Eat

menu is subject to change

Snack bar

‘Selat lumpia’ smoked pineapple, spiced coconut, caviar v

22 (2pc)

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

26

‘Sinuglaw’ hiramasa kingfish, smoked pork belly, pinakurat & calamansi

28

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

Mooloolaba king prawns, smoked buro butter, pandesal

32 (2pc).

Gippsland lamb ribs, sticky ‘adobo’ sauce

28

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

28 (2pc)

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

24

Port Lincoln calamari, smoked ‘longanissa nduja’ dressing

28

Larger plates

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

52

‘Pritong manok’ Loddon Estate fried chicken, ‘happy’ gravy

48

Red Emperor, smoked calamansi & bagoong butter

55

Victorian Black Angus scotch fillet, ‘Tanduay’ rum jus, calamansi

65

Sides

‘Pandesal’, Mindanao spiced butter

12

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

21

add crispy free range pork belly 8

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

16

Steamed organic jasmine rice v

6

‘Ensalada lato’ local heirloom tomato, sea grapes, red shallot v

18

Dessert

‘Cassava cake’ smoked brown butter ice cream

19

Green mango & coconut ice drop

13

‘Leche’ flan, passion fruit

19

‘Champorado’ chocolate, roasted rice, salted fish

14

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

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