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Nordic specialty coffee meets Filipino culinary flair — every item crafted with curated ingredients and intentional care.
Menu items and availability may vary by season. For inquiries about allergens or custom orders, message us on WhatsApp.
Nordic-sourced beans, brewed to third-wave specialty standards. Our multi-roaster selection rotates seasonally.
Our namesake drink — a coconut milk-based latte inspired by the beloved Filipino Tibok-Tibok dessert. Creamy, tropical, and unlike any latte you've had before.
A classic double ristretto with velvety micro-foamed milk, showcasing the clean brightness of our Nordic multi-roaster selection.
A celebration of Filipino identity in a glass — vibrant purple ube blended with our house espresso for a drink that's as striking as it is delicious.
Smooth ube flavoring meets a well-pulled Nordic espresso, topped with steamed milk for a latte with a distinctly Filipino twist.
Inspired by the beloved German cake — dark chocolate, espresso, and cherry notes come together in a rich, dessert-forward specialty drink.
Light and fragrant — fresh peach flavors paired with a subtle espresso base, perfect for warm afternoons in Clark.
Filipino breakfast classics reimagined with premium cuts and house-made accompaniments.
Australian beef brisket marinated in calamansi, brown sugar, onions, and soy sauce, slow-cooked to tender perfection. Served with garlic rice, atchara, and two eggs.
Two styles of longaniza — garlic-forward and hamonado-sweet — served together with garlic rice, cucumber, spiced vinegar, and two eggs for a morning that covers every flavor.
A house-made tocino marinade — sweet, garlicky, and deeply aromatic — applied to tender chicken. Served with garlic rice, cucumber, spiced vinegar, and two eggs.
Elevated mid-morning fare for those who know that brunch deserves the same attention as any fine meal.
Garlic-parsley butter on brioche, layered with smoked bacon, hollandaise, mozzarella, and Swiss — topped with a bright marinara-dressed salad for contrast.
A 717 take on the brunch classic — smoked bacon, poached eggs, rich hollandaise, and mozzarella on a buttery brioche with house salad.
Smoky blackened salmon over toasted sourdough with cream cheese, cherry tomatoes, fresh mango, and a strawberry ricotta salad — a brunch plate that earns its place on any table.
Oven-baked rice plates where Filipino comfort meets European technique — a 717 specialty.
Garlic rice baked under fresh mango puree, sliced mangoes, caramelized onions, and a bechamel-mozzarella crust with a hint of herbs.
Japanese curry meets Filipino rice culture — tender pork tenderloin, carrots, potatoes, and apple in a rich curry base baked over garlic rice with tamagoyaki eggs and crushed peanuts.
Slow-cooked beef brisket sautéed in Worcestershire, truffle oil, and brown sugar, layered over garlic rice and finished with bechamel, red cheese, and mozzarella — baked golden.
All pasta made fresh in-house — no shortcuts, no compromise on quality or texture.
The real way — no cream, just egg yolks, parmesan, black pepper, and guanciale-style bacon, finished with a crouton crunch and fresh basil. A study in simplicity done right.
Spanish-inspired meatball pasta — ground beef meatballs in a slow-simmered tomato sauce with black olives, oregano, rosemary, thyme, and mozzarella.
Layered fresh pasta with a rich Bolognese, bechamel, and a blend of mozzarella, parmesan, and red cheese — baked until golden and bubbling.
Rolled pasta shells filled with shrimp, crab meat, ricotta, and mozzarella, baked under a house aligue (crab fat) cheese sauce — a showstopper of a dish.
House-made ravioli tossed in a vibrant house basil pesto — simple, fresh, and a testament to the kitchen's pasta-making craft.
A single, masterful bowl — worth ordering every visit.
Silky roasted pumpkin puree with cream, unsalted butter, and roasted garlic, finished with parmesan and served with garlicky artisan bread croutons. The one dish every guest remembers.
Bold, hearty, and built for those who believe a sandwich should never be an afterthought.
Coffee-infused BBQ sauce brings a roasted, smoky depth to tender corned beef, loaded with caramelized onions and a blend of cheeses on a toasted charcoal bun.
The same exceptional corned beef base, elevated with a zesty Argentine chimichurri — bright, herby, and the perfect counterpoint to the richness of the beef.
Complete one-bowl meals with premium proteins and house-crafted flavors.
Pan-grilled tuna with lemon, pepper, and lemongrass, glazed in Japanese soy teriyaki, served over shiitake rice with a shoyu egg, fermented onions, cucumber, and onion leeks.
The dish the founders chose to put their name on — a spiced salmon fillet with a secret herb rub over blanched broccoli and mirepoix jasmine rice. A bowl that reflects who 717 is.
Open daily at Clark Global City. Message us for reservations or group bookings.
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