The combination of two chefs – Andrew McGie and Nick Trezise – is a winning formula for Ascua. Sharing a passion and respect for food, the duo offers a great fusion of the best local products and their years of experience working in Europe.
There’s a warm welcome waiting here, and you can choose to have your meal at the counters close to the open kitchen or in the beautifully set dining space with high ceilings, brown leather banquettes, cosy booths and wood all around.
With the traditional Spanish charcoal barbeque in the kitchen, Ascua offers an invitation to Spain through classic dishes with an Australian touch. The appealing charred Geraldton cuttlefish is a lovely start to your meal, or be seduced by the famous jamón ibérico de bellota. All main courses are wood-fire grilled and locally sourced, from the popular Stirling Ranges beef rump to the Goldband snapper and the classic Exmouth tiger prawns. If you like to share, the beef tomahawk is impressive.
PSST! A perfect venue before an evening at the theatre or for lunch after shopping in King Street.