“Kanin” means rice – and it’s a staple in the Philippines, where every meal comes with a heaping serve.
Sydney chef Adam Hall (Arthur pastry chef and ex-sous at fine-diner Flying Fish) fell in love with Filipino cuisine after visiting his wife’s family in the tropical country, and has spent the past couple of years learning more about its culture and food.
Kanin Project is his love letter to the local ingredients and flavours, and he wants to open a proper restaurant eventually. After pop-up stints at Sydney Cebu Lechon, he's bringing the concept to Melbourne for one night only.
The five-course dinner combines traditional Filipino dishes with Australian produce, including sustainably caught seafood.
On the menu: appellation rock oysters with calamansi, a native Filipino citrus; Abrolhos Island scallops with pineapple and green chilli; king prawn fritters or ukoy with salted egg mayo and fried saltbush; Goolwa pippies in a ginger-heavy soup called tinola; and stuffed coral trout cooked in coconut milk. Desserts include halo halo, a multi-layered dessert with shaved ice, fresh mango, honey jackfruit, coconut granita and a sorbet by Kariton Sorbetes featuring leche flan (creme caramel) and a coconut dessert called buko pandan.
Filipino cocktails on the drinks list use ingredients like coconut milk, pandan syrup, calamansi, banana syrup, Filipino chocolate and coffee beans, plus San Miguel beer and a number of non-alcoholic options.
From 6pm to 10pm.