Main Course


Select a Menu

Lemon sole meuniere

Lemon sole filet, fried in butter and served with a Brown Butter sauce, parsley and lemon.


Gambas Provencales au Pastis

Prawns Jumbo with parsley and fried garlic sauce, Pasties flambe.


Saumon a la Bearnaise

250 grs of grilled salmon in a classic French sauce of clarified butter, flavored with Tarragon and parsley herbs


Nois de Saint Jacques A la Provencale

Scallops jumbo pan fried in olive oil with garlic and Parsley.


Brochette de Lapu-Lapu Au Beaurre Blanc

Lapu-Lapu and prawn in a hot emulsified butter sauce with white wine and grey shallots.


St. Jacques et foie gras au caramel De mangue

Pan fried scallops jumbo with fresh foe grass in brochette, Served with a mango caramel sauce.


All our main dishes are served with vegetables, and rice or potatoes.

NOTEAll prices are subject to 10% Service Charges for dine-in

Meet the Chef

My life is wonderful and I have had a chance to meet and work with such eminent figures in France .

What Tymad mean?

Tymad means “good house” or “good restaurant”. The word is actually from a Celtic language that originated from Brittany in France, where crepes came from.

What Our Clients Said

The first real mille feuille I’ve had in Cebu and it was perfect! Super flaky with a creamy yummy custard.