Dine Out: Askal x Morena

Update: a second date, on July 28, has been added after the initial date sold out.

The cuisines of Peru and the Philippines share many common threads. Both have been shaped by the ocean, migration, Indigenous traditions and Spanish colonisation.

For one night only, as part of Broadsheet’s Dine Out festival, Morena Sydney will host Askal Melbourne’s culinary director John Rivera – one of Australia’s leading Filipino culinary voices – for Perú, Pinoy: From Lima to Manila, an exploration of the many links between the two cuisines.

Rather than a fusion dinner, the event is designed as a cultural dialogue. Each course will reflect the memories, techniques and ingredients of both kitchens, while allowing each cuisine to retain its distinct identity. Expect smoke, seafood, tropical fruit, native ingredients and nostalgic references reimagined through a contemporary lens.

To pair with the menu, Morena’s sommelier and bar team will curate a dedicated wine list and signature cocktail. Guests can also opt for an extra snack of Rivera’s stuffed chicken wings for an additional cost.

MENU

Cocktails
Morena Daiquiri – white rum, spiced rum, lulo, orange bitters $25
Askal Ultra – gin, calamansi, coconut sap ferment, soda $25

Raw
Kingfish aguachile rojo, avocado, morita oil
Torched bonito, ginger, habanero & coconut 'kinilaw' dressing

Optional snack (+$28 per serve, 2 wings)
Chicken wing adobo stuffed with chrysanthemum sticky rice

Mains
Pescado Amazonico – barramundi, encocado sauce, banana leaf
Western Plains pork belly Lechon de Cebu
Fried plantain, panela, stracciatella
Aligue sinangag – crab fat and toasted garlic fried rice
Encurtido slaw, fermented passionfruit

Dessert
Leche flan, Tanduay rum caramel and blackened vanilla
Seasonal fruit Macedonia, calamansi Pisco sorbet