Eat

menu is subject to change

Snack bar

‘Selat lumpia’ smoked pineapple, spiced coconut, caviar

18 (2pc)

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

22

‘Sinuglaw’ seared bonito, smoked pork jowl, pinakurat and calamansi

26

Crispy things

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

22 (2pc)

‘McScallop’ Abrolhos scallop, crab fat sauce, pandesal

24 (2pc)

Wood fired

Mooloolaba king prawns, smoked buro butter, pandesal

28 (2pc).

Gippsland lamb ribs, sticky ‘adobo’ sauce

26

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

26 (2pc)

Native lion’s mane mushrooms, ‘laing’ sauce, bubuk v

24

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

24

Port Lincoln calamari, smoked ‘longanissa nduja’ dressing

26

Larger plates

‘Inihaw na baboy’ Western Plains pork neck, pineapple achara, ‘sawsawan’

49

‘Inasal’ free range Loddon Estate duck, calamansi jam, bone sauce

49

‘Bistek’ beef cheek, egg, onion, beef chicharron

49

Wild barramundi, smoked calamansi and bagoong butter

55

Sides

‘Pandesal’, Mindanao spiced butter

12

‘Sinangag’, garlic claypot rice, duck-yolk v

18

Wood fired okra, ‘aligue’ crab fat sauce, ‘pinakurat’ v

16

Steamed organic jasmine rice v

5

‘Ensalada’ leaf salad v

14

Dessert

‘Cassava cake’ smoked brown butter ice cream

18

‘Durian Gaytime’ durian, peanuts, calamansi

13

‘Leche’ flan, passion fruit

18

‘Champorado’ chocolate, roasted rice, salted fish

10

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