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 jam, cucumber, pinakurat

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)

Spanish bread, coconut fat butter, Yarra Valley caviar

24

Wood fired

Fraser Island spanner crab, chicharron, smoked palapa butter, piaya

35

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

24

Port Lincoln calamari, smoked ‘longanissa nduja’ dressing

30

Larger plates

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

58

‘Patotim’ smoked Loddon Estate duck, ‘tablea’ tsokolate jus

59

Daintree whole barramundi, smoked ‘palabok’ sauce

58

‘Lengua’ wagyu tongue, Pinoy sweet and sour sauce

62

Sides

Java rice, ‘annato’ and chicken fat claypot rice, chicken chicharron, yolk

21

add crispy free range pork belly 8

Wood grilled kangkung, ‘aligue’ crab fat sauce v

16

Steamed organic jasmine rice v

6

Dessert

‘Cassava cake’ smoked brown butter ice cream

19

‘Ube Champorado’ Ube, jackfruit, roasted rice, salted fish

14

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