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

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 ‘longanissa nduja’ dressing

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

Sides

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

21

Wood grilled kangkung, ‘aligue’ crab fat sauce v

16

Steamed organic jasmine rice v

6

Dessert

‘Cassava cake’ smoked brown butter ice cream

19

‘Champorado’ white chocolate magnum, puffed rice, dilis caramel

14

‘Ensaymada’ cheese & salted egg doughnut, coconut yoghurt gelato

22

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