A modern Filipino adventure in Melbourne laneway

Tucked behind a set of rust-toned doors on Racing Club Lane, Serai is the latest restaurant redefining Filipino food in Australia. Co-founded by Ross Magnaye, Shane Stafford and Ben Waters, Serai is as much about fire and theatre as it is about flavour. The space? Small and lively, the space features exposed concrete, local floral accents, and an open-fire kitchen that brightens both the room and the food.

Fire & flavour

Serai’s menu is all about bold ideas executed with serious finesse. There’s smoke, there’s spice, and there’s no playing it safe.

• McScallop – A tempura Abrolhos scallop dressed in crab fat and pickled papaya, nestled in a toasted pan de sal bun. A high-low icon.

• Cabbage ‘Tocino’ – Organic savoy cabbage roasted to caramelised perfection and dressed like a star. Sweet, smoky, deeply underrated.

• Skull Island Prawns – Charred on the open grill, served in spiced buro butter with pan de sal for sauce-mopping duties.

• Kangaroo Kinilaw – Seared roo on a bed of roasted marrow, finished with herbs, citrus and heat. Scoop, spread, repeat.

• Piaya Flatbread – Flaky, golden and slightly sweet. Topped with coconut sugar or salmon roe depending on the day’s vibe.

Every dish is dialled up — vibrant, layered, and proudly Filipino in attitude.

Filipino cocktail twists

The drinks menu holds its own, with tropical leanings and Filipino twists. Highlights include:

• Ube Wan Kenube – Tanduay Spiced Rum, brandy, crème de cacao, ube and coconut. Think tropical dessert in cocktail form.

• Ponso Sour – Peddlers Gin Co, pandan chardonnay foam, toasted latik coconut and lime. Cloudy, citrusy brilliance.

• Mango Margarita with Shrimp Paste Rim – Salty, sweet, and a little bit unhinged in the best way.

There’s also a thoughtful list of minimal-intervention wines, local beers, and mocktails if you want to relax.

Front-row seats to the fire

Grab a seat at the open kitchen if you can — it’s the best chef’s table in town. Built by local grill guru The Brick Chef, Serai’s custom hearth is where much of the magic happens. Wagyu, seafood, and vegetables are all flame-kissed. They come with a side of smoky theater.

The sweet finish

End on a high note with the Leche Flan. It’s a smooth custard with a tangy passionfruit topping. Or try the Filipino-style apple pie magnum, drizzled with smoked butterscotch.