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
sundried tomato and wood-fired red pepper butter
Stirling Ranges beef tartare$32.00
marinated in yuzu koshō, crème fraîche, smoked chilli, pickled shallots, poppadum
Chargrilled Fremantle octopus (S)$28.00
wood-fired red pepper jam, saffron aioli, fresh dill
Dry-aged kingfish crudo$30.00
grapefruit and blood orange dressing, finger lime, torched avocado
Shaved paleta Iberian ham - Cebu (60g) (P)$32.00
manchego cheese, confit garlic bread shards, marinated olives
Wood-fired butternut squash (V)$26.00
crème fraîche, spiced fennel seed, honey and chilli butter
1/2 dozen rock oysters (S)$42.00
pickled cucumber, granny smith apple, celery, red wine vinegar caviar
Siberian black pearl caviar (10g tin)$110.00
royal blue potato crisps, lemon and dill sour cream
zesti wood-fired grill
Crispy skin pork belly$42.00
orange-scented carrot purée, butter-glazed baby rainbow carrots, red wine jus
Stirling Ranges Sirloin (250g)$54.00
celeriac purée, walnut compote, charred baby zucchini, bone marrow jus
Lightly smoked fillet of Tasmanian salmon (S)$43.00
freshly shaved fennel and date salad, salmon belly fritter, fennel miso
Exmouth king prawns (5) (S)$52.00
piquillo pepper sauce, grilled lemon, pineapple pico de gallo
Confit duck leg$41.00
braised red cabbage, parsnip purée, orange and mustard jus
Wood-fired cauliflower$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 seafood$120.00
Tasmanian salmon, South Australian squid, Exmouth king prawns, Fremantle octopus, lemon, romesco sauce
sides
Skin-on fries$17.00
aioli with rosemary, paprika salt
Wood-fired broccolini$17.00
romesco, pine nuts, grated manchego cheese
Charred brussel sprouts$17.00
jamon crumb, maple siracha
Heirloom tomatoes$17.00
ricotta, pickled onion, roasted red pepper, radish
Green salad$17.00
mesculin, baby spinach, rocket, shaved fennel, cucumber
desserts & cheese to finish
54% dark chocolate and salted caramel tart$18.00
crème fraîche
Matcha cheesecake$18.00
blueberry compote
Pavlova$18.00
vanilla cream, seasonal berries, passionfruit sorbet
Manchego cheese$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 union$80.00
10g premium black pearl caviar paired with a 375ml bottle of Laurent Perrier champagne