Filipino charcoal dining, reimagined with Melbourne precision.

Askal: The Fire of the Philippines

Askal takes its name from a Tagalog word meaning “street dog,” a nod to resilience and raw character — two things this restaurant has in spades. Sitting quietly on Little Bourke Street, it radiates warmth the moment the coals start burning. Here, Filipino barbecue is elevated, but never sanitised. There’s smoke, there’s char, and there’s pride in every plate.

Chef John Rivera has built something rare: a restaurant that pays homage to the flavours of his heritage while pushing technique and presentation forward. What lands on the table is recognisably Filipino, yet entirely at home in Melbourne’s high-end dining scene.

The Food: Smoke and Soul

Everything revolves around fire. Skewers of pork belly caramelised in banana ketchup, grilled calamansi chicken and buttery seafood dressed in vinegar and spice come off the grill with hypnotic rhythm. The adobo, slow-cooked and lacquered, is deeply savoury and subtly sweet. Even the sides — smoky eggplant, garlic rice, pickled papaya — are treated with reverence.

It’s food that’s rich but balanced, earthy but refined, and layered with memory and intention. Rivera’s background in fine dining shows in the detail, yet the essence remains grounded in comfort and nostalgia.

The Vibe: Warmth and Grit

The space glows like an ember — dark timber, glowing coals, and an energy that feels both humble and magnetic. The service moves with confidence, unfussy but knowledgeable, letting the food and fire do the talking. A compact drinks list leans on Filipino spirits and tropical notes, while natural wines and cocktails cut through the smoke perfectly.

Askal isn’t just another Melbourne restaurant. It’s a story of identity, memory and flame told one plate at a time — a new benchmark for modern Filipino dining in Australia.