A decade after quietly opening its doors in Legazpi Village, beloved Italian kitchen Sicilian Roast celebrates its 10th year with the launch of its newest branch at Molito Lifestyle Center in Alabang, bringing its signature comfort-driven Italian fare to the South.
From its humble beginnings in 2015, Sicilian Roast has grown into a four-branch homegrown brand — now found in Makati, San Juan, Quezon City, and Alabang — while holding fast to the heart that first endeared it to diners: honest food, soulful flavors, and the kind of care that can only come from a kitchen built on passion.
“We’ve grown and refined every part of what we do, but our promise has never changed,” said CEO Lorenzo Vega. “We’ve always believed in serving honest food with soul and warmth. Ten years in, it’s still that passion that fuels us.”
At the Molito launch, Vega welcomed guests with the familiar warmth that diners have come to expect from the brand — often sitting with tables to talk about dishes, stories, and the spirit behind the food.
The restaurant’s philosophy is brought to life in the kitchen by Executive Chef Matt Navarro, whose experience spans New York neighborhood kitchens to international five-star hotels. At Sicilian Roast, he channels that global expertise into approachable yet refined Italian plates that respect both tradition and technique.
The Molito branch debuts a refreshed menu that will roll out across all locations. It features new pasta creations, an expanded steak lineup, and a reimagined pizza dough. Among the standout additions is Bottarga alla Carmen, an angel hair pasta infused with cured fish roe.
The dish is named in loving memory of Vega’s late mother, Maria Del Carmen Vega.
“My mother loved simple flavors done right,” Vega shared. “She had a particular affinity for pasta and Aperol Spritz, so we even created a signature one in her name. The special mural in Molito is a tribute to her and my father, whose enduring love for each other I hope permeates through the food.”
Diners at the preview tasting also enjoyed Parmesan Truffle Chips with real shaved truffle, Carbonara Arancini, the Mateo pizza with a hot honey kick, Pesto Cream pasta, a luscious tiramisu with chocolate soil, and a lineup of ribeye and picanha steaks — best enjoyed with Maldon salt and a glass of Cap Royal red or Sicilian Roast’s refreshing house-blend lemonade and iced tea.
Sicilian Roast is among the few restaurants in the Philippines certified to serve Ito Ranch Matsusaka Beef, famously known as Japan’s “Queen of Wagyu.” Sourced through Prime Cuts by Doubleday, it exemplifies the brand’s commitment to using only premium, thoughtfully procured ingredients.
Each dish, from pizza to steak, is prepared with quiet confidence and precision — a reflection of ten years of honing the restaurant’s craft.
With the opening of its Molito branch, Sicilian Roast steps into its next decade with renewed purpose.
“Staying true to the values that built Sicilian Roast — care, consistency, and the kind of food that brings people together,” Vega affirmed.
Warm interiors, a refreshed kitchen, and a menu that celebrates both heritage and evolution make the new Molito branch more than an expansion — it is the continuation of a story that began with one small kitchen and a simple promise: to serve Italian food made with heart.
Sicilian Roast Molito is now open to welcome diners eager to experience the next chapter of this homegrown favorite’s flavorful journey. (with reports from Lau Balocos)
