Regular Opening Times
Lunch Friday-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
- Consumers choice award in the Restaurant and Caterers Awards 2011
- Finalist in the best steak house Category Restaurant and Caterers Awards 2011
- Best Contemporary Dinning Sydney North Entertainment Book 2011
- Best Contemporary Dinning Sydney North Entertainment Book 2012
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.
Ribfest is Back
For State of Origin May 23rd
check out what the papers say about our ribs
Here Are The Amazing Details…
$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, it happens to be the first “State of Origin” match, but more importantly it is the return of Ribfest!??
If you are really inclined you can even watch the game
cheering on your team with a rib in one hand and a beer in the other!?
Book your place and reserve a?spot by the TV (or not)
Call the restaurant 94606877
I think we all agree that Dessert is the only meal that requires serious consideration?
I mean, let’s think about this for a minute: they’reonly purpose is deliciousness, can be as healthy or naughty as you like and make perfect end to a meal!
Case closed.
Mumu Grill would like to offer you an opportunity to learn how to make restaurant-quality Dessert
and wow your family, friends and acquaintances all thanks to a three-hour cooking masterclass
On the afternoon or evening of your choosing (weekdays 6:00pm, or Sunday 5.00pm), you’ll get to visit the restaurant and learn a thing or two from Craig or Paul
When you’ve finished cooking up a storm, you’ll move onto the liquid part of the event by Matching your beautiful deserts with some PIggs Peake Dessert wine.
Call the restaurant for details or to book a voucher.
Duckfest is here May 2nd
Just 79 for 6 courses of Delectable Duck
A veritable Duckestation (sorry couldn’t resist)
Menu
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
MENU
Pork Belly Hoi Sin Pancakes at the bar
Piggs Peake “Crackling” Sparkling Merlot $39 Bottle $6 Taste (100ml)
Figs Stuffed with Goat Cheese and Wrapped in Prosciutto with Fig Vincotto
Piggs Peake 2011 “Pork Barrel” Viognier $39 Bottle $6 Taste (100ml)
Cauliflower Soup with Chorizo Ailade, King Prawns and Mushroom Herbs
Piggs Peake 2011 “Five Spice GT $39 Bottle $6 Taste (100ml)
Black Pudding Tonkatsu with Seared Hervey Bay Scallop and Flying Fish Roe
Piggs Peake 2011 “Pigs Blood” Shiraz $39 Bottle $6 Taste (100ml)
Spit Roast Esk River Pork Leg with Spiced Nuts Apple and Radicchio Salad
Piggs Peake 2011 “Pressed Ham” Temperanillo $39 Bottle $6 Taste (100ml)
Pork Hock. Braised Deboned Stuffed and Fried
With Pickled Watermelon and Dark Beer Samba
Piggs Peake 2010 “Wolfie” Zinfandel $39 Bottle $6 Taste (100ml)
Peach and Frangipani Tart, with Candied Jamon and Sherry Syrup
Piggs Peake 2011 “Boartrytis” $39 Bottle $6 Taste (60ml)
Wines Proudly Supplied By Piggs Peake Winery
697 Hermitage Road, Pokolbin NSW 2335
Wine Maker – Steve Langham
April is the international month of pork. Don’t worry, I only know, because I work in the industry. I know what you are thinking! isnt every month the month of pork. Why not take the opportunity and “pork one of your friends or even the neighbour” as the adds say.
For those of you who love Pork this is the meal for you.
Nose to tail the beautiful animal will be prepared to entice and delight. Just to add in some spice we are adding an extra dimensions to the night.
EAT FOR FREE
What is your favourite Pork Dish???
is it Bo Samm, Pork Hoc, Terine, Pork Belly, Spare ribs, Pork Baby Back Ribs, Bacon, pancetta, Prosciutto, Jamon, Trotter, Crispy Pigs Ears, Suckling Pig, Guanciale Oh there is just to many beautitful dishes from one small friendly animal.
email your favourite pork dish and if it goes on the porkestra Menu.
You get to eat free on the night.
7 courses of Pork for $79
Draft Menu Items
Pulled Pork sandwiches at the bar
Jamon and Pork Rillets with Smoked Lardo Butter
Black Pudding Tonkatsu with Seared Harvey bay Scallops
Tortellini of Cheek with Ginger and Tomato Jelly and Crispy Pigs Ears
Pork Belly with Carrot and Corriander Salad
Chargrilled Pork Hoc with Fennel Sauerkraut
Peach and Jamon Frangepani Tart
Click here and here to read about the Porkestra the encore
I think we all agree that tapas are genius? I mean, let’s think about this for a minute: they’re tiny morsels of deliciousness, can be as healthy or naughty as you like and make perfectaccompaniments to wine! Case closed.
Mumu Grill would like to offer you an opportunity to learn how to make restaurant-quality tapas and wow your family, friends and acquaintances all thanks to a three-hour cooking masterclass
On the afternoon or evening of your choosing (weekdays 6:00pm, Saturday 2pm or Sunday 12pm or 5.00pm), you’ll get to visit the restaurant and learn a thing or two from its top chef and owner, Craig Macindoe.
Once in the kitchen, you’ll get hands-on in a relaxed, chatty environment while learning to make everything from restaurant-quality pizza and breads (which you’ll craft from dough up and bake in the restaurant’s stone oven) through to rubs and pastes (which you can apply to different types of cooking later), delicious tapinades and up to six Spanish tapas favourites.
When you’ve finished cooking up a storm, you’ll move onto the liquid part of the event by learning how to make a range of authentic sangria to match your delicious tapas. And, finally, will be asked to sit down with Craig and your fellow participants to enjoy the fruit of your labour in a fabulous tapas and sangria feast.
Testamonials
“Thank you so much for a fantastic cooking class last night. We both enjoyed it very much and woddled home full of lovely food. I have to say every member of your staff are very welcoming and extremely helpful, and you made the class fun and interesting.
Kind regards Ruth”
“I highly recommend this not just as a great cooking class, but a great night out period. If you aren’t afraid to get your hands a little dirty, then instead of just going out for dinner why not go out to learn how to cook something new in a fun environment and have something at the end of the evening that is more than just the bill!” Stuart Noble
Please Click here to book for The Tapas Class
New Dates will go up 6weeks in advance
Classes are 3hours long.
Please be on time we will start dead on time.
Meat-lovers can’t go past those delicious morsels on the bone, writes Tim Elliott.
Craig Macindoe doesn’t like meat, he loves it. Jamon, chorizo, grass-fed beef, meatballs … chooks, ducks, pigs, fish – if it has eyes and a pulse, Macindoe will eat it. But there is a special table in the big man’s heart reserved for ribs.
”Everyone loves ribs,” the owner of Mumu Grill, Crows Nest, says. ”There’s a primal aspect to them: you get your hands dirty, sauce dribbles down your chin. It’s great for social occasions, like barbecues, because you put your bib on, lose your pretentiousness and dig in.”
And his admiration is in line with summer’s top barbecue ingredient.
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Macindoe’s barbecued ribs. Photo: Danielle Smith
Macindoe started cooking ribs in 1988 at Sydney’s Hard Rock Cafe, when he was 17. ”Back then we cooked them with a barbecue sauce made from pickled watermelon rind.”
But it wasn’t until 1991, when he set up a Hard Rock Cafe in Hawaii, that he discovered the particular esteem in which ribs are regarded by Americans. ”Ribs are all about the process, not the initial product,” he says. ”Over there they have a real love of building your own barbecue and smoking them for four hours in your own special wood chips. And they pride themselves on different ribs, sauces and marinades.”
These days Mumu Grill hosts five or six Rib Fests a year ($45 for all you can eat); Macindoe also holds rib cooking classes twice monthly. ”People want to feel confident at barbecues. Most of them feel intimidated by the time it takes to prepare ribs, because it can be quite slow and you need patience.”
The meat on ribs are the intercostal muscles, designed to hold the ribcage together. Consequently, ribs are tough. This traditionally made them a cheap cut, which cooks gussied up with a kaleidoscope of sauces.
The recent vogue of the cut has pushed the price of pork ribs from $10 a kilogram wholesale three years ago to $16.50. Other options are beef back ribs or, for a slightly fattier meat, lamb ribs. The essential ingredient is patience. ”You can’t rush it. You need to braise the ribs … 2½ hours before you put them on the barbecue.”
Pork spare ribs
Cater 500 grams to 750 grams of ribs a person (two to three kilograms for four people). In a large, oven-proof dish with a lid, make a sauce with 500 grams whole, unskinned cumquats, five peeled mandarins, 250 grams long red chillis, 120 grams garlic and two litres Coca-Cola. Add half a tablespoon star anise, half a cinnamon quill, one tablespoon Sichuan pepper, season to taste. Add ribs; if sauce doesn’t cover them, add Chinese cooking wine. Braise ribs, covered, in oven on low heat for at least 2½ hours or until meat is coming off the bone and sauce has reduced. Remove ribs and blend sauce with a stick blender. Return ribs to sauce and allow to cool. Cook ribs on barbecue at full heat for 10 minutes; allow them to char but turn every minute or so and paint liberally with sauce. “The sauce will caramelise,” Macindoe says. “It’s all about the colour – you want that lovely, dark brown gloss.” Serve with beer.
Serves 4
Read more: http://www.smh.com.au/lifestyle/cuisine/improvise-and-add-rib-20111126-1nztg.html#ixzz1fF8vMBXh
Where we match a number of dishes with beer, as well as cook with beer. The dinners are limited to 24 persons and can be booked at different dates for birthdays, bucks, special or corporate events.
Our aim is to showcase the different flavours of the different styles of beer, as well as introduce the concept of beer with desert or an accompaniment to food in general as an alternative to wine.
I organised a test dinner if you like with some regulars and social media friends to test the food, beer and overall experience. So we can deliver a superior quality product at the right price to the consumer. Sort of, a focus group, I know why were you not invited. Sorry. That’s the gig and somebody has to do it.
Menu
Grass fed Angus Pure Beef Tartare on cruets as a welcome starter matched with Moo Brew Hefeweizen
“A classic German Wheat beer, this is naturally cloudy with a vibrant yellow colour and strong foam head.” (Moorilla website)
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18 mth Jamon Serrano matched with Murray’s Pilsner.
“Murray’s Pilsner is our interpretation of Pilsner made vaguely in the North German style. Made with classic German malts and using a traditional pilsner/lager process of cold fermentation and extended conditioning periods, Murray’s Pilsner is the only bottle-conditioned Pilsner brewed in Australia. This retains the freshness of the beer by eliminating oxidation”
Oysters natural matched with Marstons Oyster Stout.
“Traditionally in London at about the time of Dickens, Stout and Oysters were the poor man’s meal, taken as good hearty tasty food.
There are no Oysters in Oyster Stout, but the association is well established and you can now enjoy this great tasting traditional English Stout.
The unique character of Oyster Stout is brought about by fermentation with the Marston’s strain of yeast. Taken from the Burton Unions, this yeast is very active and gives full attenuation of beer giving a dry clean after-palate.
English Aroma Hops, Fuggles and Goldings are added for their fruity, floral and spicy contribution to the taste with the majority of the bitterness coming from the roasted malts. The final result is a rich, dark and extremely creamy smooth stout with good character and strength.”
Slow cooked pork shoulder cooked in beer and sage matched with Pigs Fly Pale Ale.
“For those of you who appreciate how a good beer is crafted, pale ales are made using a pure pale malt, fermented with a top fermenting ale yeast. This very clever yeast allows a faster and warmer fermentation than a lager, and the pale malt gives the beer its golden-copper colour. This warmer fermentation process allows for the formation of esters. Esters give the brew a distinct fruity or citrus aroma. Special yeast strains can also be used to give a nutty or savoury character.
What about that fantastic taste? Well it’s all down to the hops. Hops give beer a bit of backbone and character. We use two types of hops in Pigs Fly Pale Ale. Cascade hops which give it that fruity, floral taste at the front of your palate, while the chinook hops bring it all home with a unique bitterness at the back.” Pigs Fly website
Angus pure T-Bone cooked Tagilatta style slow cooked with rosemary and garlic matched with Knapstein Reserve Ale
Braised Cuttlefish and Chorizo matched with Red Emperor Red Ale.
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And Lastly Sour Cherry Chocolate Tart with Moo Brew Dark ale .
“This American brown ale presents dark with a hint of brooding sherry-red.”
I have used the photos from the food bloggers who came to the event. My thanks goes out to them please click on the photos to see what they thought of the event. I had a great time but I would rather you get their opinion.
