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Meat Temperatures Available 11.30am – 3pm LUNCH MENU * Indicates Gluten Free option or alternative available Please ensure you advise our waitstaff if you suffer from Gluten Intolerance Mulu’s beef is sourced from only premium breeders carefully reared and grazed on selected farms throughout Australia. MEAT TEMPERATURES Blue: Sealed, very red in the centre. Room temperature Rare: Red in the centre. Luke warm temperature Medium-rare: Pinkish-red in the centre. Warm temperature Medium: Pink in the centre. Hot temperature Medium-well: Very little pink in the centre. Hot temperature Well-done: No pink, brown in the centre. Hot temperature (there may be up to a 40 minute wait on well-done steaks) No split bills / GST included / 3% surcharge for Amex & Diners Patrons please note: If you have any allergies or are allergic to certain foods, please inform our wait staff Our Steak Knives have been specially imported for Mulu Char. Customers will be billed if knives are removed from the restaurant. MULU’S BEEF (exception Wagyu) is ALL NATURAL FREE RANGE sourced from an exceptionally clean environment and wilderness heritage area known for pollution free winds. Carefully selected & rated in the top 4 of 18 MSA grades Meat Standards Australia (MSA) is a quality program that monitors all sectors of the production chain to determine the impact each has on eating quality. Natural marbling for maximum juiciness GMO free (does not contain genetically modified organisms) Antibiotic & hormone free 100% free range 100% pasture fed What does this all mean? Our beef is sourced from farms where the air is the cleanest in the world, the cattle are free to roam the pastures and feed of the land – all natural environment. Our beef is free from hormone growth promotants used to stimulate growth. So not only are the cattle happy, so is our environment – free from chemicals and nasty pesticides – a happier alternative for the cattle, Australia and our digestive systems! MULU’S WAGYU is HORMONE FREE from a world class producer of grain fed beef in the NSW Rangers Valley. This cool climate suits high quality beef production, by providing a stress-free environment for the animals throughout the year. They have four key pillars in the production of premium marbled beef: food safety, meat quality, animal welfare and the environment. The standards are unique in Australia and based on highly regarded Japanese standards. Rangers Valley uses the industry AUSMEAT grading system to ensure 100% integrity! Why eat Wagyu? Wagyu is a highly marbled delicacy, considered ambrosia for carnivores. Wagyu meat is widely renowned for its 'melt in your mouth' texture and flavour. WAGYU have high marbling, softer fats, higher ratio of unsaturated fats and above all, flavour. Australia has become the clean green WAGYU supplier for the world TO START Garlic & herb cob loaf 7 Bruschetta of labna, roast chilli & fresh mint with lemon oil 10 Pea and fresh mint fritters with horseradish cream 10 Crispy soft shell crab, pickled cucumber & peri peri aioli 14 Slow cooked crispy pork belly with baked pear & red wine glaze * 15 Mozambican prawns marinated with chilli, lemon, paprika with fresh 16 mint & wild rocket * OYSTERS (freshly shucked on premises) Natural * 15 25 Kilpatrick * 17 27 Chilli crusted with paprika aioli 19 29 Bloody Mary oyster shots * 4 each Kamikaze oyster shots* (lemon juice & vodka) 4.5 each Trio of natural, Kilpatrick & chilli crusted 18 28 SALADS * Mulu’s coleslaw salad 6 Fresh green beans with caramelised onion 8 Tanzanian pineapple salad with toasted coconut slivers & cashews 10 17 Watermelon, aged feta, pine nuts, black pepper & lemon oil 10 17 Roasted baby beetroot, wild rocket & horseradish cream 10 17 SIDES Tempura onion rings 5 Chunky chips 5 Garlic & rosemary mushrooms * 6 Baked potato with sour cream and chives * 6 Mash potato * 6 * Indicates Gluten Free option or alternative available - Please ensure you advise our waitstaff LUNCH MENU Pork belly panini with pear relish, wild rocket & chunky chips 12 Charred Portuguese chicken panini with minted coleslaw & baby cos 13 Char grilled steak panini with caramelised onion, vine ripened tomato, 13 mixed leaf salad & chunky chips Chermoula spiced barramundi with Tanzanian pineapple salad, toasted 14 coconut slivers & cashews* Monkey Gland beef burger – (No monkey included) 15 Crispy bacon, vine ripened tomato, baby cos, Jarlsburg cheese with Monkey Gland sauce Tasmanian pasture fed free range MSA rump (300g) with whipped 17 potato, caramelised onion, green beans & house relish* Charred polenta and garlic mushroom salad 19 With baby cos, cherry tomato, pea fitters & lemon dressing Seared Atlantic salmon on watermelon, aged feta & pine nut salad* 19 Ethiopian spiced lentil wot served with rice & injera 22 Charred Portuguese chicken (half or full bird) marinated in chilli, garlic, 22 28 lemon zest & paprika with chunky chips & Mulu’s coleslaw* Pork ribs (half or full rack) Slow cooked & glazed in a chilli plum marinade 26 38 with chunky chips & Mulu’s coleslaw* South Africa’s family favourite Oxtail 26 Braised in Shiraz, cumin & fennel, with whipped mash & green beans Cape Grim natural MSA porterhouse (300g) with anchovy butter, hand cut 35 chips, mixed leaf & cherry tomato salad* WHY NOT TRY ONE OF MULU’S SAUCES SAUCES Mushroom* / Red wine jus* / Horseradish cream* 3 Mrs H.S Ball’s Original Chutney / Monkey Gland sauce* 4 * Indicates Gluten Free option or alternative available - Please ensure you advise our waitstaff Tell me more…… Monkey Gland Sauce No Monkeys are involved or any of their Glands! It is not known where this name comes from, but it is such an inherent part of South African cuisine that most of us take little heed to the literal meaning of the name. This is Mulu Char’s version of the traditional sauce using all natural ingredients with no preservatives Polenta Polenta shares striking similarities to mielie meal - well enjoyed by Africans in different forms all across the continent. It is a staple meal made from grounded maize or corn meal Injera Injera is an Ethiopian staple traditionally made with teff flour. It is a spongy flatbread made with a thin sourdough batter. Pieces are torn off to scoop up the chunkier bits. In Ethiopia, it is good dining etiquette to eat with your right hand Oxtail Oxtails have been a popular menu item since the days of old & cooks around the world have made use of oxtails in a variety of ways to produce most delectable dishes. This comfort food is served with tradition represents one of the deliciously diverse flavours of South Africa. Mrs H.S Ball’s Original Chutney For South Africans abroad, there’s nothing quite like the taste of the mother country to bring on a wave of homesickness. Mrs H.S.Ball’s Original Chutney is a slightly sweet and spicy sauce made from apricots and peaches . Romany Cream Romany cream is a crunchy choc-coconut biscuit with a filling of smooth chocolate cream. Ask any South African and they’ll tell you it’s one of the best part of their childhood memories. Amarula Amarula is a unique fruit of the Marula tree that only grows on the plains of Africa. Its "captivating and exotic" flavour offers hints of caramel, chocolate and vanilla with the scent of butterscotch. Legend has it that the Marula fruit is often enjoyed by elephants which munch away on the berries whenever they get a chance. In fact, the berries are known to drive elephants a bit mad because they can ferment after lying on the ground. DESSERT All desserts are made on premises 13 Flourless dark chocolate cake with raspberry sorbet & double cream * Romany Cream cheesecake with double cream & fresh berries Romany cream is a crunchy choc-coconut biscuit with a filling of smooth chocolate cream. Ask any South African & they’ll tell you it’s one of the best part of their childhood memories. Amarula cream brulee with baked pear & red wine syrup Amarula is a unique fruit of the Marula tree that only grows on the plains of Africa. Its "captivating & exotic" flavour offers hints of caramel, chocolate & vanilla with the scent of butterscotch. Legend has it that the Marula fruit is often enjoyed by elephants which munch away on the berries whenever they get a chance. In fact, the berries are known to drive elephants a bit mad because they can ferment after lying on the ground. Cinnamon panacotta with chocolate macaroon & berry coulis Compliment your dessert with one of the following drinks: The Serengeti, Don Pedro, Kahlua Don Pedro, Espresso Martini or an Irish Coffee (see our cocktail menu for details) FUNNIES…… (SNAAKS.......) South Africans speak English, that doesn't mean you'll always understand them! Their robots are nothing like R2D2, just now doesn't mean immediately and babbelas is not a shampoo. Here are some other funny terms the South Africans like to use: boet - A term of affection, from the Afrikaans for brother dinges - A thing, thingamabob, whatzit, whatchamacallit or whatsizname eina - Ouch! Can also mean "sore" eish - Used to express surprise, wonder, frustration or outrage hap - Taste, bite, as in "Take a hap of this" howzit - A greeting that translates roughly as "How are you?", "How are things?" is it - An expression frequently used in conversation and equivalent to "Is that so?" jislaaik - An expression of outrage or surprise: "Jislaaik, I just saw Elvis!" koki - A coloured marker or felt-tip pen lekker - Nice, good, great, cool or tasty now-now - Shortly, in a bit: "I'll be there now-now" sarmie - Sandwich stroppy - Difficult, uncooperative, argumentative or stubborn takkies - Running shoes or sneakers doos - Box... hmmmmm vrot - Rotten or smelly .
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