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Our aim is to celebrate the food of The Philippines.
To honour it.

The menu at Kaldero draws from traditional Filipino flavours and regional recipes, cooked with incredible Irish ingredients and specialty Filipino staples. Much of the menu is cooked over fire on Kaldero’s custom Smokin’ Soul grill, hand built by Pat Conway and Jim O’Brien in Wexford, whom are previously collaborators and friends of Bahay. Dishes are built to be shared: pulutan-style snacks, large-format plates, and desserts, all of which are designed to speak to how Filipino families eat: together, and with generosity.

Food

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Food

Richie Castillo

Richie is a rising force in modern Filipino cuisine, bringing his Filipino-Irish roots and boundless creativity to Kaldero. Known for his work at Bahay, where he introduced Filipino flavours to a wider audience, Richie has a knack for combining bold, vibrant ingredients with a local twist.

At Kaldero, he leans into Irish produce to put a new spin on Filipino classics, bringing a playful yet authentic approach to the menu. Richie’s dishes are all about bringing people together — just like a good Filipino meal should.

Drinks

Craft Cocktails

The drinks menu at Kaldero reflects the same thinking as the food, rooted in Filipino flavours, shaped by place. Calamansi, pandan, native labuyo chilli, muscovado, Pinakurat vinegar and mango all feature as key ingredients. Cocktails are balanced, thoughtful, and built to reflect memory and contrast – sweet, salty, bitter, sour, umami. From a smokey Banana-Q Old Fashioned to a sweet and spicy grilled pineapple labuyo-spiked Margarita, every drink carries something familiar, pushed somewhere new.