its sweetness, and the citrus its sourness. The perfect cocktail should have the right balance of those three characteristics. Once all of these bases are complete, I can take a classic cocktail and play around with the ingredients— being as adventurous as I want.” Research is also key, like knowing what brands of alcohol to use, which botanicals pair well with each spirit and determining the proper ratio of ingredients for each drink.

“Making a great drink involves a lot of trial and error,” he says. “It takes more than just technique—it requires a different level of creativity and uniqueness paired with the willingness to learn and evolve. I get inspiration from what I see around me on a daily basis. Everything is an opportunity to learn and be inspired.”

It is this desire to experiment that contributed to the development of Shangri-La at the Fort’s entire selection of beverage concepts and helped Ulysse make a name for himself in Metro Manila’s bartending scene. When asked which of his creations he favors the most, Ulysse points to those that feature locally sourced ingredients: High Street Market, Welcome to Tijuana and the Blonde Bombshell.

EXECUTIVE MIXOLOGIST ULYSSE JOUANNEAUD SHARES WITH US WHAT HE THINKS MAKES A PERFECT COCKTAIL

“ I GET INSPIRATION FROM WHAT I SEE AROUND ME ON A DAILY BASIS. EVERYTHING IS

AN OPPORTUNITY TO LEARN AND BE

INSPIRED. ”


PEOPLE

Whiskey Sour 450

Maker’s Mark whiskyFresh lemon

Sugarcane syrupEgg white

Whiskey barrel bitters

While its history remains unknown, the most probably known story of the Whiskey Sour was

created around 1874 by Eliott Stubb, a sailor of the British Navy.

Margarita 450

Cazadores ReposadoCointreau

Fresh lemonAgave nectar

Persian blue salt

Young starlet Marjorie King was a regular customer of Danny Herrera’s

famous Rancho La Gloria hotel in Tijuana, Mexico. Knowing that tequila was the only alcohol Marjorie would drink, her host concocted a special mixture for her and named it the Margarita, the Spanish

translation of her name.

C O C K T A I L SC L A S S I C

DRINKS

HIGH STREET LOUNGE | 21HIGH STREET LOUNGE | 21

Mojito 450

Havana Club 3yrs rumFresh mintFresh lime

Sugarcane syrupClub soda

Around 1586, Richard Drake created the El Draque made of aguardiente, sugar, lime and

mint. In 1940, Cuban playwright and poet Federico Villoch proclaimed: “When aguardiente

was replaced with rum, the Draque was to be called a Mojito.”


Cosmopolitan 450Absolut vodka

CointreauFresh lime

Cranberry juice

Daiquiri 450Havana Club 7yrs rum

Fresh limeSugarcane syrup

Maraschino liqueur

Singapore 450 Sling

Beefeater gin, Dom Benedictine Peter Heering cherry liqueur,

Cointreau, pineapple juice, grenadine, club soda


DRINKS

V O D K A45ml

Absolut Elyx Sweden 400Grey Goose France 350Belvedere Poland 350Ketel One Netherlands 400Tito’s USA 400Zubrowka Poland 450Chopin Poland 650

VodkaCocktails Blonde Bombshell 450

Bergamot infused Grey Goose vodkaHomemade limoncello

Fresh lemon House rosemary cordial

Colombo Mule 450Belvedere vodka

Homemade ginger shrubHandcrafted fizzy ginger tea soda

Fresh lime


DRINKS


R U M & C A C H A Ç ARUM 45mlHavana Club 7yrs Cuba 400Plantation 3 stars Jamaica, Barbados, Trinidad 300Plantation Original Dark Trinidad & Tobago 300Barcelo Gran Añejo Dominican Republic 300Clement Canne Bleue agricole Martinique 350Don Papa 7yrs Philippines 350Appleton Signature Blend Jamaica 400Pyrat XO Guyana 400Kraken Spiced Dark Trinidad & Tobago 400Diplomático Reserva Exclusiva Venezuela 450Matusalem Gran Reserva 15 Dominican Republic 500Zacapa 23 Guatemala 600

CACHAÇASagatiba Pura Brazil 350Leblon Brazil 500Capucana Brazil 550


Rum CocktailsGlass of 450

BloodHavana Club 7yrs rum

Massenez blackberry liqueurDolin rouge vermouth

Cranberry juiceCherry bitters

Freaky Tiki 450Plantation 3 stars rum

Peach schnappsLeyenda amontillado sherry

Apricot & pistachio marmaladeFresh lime

Pineapple juice


DRINKS

T E Q U I L A &M E Z C A L

TEQUILA 45mlAvion Silver Jalisco 4501800 Reposado Jalisco 300Jose Cuervo Tradicional Jalisco 300Jose Cuervo Reserva De La Familia Jalisco 900Ocho Blanco Jalisco 400Gran Centenario Añejo Jalisco 400Kah Reposado Jalisco 600Kah Añejo Jalisco 700Don Julio Añejo Jalisco 800Patrón Platinum Jalisco 1,500

MEZCALLos Siete Misterios Doba Yej Oaxaca 400Los Siete Misterios Espadin Oaxaca 550

Tequila cocktailsEl Diablo 450

Avion Silver tequilaFresh strawberry

Thai basilFresh lime

Panutsa sugar

Welcome to 450Tijuana

Cazadores Reposado tequilaDolin Blanc vermouth

Fresh orangeFine sugar

Laphoraig 10yrs whisky


DRINKS


SCOTCH WHISKYBLENDEDChivas Regal 12yrs 300Chivas Regal 18yrs 600Johnnie Walker Black Label 300Johnnie Walker Gold Label 400Johnnie Walker Blue Label 1,000 LOWLANDSAuchentoshan Three Wood 550 HIGHLANDSGlenmorangie Original 400Glenmorangie Lasanta 550Glenmorangie Quinta Ruban 550Glenmorangie Nectar d’Or 550Deanston 12yrs 600 SPEYSIDEGlenfiddich 12yrs 400Glenfiddich 15yrs 500Glenlivet Nadurra 16yrs 600Macallan 12yrs sherry oak 650Macallan 15yrs fine oak 1,000 ISLANDSTalisker 10yrs 650Jura 1999 900 ISLAYLaphroaig 10yrs 500Caol Ila 12yrs 600Bruichladdich Port Charlotte 700Lagavulin 16yrs 800 AMERICAN WHISKEYMaker’s Mark 300Bulleit 350Elijah Craig 12yrs 350Buffalo Trace 400Wild Turkey Forgiven 500Woodford Reserve 650 JAPANESE WHISKYEigashima Akashi classic 350Yamazakura 400Hibiki Japanese Harmony 700Nikka Kabuto Samourai 800Kirin 18yrs 1,600 CANADIAN WHISKYCrown Royal 300 IRISH WHISKEYJameson 300Bushmills 350

WHISKY &WHISKEY



DRINKS

B R A N D Y &

EAU-DE-VIE

COGNACMartell VSOP 400Martell Cordon Bleu 1,000Godet VSOP 400 Leopold Gourmel Premieres Saveurs 650Tesseron Lot 90 800Remy Martin XO 1,000Hennessy Paradis 3,500Remy Martin Louis XIII 11,000 ARMAGANACLaubade VSOP 350Delors XO 650Delors 1978 1,000

CALVADOSPere Magloire 300Château du Breuil 12yrs 900

GRAPPANonino Friuliano 300Jacopo Poli Sassicaia 700 PISCOMacchu 350 EAU-DE-VIEMirabelle 300Vieux Kirsch 300Vieille Prune 300


DRINKS

HIGH STREET LOUNGE | 27HIGH STREET LOUNGE | 27

CHAMPAGNE & PROSECCO

Ruggeri Quartese ProseccoVeneto, Italy

Veuve Clicquot Ponsardin Yellow Label Champagne, France

Billecart Salmon Brut Rose Champagne, France

Dom Perignon Champagne, France

WHITE WINE

Cantina Riff by Alois LagederPinot Grigio, Alto Adige, Italy

Laurenz V Sunny Gruner Veltliner, Niederosterreich, Austria

Maison Drouhin LafôretChardonnay, Burgundy, France

Oakridge Over The Shoulder Chardonnay, Yarra Valley, Australia

Craggy Range Te Muna Road Sauvignon Blanc, Martinborough, New Zealand

Bodegas Naia K-NaiaVerdejo, Rueda, Spain

Mora & Memo “Tino Sur Lie”Vermentino, Sardinia, Italy

Bruno Giacosa Arneis, Roero, Italy

Mittnacht Freres Les Terres Blanches Gewurztraminer, Alsace, France

Alphonse Mellot La MoussiereSauvignon Blanc, Sancerre, France

glass bottle510 1,980

990 3,990

7,950

13,320

440 1,850

460 1,925

520 2,150

520 2,150

530 2,190

1,750

2,550

2,750

2,990

3,510

glass bottle

"I'm not a wine connoisseur, but I do like

a glass or two at night."

- Diane Keaton

Wine

Egon Muller ScharzhofRiesling Mosel, Germany

Freeman Vineyards Ryo FuChardonnay, Russian River Valley, USA

Marc Morey, Chassagne MontrachetChardonnay, Burgundy, France

3,680

4,880

8,680

bottle


DRINKS

ROSE WINE

Castel Roubine Cinsault Blend, Provence, France RED WINE

Alvaro Palacios La VendimiaTempranillo, Rioja, Spain

Kilikanoon Killermans RunShiraz, Clare Valley, Australia

Silver Buckle CellarsCabernet blend, Central Coast, USA

Maison Drouhin LafôretPinot Noir, Burgundy, France

Château Simard St Emilion Grand Cru Merlot blend, Bordeaux, France

Giorgio Pelissero PianiBarbera, Alba, Italy

Scala Dei Garnatxa, Priorat, Spain

Ben Glaetzer BishopShiraz, Barossa Valley, Australia

glass bottle450 1,825

460 1,950

510 2,250

510 2,050

640 2,450

745 2,980

2,350

3,290

3,490

Giorgio Pelissero NubiolaNebbiolo, Barbaresco, Italy

Vilafonte Series-M Malbec blend, Paarl, South Africa

Croix de Beaucaillou St JulienCabernet blend, Bordeaux, France

Château MontelenaCabernet Sauvignon, Napa Valley, USA

Charles Melton Nine PopesGSM, Barossa Valley, Australia

Anne Gros Chambolle MusignyPinot Noir, Burgundy, France

Montes FollySyrah, Apalta, Chile

bottle 4,445

5,250

5,500

6,190

6,950

7, 350

10, 550

"Great wineis always

enhanced bygreat food"- Kenneth Cranham

DRINKS


DRINKS


DRINKS

THE BAGPIPERIleach smoky whisky

Campari bitters-infused hickoryMancino rosso vermouth-infused malted barley

Grapefruit bitters

HOUSE BARREL AGEDBeefeater gin

Campari bittersCocchi Storico di Torino vermouth

Dehydrated orange

CONTE CAMILLOBoodles gin-infused Manzanilla olive

Campari bitters-infused star aniseDolin rouge vermouth

Averna Amaro

KINGSTON TOWNAppleton V/X Jamaican rum-infused vanilla pods

Campari bitters-infused coffee beansHouse sweet vermouth

Scrappy’s chocolate bitters

GIARDINO ITALIANODel Professore à la Madame gin-infused Camelia Sinensis

Campari bitters-infused orange zestCinzano 1757 vermouth-infused rosemary

Bob’s lavender bitters

ENHANCE YOUR PRE-DINNER EXPERIENCE WITH ONE OF THE WORLD’S MOST CHARISMATIC AND AROMATIC

COCKTAILS AROUND

A gentleman walked into a bar in Florence late one night. The bartender looked up and said, “What will you be having?” The gentleman said in reply, “The Americano, but add some gin into it.” That man’s name was Count Camillo Negroni.

What started as a suggested switch in ingredients turned out to be

one of the most beloved aperitifs, or pre-dinner drinks. The cocktail depends on its key 3 ingredients: the gin, the Campari and sweet vermouth served on the rocks—the perfect drink just before dinner is served.

Bon aperitif!

Price is in Philippine pesos, inclusive of 10% service charge and applicable local government taxes

NegroniThe

/450

DRINKS


Iced tea 250Our fine iced teas are mixed with

fresh ingredients and our premium tea range.

CHOOSE FROM THE FOLLOWING FLAVORS:

White Peach & Italian AlmondGinger & Calamansi

Bergamot & PassionfruitBlueberry & Pomegranate

Prices are in Philippine pesos, inclusive of 10% service charge and applicable local government taxes32 | HIGH STREET LOUNGE

DRINKS

Lemonade 250Our Artisanal lemonades are homemade

and prepared a la minute.

CHOOSE FROM THE FOLLOWING FLAVORS:

Elderflower & LemongrassKiwi & Cucumber

Aloe & LycheeVery Berry

DRINKS


B E E RINDUSTRIAL BEERStella Artois Belgium 240 Corona Mexico 240Duvel Belgium 340

CRAFT BEERAnderson Valley - Hop Ottin’ IPA USA 340 Hitachino Nest - White Ale Japan 340


DRINKS

BOOK YOUR NEXT EVENT OR PARTY WITH US!

Whether you are planning your next get-together, business cocktails, social intimate gathering or any kind of celebration, High Street Lounge ensures to make a lasting impression.

For inquiries and reservations, please contact (632) 820 0888 or email [email protected]

Welcome to

OPENING HOURS:Weekdays: 6:00AM to 12:00MN

Friday-Saturday: 6:00AM to 1:00AM

Meet, Drink & Be Merry

@DINESHANGRILAFORT #HIGHSTREETLOUNGEFORT

30TH STREET CORNER 5TH AVENUE, BONIFACIO GLOBAL CITY, TAGUIG, 1634 METRO MANILA, PHILIPPINES(632) 820 0888 www.highstreetlounge-fort.com [email protected]

WELCOME TO YOUR SOCIAL SPACE

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