pulutan / 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
green lip mussel escabeche “Askalflakes”, carrot, nasturtium & whipped fresh cheese (2pcs) 26
oxtail ‘kare-kare’ doughnut, peanut curry, bagoong & black garlic butterscotch (2pcs) 35
meryenda / entrees
charred chicken ‘inasal’ skewer, annatto condiment, wombok, black vinegar & pickles 34
torched Spanish mackerel 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
ulam / larger plates
sizzling mushroom ‘sisig’, celeriac, salted chilli, fermented rice, calamansi 48
king salmon baked in banana leaf, ‘sinigang’ tamarind broth, smoked roe, daikon & mustard 56
slow-cooked lamb shoulder ‘kaldereta’ w. malted carrot, green chilli relish & smoked tomato sauce 58
chargrilled wagyu MB5 rostbiff (250gm), ‘pares’ claypot rice & roasted bone marrow 99
dry-aged duck ‘embutido’ w. longganisa, banana ketchup & hamonado jus (half / whole) 88 / 125
atbp. / sides
grilled kangkong & chrysanthemum, ‘adobo’ dressing, toasted almonds 18
shoestring fries w. “masarap” seasoning & ‘7000-island’ sauce 15
steamed aromatic jasmine rice 9pp
Askal’s signature garlic fried rice 17
matamis / to finish
brown butter & cashew praline ‘sylavanas’ ice cream sandwich 13
‘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 26
“pasalubong” – a selection of our house-made sweet treats 22
‘piyesta’
155 per person
Please allow approximately 3.5 hours for the complete Chef’s Tasting Menu experience.
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
green lip mussel escabeche, “Askalflakes” 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 Spanish mackerel 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
chargrilled wagyu MB5 rostbiff, ‘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 – +100 per person
'bahala ka na!'
90 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
grilled kangkong & red amaranth ‘adobo’ dressing & toasted almonds
shoestring fries w. “masarap” seasoning & ‘7000-island’sauce
steamed aromatic jasmine rice
Pairing: 22 Frankland Estate ‘Isolation Ridge’ Syrah, Frankland River WA
brown butter & cashew praline ‘sylavanas’ ice cream sandwich
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.