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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For bookings over 10 people, please contact us directly. Thank you!