Inuman Serves Local Flavor as Melbourne's First Filipino Bar

On Exhibition Street in Melbourne, atop Filipino dining spot Askal, sits a cozy roofdeck cocktail bar that makes its mark playing with the islands’ flavors. Inuman is the latest concept from Askal’s Michael Mabuti and John Rivera, featuring a menu curated by co-owner and beverage director Ralph Libo-on.

Libo-on cut his teeth at tending bar with the Britomart Hospitality Company, working as a specialist at spots like Racket Bar and 1885. A decade later, he joined up with Mabuti and Rivera at Askal, before opening his current playground, Inuman.

Inuman Melbourne-Team-1 1 — The Inuman Melbourne team. *Courtesy of Inuman*

The bar is as much an homage to his Filipino roots as it is to his Kiwi upbringing. “[‘Inuman’ is] derivative and related to the words such as ‘inu’, ‘inum’, ‘inom’, ‘minum’, which represent ‘drink’ in many countries stretching across Austronesia, from [the] Philippines, Taiwan, Indonesia, to Aotearoa, New Zealand. This ethos of drinking is engrained in our cultural connections,” Libo-on says.

Inuman gilda — White anchovy ‘paksiw’ gilda, pickled ginger, and cocktail onion. *Courtesy of Inuman*

He adds that the bar’s extensive cocktail menu highlights Filipino ingredients, sourced locally or from the archipelago whenever possible: “In the cocktail world, preservation is a huge thing; which is relatable because it’s massive in our Filipino culture also.”

“In the finer details, our perception of taste transcends differently for our Filipino palette growing up. For example, in the cocktail world, the taste of ‘sour’ is usually limited to lime, lemon, and vinegar shrubs, where for us Filipinos, sour can come from many things like calamansi, dalandan, numerous vinegars, tamarind, batuan, green mango… The list goes on. I think this way of thinking sets us apart from most mainstream cocktail bars.”

Tito Ray–a cocktail made with Estancia Raicilla, almond, durian, calamansi, rum curacao, rose water, and bitters. *Courtesy of Inuman*

The Seasonal Daiquiri at Inuman, for example, adds lambanog–a traditional Filipino coconut wine–to the traditional mix of rum, mint, and lime, bringing a tropical sweetness to the finish on top of white peach. Their Boba Blind Pig blends Stolen rum, bergamot rosolio, and chocolate bitters with ube halaya milk and an innovative caramel boba made with Tanduay, the Philippines’ best-selling rum, to deliver creamy, yet balanced indulgence.

Libo-on and his team also serve elevated takes on traditional Filipino cocktails; the Gin Pomelo–a favorite among the country’s more casual cocktails–is crafted using a homemade pomelo skin oleo-saccharum instead of the powdered juice typically seen in Philippine bars and restaurants. Their Calamansi Cello eschews the traditional lemon in limoncello in favor of the country’s more ubiquitous citrus fruit to create a slightly tangier version of the digestif.

Kagabi: chartreuse green, pomme verte apple, absinthe, passionfruit, lime. *Courtesy of Inuman*

“Inuman showcases Filipino flavours in a different way through the creation of alcoholic beverages; how each flavour and taste is manipulated to create balance in a 100 to 150ml vessel,” he says.

“The techniques stay the same, but the flavours differ,” he adds. “For example, using calamansi in a margarita, as opposed to using lime or lemon. Also, the technique of making shrubs to preserve is something too; for example, like atchara, preserving green papaya in sugar and vinegar with a ratio that is usable in cocktails.”

For those looking to try Filipino beers, Inuman offers an assortment including the crowd-favorite San Mig Light lager and a selection from Engkanto Craft Brewery. The bar also imports Filipino spirits on the regular, so it’s always a good idea to ask the bartender what’s available.

Inuman Chicken Skinato Sandwich — Chicken ‘skinato’ sandwich. *Courtesy of Inuman*

As any Filipino may point out, an inuman is incomplete without pulutan–an array of snacks and mains served alongside the drinks. Often rich, fatty, and salty, these dishes contrast the typically zesty, sweet local cocktails to balance out the flavors on one’s palate. Inuman’s selection of pulutan ranges from the familiar to the surprising: garlicky Boy Bawang corn nuts seasons with vinegar and native salt bush, oysters with calamansi dressing, and “chichreetos” – chicharon coated with Cheeto dust. The Skinato sandwich, served with crisped chicken skin, is an innovative take on chicken chicharon.

Duck liver parfait, feijoa preserve, and toasted Binondo doughnut. *Courtesy of Inuman*

Guests who want something that sticks to the ribs may want to try their fermented rice sourdough with latik butter, or the duck liver parfait, which is served with feijoa preserves and a toasted Binondo doughnut.

Inuman Boy Bawang — Boy Bawang, seasoned with salt and vinegar saltbrush. *Courtesy of Inuman*

Currently open from Wednesdays to Sundays starting at 4:00 p.m., Inuman serves as a prime spot for the cherished Filipino tradition of after-work drinks and nighttime get-togethers. With Ralph Libo-on at the helm, constantly experimenting with local ingredients, it’s a must-visit stop for Filipinos in Melbourne, as well as for anyone curious about what flavors the archipelago enjoys.