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Lunch Menu

Entrées

  • Oysters Natural

    Choose from:
    – Natural with lemon, lime GF
    – Nahm jim vinaigrette GF
    – Mudbar’s ponzu sauce, pickled ginger, wakame

    Each – 4 | 1/2 doz – 26 | 1 doz – 48

  • Wasabi oyster shooters

    Each – 4 | 1/2 doz – 26 | 1 doz – 48

  • Tempura-battered oysters with ginger, chilli/ lime

    Each – 4 | 1/2 doz – 26 | 1 doz – 48
  • Mixed Oysters

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

    1/2 doz – 26 | 1 doz – 48
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GF – Gluten Free

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

Mains

  • Mudbar farm Dijon braised lamb/ buttered potato, onion/ sherry Jus gf

    36

  • Soy braised Scottsdale pork/ buttered wombok, green beans/ lemongrass,
    kaffir lime/ peanut curry sauce

    32

  • Mudbar’s Fish & chips
    Tempura battered white fish/ Asian sweet chilli, nahm jim/ fat chips, green salad

    33

  • Tom yum fried chicken/ eggplant, chillisambal/ coriander, mint/ hairy melon tzatziki gfo

    30

  • Shoyu soy duck tacos, crunchy Asian salad/ tom yum aioli/ lime

    30

  • Seared salmon/ ginger mashed potato mixed herbs, palm sugar dressing  gf

    35

  • Char grilled 300g porterhouse/ Thai red curry, lime, coriander gf

    44

  • Salt and pepper squid/ pawpaw, lime herbs, siracha mayo gfo

    31

  • Fat chips, served with Aioli

    11

  • Pumpkin Wedge, crisp sesame pumpkin with Asian ginger cream, coriander GFO

    10

  • Choy Sum, garlic/ginger, mirin, toasted sesame butter GF VO

    10
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GFO – Gluten Free Option
GF – Gluten Free
VO – Vegetarian
DF – Dairy Free

Vegetarian

  • Tempura sesame pumpkin, cucumber, green herb salad/lime soy dressing GFO VGO

    Entrée – 22 | Main – 38

  • Mudbar Agedashi, sour soup. Oyster mushroom, bok choy, bean shoots, Asian herbs VG

    Entrée – 21 | Main – 38

  • Buttered honey brown mushrooms, parsnip mash/ green tea noodles,
    cucumber, Asian herbs/ ponzu sauce GFO VGO

    Entrée – 22 | Main – 38

  • Fragrant yellow curry, eggplant, bokchoy/ sushi rice, green pawpaw, cucumber, Viet mint GF VG

    Entrée – 23 | Main – 39

  • Sumac spiced eggplant/ coconut yoghurt, pawpaw, hairy melon, chilli

    Entrée – 21 | Main – 37

  • Szechuan roasted cauliflower/ red capsicum sauce/ garlic crisps, dukkah

    Main – 38

  • Choy sum, garlic/ginger, mirin, toasted sesame butter GF VO

    11

  • Crisp sesame pumpkin with Asian ginger cream, coriander GFO

    10

  • Miso butter burnt carrots, cumin, turmeric, coconut yoghurt GF VG

    11

  • Edamame, green & black beans, green onion, ginger dressing

    10
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GFO – Gluten Free Option
GF – Gluten Free
VGO – Vegan Option
VG – Vegan
VO – Vegetarian Option

Desserts

  • Lemongrass, palm sugar pannacotta/ candied orange & pineapple gfo

    17

  • Mudbar’s tiramisu
    Layers of coffee liqueur-soaked lady fingers, whipped mascarpone, cocoa

    18

  • Caramel semi freddo/ chocolate mousse, salted popcorn, whipped Frangelico cream gf

    18

  • Today’s cakes, served with double cream

    9.5

  • Chocolate fudge, served with cream

    9
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GF – Gluten Free GFO – Gluten Free Option