starters
warm pandesal (2pcs) w. ‘latik’ coconut butter 18
pickled cucumber ‘atchara’, avocado, jalapeno & cashew sambal, saltbush (2pcs) 23
freshly shucked oysters w. aged spiced vinegar & scallion (2pcs / 6pcs) 14 / 38
mussel escabeche on sesame cracker, carrot, nasturtium & whipped fresh cheese (2pcs) 26
entrees
bay lobster spring rolls w. lettuce leaf & ‘7000-island’ sauce (2pcs) 28
oxtail ‘kare-kare’ doughnut, peanut curry, bagoong & black garlic butterscotch (2pcs) 35
charred chicken ‘inasal’ skewer, annatto condiment, wombok, black vinegar & pickles 31
torched bonito w. habanero, ginger & coconut ‘kinilaw’ dressing 33
coal-roasted tiger prawns, crab fat ‘alavar’ sauce, wilted zucchini & curry leaf 39
+add grilled coconut flatbread 9ea
shared mains
sizzling mushroom ‘sisig’, celeriac, salted chilli, fermented rice, calamansi 48
king salmon baked in banana leaf, ‘sinigang’ tamarind broth, smoked roe, daikon & mustard 55
slow-cooked lamb shoulder ‘kaldereta’ w. malted carrot, green chilli relish & smoked tomato sauce 60
chargrilled Angus beef shortrib (250gm), pares ‘claypot’ rice & roasted bone marrow 90
dry-aged duck ‘embutido’ w. longganisa, banana ketchup & hamonado jus (half / whole) 75 / 115
sides
grilled kangkong & chrysanthemum, ‘adobo’ dressing, toasted almonds 17
fried Brussels sprouts, braised taro leaf ‘laing’, sunflower seed & citron 17
steamed aromatic jasmine rice 9pp
Askal’s signature garlic fried rice 16
to finish
chocolate & ‘yema’ mousse, candied quince & peanut brittle 19
‘buko pandan’ – coconut whip, pandan parfait, pinipig & sago pudding 22
leche flan, burnt vanilla, Jimmy Rum caramel flambé & ice-cold pineapple 23
ube chiffon cake, macapuno crème & preserved berries 24
“pasalubong” – a selection of our house-made sweet treats 15pp
‘piyesta’
150 per person
(our chef’s signature tasting menu)
starters
warm pandesal w. ‘latik’ coconut butter
‘Utan Bisaya’ shiitake mushroom consomme, lemongrass, moringa leaf & Jerusalem artichoke
pickled cucumber ‘atchara’ avocado, jalapeño & cashew sambal, saltbush
mussel escabeche on sesame cracker nasturtium & whipped fresh cheese
entrées
oxtail ‘kare-kare’ doughnut peanut curry, preserved shrimp & black garlic butterscotch
Pairing: '23 Avani ‘Amrit’ Sauvignon Blanc, Red Hill VIC
torched bonito w. habanero, ginger & coconut ‘kinilaw’ dressing
Pairing: '23 S.C. Pannell ‘FiFi’ Fiano, McLaren Vale SA
shared mains
king salmon baked in banana leaf ‘sinigang’ tamarind broth, smoked roe, daikon & mustard +20 per person
coal roasted tiger prawns crab fat ‘alavar’ sauce, wilted zucchini & curry leaf
Pairing: '21 Juniper Estate ‘Cornerstone’ Chardonnay, Wilyabrup WA
dry-aged duck ‘embutido’ w. longganisa, banana ketchup & hamonado jus +30 per person
grass-fed Angus beef sirloin, pares ‘claypot’ rice & roasted bone marrow
Pairing: ’24 Small Wonder Pinot Noir, Tamar Valley TAS
to finish
leche flan, blackened vanilla, Jimmy Rum caramel flambé & ice-cold pineapple
“pasalubong” – a selection of our house-made sweet treats
four-course Australian wine pairing – +75 per person
'bahala ka na!'
80 per person
(for groups of 8 and above)
starters
warm pandesal w. ‘latik’ coconut butter
entrées
charred chicken ‘inasal’ skewer annatto condiment, crispy skin, black vinegar & pickles
bay lobster spring rolls w. lettuce leaf & ‘7000-island’ sauce
Pairing: ’25 S.C. Pannell ‘Fifi’ Fiano, McLaren Vale SA
mains
slow-cooked lamb shoulder ‘kaldereta’ w. malted carrot, green chilli relish & smoked tomato sauce
sides
fried Brussels sprouts braised taro leaf ‘laing’, sunflower seed & citron
grilled kangkong & red amaranth ‘adobo’ dressing & toasted almonds
steamed aromatic jasmine rice
Pairing: 22 Frankland Estate ‘Isolation Ridge’ Syrah, Frankland River WA
two-course Australian wine pairing +45 per person
express / pre-theatre
49 per person
(includes a starter and a choice of main)
starter
warm pandesal w. ‘latik’ coconut butter
your choice of main course
sizzling mushroom ‘sisig’, celeriac, salted chilli & calamansi
king salmon baked in banana leaf, ‘sinigang’ tamarind broth, daikon & mustard leaf
grilled chicken ‘inasal’, annatto condiment, wombok, black vinegar & pickles
fried duck legs, banana ketchup, atchara & hamonado jus
slow cooked lamb shoulder ‘kaldereta’, malted carrot, green chilli & smoked tomato + 10
suggested additions
freshly shucked oysters w. aged spiced vinegar & scallion (2pcs / 6pcs) 14 / 38
oxtail ‘kare-kare’ doughnut, peanut curry, shrimp & black garlic butterscotch (2pcs) 35
torched bonito w. habanero, ginger & coconut ‘kinilaw’ dressing 33
sides
grilled kangkong & red amaranth, ‘adobo’ dressing, toasted almonds 17
crispy shoestring potatoes w. crab fat ‘alavar’ sauce & curry leaf 18
to finish
‘buko pandan’ – coconut whip, pandan parfait, pinipig & sago pudding 22
leche flan, blackened vanilla, Jimmy Rum caramel flambé 23
ube chiffon cake, macapuno crème & autumn berries 24
“pasalubong” – a selection of our house-made sweet treats 15pp
Please note that menu items and prices are subject to change and may differ from the in-venue menu.