Lunch 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

— Tempura Oysters —

Each – 4

1/2 doz – 26

1 doz – 46

Tempura-battered oysters with ginger, chilli/ lime

— Mixed Oysters —

1/2 doz – 26

1 doz – 46

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

GF - Gluten Free

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

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Mains

— Vietnamese Chicken and Prawn Pho —

28

Bokchoy, rice noodle, lemongrass, mushroom/ chilli, lime

GF

— Soft-seared Huon Trout —

32

Choy sum, edamames/ ginger, coconut sauce/ Dutch cream, sweet potatoes

— Wok-Seared Squid —

Entree – 23

Main – 31

Ginger, chilli paste/ pawpaw, lime/ herb salad/ tamarind dressing

— Slow-cooked Mudbarfarm Lamb —

29

Turmeric, cumin, coconut/ crisp sesame pumpkin/ fragrant herb salad

GF

— Roasted Scottsdale Pork Belly —

29.5

Vinegar buttered Nicolas/ apple, shaved fennel, wombok/ pickled watermelon

GF

— Coconut Marinated Chicken —

28

Roasted garlic, pea puree/ wasabi mascarpone, quinoa, radish, greens

GF

— Beer-battered White Fish —

32

French fries/ greens/ ginger, wasabi aioli

GFO DF

— Sticky Soy Duck Tacos —

29.5

Crunchy Asian salad/ tom yum aioli/ lime

— Seared Scallops —

Entree – 24

Main – 34

Yuzu custard/ Tokyo turnip, lime segments, crisp onion

GF

— Mudbar Taste Plate —

29

Tuna, Trevalla Sashimi, lime soy/ crisp sesame pumpkin/ salmon, prawn nori wraps/ lamb koftas

GF - Gluten Free

GFO - Gluten Free Option

DF - Dairy Free

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Sides

— French Fries —

9

Served with Aioli

— Crisp Salt & Vinegar Potatoes —

9

GF V

— Roasted Pumpkin Wedge —

9

Buffalo curd, toasted pepitas, coriander

GF

— Warm Buttered Enoki, Oyster, Honey Brown Mushrooms —

9.5

Green leaves/ mirin, green onion dressing

GF VGO

— Choy Sum —

9

Garlic/ ginger, mirin, toasted sesame butter

GF VO

GF - Gluten Free

V - Vegetarian

VGO - Vegan Option

VO - Vegetarian Option

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Desserts

— Coconut Tapioca —

17

Palm sugar caramel/ honeycomb/ condensed milk ice-cream

— Double Chocolate Parfait —

18

Soft honey biscuit, vanilla coddled cream, roasted fig masala ice-cream

— Coddled Condensed Milk Panna —

17

Coconut marshmallow/ Vietnamese coffee caramel

GF

— Orange and Almond Cake —

9.5

Served with double cream

GF

— Today’s Cakes —

9.5

Served with double cream

— Chocolate Fudge —

9

Served with cream

GF - Gluten Free

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Vegetarian Entrées

— Crisp Tempura Mushrooms —

16

Wasabi aioli

GF VO

— Pickled Watermelon —

15

Hairy melon noodles, green Kaffir lime, nahm jim, sticky chilli

GF VG

GF - Gluten Free

VO - Vegetarian Option

VG - Vegan

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Vegetarian Mains

— Fragrant Yellow Curry —

30

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

GF VG

— Sichuan Peppered Tofu —

30

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

VG

— Buttered Honey Brown Mushrooms —

30

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

GFO VGO

— Roasted Grey Pumpkin —

30

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

GFO VGO

— Mudbar Agedashi —

31

Sour soup, oyster mushrooms, bok choy, bean shoots, Asian herbs (contains soy)

GF - Gluten Free

VG - Vegan

GFO - Gluten Free Option

VGO - Vegan Option

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Sides

— Warm Buttered Enoki, Oyster, Honey Brown Mushrooms —

9.5

Green leaves/ mirin, green onion dressing

GF VGO

— Crisp Salt & Vinegar Potatoes —

9

GF V

— Choy Sum —

9

Garlic/ ginger, mirin, toasted sesame butter

GF VO

— Roasted Pumpkin Wedge —

9

Buffalo curd, toasted pepitas, coriander

GF

— Sticky Mirin Rice —

6.5

GF - Gluten Free

VGO - Vegan Option

V - Vegetarian

VO - Vegetarian Option

Book

Lunch Menu

Oyster Bar

— Oysters Natural —

Choose from:

— Wasabi Shooters —

— Tempura Oysters —

— Mixed Oysters —

Mains

— Vietnamese Chicken and Prawn Pho —

— Soft-seared Huon Trout —

— Wok-Seared Squid —

— Slow-cooked Mudbarfarm Lamb —

— Roasted Scottsdale Pork Belly —

— Coconut Marinated Chicken —

— Beer-battered White Fish —

— Sticky Soy Duck Tacos —

— Seared Scallops —

— Mudbar Taste Plate —

Sides

— French Fries —

— Crisp Salt & Vinegar Potatoes —

— Roasted Pumpkin Wedge —

— Warm Buttered Enoki, Oyster, Honey Brown Mushrooms —

— Choy Sum —

Desserts

— Coconut Tapioca —

— Double Chocolate Parfait —

— Coddled Condensed Milk Panna —

— Orange and Almond Cake —

— Today’s Cakes —

— Chocolate Fudge —

Vegetarian Entrées

— Crisp Tempura Mushrooms —

— Pickled Watermelon —

Vegetarian Mains

— Fragrant Yellow Curry —

— Sichuan Peppered Tofu —

— Buttered Honey Brown Mushrooms —

— Roasted Grey Pumpkin —

— Mudbar Agedashi —

Sides

— Warm Buttered Enoki, Oyster, Honey Brown Mushrooms —

— Crisp Salt & Vinegar Potatoes —

— Choy Sum —

— Roasted Pumpkin Wedge —

— Sticky Mirin Rice —

— We Accept Walkins —