Askal

First Time at Askal — and Definitely Not the Last! We visited Askal for the first time and tried their Express Lunch — an amazing way to get a taste of their elevated Filipino dishes. We chose the Mushroom Sisig, Chicken Inasal, and the Grilled Flathead — all beautifully presented and packed with bold, balanced flavours. Each dish felt familiar yet refreshingly modern. You also get to choose between jasmine or garlic rice, which is a nice touch — I went with garlic rice (because, obviously!), and it paired perfectly with everything. We couldn’t resist trying the oysters, and wow — so fresh and flavorful, I can still taste them. Chef’s kiss! But the unexpected standout? The Kare-Kare donut. Crispy on the outside, soft on the inside, and filled with that rich, savoury peanut sauce — it sounds unusual, but trust me, it totally works in the most flavourful way. Creative, comforting, and delicious.. A brilliant twist on a Filipino favourite. For dessert, we shared the Buko Pandan, and honestly, it’s the best one I’ve had yet — creamy, refreshing, and just the right amount of sweetness. Overall, the experience was fantastic from start to finish. The flavors were bold, creative, and comforting all at once. Highly recommend Askal — and we’ll definitely be back!

We had an amazing experience in Askal last weekend. It was our first time and defo wouldn't be our last visit. We loved everything on the Piyesta tasting menu!!! The cocktails are on a different level as well. My fave is the Aswang and it's superb!!! The perfect ending to our Melbourne trip!!!

We went for the bahala ka na set menu ($90pp) at Askal, which included four courses. Dinner started with Filipino bread and mussel, followed by tossed noodles with crab. The main was pork belly with rice and garden salad, and dessert was the classic leche flan. The bread was lovely; fluffy with a lightly crisp shell though the latik butter didn’t feel too different from regular butter. The mussel was a bit too fishy for my taste. The pancit canton noodles, on the other hand, were a standout: tangy yet refreshing thanks to the kalamansi. The pork belly was tender but very fatty, and the banana ketchup made it another sour-leaning dish. The garden salad, dressed with vinaigrette, carried that same sour profile, which felt repetitive. The leche flan was thankfully creamy and sweet which rounded things off and balanced out all that acidity. The cocktail list was quite unique, and service was prompt and friendly.

Askal has absolutely nailed the balance between tradition and fine dining. The dishes stay true to their Filipino roots while feeling elevated and creative. We had the “bahala ka na” (clever!) chef’s selection menu, and every course was exceptional. From the first bite, it was clear the attention to detail was not just in the food, but in the whole dining experience. The Askalflakes with sardine escabache ‘de lata’ & kesilyo was such a fun start—crispy, tangy, and creamy all at once. Then came Manong Al’s BBQ pork, which had all the smoky, sweet flavours you’d expect, paired perfectly with banana ketchup and atchara. The pancit canton with crab, chillimansi, and an egg yolk that was a deep, rich, yellow; just wow! The smoked Bannockburn chicken was an absolute standout! So tender and flavourful! Paired with the calamansi golden java fried rice, this course was incredible—I could eat this all day. Masarap! Dessert was the “buko pandan”, which brought everything home. The coconut whip and pandan parfait were light and creamy, with tapioca and pinipig adding just the right crunch. I’m not necessarily a fan of coconut, but still enjoyed this dessert. Maraming salamat to the chef for creating such an unforgettable meal! What really tied it all together was the atmosphere. The ambience was wonderful—appropriately lit, not too bright or too dark, creating a cosy but classy atmosphere. The kitchen staff worked like a well-oiled machine, and the servers were absolutely lovely. Noise levels were perfect! Quiet enough for a conversation, but lively enough to feel energetic. Puwedeng pambato. Askal is an absolute credit to Pilipinas! EDIT: John Rivera was quoted as saying “We want to be an example that Filipino food and culture can be elevated without compromising who we are or alienating people who look for the traditional food”. They have absolutely nailed it. This is our second time at Askal, and it’s just as impressive as the first.

Heard the Filipino food scene was on the rise so decided to book Askal after getting flights down to Melbourne for the weekend. Great atmosphere met with equally great service. We decided on the Piyesta set meal, along with drinks. The flavours for all the food that came with the meal were amazing. Reminded of home after taking first bites and sips of dishes and drinks. Would say we felt the steak in the clay pot dish could have been better with some Filipino marinade/flavour or bbqd as it felt out of place. Otherwise everything that night was great. The Siomai and prawns were definitely our fav. Leche flan with the rum was a nice touch 👌👌👌

Food and service were great! Staff and managers were very attentive and friendly. Food were served on time and we enjoyed everything we ordered from appetisers to dessert. Even their cocktails were amazing. The ambiance like lighting and decor was inviting and sophisticated, Filipino inspired. Thank you!

Great service and good food. Had the bahala ka na set menu. Loved the mussels and the pancit canton. Pork belly tocino was a bit rich for my liking but lovely experience all around.

I love the space with little touches of Filipino iconic designs, from the capiz chandelier to the capiz window panels upstairs. The food is delicious, executed with flair with standout Filipino flavours using Australian produce and ingredients. From kitchen to front of house, there is pride in the service and it shows with a packed dining space and happy guests. We had the Bahala Na chefs selection and was full by the time dessert arrived.