I have had the great opportunity of living out a life of intense passions that are a harmonious convergence of five senses that have formed, in humility, the man I am today. Captured through my camera lenses, lights and shadows composed beautiful visuals of life around me. With each touch of my piano keys arose the harmony of grand musical pieces interpreted since childhood. My palate discovered the subtle sensations of the marvelous textures in sauces, creams and unforgettable desserts baked by my mother even as I was enthralled by the distinct flavors and aromas of each wine my father taught me to savor with discernment. These intense sensations formed the core of a harmonious matrix inspired by the great poets like Shakespeare or the accomplished Dr. Gregorio Marañón as well as the great masters of the kitchen the likes of Zyriab, Escoffier, the Marquesa de Parabere and most specially, my mother.
A life’s journey, as experienced through the acute, passionate awareness of these five senses, taught me to be open and welcoming to that which is new while being sensitive and reverent to the sounds, the tastes, the aromas, the imagery and the feeling in Fine Arts and Natural Sciences. This is how I grew up and lived: with a real passion for the special beauty present in all that is true and authentic as succinctly expressed by the romantic French poet:
“Rien n’est beau que le vrai”
(Nothing is beautiful but the true)
Nicolas Boileau
Paris, 1636-1711
This is how unforgettable aromas and flavors are born. When cooking skills and inspiration transform into passion, cooking finds its name as an art form - the Art of relishing harmonious sensations arising from exquisite food and elegant wines.
“For all its menu revamp, the pintxos and tapas served at this old-time favorite remain sinfully good. Terry’s Bistro offers some of the best quality Spanish dishes in the metro, created by the chef and owner Juan Carlos de Terry. His passion for all things Iberican shows through in is cooking”
“Great Restaurant with Excellent Wine Selection. The restaurant is a fusion mix of Spanish and Filipino inspired dishes. The food is definitely in the fine dining category with an excellent wine selection. Highly recommended.”
“I’ve been hovering over a lot of Spanish cuisine lately. One to beat is Terry’s”
FRESH OYSTERS SHUCKED AS YOU ORDER (8 pcs.) P 770
Served with our delicate, lightly spiced homemade lemonWorcester sauce
Additional piece: P125
FINEST WHITE ASPARAGUS OF NAVARRA (4 pcs.) P 995
The “Rolls Royce” of white asparagus with your choice of homemade Alioli sauce or Dijon Mayonnaise
BASQUE PIQUILLOS STUFFED WITH TUNA BELLY (4 pcs.) P 630
Swathed with our luscious anchovy mayonnaise
Additional piece P160
SUSPIROS DE SANTOÑA (5 pcs.) P 620
Slices of farm-fresh tomatoes, dressed with Spanish balsamic vinaigrette
topped with tuna belly flakes and our homemade anchovy mayonnaise
Additional Piece: P160
JAMÓN “IBÉRICO” 24 MONTHS (per 100g) P 995
Carved upon order
JAMÓN IBÉRICO-BELLOTA MONTARAZ® 36 MONTHS (per 100g) P 1,235
IBÉRICO BELLOTA PLATTER (140g) P 1,795
A unique Ibérico-Bellota combination of Lomo Doblado, Jamón, Chorizo, and Salchichón
SPANISH REGIONAL COLD CUT SELECTION (160g) P 820
Cabeza de Lomo, Jamón de Teruel D.O., Fuet and Chorizo de Pamplona
EUROPEAN CHEESE AND COLD CUT PLATTER (240g) P 1,235
Jamón de Teruel, Chorizo Pamplona, Fuet, Manchego, Stilton & Brie de Meaux or Cambozola
BREAD BASKET AND RICE
Bread (Baguette or Ciabatta) P 75
Rice (Garlic or Steamed) P 75
GAMBAS AL AJILLO P 780
The sizzling, spicy and garlicky Spanish favorite, cooked in extra virgin olive oil
ANGULAS AL AJILLO P 895
Sizzling surimi Elver eels sautéed in our traditional blend
of extra virgin olive oil, fried garlic and cayenne peppers
ARTICHOKES AND JAMÓN AL AJILLO P 780
Melt-in-your-mouth hearts of artichoke sautéed in garlic
and garnished with Jamón Serrano shavings. (Seasonal)
MUSHROOMS AND JAMÓN AL AJILLO P 500
Organic Shiitake mushrooms sautéed in garlic
and garnished with Jamón Serrano shavings
ALMEJAS A LA MARINERA P 520
Fresh clams cooked in a harmonious combination of dry Sherry,
Pimentón de La Vera, garlic and extra virgin olive oil
OVEN BAKED OYSTERS (6 pcs) P 775
Infused with lemon zest crowned with melted
“La Corrala” and sprinkled with Parmesan
Additional piece:P135
Served in 6 pcs. Additional Piece: P 70
GAMBAS & SCALLOPS BÉCHAMEL CROQUETTES P 480
The freshest selection of crustaceans cooked in a unique Port-based béchamel
JAMÓN IBÉRICO AND CHICKEN CROQUETTES P 480
Crisp-tender Jamón Montaraz® and chicken béchamel croquettes
CINCO JOTAS® BÉCHAMEL CROQUETTES P 480
Béchamel croquettes filled with Jamón Ibérico Cinco Jotas®
THREE CHEESE BÉCHAMEL CROQUETTES P 480
A béchamel croquettes creation made of the three exceptional
European cheeses – Manchego, Emmental and Gorgonzola
SUPER COCHINILLO CONFIT CROQUETTES P 480
A creative and lovely culinary concept. Only at Terry’s!
“TEMPURIZED” OYSTERS (6 pcs.) P 780
Fresh oysters lovingly wrapped in the original “Tempora” batter first brought
to Japan by the Jesuit priests during the 16th century. “Tempora” in Latin means “food for Lent”
Additional Piece: P 130
GALICIAN STYLE PULPO P 720
Slices of pulpo showered with our premium olive oil crowned with
Pimentón de La Vera sprinkled with rock salt as marked by Galician tradition
CRUNCHY CALAMARES P 445
Crunchy Andalusian style squid rings, served with
Terry’s exclusive squid ink Alioli dip
TAWILIS ADOBADOS P 445
Freshwater herring from Taal Lake, marinated in the traditional fish adobo
from Cádiz deep fried in extra virgin olive oil
CRISPY BACALAO P 555
Crunchy, flaky bits of codfish crowned with a dollop of our delicious Alioli sauce
CHORIZO TERRY ON PIGGY BACK P 475
Terry’s famous homemade chorizo, flambéed with Sherry brandy
PINCHOS DE CHORIZO ALEJANDRO® (8 pcs.) P 895
Unique pinchos of Rioja Chorizo cooked in a
delightful Rioja wine reduction then laid on a bed of “Patatas Riojanas”
STUFFED ASTURIAS PIQUILLO PEPPERS (4 pcs.) P 555
An amazing combination of Piquillo peppers and Cabrales béchamel,
bathed with chopped Chistorra de Pamplona bathed with a distinctive Balsamic sauce.
Additional Piece P 140
MANCHEGO DUMPLINGS (4 pcs.) P 545
Fresh Manchego cheese and Ibérico salami tucked into wonton pockets
Additional Piece P 130
ASTURIAN CACHOPITOS P 545
(THE ASTURIAN VERSION OF FLAMENQUIN)
Crispy rolled strips of Black Angus, Jamón Serrano, Piquillo peppers and melted
Manchego cheese. Served with Brava sauce and shoestring fries
TORTILLA ESPAÑOLA P 220 / P 360
Plain hearty potato omelette enjoyed any time of the day
TORTILLA CINCO JOTAS P 325 / P 615
One-of-a-kind omelette made unforgettable by the Cinco Jotas®
Jamón Ibérico béchamel
RIOJANA P 305 / P 580
A distinctive omelette stuffed with a delightful combination of slow cooked onion,
potatoes and roasted Piquillo sautéed with Chorizo Alejandro® from Rioja
JABUGUEÑA P 305 / P 580
The Chorizo Ibérico-Bellota from Spain gives the master’s touch
to this singular Andalusian omelette
TERRY’S CAESAR SALAD P 335 / P 485
Romaine lettuce tossed with our velvety garlic-anchovy cream,
topped with Parmesan shavings, homemade croutons
and oven-baked Jamón Serrano crisps
SOFT SHELL CRAB AND GREENS (Seasonal) P 485
Pan-seared soft-shell crab on a bed of romaine lettuce julienne
and wild arugula, tossed with Dijon-balsamic vinaigrette.
GREEN GARDEN TREATS P 360 / P 485
Fresh greens, tomatoes, cucumber, chickpeas, corn, hard-boiled egg
and nuts tossed with our flavorful Sherry-balsamic vinaigrette
and showered with Parmesan shavings
THE KING’S RANSOM STILTON SALAD P 420 / P 595
Grilled shrimps, English farmhouse Stilton cheese, Rioja smoked pancetta,
pomelo and organic greens and nuts, are harmonized to perfection
by our Stilton-Balsamic Vinaigrette
THE ELEGANT OYSTER SOUP P 545
A unique melange of freshly shucked oysters and baby artichokes
enriched with fresh sage and julienned vegetables
ALL-TIME COCIDO MADRILEÑO SOUP P 490
A hearty clear fideo (capellini) soup enriched with chicken
and hard-boiled quail eggs with a touch of organic mint leaves
SHEPHERD CODFISH BOUILLABAISE P 490
This French sheperd’s flavorful soup was inspired by the renowned
Chef Pierre Reboul from Aix-en-Provence, France
PUMPKIN SOUP P 490
This Terry’s classic is a singular blend of roasted pumpkin and saffron cream,
created by the Spanish Clarissian nuns in the 16th century.
TOMATO AND BASIL SOUP P 385
A heart–warming fresh tomato cream with a subtle touch of fresh basil
OUR CLASSIC ONION AND GRUYÈRE SOUP P 475
A truly sumptuous expression of the classic onion soup
topped with melted Gruyère cheese
MANCINI® PASTA OPTIONS: SPAGHETTI, FUSILLI AND PENNE RIGATE
GNOCCHI IN GORGONZOLA SAUCE P 535
Homemade potato pasta shells in creamy Gorgonzola
and wild mushroom sauce, garnished with prosciutto crisps
BOLOGNA MÍA! P 535
Prosciutto, pancetta, ground beef, chopped pork and duck liver are gracefully
married in a tomato, basil and wine reduction, laid on a bed of our exclusive Mancini® Fusilli
AGLIO E ÓLEO. A MANCINI PASTA DELICACY P 620
Shrimps with garlic on Mancini® Spaghetti spread with Italian parsley,
Parmesan shavings and Ríofrío Alma de Caviar
MEDITERRANEAN THRILLS P 540
Pasta Mancini® enhanced with best Mediterranean culinary symbols: goat’s milk cheese, olives, capers,
roasted garlic slivers, extra virgin olive oil, roasted pine nuts and fresh Italian parsley
MAR Y TIERRA P 540
Pasta Mancini® tossed in a light cream-based Parmesan sauce with Norwegian salmon
and organic Shiitake mushrooms sprinkled with oven-baked prosciutto crisps
ANGEL’S NEST P 760
Pasta Mancini® Pasta lavished with a splendid combination of shrimps,
diver’s scallop and squid rings in a Gruyère-Emmental Newburg sauce
SPECIALTY RISOTTOS AND PAELLAS (Preparation time: 25 mins)
DINUGUAN RISOTTO P 670
Good for two
A Filipino-Spanish risotto made of pork meat and black sausage enriched with Basque
chili peppers and a gentle touch of sherry vinegar. A trendy fusion recipe created
by JC Terry on the occasion of the first Madrid-Fusión-Manila in May 2015!
CAPRICHO ESPAÑOL P1,675
Good for two
A Terry’s risotto creation. Calasparra Bomba rice, Jamón Ibérico, shrimps, scallops,
Manchego cheese, Arteoliva Olive Oil and La Guita Sherry are
superbly married in delicate consonance.
OUR RICH DISH SIGNATURE
SOFT-SHELL CRAB RISOTTO (Seasonal) P 720
A delicious, crisped soft-shell crab on seafood cheese risotto.
TERRY’S SEAFOOD PAELLA P 1,380
Good for two
A luscious combination of Valencia rice, shrimps, tuna belly, pulpo,
stuffed baby squid, and Visayan clams
BLACK PAELLA P 1,380
Good for two
Valencia rice cooked in our famous squid ink, seafood and vegetable broth,
made rich with shrimps, squid rings and clams. Served with Alioli sauce
SUPER PAELLA PARELLADA P 1,380
Good for two
An original recipe from Siete Puertas Restaurant in Barcelona combining
saffron-based broth with shrimps, squid rings, pork, chicken, Butifarra and Spanish Chorizo
STUFFED SQUID IN SHRIMP CONFIT SAUCE (4pcs) P 525
Filled with Jamón Serrano, ground pork loin and vegetables
CATCH OF THE DAY P 555
Pan-seared fish fillet served with diced potatoes lightly tossed in a warm fresh herb Alioli sauce
THE PERFECT SALMON P 595
Pan-seared fresh Norwegian salmon served with a distinguished sauce made of
Spanish Cava, smoked salmon, organic dill and Dijon whole grain mustard
SEAFOOD CALDERETA P 1,090
Good for two
The freshest soft-shell crab, gambas, clams, fish fillet and squid rings
stewed in a garlic, onion and pimentón creation
BACALAO AL PIL-PIL P 945
As this Icelandic codfish is slowly sautéed with garlic slivers in extra virgin olive oil,
its juices emulsify into a delicate viscous sauce!
A SEAFOOD CURRY MASTERPIECE P 665
A harmonious creation of fish fillet, scallop, shrimps, squid rings and clams
in a luscious curry cream served with sauteéd Indian Basmati rice
THE MOST LOVED SPANISH CLASSICS
FABADA ASTURIANA P 595
Spain’s famed bean casserole, cooked with special chorizo and Morcilla imported from
Asturias, Jamón Serrano, pork belly and a graceful touch of Spanish saffron
PORK PATA WITH GARBANZOS IN MENUDO SAUCE P595
A sole culinary inspiration and a friendly tribute from JC Terry
to Chef Mayte Commodore, a Madrid icon on heritage cuisine
COCIDO MADRILEÑO P 1,115
Good for sharing
Madrid’s quintessential stew which brings together Terry’s best chorizo and
Morcilla Ibérico-bellota, beef shank, pork belly, chicken, Andalusian chickpeas and
fresh vegetables all thoroughly simmered to perfection in a flavorful beef broth
CALLOS A LA ANDALUZA P 555
Our unique ox tripe stew enriched with chorizo Terry,
Andalusian chickpeas and Jamón Serrano
IBÉRICO LENTIL STEW P 555
Beluga Lentils, Jamón Ibérico chorizo and morcilla, together with cured pancetta Iberica all cooked to perfection.
This is JC Terry’s homage to his Andalusian roots!
TERRY’S CALDERETA P 885
Good for sharing
The genuine Spanish and most emblematic goat stew from the Extramadura region,
made from the finest ingredients imported from unique culinary region of Extremadura
RABO DE TORO EN CHILINDRÓN P 980
Slowly stewed ox tail with Jamón de Teruel, fresh and sundried vegetables and Rioja wine.
The term “Chilindrón” has its origins in the regions of Aragón and Rioja in Northern Spain
LENGUA A LA SEVILLANA P 850
Ox tongue cooked in a delicate dry La Guita® Sherry sauce rich in mushrooms
shallots confit and the best Manzanilla olives from Seville, Spain
TERRY’S MEAT MARKET P 3,080
An ensemble of four succulent meats: black Angus tenderloin, organic chicken breast, lamb steak and lamb cutlet –
all gilled to perfection and topped with “Española” sauce. Served with steak potatoes and piquillo pepper salad
MEAT SPECIALTIES FROM AROUND THE WORLD
14-OUNCE WAGYU NEW YORK STRIP (400g) P 3,260
The Center-Cut Wagyu New York Strip, aged for a minimum of 35 days,
it is one of the most popular steaks. Its intense marbling and
aging process combine for spectacular richness and flavor
TERRY’S SPECIAL BLACK ANGUS STEAK (1kg) P 4,470
Good for four people. Requires 6-hour advanced order
Spanish-style bone-in steak (chuletón) served with Rioja wine sauce
accompanied with steakhouse fries and roasted Piquillo peppers.
PRIME BLACK ANGUS RIB EYE STEAK (400g) P 2,790
Carefully selected premium Black Angus meat served with steakhouse fries,
garlic confit, and our flavorful steak sauce
BLACK ANGUS SALPICAO P 1,235
Tender chunks of USDA Prime Black Angus rib eye and garlic slivers
sautéed in extra virgin olive oil and bathed in our very own Salpicao sauce.
Served with steamed or garlic rice
CHULETILLAS DE CORDERO P 995
Premium New Zealand lamb cutlets on a bed of grilled Piquillo peppers
and garlic-infused mashed potatoes and roasted vegetables drizzled
with a distinctive Ribera del Duero wine reduction
LAMB SHANK IN CHILINDRÓN SAUCE P 895
Chilindrón is a Spanish lamb dish from the Rioja and Aragón regions cooked in
a hearty sauce made of roasted red peppers, shallots, paprika and
Jamón Serrano enriched with famous Tempranillo
SÚPER-COCHINILLO CONFIT P 2,125
This one-of-a-kind suckling pig confit creation served with an arroz Bomba risotto,
caramelized shallots and Calanda peaches drizzled with muscobado syrup.
DUCK CONFIT P 1,115
Crisp duck leg confit served with French Malbec sauce and Salardaise potatoes.
A classic of the French Perigord region
CHICKEN PEPITORIA P 555
Imported chicken thigh in an elegant saffron-based sauce
served with rice pilaf and shoestring fries
COQ AU VIN P 585
This traditional Burgundy chicken specialty is enriched with roasted pork belly and caramelized shallots,
served with full bodied red wine sauce and shoestring fries
SAN JACOBO // SCHNITZEL // CORDON BLEU P 725
The all-time Spanish, French and Austrian meat dish made of pounded pork wrapped
around a slice of Jamón Ibérico Bellota and Manchego cheese filling, crispy breaded and
deep fried in our best olive oil. Served with your choice of tossed greens or Chef fries
ALBÓNDIGAS IN IBÉRICO CHORIZO SAUCE P 555
Pork, beef and chicken meatballs cooked in a Chorizo Ibérico sauce, set on
a bed of buttered rice and topped with shoestring fries
MESS P 495
Terry’s very first sandwich is a combination of pepper salami, smoked pork ham,
Tomme de Savoie cheese, tomato and lettuce with our special homemade dressing
DON QUIJOTE P 495
The ultimate Spanish “bocadillo”, with Manchego cheese and jamón Serrano,
extra virgin olive oil and freshly marinated crushed tomatoes
CHIXMOSA P 495
Grilled chicken marinated in our flavorful pine-cut pesto, topped with Edam and
Parmesan cheese, tomato, lettuce and our homemade dressing
THE TASTE OF NORWAY P 450
Norwegian smoked salmon on a delicious spread of Dijon mustard, shallots,
hard- boiled egg and capers cream, drizzled with lemon juice and covered
with tomato and lettuce
TUNA & ANCHOVY DELIGHT P 450
A unique preparation of tuna with anchovy mayonnaise on whole wheat loaf, served with diced hydroponic tomatoes,
crisp romaine lettuce, and pickled gherkins for subtle crunch
*All sandwiches are served with chips and our homemade dip.
*Bread Choices: Ciabatta | Foccacia | Baguette
FLAN DE LA ABUELA P 215
Another unique delight from JC’s mother’s collection
TOCINO DE CIELO P 215
You simply have to try this silky treat from heaven!
CRÈME BRULÉE P 245
A more tropical version of the French classic, set on a layer of mango
MARQUESA DE CHOCOLATE P 315
Sprinkled with almond praliné, this chocolate marquise is another delicious
variation on a decadent theme. Pure bliss!
TARTA IMPERIAL RUSA P 325
The original Russian tart served during imperial banquets. In the Philippines,
where almonds and cognac were not available decades ago, this exceptional
dessert was adapted into what we popularly know as Sans Rival
PEACH & CHOCOLATE SYMPHONY P 335
A marriage of crunchy Spanish peach, Pedro Ximénez Sabayon and Blanxart chocolate ganache
PICATOSTES CON CHOCOLATE P 370
Terry’s version of churros, made with portions of French bread. Picatostes are
first dipped in milk and sweet Sherry, then golden-fried and sprinkled with
sugar and cinnamon. Served with a cup of hot chocolate for you to dunk
the afternoon away!
PICATOSTES (EXTRA ORDER) P 180
MANTECADO HELADO P 320
Tahittan vanilla ice cream with a touch of honey caramel ice cream crowned with candied pumpkin pulp threads
Pasong Tamo
729-7906 • (0905) 303-3211
2297 BCS Prime Bldg., Pasong Tamo Extension, Makati City
Ortigas
281-1322 • (0905) 613-8290
Ground Floor, The Podium, 12 ADB Drive, Ortigas Center, Mandaluyong City
Salcedo Village
889-3194 • (0917) 740-9277
G/F One Lafayette Square 132 L.P. Leviste corner Sedeno Streets, Makati City
Legazpi
551-0438 • (0915) 932-5408
Unit 102A, Windsor Tower Condominium, 163 Legazpi Street, Makati City
Bistro Madrid – Estancia
470-1675 • (0915) 932-5303
Estancia at Capitol Commons, Meralco Ave. corner Shaw Blvd., Pasig City
Bistro Madrid – BGC
838-5203 • (0945) 468-7704
Unit F130-131 Forbeswood Heights, Forbestown Center, Rizal Drive corner West Crescent Park, The Fort, Taguig City
Head Office
Unit 104, Bldg. 1, OPVI Centre 2295 Pasong Tamo Extension 1231 Makati City, Philippines