In this vlog, we will take you to a Modern Filipino restaurant that's taking Filipino food forward. Familiar flavours presented in a progressive was as well elevated old school Filipino dishes.
Takam:
www.takam.com.au/
Dinner menu:
- Girraween chicken "liver spread" | queso I chives | "kababayan"
- skewer ox tongue | "pares" tare
- Lucille- Fremantle octopus| black garlic adobo as pula sebago potatoes chorizo
- Pan de linga and wattleseed batter
- Kurobuta pork silver beet coal kissed pluma
- Grilled cos hearts I calamansi sreen goddess I salted age
BBQ kumera aweet potato "kanote que"
Extras:
Scallops $12 pp
Scallops | palapa | chicken chicharron | seaweed butter
Panapos
$17 pp
Leche flan | aylvanah | quesong puti, Wellington Apiary honeycomb at calamansi
What we had for lunch:
CHICKEN INASAL $18
Coal roasted lemongrass chicken, fragrant garlic rice, pickled paw paw, spiced vinegar, chicken oil.
BEEF TAPA $21
Soy- garlic pan dried beef, garlic fried rice, 62°C egg, grilled tomato, tobiko, greens, salted duck eggs.
BEEF RIB KINALAS $21
Slow cooked beef rib finger, beef broth, boiled egg, greens, garlic and pork crackles, chilli thread
KING PRAWN PANCIT PALABOK $24
Australian king prawns (2pcs), shrimp sauce, rice noodles, boiled egg, tofu, green shallots, tobiko, finger lime caviar, tinapa [smoked fish] and chicken skin crumb.
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