The BGC listening bar is introducing new flavors to its menu while keeping its weekly music programming firmly in rotation.
Nearly a year after opening in Bonifacio Global City, the new menu items at GotSoul MNL are giving guests more reasons to stay for another round. The listening bar has introduced even more dishes and drinks shaped by Spanish-Filipino culinary traditions, the personal tastes of its founders, and memories that have found their way into the kitchen. Food curatorCuratorA specialist who selects, researches, and interprets works for museums, galleries, and exhibitions, shaping the story that visitors experience. Curators also care for collections, and their vision determines how artGo to Curator Glossary and co-founder Chele Gonzalez, alongside Chef Cedric Tolosa, drew on the former’s Spanish roots and years in the Philippines to develop the tapas-style menu. Here, the kitchen uses familiar ingredients and flavors as a starting point for contemporary interpretations.
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What’s New On The GotSoul MNL Menu?
Some of the newest additions come with personal histories. Co-founder Manolet Dario’s memories of Spanish family meals inspired the Lengua Fritters and Callos, while Benjo Marquez’s fondness for salpicao led to the creation of Wagyu Salpicao, served with a poached egg and shoestring potatoes. The Solomillo de Wagyu, meanwhile, arrives with Manchego mashed potatoes, roasted vegetables, and Rioja wine demi-glace.
Travel also informs the menu. A trip to Spain with Gonzalez inspired co-founder JP Enriquez’s Smoked Salmon Toastie and Roasted Seabass. The Mushroom al Ajillo began as a side dish served with the Chuleta before co-founder Jason Soong suggested giving it a place of its own. Callos and Crab Pintxos also join the lineup.
These newcomers join existing favorites such as Jamón Explosion, Tuna Tataki Kinilaw, Pulpo a la Plancha, and Chicken Inasal Paella. The beverage selection has expanded with additions to the classic cocktail lineup and a range of detox juices. GotSoul MNL has also introduced a coffee program, while its Happy Hour runs from 2PM to 6PM
Good Food, Better Sound
Music remains central to the venue’s identity, with weekly programming spanning multiple genres. Tuesdays feature SONIC, a listening session focused on selectors’ personal collections. Wednesdays bring live jazz through The Standard. Thursdays focus on disco, funk, and soul with Funkn’ Soul, followed by GotSoul MNL Nights on Fridays and rotating collectives and guest takeovers on Saturdays.
The venue has also hosted international artists including Rich Medina from New York, Brazil’s OMOLOKO, Tokyo’s FU, Spain’s Pablo Bolívar, and Bali-based PNNY, connecting Manila’s listening community with selectors from abroad.
See more of the new GotSoul MNL menu below.
All photos courtesy of GotSoul MNL
Frequently Asked Questions
GotSoul MNL’s new menu additions include Lengua Fritters, Callos, Wagyu Salpicao with a poached egg and shoestring potatoes, Crab Pintxos, Solomillo de Wagyu, Smoked Salmon Toastie, Roasted Seabass, and Mushroom al Ajillo.
GotSoul MNL serves tapas inspired by Spanish and Filipino culinary traditions, with contemporary interpretations of familiar dishes.
GotSoul MNL offers classic cocktails, detox juices, and coffee. Its Happy Hour runs from 2PM to 6PM
GotSoul MNL hosts weekly music events featuring different genres. Tuesdays feature SONIC, Wednesdays offer live jazz through The Standard, Thursdays focus on disco, funk, and soul with Funkn’ Soul, Fridays feature GotSoul MNL Nights, and Saturdays welcome rotating collectives and guest takeovers.
GotSoul MNL was founded by Chele Gonzalez, Manolet Dario, Benjo Marquez, JP Enriquez, and Jason Soong. Gonzalez serves as food curator, working with Chef Cedric Tolosa to develop a menu inspired by Spanish-Filipino culinary traditions, personal memories, and global influences.
