Takam

Takam TAKAM
[noun] cravings; smacking one's lips
đŸ‡”đŸ‡­Filo food forward

TAKAM
~ TAKAM, pronounced as /taˈkam/ or [tɐˈxam], refers to an intense desire or longing for something delicious, which is often accompanied by the physical response of salivating and smacking of one's lips and tongue

A hybrid concept bought to life from longterm friends, Francis Dela Cruz, Aileen Aguirre and Lesley Roque. Takam’s philosophy is about which showcases to their

culture, nostalgia and passion for the traditional flavours and techniques of Filipino cuisine, but delivers in a elavated, harmonious and personalized manner. Takam are also inspired by the native Australian produce at Sydney’s doorstep, using native ingredients in their traditional cuisine and honouring both, will be at their forefront. Eat-in or carry-out lunch concept in a Market style shared space with Don’t Doughnuts and a casual 10-seat dinner (mid March) concept will be an additional offering to the funky and vibrant Darlinghurst.

20/08/2026

Takam’s OG— Coal roasted Girraween chicken “Inasal”

Francis Dela Cruz

17 years cooking side by side. A lot of kitchens, a lot of ideas, and definitely a few disagreements along the way.Someh...
18/08/2026

17 years cooking side by side. A lot of kitchens, a lot of ideas, and definitely a few disagreements along the way.

Somehow, it all brought us here — to Takam and Adhika.

We’re still cooking together, still figuring things out as we go, and still getting excited when something good lands on the table.

And the best part? We get to share it with all of you.
17 years in, always proud of what we’re putting on the table — and even more grateful that you keep pulling up a chair.

13/08/2026

Not long now—come and savor it while it’s still on the menu.

Friday night plans? Feasting or snacking? Come on through!Book in, link in our bio!
07/08/2026

Friday night plans? Feasting or snacking? Come on through!

Book in, link in our bio!

04/08/2026

🔊on.

Skewers sizzling, beautiful pork fat slowly caramelizing. đŸ„”

Book in, link on our bio!

Rich, savoury, and unapologetically garlicky—exactly how salpicao should be.Come hungry, leave happy.📍324 Victoria St., ...
31/07/2026

Rich, savoury, and unapologetically garlicky—exactly how salpicao should be.

Come hungry, leave happy.
📍324 Victoria St., Darlinghurst

Book in, link on our bio.

Our Inihaw na Tenga starts with meticulous preparation—slow cooking, layering and pressing pork ears before they’re slic...
28/07/2026

Our Inihaw na Tenga starts with meticulous preparation—slow cooking, layering and pressing pork ears before they’re sliced, skewered and kissed over charcoal.

It’s one of the most labour-intensive dishes we make and deeply satisfying. Not because it’s flashy, but because it transforms something often overlooked into one of the most beautiful bites on the menu.

We’ve always believed every part deserves the same care as the prime cuts —respect for the ingredient, patience in the process, and nothing going to waste.

21/07/2026

Annual housekeeping done this off days, back at service tonight! See you!

Book or walk in! Link in our bio.

Coal-roasted sea bream with tausi, a fermented black bean sauce that adds savoury depth while keeping the fish forefront...
18/07/2026

Coal-roasted sea bream with tausi, a fermented black bean sauce that adds savoury depth while keeping the fish forefront and centre. Unmistakably Chinoy!

15/07/2026

Not the loudest dish on the menu, but it quietly steals the show.

On our “side” selection beef salpicao rice. Rich, garlicky and comforting!

Address

324 Victoria Street Darlinghurst
Sydney, NSW
2010

Opening Hours

Thursday 6pm - 10pm
Friday 6pm - 10pm
Saturday 11am - 2:30pm
6pm - 10pm
Sunday 11:30am - 2:30pm

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