Inspired by a trip chef Dan Hong and Merivale owner Justin Hemmes took through Southeast Asia (Vietnam, in particular), Mumu is all about street food-style dishes and late-night shenanigans.
Leading the kitchen is head chef Oliver Hua, and on the menu, expect a range of dishes harnessing influences from across Southeast Asia. Rock oysters are served with ginger, spring onions and a Vietnamese mint vinaigrette, while betel leaves enfold sweet pork with dried shrimp, macadamia and lemongrass.
Heftier items might include wok-fried king prawns with a mix of chilli, coriander and fish sauce, and a jungle curry made with pipis. Phnom Penh-style fried chicken comes with tuk trey (fish sauce), while sweet potato and school prawn fritters are served with a dill nuoc cham (dipping sauce), channelling holidays in vibrant Vietnam.
Ms G's beloved yuzu slushie makes an appearance on the cocktail menu, alongside other fresh concoctions. You might find the Orchard Road (vodka, fresh apple juice, almond and lime) and the Lost in Bangkok (sloe gin, rum, watermelon and lychee).
Set within the Ivy Precinct, Mumu is part of Merivale’s ongoing mission to reinvigorate George Street and the northern end of Sydney’s CBD. To that end, it’s open from midday until late, five days a week.
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