MUMU Grill Has Just Won “BEST STEAK RESTAURANT SUBURBS”
in the Savour Restaurant and Catering Awards 2012
Regular Opening Times
Lunch Wednesday-Sunday 12-3pm
Dinner 7 days from 5.30pm
MUMU Grill is Sydney’s only sustainable steakhouse and home of Sydney’s first Jamon bar. In the heart of Crows Nest with a large alfresco area. MUMU Grill has become a haven of escape for visitors and locals alike. A large area allows us to provide a special experience for several large parties and intimate tables.
MUMU Grill won best restaurant in the Mosman daily business awards and is proud to be listed in the top 5 steaks rankings in Sydney, by the Sun Herald.
Also we have won
- “Best Steak Restaurant- Suburbs” Savour Restaurant and Caterers Awards 2012
- “Consumers Choice Award” in the Restaurant and Caterers Awards 2011
- Finalist in the “Best Steak Restaurant” Category Restaurant and Caterers Awards 2011
- Best Contemporary Dinning Sydney North Entertainment Book 2011
- Best Contemporary Dinning Sydney North Entertainment Book 2012
- Finalist Best Sustainable Business Better Business Awards
- Runner up in “Best Use of Waste” Better Business Awards
If you want a bloody good steak this is where it is. We are the only steakhouse that uses only 100% grass fed beef with all our other ingredients organic or sustainable.
MUMU Grill hosts producer dinners as well as slow food events as we are a member of the slow food movement. During these events you meet the farmers, wine makers and various other producers, that make the MUMU food so special, while enjoying the fruits of their labour. (join our mailing list to be informed of these events)
MUMU Grill runs a number of cooking classes as well as beer tasting nights regularly.
Join us for happy hour (5.30-6.30pm Fridays) lunch or dinner soon.
Craig, Brendon and the team.
Farmyard Feast with Sarah Fagan from De Bortoli
7 for 7.30pm start $110 per person
We have not done an event like this before. The menu (below) will be in the style of a farmyard feast with 3 wines per course.
The idea behind this is so you can try 3 different wines against each other, and also try them against different foods.
Sarah Fagan will be there to provide her expert opinion (as she made most of the wines).
But the evening is really about engaging in a wine conversation.
Exposing your tastebuds to numerous wines and giving different foods a go, with these wines.
After careful consultation with Sarah we have come up with the following menu and wine matches.
Shaved Jamon at the bar
Rococo Blanc de Blanc
House Baked Olive and Parmesan Bread
White Anchovies en Croute
Grilled Sardines and Okra on Tomato Compote
Beetroot Cured Kingfish with Mushroom Herbs
Cuttlefish and Rocket Salad
Whole Baked Snapper with King Prawn Caramel
Hot Smoked Atlantic Salmon with Horseradish Cream and Condiments
Poached Fish with Fennel, Radish and Watercress Salad
Baked Eggplant with Garlic Yoghurt and Pomegranate Molasses
Roasted Japanese Pumpkin and Lemon Curd
La Boheme Act 3
Estate Grown Chardonnay
Gulf Station Sauvignon Blanc
Organic Wagyu and Mushroom Pie
Kangaroo Rump with Beetroot Relish
Hot Roasted Free Range Pork. With condiments
Stuffed Roasted Leg of Saltbush lamb with Duckfat Potatoes and Olive Tapenade.
Stuffed Quail on Porcini Mushroom Polenta
Estate Grown Syrah
Vinoque Gamay Noir
Selection of Poached Winter Fruit. Sheeps Milk Labna and Persian Fairy Floss
Selection of Cheeses with Quince and Pear Chutney and House Toast
Deen Vat 5 Sticky
Show Liquor Muscat
State of Origin Ribfest
There are people who have been to all of our ribfests.
They are a bit of a cult event now. $45 all you can eat ribs.
we have bought some new televisions and linked the sound with the video feed.
So there should be great viewing from everywhere in the restaurant.
last one booked out in less than 12 hours so I suggest if you want to come you book in straight away.
American Dinner Degustation.
Our friend Stuart Noble will be presenting a dinner of american favourites matched with the best of American Wines
With an all American Wine line up and a fantastic, American inspired, 7 course meal you will have the chance to enjoy a truly unique event.
We look forward to seeing you and sharing a glass or two of All American Wine!
Our good friend Stewart Noble www.winewithoutbs.com.au is hosting this one.
He has wanted to run an American wine dinner with us for 2 years now.
We ran this menu for a group of our wine buffs last month and they were all
raving about it. So I thought why not do it for all of our VIP list.
The night will be available with $115, or without $69 matching wines.
You might decide you like one particular wine and would like to drink it during the whole meal.
Organic Wagyu Cheese burgers on arrival
New York Clam Chowder with Jalapeno Corn Bread.
Crab Cakes with Chipotle Aioli
New York Sirloin with Blue Cheese Macaroni
Planked Salmon with Dill Mustard and Sides
USA Pork baby Back Ribs with Coleslaw
White Chocolate Banoffee Pie
Kung Fu Girl Riesling – Washington
AZ Stronghold Tazi – Arizona
Chateau St Jean Chardonnay – Clalifornia
Cristom Mt Jefferson Pinot Noir – Oregon
Rex Hill Pinot Noir - Oregon
Seghesio Zinfandel – California
Staggs Leap Napa Cabernet – California
Note: I have not partnered these wines as I haven’t tasted them yet. We will change the menu accordingly to make sure the wines match once tasted.
State of Origin Ribfest
All you can eat ribs $45 with Australian Craft beers. come for the ribs or come for the Game.
Andersons wine dinner
six courses matched with the spectacular wines from Andersons winery
Last years menu
Selection of Jamon and Oysters
2001 Anderson Pinot noir Chardonnay
Grilled Hervey Bay Scallops with Cauliflower Puree and Chorizo Romesco
2008 Anderson Pinot gris
2004 Anderson Chenin blanc
Cape Grim T-bone Tagliatta with Duckfat Potatoes and Winter greens
2006 Anderson Cellar block Petit verdot
2003 Anderson Cellar block Shiraz
Locheilan kaarimba brie & Locheilan Tarilli
2004 Anderson Sparkling Shiraz
Organic Sugar Cane Brulée with Fresh Fruit
1993 Anderson Late harvest
Anderson Classic Muscat
$110 with matching wines
Christmas in July With a selection of game in a winter warming Christmas feast. $69 for six courses.
LEARN ALL THE CUTS OF A PIG IN AN
INTIMATE COOKING CLASS…
In this unique cooking class you will bone out a whole pig, learn how to cook it, and then eat your porky feast!
Limited numbers so book fast $140 pp
Start at 10am April 13th 2013.
“What a great idea “National Month of Pork is”
Porkestra the Encore Pt 5 April 10th
MUMU Grill’s Pork dinner celebrating all magical pork.
Six courses of porky goodness
With wine suggestions from our great friends at Pigs Peake
Steamed Pork Buns
Jamon tasting plate
Figs wrapped in prosciutto and stuffed with goat cheese
3 times cooked pork belly with green mango salad and seared scallop
Roast pork loin with baked apples and jalapeno slaw
Pressed pork hock with Malabar spinach and chili vinegar
Bacon ice cream, fresh baked ginger bread and roasted quince.
$69 Pork only
Holistic Management Described by Founder Allan Savory (TED2013)
Throughout our lives, the actions we take inevitably lead us, decision by decision towards one of only two possible outcomes: ‘what we want’, or ‘what we don’t want’. There is no middle ground.
CLICK ON THIS VIDEO LINK YOU WILL BE GOBSMACKED.
And here’s the thing: What one does follows, but never leads what we have decided to do. Failing landscapes, social breakdown and financial stress follow our decisions, but don’t lead them. This means that problem situations, even seemingly hopeless ones, can be reversed so long as the next decisions are sound.
The process evolved because one man, Allan Savory, took it into his head to find the root cause of land degradation. He looked at all the common beliefs as to the cause, and one by one revealed they were each symptoms of a deeper issue. He realised that the clever organism, humans, who have conquered the world in so many ways, were, decision by decision inadvertently applying management tools that were degrading the very resource base on which their long term existence depends.
Managing holistically utilises the Holistic Management decision-making framework. The advantage this framework provides is consistently good results when used in natural system environments, especially when managing land and people.
The process is ‘agnostic’, in that it does not ‘prescribe’ how things must be carried out. People remain in control of their own destiny. No matter how difficult the current situation may be, decision by decision every decision can be directed towards ‘what is wanted’, which, as described above, means deliberate movement away from ‘what is not wanted’.
People often wrongly associate a change in grazing management as the same as “managing holistically”. It’s true that grazing does feature prominently in this framework, especially in seasonal environments. Grazing is a ‘tool’ that is often used to execute a decision, but is never the decision itself. Part of the breakthrough thinking that underpins the entire process was the realisation that decisions people make about how they manage their grazing animals leads either to improving or degrading landscapes—that is, towards what is wanted, or away from it.
To achieve ‘what is wanted’, some proprietary processes have been developed that help people make good grazing decisions. The entire process is focused on achieving what is wanted and moving away from what is not wanted.
To support movement towards what is desired, for the first time ever there is now a financial planning process that completely considers the ecological and social consequences of every plan and program, regardless of the industry concerned. It utilises all of the decision-making power of this remarkable management process.
Please follow the links in the Brown and Green sections of holistic management web site, to learn, step by step, how these processes all integrate together, and work.
The Ward Family
Duckfest is here November 22nd
Just 69 for 6 courses of Delectable Duck
A veritable Duckestation (sorry couldn’t resist)
DUCKFEST 2012 MENU
Andy’s Duck Empanadas with Peruvian Aji Dipping sauce
Duck and Pepper Cuttlefish Ravoili
Paxton Shiraz Rose 2010 glass $11.50 / White Rabbit White Ale $8.5
Tea Smoked Duck Breast with Bitter Leaf Salad and Crisp Pancetta
Little Yering 2010 glass $12.
Firecracker Duck Pancakes
Scotchman’s Hill Pinot Noir 2010 glass $15.5
Twice Cooked Duck with Duck Fat Potatoes, Baked Quince and Figs
Holly’s Garden Pagan Pinot Noir 2010 glass $18.5
Layered Duck Egg Musings
Mr Riggs Sticky End Viogner glass $9.5 / Bottle $45.9
Here’s Just Some Of The Amazing Dishes We’ve Had At Previous Duckfests
Oysters with duck consomme granita and cucumber noodles
Duck and shitake consomme
Duck and shitake Wellingtons
Crispy duck breast with eggplant labna pine nuts and pomegranate
Soft Duck tacos
Double roasted duck
Duck Bo Samm
Peeking Duck Pancakes
Duck egg caramels
Duck liver and porcine pate
Duck breast with deconstructed XO
Turducken with ginger figs
As well as some of these favourites I have a couple of new surprises up my sleeve.
Plus we will put together a list of Nine Pinot Noir for the event too.
EAT FOR FREE
If you have a favourite duck dish email me and let me know.
If it goes on the Duckfest menu you and a partner get to eat for FREE
Yes, this time 5 years ago, we swung open the doors to MUMU grill.
Now, it drives my wife crazy but, I love a party. So I’m throwing one for MUMU’s Birthday.
I’m going to cook 6 of my favourite dishes
for you. So why not Celebrate with me!
I’m getting they same guys who played at our openning party for some swinging live music.
I’d reall love to see you there, or is it here??
Duck and Shitake Mushroom Pancakes
with Pork Crackling
Szechuan Fried Prawn Cocktail
Braised Chorizo with,
Hervey Bay Scallop and Chimi Churi
Cape Grim T-Bone Tagliatta
with Duck Fat Potatoes and Wild Asparagus
Esk River Free Range Pork Hock with Cumquat Marmelade and Bok Choy
Fresh Mango and Rhubarb Mess
with Honeycomb and Caramel
$69 for six courses
7pm for 7.30pm start
book at the restaurant on 94606877
The Last Ribfest of 2012
$45 All You Can Eat Ribs.
Lots and lots of Slow cooked Ribs.
USA Baby back ribs, Pork Spare ribs,
Beef Back Ribs, Beef short ribs, Lamb Ribs
And of course some of Australia’s Great Craft beers no takeaways – no doggy bags
Yes, grab some friends celebrate Christmas with some slow cooked ribs ,