ABOUT

The restaurant

Dr. Wine is a French bistro and wine bar in Metro Manila, with locations in Poblacion, Makati, and Bonifacio Global City, Taguig. Now, the story continues with the opening of a new destination: Dr. Wine Molito.

It began in Shanghai with a simple belief: good food and wine should be easy to enjoy and best shared. When Dr. Wine arrived in Manila in 2017, that philosophy took shape through warm, relaxed spaces and a menu rooted in classic French bistro fare. The cooking is generous and unfussy, designed to bring people together around the table.

Each location carries its own character—from the intimate, dimly lit charm of Poblacion and the open, easygoing feel of BGC to the fresh new atmosphere of Dr. Wine Molito. With a wine list of over 400 bottles, including many from small producers, Dr. Wine offers depth without pretension. It’s a place for casual dinners, unhurried conversations, and nights that tend to stretch just a little longer than planned.

LA CARTE

CHEESE BOARD

990

Assortment of 4 cheeses, semi-dried grapes, pineapple mostarda

CHARCUTERIE PLATTER

990

Chef’s selection of 4 European cured meat, cornichons

JAMÓN IBERICO DE BELLOTA GUIJUELO (60 GR)

1800

Hand-cut Txanton top-quality jamón, served with tomato crackers

THE DOCTOR’S PLATTER

1980

A mix of our cheese board, charcuterie platter, chicken liver mousse, chef rillettes, grapes, pineapple mostarda, cornichons

SAUSAGE PLATTER

990

4 grilled home-made sausages (rotating selection weekly, ask our crew!)

To share

PÂTÉ EN CROÛTE

680

Traditional terrine wrapped in pastry crust with duck, pork, foie gras, chicken liver, wild mushrooms, pistachios; served cold

CHICKEN LIVER MOUSSE WITH ORGANIC MAPLE SYRUP

495

Dr Wine’s living legend, homemade pickles, crostini
Seafood platter

SERVED ON ICE OR GRILLED WITH GARLIC BUTTER

1750

Fine de Claire oysters, mud crab, prawns, mussels, clams and dipping sauces

TO SHARE

FINE DE CLAIRE OYSTERS
SERVED WITH MIGNONETTE SAUCE

3 OYSTERS

770

6 OYSTERS

1400

12 OYSTERS

2700

BAKE OYSTERS
AKLAN OYSTERS WITH ROCKING DR. ROCKEFELLER MAGIC

3 OYSTERS

400

6 OYSTERS

740

12 OYSTERS

1450

OSCIETRA CAVIAR 30G

SERVED ON ICE OR GRILLED WITH GARLIC BUTTER

5500

Blinis, sour cream, horseradish, shallots, capers, egg yolk

ESCARGOTS À LA BOURGUIGNONNE (6 PCS)

590

Burgundy snails, smoked bacon, parsley garlic butter

FOIE GRAS AU TORCHON

1490

Duck liver terrine, pear chutney, crostini

SHRIMP POPCORN

590

Bite-size parmesan breaded shrimps, horseradish cocktail sauce

BÉBÉ CALMARS FRITS

590

Deep fried baby calamari, K.A.S (kick ass sauce)

AMBERJACK “HAMACHI” CRUDO

640

Raw sliced Amberjack fish, 96h fermented cold tomato consommé, fresh lime, cucumber, chilli pepper drops, chives and sundried tomato oil

PIZZA TARTE FLAMBÉE

490

Tomato reduction, champignons, mozzarella & Cambozola cheese, arugula

Add extra Prosciutto - P100
Add whole Burrata - P400

ALSACE TARTE FLAMBÉE

590

Firebrick oven-baked thin crust crème fraîche, smoked bacon, mushroom, truffle

GAMBAS PASTIS

690

Prawns garlic chilli flambéed with pastis

PAN SEARED FOIE GRAS & HOKKAIDO SCALLOP

1190

Porcini, smoked cauliflower puree and 24 months comte sauce

EGGPLANT BEETROOT ZA’ATAR

495

Tahini, roasted garlic, za’atar, barley salad, charred baby carrots, fermented beetroot, cassava chips
SALADS

SALADE CÉSAR DU CHEF

480

Quail eggs, anchovy-parmesan dressing, croutons

WITH SEARED PRAWNS - P840
WITH BONELESS CRISPY CHICKEN - P680

SEXY BURRATA 4.0

860

Char-grilled kale, arugula, semi-dried cherry tomatoes, roasted marinated beetroot, hazelnut vinaigrette, house-cured crispy guanciale, figs

MR. SEGUIN'S GOAT CHEESE SALAD 2.0

780

Sourdough bread, caramelized fresh green apples, roasted walnuts, roasted cherry tomatoes, radish, traditional grainy mustard, aged balsamic dressing
SOUPS

LA SOUPE À L’OIGNON GRATINÉE

590

Aged 18 months, gruyère cheese on toasted rustic sourdough

TIGER PRAWN BISQUE

590

Aromatic creamy prawn soup, spiced rum flambéed, garlic butter crouton

WILD MUSHROOM SOUP

590

Shiitake, porcini, chanterelle, truffle, croutons, extra virgin olive oil, rosemary, thyme

DR WINE’S WAGYU BEEF BURGER

790

Melted gruyère & brie cheese, caramelized onions, truffle cream, tomatoes, lettuce, French fries

ADD PAN SEARED FOIE GRAS - P490

NDUJA RIGATONI CARBONARA

790

Rigatoni pasta tossed with spicy cured Italian nduja with Calabrian chili peppers, egg yolk cream, and Parmigiano Reggiano

CONTAINS PORK

ST-TROPEZ “AL AGLIO OLIO” PRAWN SCALLOPS SPAGHETTI

850

Chardonnay pesto, Noilly Prat French vermouth

MOULES PROVENÇALES À LA HOEGAARDEN

850

Garlic, tomato, Hoegaarden beer, pancetta, chili, paprika, herbes de Provence & parsley. Served with crispy French fries

VEGETABLE LASAGNA MAGHREB STYLE

720

Porcini shiitake ragu, goat cheese béchamel, homemade flat sheet pasta, chanterelle, oyster mushrooms, eggplant, Comté, mozzarella, basil

Vegetarian

PORK CORDON BLEU

940

Crispy breaded pork tenderloin with smoked prosciutto and Morbier cheese filling, mustard demi-glace, arugula salad, fermented pickles, French fries

CHAR-GRILLED OCTOPUS ESPELETTE

980

Australian octopus, buttered fondant potatoes, chorizo migas, cured egg yolk, squid emulsion, and smoked chili-lime glaze.

CONTAINS PORK

SALMON WITH IKURA & FREGOLA SARDA

1280

Pan-seared Tasmanian salmon filet served over Sardinian fregola sarda seasonal vegetables, beurre blanc, ikura pearls

TARTIFLETTE

980

French Alp traditional home-made Diot sausage, reblochon cheese melted, smoked bacon, potato, leek

CONTAINS PORK

36-HOUR LAMB SHANK 1480 MOROCCAN TAGINE

1480

Slow-cooked Australian lamb shank in a rich Ras el Hanout sauce, served with couscous, seasonal vegetables, merguez sausage, and harissa yogurt

ROASTED HALF ORGANIC CHICKEN

1200

Marinated with Basque secret spices, served with char-grilled zucchini, potatoes, baby carrots, eggplant, French beans and chicken jus

OSSO BUCO À LA GREMOLATA

1290

Slow cooked beef shank (500g), buttered French beens

BASIL TAGLIATELLE PASTA or SAFFRON CASHEW JASMIN RICE
TO SHARE

CONFIT COD ZUCCHINI

1220

Slow cooked , zucchini velouté, leeks, crispy garlic, smoked pimenton d’espelette

STEAK TARTARE “AU COUTEAU”

1280

A-la-minute knife-chopped raw grass-fed tenderloin beef chef's secret spiked mix, French fries, crostini
jy firebrick open charcoal grill

TOMAHAWK 1.5 KG AUSTRALIAN SIR HARRY WAGYU MB2-3

9800

2 side dishes & 2 sauces

30 mins to prepare

21 DAYS HOUSE DRY AGED USA CERTIFIED ANGUS BEEF PRIME RIBEYE WITH BONE

100gr / 1090

2 side dishes & 2 sauces

TO SHARE

BLUE RIBBON USDA - CAB RIBEYE

2880

1 side dish & 1 sauce

FIVE FOUNDERS AUSTRALIAN STRIPLOIN MB2+

1980

1 side dish & 1 sauce

DR WINE SIGNATURE *POMMES ALIGOT*

600

3 cheeses mashed potatoes

GARNISH SIDE

250

POMMES ALIGOT
GLAZED VEGETABLES
FRENCH FRIES - ADD TRUFFLE - P100
PILAF GARLIC - BUTTER RICE

SAUCE SIDE

120

BEARNAISE
BORDELAISE TRUFFLE SAUCE
CHIMICHURRI

PARIS-BREST

390

Choux pastry, hazelnut praline flavoured cream, flaked almonds

CRÈME BRÛLÉE (VANILLA OR MATCHA)

350

Cigar roll biscuit

COULANT AU CHOCOLAT

350

Molten lava cake, Madagascar vanilla ice cream

TARTE TATIN MILLE-FEUILLE

480

Caramelized apples, vanilla sabayon over buttered puff pastry and choice of ice cream

FRUIT PLATTER

550

MANILA CREAMERY ICE CREAM

150

Madagascar vanilla
Davao dark chocolate
Passion fruit