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’ Murray River cod, smoked pork jowl, pinakurat, cucumber

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)

Wood fired

Mooloolaba king prawns, smoked buro butter, pandesal

32 (2pc).

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

Native Golden Enoki mushrooms, smoked coconut fat & toyomansi v

28

Larger plates

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

56

‘Patotim’ Loddon Estate duck, banana hot sauce, bone jus

62

Whole yellow belly flounder, smoked palapa, ‘aligue’ butter

58

‘Lengua’ wagyu tongue, mushroom sauce & pinoy chimichurri

62

Sides

‘Pandesal’, Mindanao spiced butter

12

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

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

‘Smoked mango float’

18

‘Champorado’ chocolate, 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