All meat is just not meat, that much is clear from our first turn of the Mumu Grill’s menu page. It is a place that takes its meat very seriously. Sustainable and organic produce is their focus and it serves only grass fed beef, a beef that a lot of restaurants eschew because of the variability in quality due to the reliance on things such as rainfall which in turn affects the grass. To overcome this they have 4 beef suppliers. We read that grass fed beef is also said to contain more Omgea 3’s than grain fed beef and is said to have 3 times more Omega 3’s than farmed salmon although of course the salmon farmers would disagree on this point.
All of the pork here is Sweet Bangalow Pork and the Lamb is Arcadia Saltbush. For those unfamiliar with Saltbush Lamb, it is free range lamb that has been fed on a diet of “Old Man Saltbush”. This Saltbush is a hardy, drought tolerant perennial that also helps reduce soil salinity which means that it has the ideal characteristics for Australian soil. There is also a distinct taste from the Saltbush plant. Both the grassfed beef and saltbush lamb are lower in fat because most beef and lamb are “grain finished” which means that they were fed grain in order to fatten them up quickly before they are sent to the abattoir whereas these are not resulting in a leaner meat and therefore one that is best cooked below a medium level.
Decor is very nice indeed as is service here and we look forward to our meals, particular the Kona Coffee crusted Beef and Saltbush lamb. We start with a selection of Tapas dishes – and for tapas lovers, to the left there is a tapas bar where diners can sit with a cocktail or drink and nibble on all sorts of Spanish goodies. We have ours at the table.
Jamon Iberico de Ballotta $25
Those of you that remember our trip to Tapas Brindisa and our first sampling of Jamón ibérico de Bellota probably remember how much we loved the stuff. The Pedro Nieto Jamon Iberico is reportedly the same brand that was served to the King of Spain recently. It’s delicious and smooth as silk. We get some 15 month and 18 month Jamon Iberico for a comparison and whilst they’re both food, the pick of course is the Jamón ibérico de Bellota.
From left to right: 15 month Jamon Iberico, 18th month Jamon Iberico and Jamon Iberico de Bellotta
Fresh figs with “Cadra” and proscuitto $8
We’re served a plump, ripe, black fig sliced in half and wrapped in proscuitto and grilled until the proscuitto is crisp and the fig deliciously voluptuous. My husband particularly loves the sweet and salty combination.
Zucchini flowers stuffed with Spanish goat’s cheese and served with tomato salsa
Stuffed Zucchini flowers are one of my favourite items and these are superb – the batter is light and very crispy while the cheese oozes out languidly and the tomato salsa provides a delicious contrast.
Kona Crusted (papua New Guinea Kimel Coiffee Bean) Aged Sirloin sourced from the pastures of Goulburn Valley 400g $39.50
Onto the mains and I try the Aged Sirloin with the Kona crust. I adore the crunchy coffee crust which isn’t so much screaming “coffee!” but rather it tastes intriguing and unusual and very moreish. There is bernaise on the side which my husband likes with it but I like it unadorned with just the crust, beans and new potatoes.
Open Kitchen space wiht chef Craig Macindoe. To the right are the purpose built wood fired ovens.
Saltbush Lamb 2 Ways: Slow Roast 10 hour shoulder and grilled backstrap “W” pea and mint puree with tomato confit $29
The slow cooked shoulder half is fall apart soft and is served with a cauliflower grain. This is my kind of “people” and just the ticket for tonight. My husband falls hard and fast for the grilled backstrap with the parsley puree. The lamb does have a distinctive taste, it’s almost like a concentrated lamb taste with a lingering aftertaste.
There’s no room for dessert but when you have the lingering taste of Saltbush lamb on your tastebuds you’d best stop right there.
Mumu Grill
70 Alexander Street, Crows Nest, NSW
Tel: +61 (02) 9460 6877
http://www.mumugrill.com.au/
NQN and Mr NQN dined as guests of Mumu Grill.
Tapas Bar
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27 Comments | Add your own
Oh I’ve always gone past this place and wondered what it was like! It looks better than I expected. Yumm stuffed zucchini flowers are one of my favs too
lamb is my favourite meat… i wonder if saltbush lamb is available inn brisbane, i havent seen it before… muumuu reminds me of my fav steakhouse up here in brissy, its called chachachar. and they have amazing beef as well, you can choose from different suppliers, grain or grass fed. you must go if you are ever up this way
Gawd, I looooove me some lamb.
looks absolutely delicious! and oh so wonderfully meat-full. *wiggles shoulders with warm contented feelings*
The coffee crusted steak sounds really interesting. This restaurant seems to have a sound philosophy – grass fed gives the animals a happier life and is better for the environment too.
Ooh – that all looks delicious! You had me at jamon iberico. I haven’t been to the “Ham Museum” in Madrid yet but apparently there are glistening legs of jamon dangling from hooks in all their glory. My type of museum! Reason enough to book a trip to Spain
the Fresh figs with “Cadra” and proscuitto looks YUMMO and would love to try those stuffed Zucchini flowers mmmmmmmmm
simon
I’m in awe…can’t believe there is a ham museum!
the jamon iberico sampling looks excellent as is the lamb!
OMG! This food looks amazing, the beef sounds sooo tasty. I’m so jealous, as I live in Canberra and every time you review a Sydney restaurant I wish I lived up there just for the food
And I love the sound of the cheese oozing languidly out of the zucchini flower! Yummm….One for the next Sydney trip I reckon.
Im so going to go here. Mum loves steak and its mothers day soon so she will be stoked. Thanku!
This is excellent to know. At times, I’m conflicted about eating red meat and places like this that take into account the impact of eating red meat are to be applauded.
That is a meat lovers paradise! The fig wrapped in prosciutto sounds great
Everything sounded just fantastic – particularly love figs – they look fantastic. Though what is Cadra ? I did a google and all I came up with was a moth … please don’t tell me it’s that
Echoing Steph’s comment, I have also walked past many a time wondering what it was like. Same goes for Mumu pizza right next door. May need to try it soon!
Hi Steph-Yeah we’ve driven past and always noticed it because of the name
They’re soo good aren’t they! 
Hi tara-It should be, perhaps at specialies butchers. It’s raised in NSW from what I understand but I think some good butchers should be able to get it
hehe that’s a good name too! I will if I am ever Brisbane way 
Hi Bethie-hehe me too!
Hi shez-Yep I love my meat I have to say!
Hi Arwen-I liked the philosophy too and I loved that coffee steak!
Hi Forager-I would love to go to Spain just to visit the Ham Museum. In fact I’d love to do a world tour of food museums!
I agree!
Hi Simon-They were very good indeed
Hi maris-hehe me too but then again it’s Spain!
Hi 5 Star Foodie-They were really good. I never say no to Jamon Iberico!
Hi Linda-Aww no sorry! But perhaps if you come up here you’ll have a yummy list of places to eat?
Hi Brianna-Wonderful! I hope that you all enjoy yourselves
Hi Mike-Ah yes it’s very good in that respect too!
Hi Alexandra-It is, although they do have some vegetarian stuff amongst all that meaty goodness
Hi Chris-Me too, I’m fig mad! I will find out about Cadra
It definitely wasn’t moth 
Hi kat-Yes I’m intrigued to try the pizza too. Apparently it is very good!
Hooray for organic produce and grass fed beef and lots of omega 3s! Most of all, hooray for your incredible photography…
Yum!! I always wanted to try this MuMu place
I love your blog!
So happy to see zucchini flowers are getting featured everywhere. Stuffed with cheese and deep fried they are a beautiful thing. I only plant zucchini just for the flowers.
Looks like a wonderful place!
if only everyone took their meat this seriously…for one thing, there’d be a lot fewer vegetarians. i think.
So we’ll go here, and then we’ll have some mac and cheese with bacon. Got it.
Jamon and zucchini flowers please and thank you!
Weird that the cow and logo prints on the wall look familiar to me! Love the look of the jamon, figs and zucchini flowers.
THis post has me torn… my visit to Mumu ages ago had left me quite disappointed but your post makes it look and sounds soooo goodd… Maybe I should give it another go…>_<
I love tapas. It all looks so wonderful, but the decor is weird for a steakhouse(at least in m mind). I picture a big cows head on a mantel all the time..haha
Hi Astra Libris-Hehe thankyou! It feels like a celebration all round
Hi Kelen -I think so many of us were curious abou it! Thankyou so much!
Hi Jeff -Yes they’re so yummy aren’t they! They’re so heavenly, one of my favourite foods! Oho really, lucky
you to be able plant them!
Hi grace-Yes! I think more people are getting to learn about it which can only be a good thing
Hi Blond Duck-Haha sure!
And can we finish with pie?
Hi The Duo Dishes-Hehe good choices!
Hi Y-Do they? Have you walked past perhaps? I don’t know the origin of them I’m afraid!
Hi FFichiban-Oh no really? Hmm maybe you missed your Wagyu?
Hi ArtemisIII-Hehe it’s not your typical steakhouse I agree but I like the way it’s outfitted!
Haha a lot of people noted the cow’s head so I expected to see an actual mounted cow’s head!
MuMu’s grill do some fantastic stuff with the saltbush lamb.
amazingly tender and enhanced flavour! we sell Bultarra Saltbush Lamb via http://www.urbanfoodmarket.com.au and the square cut shoulders, legs and shoulder racks are the most popular for slow roasting…
If you haven’t played with saltbush lamb at home i highly suggest you do!
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