The standout dish. Tender strands of lamb shoulder, housed in pastry that reviewers describe as 'a kind of shimmering pastry palace'. One reviewer called it 'delicious, artful, and one of the best things you'll eat all year'. It must be reserved in advance due to popular demand.
Tips from diners
Must be reserved in advance — it's the most popular dish and can sell out during service.
A modern take on the classic Filipino dish, using white halibut instead of the traditional chicken or pork. Cooked in a vibrant coconut and chilli sauce that's balanced rather than punishing. The fish is flaky and absorbs the sauce beautifully.
Tips from diners
The halibut is perfectly cooked in a yellow coconut-based sauce. Pleasant but portion is small for £34, so consider sharing multiple dishes.
A vegetarian riff on Filipino adobo, served as crispy, golden croquettes. The adobo spices — vinegar, soy, garlic — come through in the creamy mushroom filling. Multiple reviewers describe them as a must-order starter.
Tips from diners
These crisp croquetas are a solid start - rich, savory, and nicely executed. Multiple reviewers call them a must-order.
A showcase of Donia's refined approach to a Filipino classic. The pork is roasted until the skin crackles, served with an umami-rich liver and peppercorn sauce that elevates it beyond the traditional. Reviews describe it as a must-order.
Tips from diners
The crispy pork belly comes with a lovely liver and peppercorn sauce that adds umami depth. One of the standout mains.
Chicken cooked low and slow until the skin is charred and caramelised, the meat stays juicy, and the sauce — fizzing with vinegar and glowing orange from annatto — is something reviewers say they'd 'want beside your bed at night'.
Tips from diners
Note that Donia's version includes a peanut-based sauce, which differs from traditional charcoal-grilled inasal. Still tasty but expect a modern take, not the classic preparation.
Donia reimagines Filipino flavours with unconventional ingredients and precise culinary technique. Located on the top floor of Kingly Court in Soho, it's run by the Maginhawa Group and became the first Filipino restaurant in the UK to earn a Michelin Bib Gourmand in 2025. The menu celebrates British seasonal produce while anchoring itself in classic Filipino dishes.
Donia is built around sharing — order several dishes and pass them around. Filipino dining is about bringing people together.
Located on the top floor of Kingly Court — it's a cosy, contemporary space with wooden beams, dark wood tables, colourful banquettes and distinctive rock-shaped light fittings.
The cocktail menu features creative Filipino-inspired drinks — try the umeshu plum and mezcal negroni or the creamy pipino (cucumber) with sesame, coconut and gin.
Donia is the first and only Filipino restaurant in the UK to earn a Michelin Bib Gourmand (2025). The food combines refined technique with authentic Filipino flavors without sacrificing either.
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