Mobius Restaurant Menu

Prix fixe

2 courses 59

3 courses 75

Entree

Twice Cooked Pork belly

green papaya, radish, pineapple chilli jam

Blow Torched Salmon

mizuna, orange, lime, chickpea miso dressing

Roasted Heirloom Vegetables

quinoa, baked pumpkin, minted coconut yoghurt

Main

Eye Fillet of Beef

cauliflower puree, parsnip crisps, red wine jus

Market Fresh Fish

with chefs accompaniment

Grilled Chicken Breast

butternut puree, sautè witlof, crisp speck

Dessert

Sticky Date Pudding

butterscotch sauce

Lavendar Brulee

fresh berry mint salad, biscotti

Binnorie Brie Cheese

port and fig jam, lavosh

Usual Suspects

Tempura Fish Burger

papaya salad, chilli jam

Beef Burger

pickled beetroot, cos, tomato, onion, special sauce

Grilled Chicken Burger

chipotle aioli, slaw

To Start

Charcuterie Board

Pickled vegetables, salami, black forest ham, sorpresa and dips 27 (gfo)

Flat bread 10

With crushed garlic and crumbled fetta brushed with rosemary butter 10

Soup of the moment 12 (gfo)

Prawn haw gow

Ginger and shallot, sweet chilli 10

Polenta Crushed Soft Shell Crab Mizuna

lychee, blistered cherry tomato, red grape 19

Sydney Rock Oysters

Selected directly from the farmers

of Signature Oysters, freshly

shucked to order

Natural 6/27  12/49

Tempura 6/29  12/52

A Bit on the Side

Steakhouse Chips

9

Grilled Witlof, Portobello Mushroom, Blue Cheese Dressing

11 (gf)

Wild Rocket, Walnuts, Beetroot and Orange Dressing

9 (gf)

Petite Spring Salad and pickled herbs

 9 (gf)

Steamed Seasonal Vegetables

10 (gf)

Entrée

Salt and Pepper Squid

Chipotle aioli 19 (gf)

Beef Tartare Garlic Crisp

Wasabi and sesame 24/48 (gf)

Twice Cooked Pork belly

Green papaya, radish, pineapple chilli jam 26 (gf)

Blowtorched Salmon Mizuna

Orange, lime, chickpea miso dressing 24/43 (gfo)

From the Chargrill

Eye fillet of Beef, 200g cauliflower puree, parsnip crisps, red wine jus 45 (gf)

Bourbon aged beef tomahawk mustards 900g 98 (gf)

Scotch Fillet, shallot puree, miso eggplant, tendon puff 300g 48 (gf)

Chicken Breast Supreme, butternut puree, sautè witlof, crisp speck 220g 38 (gf)

T-Bone Steak Florentine brown mushroom, kale, shaved parmesan, finished with truffle salt 400g 51 (gf)

Main Course

Smoked Duck

Master stock briased duck duck maryland, pickled cabbage, szechuan carrot puree 35 (gf)

Harissa Spiced Lamb Rump

Citrus infused couscous, baby carrot, chimichurri 44

Market fresh fish

With chef’s accompaniments 42

Pomegranate Molasses Lamb Rib

Kimchi, shallot, baby turnip 38 (gf)

Plants

Sambal & Dahl Rice Cakes 26 (gf) (v)

Roasted Heirloom Vegetables

Quinoa, baked pumpkin, minted coconut yoghurt 23 (gf) (v)

Blackened Broccoli and Charred witlof Soba Noddle

Tofu puff, vegan master stock 23 (v)

Plant Bowl

Duo of pickled cabbage, portobello mushroom, broccoli, avocado maple sesame dressing 24 (gf) (v)

Dining with Less Meat

Pork Fillet

Pickled cabbage, portobello mushroom, pineapple chilli jam 24

Beef Fillet

Cauliflower puree, parsnip crisps, red wine jus 24

Chicken Wings

Black rice, papaya salad 24

Flaked Salmon Clam Linguini

Blistered cherry tomato, garlic white wine cream 24

Desserts

Burnt Banana Choc Brownie

Maple walnut ice cream 17

Baked Ricotta Cheesecake

Strawberry balsamic 17 (gf)

Lavender Infused Brulee

Biscotti, fresh berry and mint salad 17

Artisan Cheese Selection

Port and fig jam, muscatels 24 (gfo)

Dark Chocolate Pave Peanut Crumble

Raspberry sorbet 17

Legend

(v) Vegetarian

(ve) Vegan

(gf) gluten free

(gfo) Gluten free on request

Some dishes may contain nuts.

Please make your server aware of allergies or dietary preferences.

mobius bar & grill Gallery

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