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)12,00 A$
sundried tomato and wood-fired red pepper butter
Stirling Ranges beef tartare32,00 A$
marinated in yuzu koshō, crème fraîche, smoked chilli, pickled shallots, poppadum
Chargrilled Fremantle octopus (S)28,00 A$
wood-fired red pepper jam, saffron aioli, fresh dill
Dry-aged kingfish crudo30,00 A$
grapefruit and blood orange dressing, finger lime, torched avocado
Shaved paleta Iberian ham - Cebu (60g) (P)32,00 A$
manchego cheese, confit garlic bread shards, marinated olives
Wood-fired butternut squash (V)26,00 A$
crème fraîche, spiced fennel seed, honey and chilli butter
1/2 dozen rock oysters (S)42,00 A$
pickled cucumber, granny smith apple, celery, red wine vinegar caviar
Siberian black pearl caviar (10g tin)110,00 A$
royal blue potato crisps, lemon and dill sour cream
zesti wood-fired grill
Crispy skin pork belly42,00 A$
orange-scented carrot purée, butter-glazed baby rainbow carrots, red wine jus
Stirling Ranges Sirloin (250g)54,00 A$
celeriac purée, walnut compote, charred baby zucchini, bone marrow jus
Lightly smoked fillet of Tasmanian salmon (S)43,00 A$
freshly shaved fennel and date salad, salmon belly fritter, fennel miso
Exmouth king prawns (5) (S)52,00 A$
piquillo pepper sauce, grilled lemon, pineapple pico de gallo
Confit duck leg41,00 A$
braised red cabbage, parsnip purée, orange and mustard jus
Wood-fired cauliflower28,00 A$
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 seafood120,00 A$
Tasmanian salmon, South Australian squid, Exmouth king prawns, Fremantle octopus, lemon, romesco sauce
sides
Skin-on fries17,00 A$
aioli with rosemary, paprika salt
Wood-fired broccolini17,00 A$
romesco, pine nuts, grated manchego cheese
Charred brussel sprouts17,00 A$
jamon crumb, maple siracha
Heirloom tomatoes17,00 A$
ricotta, pickled onion, roasted red pepper, radish
Green salad17,00 A$
mesculin, baby spinach, rocket, shaved fennel, cucumber
desserts & cheese to finish
54% dark chocolate and salted caramel tart18,00 A$
crème fraîche
Matcha cheesecake18,00 A$
blueberry compote
Pavlova18,00 A$
vanilla cream, seasonal berries, passionfruit sorbet
Manchego cheese18,00 A$
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 union80,00 A$
10g premium black pearl caviar paired with a 375ml bottle of Laurent Perrier champagne