Ascua is a journey of fire and flavour, where every dish tells a story of the dance between ember and plate. Celebrated for our dry-aged steaks, signature sea salts in three distinctive flavours, sustainably sourced local seafood, and a wine list that highlights the exceptional qualities of Western Australia's viticulture.
to start
Wood-fired Turkish bread (V)AUD 12.00
sundried tomato and wood-fired red pepper butter
Stirling Ranges beef tartareAUD 32.00
marinated in yuzu koshō, crème fraîche, smoked chilli, pickled shallots, poppadum
Chargrilled Fremantle octopus (S)AUD 28.00
wood-fired red pepper jam, saffron aioli, fresh dill
Dry-aged kingfish crudoAUD 30.00
grapefruit and blood orange dressing, finger lime, torched avocado
Shaved paleta Iberian ham - Cebu (60g) (P)AUD 32.00
manchego cheese, confit garlic bread shards, marinated olives
Wood-fired butternut squash (V)AUD 26.00
crème fraîche, spiced fennel seed, honey and chilli butter
1/2 dozen rock oysters (S)AUD 42.00
pickled cucumber, granny smith apple, celery, red wine vinegar caviar
Siberian black pearl caviar (10g tin)AUD 110.00
royal blue potato crisps, lemon and dill sour cream
zesti wood-fired grill
Crispy skin pork bellyAUD 42.00
orange-scented carrot purée, butter-glazed baby rainbow carrots, red wine jus
Stirling Ranges Sirloin (250g)AUD 54.00
celeriac purée, walnut compote, charred baby zucchini, bone marrow jus
Lightly smoked fillet of Tasmanian salmon (S)AUD 43.00
freshly shaved fennel and date salad, salmon belly fritter, fennel miso
Exmouth king prawns (5) (S)AUD 52.00
piquillo pepper sauce, grilled lemon, pineapple pico de gallo
Confit duck legAUD 41.00
braised red cabbage, parsnip purée, orange and mustard jus
Wood-fired cauliflowerAUD 28.00
smoked Greek yoghurt, pickled chilli and dukkah
to share
40-day dry-aged Stirling Ranges beef tomahawk
roast vegetables, chimichurri, rioja reduction
58-degree sous vide Stirling Ranges beef ribs
chicory and pickled onion salad, parsnip purée, chimichurri, rioja reduction
Grilled fresh seafoodAUD 120.00
Tasmanian salmon, South Australian squid, Exmouth king prawns, Fremantle octopus, lemon, romesco sauce
sides
Skin-on friesAUD 17.00
aioli with rosemary, paprika salt
Wood-fired broccoliniAUD 17.00
romesco, pine nuts, grated manchego cheese
Charred brussel sproutsAUD 17.00
jamon crumb, maple siracha
Heirloom tomatoesAUD 17.00
ricotta, pickled onion, roasted red pepper, radish
Green saladAUD 17.00
mesculin, baby spinach, rocket, shaved fennel, cucumber
desserts & cheese to finish
54% dark chocolate and salted caramel tartAUD 18.00
crème fraîche
Matcha cheesecakeAUD 18.00
blueberry compote
PavlovaAUD 18.00
vanilla cream, seasonal berries, passionfruit sorbet
Manchego cheeseAUD 18.00
served with quince paste, muscatels and grilled bread
tomahawk takeaway
Take away 40-day dry-aged Stirling Ranges beef tomahawk
cooking and preparation instructions from our Head Chef included
champagne & caviar
Experience the timeless unionAUD 80.00
10g premium black pearl caviar paired with a 375ml bottle of Laurent Perrier champagne