Takam, a vibrant Filipino restaurant in Darlinghurst, offers a unique dining experience by blending traditional Filipino flavours with native Australian ingredients.
Located at 324 Victoria Street, Takam is the brainchild of lifelong friends Francis Dela Cruz, Aileen Aguirre, and Lesley Roque. Relaunched in September 2024, the restaurant focuses on elevating Filipino dishes while incorporating Australian native produce. The team collaborates with chefs Ralph Libo-On and Michael Mabuti, known for their work at Melbourne’s Askal, to create a menu that honours both Filipino heritage and Australia’s rich biodiversity.
Blending Cultures on a Plate
The menu highlights classic Filipino recipes with creative Australian twists. Signature dishes include lumpia (spring rolls) wrapped in betel leaf with saltbush tomato ketchup and “litson” beef brisket paired with pepperberry salsa. The lemongrass chicken inasal, grilled over traditional hibachi coals, remains a crowd favourite. Each dish showcases the team’s dedication to authenticity and innovation.
An Inviting Atmosphere
Takam’s redesign expanded its seating capacity from 26 to 51, creating a more welcoming dining space. The interior features a multi-toned marble countertop made from offcuts, symbolising the Filipino diaspora. The bar also offers a curated cocktail menu, including the “Galleon de Manila,” which combines tequila with lambanog, a traditional Filipino palm liquor.
Community Response and Future Prospects
Since its relaunch, Takam has garnered praise for its bold flavours, thoughtful integration of local ingredients, and exceptional customer service. Diners have described their experiences as both nostalgic and exciting, with flavours transporting them back to cherished childhood meals while introducing them to innovative twists.
Guests like Ianne D have highlighted the inviting atmosphere, exceptional service, and dishes that leave a lasting impression. Cedrick Suarez praised standout dishes like the litson and leche flan, while also recognising the attentive staff for enhancing the dining experience.
Similarly, Nerissa Stitt commended the octopus adobo, fish, and leche flan, along with creative cocktails like the mango and Davidson plum colada and the pandan and wattleseed daiquiri. Nerissa also noted how Takam exceeded her Filipino mother’s expectations, a rare achievement.
The attentive and friendly staff have been recognised for enhancing the overall dining experience with warm hospitality. Additionally, personal touches, such as interactions with the restaurant’s owners, have further enriched the guest experience.
Whether enjoying a relaxed brunch or a cosy dinner, visitors often highlight the inviting atmosphere, delicious food, and service reminiscent of dining at a favourite family member’s home.
With its refreshed approach, Takam aims to continue evolving while staying true to its roots. The restaurant operates Wednesday to Saturday from 6 pm to 10 pm, and Saturdays and Sundays from 11 am to 3 pm.
Published 4-Jan-2025
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