LANA PRESENTS ITS 2025 CHEF SERIES
Alex Wong and his culinary team are back, continuing their tradition of collaborating with some of Sydney’s most exciting chefs. This second collaboration continues with an exclusive dinner featuring John Rivera (Askal, Kariton and Inuman), bringing his bold and modern interpretation of Filipino cuisine to Lana for one night only.
Stay tuned as we reveal more guest chefs throughout the year—each bringing their own unique influences, from bold street-food flavours to refined fine dining techniques.
Second Collaboration Dinner: John Rivera, head chef and co-owner of Askal, Kariton, and Inuman
Tuesday, June 3rd
$149pp sharing menu + optional add-ons
Specially curated Chalmers wine pairing available for +$50pp
Meet the Chef: John Rivera
John Rivera is a trailblazing Filipino-Kiwi-Australian chef known for his bold, modern take on Filipino cuisine. From Kariton Sorbetes to his award-winning ventures Askal and Inuman, he blends deep cultural roots with global creativity—crafting dishes that celebrate heritage, identity, and innovation.
For one night only, John joins Alex Wong at Lana to deliver a specially curated menu—expect a journey of flavours, textures, and unexpected pairings in a truly immersive dining experience.
Chalmers Wine
Chalmers is a trailblazer in Australian wine, renowned for its commitment to diversity, sustainability, and site-driven winemaking practice. With vineyards in Heathcote and Merbein Victoria, their wines reflect innovation, sustainability, and site expression.
Each wine is bright, structured and distinctly Mediterranean in character — made from Italian varieties that thrive in the Australian climate, with texture, freshness and savoury depth. We’ve chosen a selection that pairs intuitively with our menu — wines that echo the detail and balance in the food, while inviting conversation around the table.
The Menu
Add Chalmers Wine Pairing + $50pp
Askal “flakes”, mussel escabeche ‘de lata’ whipped kesilyo
Scallop + coral prawn lumpia “shanghai”
Oxtail kare-kare doughnut, peanut curry, bagoong butterscotch
2019 Chalmers ‘Felicitas’ Methode Traditional Method Fiano, Heathcote, VIC
Hiramasa kingfish kinilaw, coconut and coriander aguachile, pomelo, taro
2023 Chalmers Pecorino, Heathcote, VIC
Sesame pandesal, chicken adobo butter
“Pasta canton”, hand-rolled tagliolini, blue swimmer crab, chillimansi
2022 Chalmers ‘Bush Vine’ Inzolia, Heathcote, VIC
Bangalow pork belly ‘tocino’, banana ketchup, atchara
Charred brassicas, sesame satti, ampaw, citron
2019 Chalmers Aglianico, Heathcote, VIC
‘Buko pandan’, coconut whip, pandan parfait, tapioca pudding, pinipig
2021 Chalmers Appassimento, Heathcote, VIC
Add ons
Sydney Rock oysters with aged pinakurat & green chilli relish +8ea (min order 2)
Tasmanian sea urchin & lardo ‘ensaymada’ + 15ea
Wagyu rump cap with pares ‘claypot’ rice and smoked bone marrow + 65
A 7% gratuity applies to all dine-in bills, removable upon request. 10% service charge replaces the gratuity for groups of 8 or more.
