Askal was born from the shared passion of four Filipinos, each deeply connected to their culinary heritage.
The menu is a tribute to the Philippines, with traditional dishes and cocktails elevated by contemporary techniques and personal stories. This menu invites guests into a generous, share-led dining experience that unfolds at an unhurried pace. It begins with elevated pulutan—warm pan de Melbourne with latik butter, freshly shucked native rock oysters with sawsawan mignonette, and playful, textural bites such as kare-kare doughnuts or chicken inasal skewers—designed to open the palate and spark conversation.
Freshness and acidity carry through vibrant mid-course plates that balance brightness with richness, encouraging a natural rhythm of sharing across the table.
The experience deepens with bold, comforting mains that reinterpret Filipino classics through contemporary technique—banana-leaf baked salmon in tamarind broth, lamb shoulder kaldereta, crisp pork loin lechon kawali, or dry-aged Angus sirloin finished with Maguindanao curry butter. Thoughtfully prepared sides and rice anchor each dish, reinforcing the communal heart of the meal while dessert offers a nostalgic yet refined close, reimagining Filipino sweets with balance and restraint.
Whether enjoyed à la carte or through the Bahala Ka Na! or Piyesta banquet menus, the experience is guided by attentive service that encourages guests to relax, share, and linger—celebrating Filipino flavours with finesse, generosity, and quiet confidence.
