Sicilian Roast Marks 10 Years with New Molito Branch and Revamped Menu

A decade after opening its cozy first kitchen in Makati’s Legazpi Village, Sicilian Roast commemorates its 10th year with two major milestones: a refreshed, more refined menu and the opening of its newest branch at Molito Lifestyle Center in Alabang. What began in 2015 as a humble neighborhood eatery serving handmade pizzas and pastas has evolved into one of Metro Manila’s most trusted names for honest, soulful Italian dining.

From a single dining room in Makati, Sicilian Roast has grown steadily—and quietly—into a four-branch restaurant group with locations in Legazpi Village, Santolan Town Plaza in San Juan, The Arton Strip in Quezon City, and now Molito in Alabang. Despite its expansion, each branch retains the warmth, generosity, and unpretentious style that have defined the brand since day one.

A Vision Rooted in Warmth and Good Food

“Especially in the last year, we’ve grown and refined every part of what we do, but our promise has never changed,” shares 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.”

Helping lead that evolution is Executive Chef Matt Navarro, a seasoned chef whose nearly 20-year career includes time in upscale New York restaurants and international luxury hotels. Since returning to Manila, Navarro has worked across fine-dining, upscale-casual concepts, and consulted for a wide range of establishments—from izakayas and bars to pizzerias and steakhouses. His diverse culinary background now shapes Sicilian Roast’s direction: food rooted in classic Italian flavors, executed with modern technique, and refined without losing its comforting character.

Together, Vega and Navarro have reimagined the brand’s approach to ingredients and execution. This collaboration underscores Sicilian Roast’s guiding philosophy—classic Italian food done well, done with intention, and done with heart.

A Revamped Menu Debuts in Molito

At the Molito branch, guests will experience a fully updated menu that will eventually be rolled out across all locations. It includes a more curated pasta lineup, an extended steak selection, and a newly engineered pizza dough inspired by traditional Italian methods. The dishes embody the brand’s signature approach: bright flavors, generous portions, and a focus on honest, well-executed food.

One standout addition is the Bottarga alla Carmen, created in memory of Vega’s late mother, Maria del Carmen Vega. Made with angel hair and cured fish roe, the dish pays tribute to her love for simple yet elegant flavors. The Molito branch also features a special mural honoring both of Vega’s parents—an intimate reminder of the family values and warmth that continue to shape the brand.

Sicilian Roast likewise strengthens its commitment to ingredient excellence through its partnership with Prime Cuts by Doubleday. The collaboration makes the restaurant group one of the few in the Philippines certified to serve Ito Ranch Matsusaka Beef—Japan’s legendary “Queen of Wagyu.”

With its upgraded kitchen, refined menu, and welcoming design, Sicilian Roast Molito represents both a homecoming and a new beginning. As the brand steps into its second decade, its mission remains clear: to serve food made with care, consistency, and the belief that great meals bring people together.