- w. chicken | $24.5 |
- seafood tasmanian smoked salmon, calamari, prawns, spinach, red onion and cherry tomatoes (g) | $26.5 |
- vegetarian roasted pumpkin, eggplant, mushroom, spinach, zucchini, roasted capsicum and fetta (g) | $23.0 |
Atlantic salmon fresh tasmanian salmon served on a butternut and leek risotto with a lemon butter sauce topped with asparagus and avocado salsa (g) pirie south pinot gris (tas) | $34.5 |
- tandoori chicken (g) marinated chicken, roma tomatoes, red onion and tzatziki | $24.5 |
This month our special cheeses at Mudbar are 45 day washed rind semi hard Fowlers, Bay of fires” (Tas) -King Island Dairy Seal Bay Triple Cream (Tas) -St Agur Blue (Fr) | $20 (2pc) / $24 (3pc) |
Grills served w layered potato/leek dauphinoise w pecorino, dressed greens & your choice of: Beef jus; Dijon cream; roasted garlic curd, horseradish cream; or Mud Bar chilli paste. Addcondiment $1.5 - | N/A |
Deconstructed chocolate pavlova, Lindt parfait, coddled whisky cream, salted peanut praline. | $19.5 |
Soy-roasted duck salad - with Vietnamese mint and watermelon, peanuts, sticky palm sugar dressing. | $27.5 |
Candied saffron apple - Pyengana matured cheddar, St Agur blue, honey mascarpone, rye tuile, apple syrup. | $21.5 |
Duck a l’orange - confit duck leg, roasted chat potatoes, braised green beans, orange glaze | $36 |
Duck a l’orange - confit duck leg, roasted chat potatoes, braised green beans, orange glaze | $36 |
Vanilla bean creme brulee, shortbread | $15 |
Steamed cauliflower, café de paris butter, toasted almonds | $8 |
Hot cakes - fresh lemon wedges, sugar / maple syrup, vanilla bean ice cream | $15 |