Sicilian Roast Celebrates a Decade of Italian Dining with a Revamp and the Opening of Its Molito Branch

Ten years, four branches, a refreshed menu.

Founded in 2015, Sicilian Roast began as a modest neighbourhood spot serving handmade pizzas, hearty pastas, and honest comfort food. Over the years, it has quietly built a loyal following and expanded to four locations across Metro Manila: Makati (Legazpi Village), San Juan (Santolan Town Plaza by Rockwell), Quezon City (The Arton Strip by Rockwell), and now Alabang (Molito).

The Molito branch introduces a completely refreshed menu, rolling out across all branches, that includes a fine-tuned pasta line-up, an extensive steak menu, and a newly engineered pizza dough. Guiding the kitchen's evolution is Executive Chef Matt Navarro, whose nearly two-decade career spans posh neighbourhood spots in New York and international five-star hotels.

Among the new additions is the Bottarga alla Carmen, a dish created in memory of Maria del Carmen Vega, CEO Lorenzo Vega's late mother. Through its partnership with Prime Cuts by Doubleday, Sicilian Roast is also one of the few restaurant groups in the Philippines certified to serve Ito Ranch Matsusaka Beef, Japan's "Queen of Wagyu".