Ascua

Dark fruit, a hint of spice and a finish that lingers. The Mount Barker Pinot Noir. On the list at Ascua.

There's a reason the Negroni has been the aperitivo of choice for over a century. Campari stimulates the appetite, the gin sharpens the senses, the vermouth smooths it all out.

Order one before the tomahawk. You'll taste the difference.

Stirling Ranges sirloin off the wood-fired grill, paired with a Singlefile pinot from the Great Southern region of Western Australia.

Two of WA's best, better together.

Ascua’s three signature sea salts are designed to enhance each dish.

Our chefs’ recommendations for your next visit:
Red gum smoked salt paired with dry-aged meats
Seaweed salt paired with seafood
Charcoal salt paired with dessert