Ferdinand ‘Budgie’ Montoya

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Ferdinand ‘Budgie’ Montoya joins Flank on Thursday to start a weekend of fire feasting.

This is now SOLD OUT.

Missed your chance to book? Not to worry, we’ve saved a small number of seats for walks up. Book these on the day, at the restaurant. Make sure you come early to avoid disappointment.

Ferdinand “Budgie” Montoya was born in the Philippines and raised in Australia. He swapped his business suit for an apron when he moved to London in 2012, working at Restaurant Story, Dean Street Townhouse and Foley’s. Now dedicating his efforts to championing Filipino cuisine in the UK, Sarap London was launched in 2017, born out of a craving for lechon and as a means of rediscovering his Filipino roots.  Sarap (meaning delicious) aims to champion Filipino cuisine by marrying traditional recipes and reinterpreting them with a modern and local narrative, centered around the mantra of authentic Filipino flavours delivered proudly in-authentically. Initially a supper club, pop ups and residencies followed before Sarap opened their first standalone site in Brixton in January 2020.

Flank x Ferdinand ‘Budgie’ Montoya

Saturday 13:00 | 19:00

MENU

Mussel & prawn French toast, kewpie mayo, burnt chilli sambal
BBQ skewer, banana ketchup, 7up sauce
*
Smoked brawn dumpling, summer peas over fire, burnt leek, pork crackling
*
Aged rump cap glazed over fire, served with
Grilled onions, gravy and calamansi juice
Atchara – papaya, pickles
Ensaladang Talong – aubergine salad with salted duck eggs
Kale Laing
*
Espresso ‘martini meister’ tiramisu
*
Pork fat fudge, digestif 

 Vegetarian options available, please ask on arrival
Menu subject to change

Bookings for Ferdinand ‘Budgie’ Montoya cost £65 per person.

Please note dining experiences are not refundable or exchangeable if you book incorrectly, so please make sure you are happy before booking.
Read our full T&Cs here.

Once you’ve booked please check for your email confirmation, if it’s not in your inbox check your junk folder. You’ll need this and the lead booker’s I.D. to check in.
Group bookings must arrive together.

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