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Dinner Menu

Oyster Bar

— Oysters Natural —

Each – 4
1/2 doz – 24
1 doz – 42
Choose from:

Natural with lemon, lime

GF

Nahm jim vinaigrette

GF

Mudbar’s ponzu sauce, pickled ginger, wakame

— Wasabi Shooters —

Each – 4
1/2 doz – 24
1 doz – 44

Wasabi oyster shooters

— Mixed Oysters —

1/2 doz – 26
1 doz – 46

– Nahm jim, ponzu, natural, shooters (doz)‍
– Nahm jim, ponzu, natural (1/2 doz)

— Tempura Oysters —

Each – 4
1/2 doz – 26
1 doz – 46

Tempura-battered oysters with ginger, chilli/ lime

GF - Gluten Free

Our oysters are sourced from various farms in Tasmania, please ask your waiter where they are from.

Entrées

— Hand-cut Mudbarfarm Lamb Tartare, Sumac —

24

Roasted garlic, radish, parsley, chilli/ nam jim jelly

GF

— Chinese Braised Beef Rib —

23

Red curry custard/ green mango, kaffir, daikon, coriander

GFO

— Dijon, Soy-roasted Lamb Loin —

25

Burnt baby carrots, miso, cumin/ turmeric, coconut yoghurt

GFO

— Scallop, Abalone Ravioli —

26

Balinese sour soup, green onion/ shiso/ coconut cream

— Crisp Pork Belly —

24

Carrot, ginger purée/ black beans, Korean kimchi sauce

— Tortellini of Prawn, Ginger, Coriander —

25

Sesame marscapone, eggplant puree, chilli, fried ginger

— Seared Scallops —

Entree – 24
Main – 34

Yuzu custard/ Tokyo turnip, lime segments, crisp onion

GF

GF - Gluten Free

GFO - Gluten Free Option

Mains

— 90°C Fillet of Beef, buttered brown mushrooms —

200g – 52
300g – 62

Parsnip puree, ponzu sauce, radish/ herb salad

GFO

— Korean Barbecue Duck —

47

Toasted sesames/ choy sum, cheungfu noodle/ Chinese black vinegar, butter

— Bang Bang Chicken —

44

Sichuan, sesame paste, chilli/ cucumber, coriander/ oyster mushroom, peanuts

GFO

— Seared Salmon and Scallops —

46

Sesame, sumac/ bok choy, oyster mushroom, ponzu/ red curry

GFO

— Ginger-Buttered Scottsdale Pork —

45

Parsnip puree/ pickled cucumber, radish, mint, Thai basil

— Chinese Chilli, Soy-Braised Mudbarfarm Lamb —

46

Sticky mirin rice/ choy sum

— Ginger White Fish, Prawn, Salmon —

48

Cheungfu noodle/ fragrant lemongrass curry, cashew-peanut puree

GF

GFO - Gluten Free Option

GF - Gluten Free

Mudbar's Charcoal Grill

— 400gram Super Porterhouse —

52

Mudbar 400gram “Super Porterhouse”/ lime cheek, crisp French fries/ ginger, lime aioli

— Seared Wagyu Scotch Fillet 320 gram —

62

(Marble 5+)/ lime, white pepper Bearnaise/ choy sum, ginger, mirin sesame butter

GF

GF - Gluten Free

Our Beef is selected exclusively for Mudbar from growers who fatten their beef grass for real flavour and tenderness.

Sides

— Warm Buttered Enoki, Oyster, Honey Brown Mushrooms —

9.5

Green leaves/ mirin, green onion dressing

GF VGO

— Burnt Baby Carrots —

10.5

Miso, cumin/ turmeric, coconut yoghurt

GF VO

— Crisp Salt & Vinegar Potatoes —

9
GF V

— Roasted Pumpkin Wedge —

9

Buffalo curd, toasted pepitas, coriander

GF

— Choy Sum —

9

Garlic/ ginger, mirin, toasted sesame butter

GF VO

— Sticky Mirin Rice —

7.5
GF V

GF - Gluten Free

VGO - Vegan Option

VO - Vegetarian Option

V - Vegetarian

Dessert

— Lemongrass & Palm Sugar Dropped Pannacotta —

18

Caramelised green banana/ toasted coconut

— Vanilla Poached Peach —

18

Orange, sesame, cardamom blancmange, black sesame custard

GF

— Persian Poached Apple —

20

French toasted brioche/ caramel mascarpone, vanilla syrup

— Coconut Tapioca —

18

Palm sugar caramel, macadamia, honeycomb, condensed milk ice-cream 

GF VGO

— Coddled Condensed Milk Panna —

19

Coconut marshmallow/ Vietnamese coffee caramel

GF

— Double Chocolate Parfait, Honey Biscuit —

20

Vanilla coddled cream/ roasted fig masala ice-cream

— Our Cheeses —

2 pieces – 22
3 pieces – 26

- Elgaar Farm Aged Edam (TAS)
- Coal River Farm triple cream Brie (TAS)
- St Agur Blue (France)

Served with bread, oat biscuits, spiced pear Shaoxing paste and fresh fruit

GF - Gluten Free

VGO - Vegan Option

Vegetarian

Mudbar Pickled Watermelon —

Entree – 22
Main – 39

Hairy melon noodles. green Kaffir lime, nahm jim

— Crisp Tempura Mushrooms —

16

Wasabi aioli

GF VO

— Roasted Grey Pumpkin —

Entree – 22
Main – 38

Yoghurt, pepitas, sticky mirin rice/ cucumber, green herb salad/ lime soy dressing

GFO VGO

Mudbar Agedashi —

Entree – 21
Main – 38

Sour soup, oyster mushroom, bok choy, bean shoots, Asian herbs

VG

— Buttered Honey Brown Mushrooms —

Entree – 22
Main – 38

Parsnip mash/ green tea noodles, cucumber, Asian herbs/ ponzu sauce

GFO VGO

— Sichuan Peppered Tofu —

Entree – 21
Main – 38

Peanut sauce/ chilli, kaffir, Viet mint salad, crisp coriander

VG

— Fragrant Yellow Curry —

Entree – 23
Main – 39

Eggplant, bokchoy/ sushi rice, green pawpaw, cucumber, Viet mint

GF VG

GF - Gluten Free

VO - Vegetarian Option

GFO - Gluten Free Option

VGO - Vegan Option

VG - Vegan

— We Accept Walkins —

We always keep some space for walk-in guests.