MUDBAR RESTAURANT

Modern & Asian Fusion Restaurant - Launceston Seaport

Mudbar Restaurant
28 Seaport Boulevard
LAUNCESTON Tas. 7250
(03) 6334 5066

Mudbar is one of Launceston’s premier restaurants.

Situated at the Seaport, Mudbar has a modern Australian cuisine theme with a twist of Asian Fusion thrown in.

Oysters Natural – choose from:
– Natural with lemon, lime gf
– Nahm jim vinaigrette gf
– Mudbar’s ponzu sauce, pickled ginger, wakameEach – 4 | 1/2 doz – 26 | 1 doz – 48
Wasabi oyster shootersEach – 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)

Sticky mirin rice 8
Crisp sesame pumpkin with Asian ginger cream, coriander gfo V 11
Dukkah roasted cauliflower/ coconut yoghurt gfo V 11
Fat chips/ garlic aioli V 12
Sichuan peppered chicken wings/ Thai chilli sauce 18
Chicken gyoza/ spring onion, tom yum aioli 18
Sweet potato, zucchini fritters/ nuoc cham dressing gf V 19
Tempura Mushrooms/ wasabi aioli gfo V 20
Salmon sashimi/ green nahm jim, whipped coconut 22
Lamb bao buns/ palm sugar caramel, toasted sesames 22
Tom yum fried chicken/chilli sambal, coriander, mint gfo 25
Salt and pepper squid/ pawpaw, lime, herbs, siracha mayo gfo 27
6-hour Scottsdale pork /nuoc cham dressing, toasted sesame 27
Soft shell crab bao /togarashi spice, tom yum aioli gfo 28
Shoyu soy duck tacos /crunchy Asian salad, tom yum aioli, lime Vo 32
Tempura battered white fish /Asian sweet chilli, nahm jim/ fat chips, green salad 34
Seared Huon salmon /ginger mashed potato, red pepper sauce, mixed herbs gf 35
Ginger cream braised Mudbar farm lamb/ potato, onion/ fresh herbs gf 36
300g porterhouse /seeded mustard, soy glazed mushroom, togarashi salt gf 46

Vanhouten chocolate parfait, poached pear/ pistachio crumb, vanilla set cream gfo 16
Caramel semifreddo / chocolate mousse, salted popcorn, Frangelico cream gf 16
Sugar dusted bao bun/ condensed milk, palm sugar caramel, double cream gf 14
Today’s cakes, served with double cream 9.5
Chocolate fudge, served with cream 9.5

Oysters Natural – choose from:
Natural with lemon, lime gf
Nahm jim vinaigrette gf
Mudbar’s ponzu sauce, pickled ginger, wakameEach – 4
1/2 doz – 26
1 doz – 48
Wasabi Shooters – Wasabi oyster shootersEach – 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
Tempura Oysters – Tempura-battered oysters with ginger, chilli/ limeEach – 4
1/2 doz – 26
1 doz – 48
Soft shell crab bao/ togarashi spice, tom yum aioli gfo 28
Soy braised pork belly/ cauliflower puree, BBQ pineapple, cucumber/ chilli, soy sauce 25
Seared octopus, black bean sauce/ white polenta/ apple, cucumber salsa gf 26
Huon salmon sashimi, miso/ green nahm jim, Thai basil, whipped coconut gf 25
Sumac spiced Mudbar farm lamb loin/ burnt butter pumpkin gnocchi, wasabi aioli gfo 27
Soft lamb dumplings/ Thai galangal, green chilli/ pickled papaya, coriander 25

Twice cooked Marion bay chicken/ Asian ginger cream, cucumber kimchi, citrus sambal gfo 45
Seared white fish/ butter braised wombok, choy, Asian sour soup/ mushroom gfo 49
Wok seared Tiger prawns/ noodles, red pepper, soup, Thai basil, mint, sesame gfo 49
Charred Mudbar farm lamb, white miso curd/ fresh mint, corriander, toasted peanut gfo 48
Soy roasted duck/ BBQ pineapple, Cheung fu noodle/ mint, candied ginger dressing 48
Chilli, sesame seared salmon/ sweet potato, ginger, fresh herbs, crispy noodle gfo 47
Char grilled porterhouse 300g soy glazed mushrooms, togarashi salt, lime, seeded mustard gfo 56
Soft seared eye fillet/ butter roasted parsnip & shallot/ furikake, mushroom custard gfo 56
Scottsdale pork rib eye/ chill, paw-paw, toasted sesame, herbs/ nuoc cham dressing 48
Burnt butter Carrots/ miso curd gf vo 12
Crisp sesame pumpkin wedge with Asian ginger cream, coriander gfo 12
Buttered Choy sum, sesame, bacon crumble spring onion, soy, mirin gfo 12
Fat chips, served with Aioli 12

Crisp tempura mushrooms, wasabi aioli gf vgo 23
Mushroom Raviolo/ sour tamarind soup, buttered wombok, fresh herbsEntrée – 21
Main – 38
Buttered Honey Brown Mushrooms, polenta/ cucumber,
Asian herbs/ ponzu sauce gfo vgoEntrée – 22
Main – 38
Fragrant Yellow Curry, Eggplant, bokchoy/ sushi rice, green pawpaw, cucumber, V-mint gf vgEntrée – 23
Main – 39
Tofu, eggplant Mapo/ lettuce chiffonade, toasted sesames/ coconut yoghurt VEntrée – 22
Main – 39
Szechuan roasted cauliflower/ red capsicum sauce/ garlic crisps, dukkahMain – 38

Our Cheeses– Elgaar Farm Aged Edam (TAS)
– Coal River Farm triple cream Brie (TAS)
– St Agur Blue (France)Served with Lavosh, oat biscuits, spiced pear Shaoxing paste and fresh fruit

2 pieces – 26
3 pieces – 32
Vanhouten chocolate parfait, poached pear/ pistachio crumb, vanilla set cream gfo 20
coconut marshmallow, 5 spice tuille, butter scotch caramel, vanilla blancmange gf 17
Yuzushu Blancmange/ candied green melon, vanilla set cream / toasted meringue gf 18
Espresso brulee/ macadamia, white chocolate crumb, vanilla semi freddo, raspberry foam gfo 20
Caramel semifreddo/ chocolate mousse, salted popcorn, Frangelico cream gf 18