28 Seaport Boulevard
LAUNCESTON Tas. 7250
(03) 6334 5066
MORE INFO ON MUDBAR
OYSTER BAR
- 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)
LUNCH
- 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
DESSERTS
- 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
BAR SNACKS
- Sticky Mudbar Farm lamb, sesame/ cucumber salsa 18
- Sichuan peppered chicken wings/ Thai chilli sauce 16
- Salmon sashimi/ ginger, green onion nam jim, cucumber gfo 20
- Sesame Lamb bao buns/ palm sugar caramel 22
- Sweet potato, Zucchini fritters/ nuoc cham dressing 16
- Tempura Mushrooms/ wasabi aioli 16
- Chicken gyoza/ ginger/ spring onion/ potato, tom yum aioli 16
- Mudbar fat chips/ aioli 12
- Tempura white fish/ Asian sweet chilli, nahm jim sauce 22
- Cheeses
Elgaar Farm Aged Butterkäse (Deloraine, Tas)
Coal River Farm triple cream Brie (Coal River, Tas)
St Agur Blue (France)
– Served with bread, pickled cucumber, spiced pear Shaoxing paste2 Pieces – 26
3 Pieces – 32
ENTRÉES
- 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
MAINS
- 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
VEGETARIAN
- 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
DESSERT
- 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 fruit2 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