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20/08/2026
8/8 — UBE KALAMANSI POLE
The final taste of Buwan ng Wika: the earthy richness of ube lifted by the brightness of kalamansi.
Throughout the entire month of June, Palay and Frisco Creamery collaborated to create Filipino-inspired flavours. This pole continued that story and brought our Buwan ng Wika journey to a refreshing close.
Created in collaboration with Frisco Creamery
Special mention to Chef Jeroen Cools for helping us out throughout the event.
20/08/2026
7/8 — A MANIPULATION OF PALAY
Chef Miko Aspiras explored palay through texture, temperature and memory in one layered dessert.
Unmilled black rice panna cotta, Philippine brown rice and koji ice cream, calamansi and kosho rice pudding, grape salasa, salty masago arare puff and jasmine tea jelly.
A dessert centred on rice—not merely as an ingredient, but as something deeply connected to Filipino life, identity and culture.
Created by Michael Llamanzares- Aspiras for Buwan ng Wika at Palay.
20/08/2026
6/8 — PORK DINAKDAKAN
Dinakdakan is an Ilocano preparation of pork dressed with acidity, aromatics and a creamy element. It is sometimes casually described as a cooler relative of sisig, but it carries an identity and lineage of its own.
The dish first came into Palay through our team member Kamille, who grew up in Baguio City. When she tasted our version and said it reminded her of the Dinakdakan she knew, that recognition meant more than any clever description could.
Pork supplied by our Major Event Partner,
20/08/2026
5/8 — CHICKEN PIAPARAN
Piaparan is a traditional Maranao dish from the Lanao region of Mindanao.
Chicken is cooked with coconut milk and finished with piapar—a deeply aromatic combination of grated coconut, turmeric, ginger, chilli and local aromatics.
Its vivid colour and layered coconut flavour remind us why Filipino cuisine cannot be reduced to the food of only one region. This course asked our guests to look south and experience the distinct identity of Maranao cooking.
Chicken supplied by our Major Event Partner,
20/08/2026
4/8 — BISTEK TAGALOG
Sous vide Black Angus steak, Bistek Tagalog jus and red onion frites.
Bistek Tagalog brings together beef, soy, calamansi and onions—a balance of savoury depth, acidity and sweetness recognised in Filipino homes everywhere.
Our interpretation gave it a precise steakhouse form while keeping the flavour and memory of bistek unmistakably Filipino.
Made with Black Angus beef supplied by our Major Event Partner, .
20/08/2026
3/8 — PINAKBET
Our vegetable course was an exploration of Pinakbet—an Ilocano dish traditionally built around local vegetables and the deep, fermented savouriness of bagoong.
We transformed those familiar flavours and textures into Pinakbet fried rice, celebrating the vegetables as the centre of the course rather than treating them as an accompaniment.
A dish rooted in Ilocos, interpreted through the Palay kitchen.
20/08/2026
2/8 — CRAB CLAW & CLAM POCHERO
Pochero is known as a comforting Filipino stew, layered with tomato, vegetables and gentle sweetness.
For Buwan ng Wika, we took it towards the sea: crab claw and clam meat became the centre of the dish, carrying all the familiar warmth of pochero in a new direction.
The ingredients supplied by Sunny Seafood shaped this course from the very beginning.
In partnership with Sunny Seafood
20/08/2026
1/8 — SMOKED BANGUS PAKSIW
We opened Buwan ng Wika with our interpretation of paksiw: smoked bangus, gently sharpened with vinegar and aromatics, then served on a skewer in true Palay fashion.
Seafood paksiw is rarely represented on Melbourne menus. When Fisher Farms Philippines introduced us to their smoked bangus, this course immediately found its place.
Their product wasn’t simply an ingredient—the dish was created around it.
In partnership with Sunny Seafood and Fisherfarms .
19/08/2026
We just wrapped our Buwan ng Wika Event and Fhred Erick Batalona wants to thank a lot of people.
Thank you Michael Llamanzares- Aspiras for making an amazing dessert and showing what rice can be in a dessert form.
Thank you to our partners
Unox Australia and New Zealand | Commercial ovens
Sunny Seafood
Fisherfarms
lyf Australia
Frisco Creamery
Media Partner
Dishes & Dialogue
19/08/2026
The art of making Pandesal.
It’s really a labour of love, from mixing the ingredients making it rise, weighing it individually, to proofing it again and finally baking it.
Then to be served with a Truffle Mushroom Pate.
Saraaapppp (Delicious)
Address
135 Greeves Street
Fitzroy, VIC
3065
Public Transport:
- Take the tram route 1 or 6 towards Moreland or Melbourne University and alight at the Rathdowne Street/Lygon Street stop.
- Walk south on Rathdowne Street for about 200 meters until you reach your destination.
Driving/Parking:
- From the CBD, head north on Elizabeth Street and turn left onto Victoria Parade.
- Continue straight until you reach Rathdowne Street and turn right.
- Look for available street parking along Rathdowne Street or nearby side streets. Alternatively, there may be paid parking lots in the area.
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What people say
Palay, located on Rathdowne Street in Carlton, is a hidden gem that brings the essence of Filipino flavors to life through a unique tapas-style dining experience. This culinary discovery celebrates the diverse and vibrant cuisine of the Philippines, drawing inspiration from the rich culinary heritage of its islands.
What sets Palay apart is its commitment to capturing the true essence of Filipino cooking by combining Australian ingredients with contemporary flavors. Each dish served at Palay tells a story of Filipino culture and tradition, inviting diners to embark on a flavorful journey that transcends borders.
Whether you are a fan of Filipino cuisine or looking to explore new flavors, Palay offers a dining experience that is both delicious and culturally enriching. The fusion of traditional Filipino recipes with modern twists creates a harmonious blend that will leave your taste buds craving for more.
Visit Palay on Rathdowne Street in Carlton and immerse yourself in the vibrant world of Filipino cuisine. Let every bite at Palay be a testament to the beauty and complexity of Filipino flavors, making it a must-visit destination for food enthusiasts seeking an authentic culinary adventure.
