Christmas Day at Ascua
This Christmas, Ascua is doing the hard work so you can soak up the joy. Begin with a premium seafood platter of oysters, poached Exmouth prawns, and smoked Tasmanian salmon and enjoy roast turkey and chicken with all your favourite trimmings. Dessert features spiced mince pies, orange-chocolate mousse cake, and apple and blueberry crumble. Top it all off with free-flowing mimosas, and plenty of holiday cheer. A special visit from Santa will add a touch of festive magic for younger guests. To reserve your spot, email our team at venues.icp@ihg.com.
Behind the Grill: Tomahawk Masterclass
Step behind Ascua’s wood fire grill for an exclusive, chef-led masterclass on the renowned Stirling Ranges tomahawks. Learn the art of preparing and grilling your tomahawk using premium Western Australian ingredients. The session concludes at the chef’s table, where you’ll enjoy your dish and signature accompaniments. Each guest takes home recipes and a curated trio of Ascua’s signature sea salts to elevate your dishes at home. This unforgettable two-hour experience is for a minimum of two guests, available Fridays from 4:00 PM to 6:00 PM. Advance bookings are essential.
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Catch of the Day: Local Seafood Masterclass
Dive into the flavours of Western Australia's coastline in this immersive seafood masterclass. Work with Albany kingfish, Exmouth prawns, and Fremantle octopus—ingredients that define the region’s finest offerings. Learn the art of wood fire grilling, and finish your experience with a seat at the chef’s table to enjoy your creations and signature accompaniments. Each guest will also take home recipes and a curated trio of Ascua’s signature flavoured sea salts, bringing a taste of Ascua to your home cooking. This unforgettable two-hour experience is for a minimum of two guests, available Fridays from 4:00 PM to 6:00 PM. Advance bookings are essential.
Champagne & caviar
Experience the flawless union of Champagne and Caviar at Ascua's Chef's Table. Enjoy a luxurious taste of caviar as you savour a delectable serving of 10g of premium black caviar paired with a 375ml bottle of Laurent Perrier champagne. This experience requires a minimum of two people. Every Champagne and Caviar experience is available from 5:30 pm Wednesday to Saturday at Ascua
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Tomahawk Takeaway
Fire up your grill and make it a night to remember with our dry-aged Tomahawk takeaway. With our chef’s own preparation instructions, you’ll be able to master this prized cut at home. Stirling Ranges 40-day dry-aged tomahawk steak is available now for just $80 per kilo. To reserve, email us at: venues.icp@ihg.com or call us on: (08) 9486 5700