Eat

menu is subject to change

Snack bar

‘Sinuglaw’ smoked octopus, pork jowl, cucumber, pinakurat

30

Seared kangaroo ‘kilawin’, wood-roast bone marrow, toast

26

‘Sinuglaw’ Hiramasa kingfish, scallop, ‘pyanggang’ dressing, chiccharo

30

Crispy things

‘Kare kare’, hash brown, peanut sauce, herbs, salted duck egg v

24 (2pc)

‘McScallop’ Abrolhos scallop, crab fat sauce, pandesal

24 (2pc)

Wood fired

King prawns, crab fat ‘alavar’ butter, piaya flatbread

30

Gippsland lamb ribs, sticky ‘adobo’ sauce

30

Wood roasted pig’s head ‘sisig’ tacos, egg butter, calamansi

28 (2pc)

Cabbage ‘tocino’, organic savoy cabbage, roasted garlic v

26

Port Lincoln calamari, smoked ‘longganisa’ nduja

32

Larger plates

‘Lechon’ Western Plains pork belly, banana hot sauce, ‘Tanduay’ rum jus

58

‘Pritong itik’ Twice-cooked Loddon Estate duck, sweet and sour sawsawan

59

Wood roasted kingfish belly, ‘pyanggang’ sauce

58

Marble 9 Sher Wagyu, Pinoy chimichurri, burnt escabeche

62

Woodfired rainbow trout, Mindanao spiced butter

58

Sides

Steamed organic jasmine rice v

6

Java rice, ‘annato’ & chicken fat claypot rice, chicken chicharron, duck egg yolk

21

Wood grilled local asparagus, ‘aligue’ crab fat sauce v

16

‘Ensaladang kamatis’ local heirloom tomatoes, green mango, pinakurat v

16

Dessert

‘Cassava cake’ smoked brown butter ice cream

19

Apple pie magnum, smoked butterscotch

14

‘Leche flan’ coconut yoghurt gelato

21

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    Filipino dishes reimagined and cooked over a woodfired grill, fun cocktails, and an all-natural wine list