Askal is about bringing unadultered Filipino food to Melbourne. Here, co-owner and chef John Rivera (co-owner Kariton Sorbetes, ex- Amaru, Sunda, Lume) aims to showcase a diverse range of dishes from the archipelagic nation.

The offering is approachable and refined, but doesn’t stray too far from the flavours you’d find in the Philippines. Expect fresh seafood and chargrilled meat dishes alongside tropical fruit and vegetables; and a balancing act between sweet and spicy. Here, you’re encouraged to eat with your hands. Dessert could be rum caramel leche flan and a canele version of pan de coco (a sweet bun with coconut filling) one week, or an ube cake the next.

Askal is set in the former Shakespeare Hotel; co-founder Michael Mabuti (also behind Toddy Shop, Kariton Sorbetes) oversaw the fit out. Exposed brick walls are softened by curtains in deep red, gold and navy – a nod to the Filipino flag. The venue is cast in a warm glow thanks to capiz (windowpane oyster) shell chandeliers.

The name Askal is portmanteau of “asong kalye”, a Tagalog word meaning “street dog” and a mascot of Filipino resilience, resourcefulness and adaptability that resonates particularly with the diaspora.