Spring into lamb
Sydney’s only sustainable steakhouse creates another food feasting night.
On the eve of Spring the chefs Craig Macindoe and Ben Cooper who created Duckfest and Porkestra rejoined once again to create an extensive 7 course menu based all around one animal — this time it was lamb. The restaurant was very full showing it's popularity and the kitchen even managed to provide an al a carte menu to those customers dining outside. Apparently MUMU Grill only use Saltbush lamb because they believe that salt bush is a future driven way of farming Australia. It is a native perennial which is drought proof and removes saline from the water table. It adds great mineral complexities to the lamb due to the deep root system and for them creates lamb with a cleaner healthier fat. Lambs grazed on Old Man Saltbush require no drenching which means they are much healthier animals.
Thanks to Craig from MUMU Grill for inviting me to sample their $85 menu appropriately named Lambageddon. It started with the very tasty Lamb Mint and Pinenut Filo Beautiful at the bar which unfortunately I didn't get a chance to photograph but it's a SIMON FAVOURITE :-) — an excellent canape but I'm not sure what the 'beautiful' refers too? The Mezzettes of Lamb consisted of tender chunks of lambs, mild tasting meat balls and a very hot and spicy lamb sausage which would have been great with a beer. The Lamb and Fennel Dumplings with Green Pea Soup and Truffle Oil was a rather grainy textured style soup with a lovely lamb and fennel dumpling inside although I couldn't quite taste much of the truffle oil. I love lamb cutlets and the Mustard Crumbed Lamb Cutlet with Salsa Verde and Lamb Tongue was cooked to my liking and went really well with the tasty salsa verde. The lamb tongue listed wasn't actually a lambs tongue which I was expecting but the chefs tongue in cheek play on words and actually related to the Mache or Lamb's Lettuce used in the salad — these guys certainly have a good/wicked sense of humor.
Tender slices of Jumbuck Lamb Rump with Braised White Beans, Garlic Confit and Cavalo Nero was next followed by an oddly named dish called A "Brick" of Lamb Shank, Smoked Eggplant Puree with Cashew and Mint Relish. I think the previously advertised 'Pressed Lamb Shank' sounded a lot more appetising. It consisted of lovely moist and tender shreds of lamb shank with a slightly crispy cooked outer shell. Complemented well with the smooth eggplant puree and topped with a very refreshing cashew and mint relish with thin slices of green chilli which gave it that extra special nice warm after taste hit. All the flavours balanced so well together and it was definitely a highlight of the night for me — I'd happily have this again. To finish a shared plate of Sheeps' Milk Labna with Poached Fruit and Persian Fairy Floss looked amazing. The flavoursome fruit was poached in apple juice, cardamom, star anise and cinnamon and went well with the mixed nuts. I could see this as a popular breakfast menu item with perhaps some yoghurt and bircher muesli or granola.
Other visits to MUMU Grill:
• 29 Mar 2011 - Porkestra The Encore
• 29 Mar 2011 - Porkestra The Encore
• 22 Sept 2010 - Ribfest (Lamb, Pork and Beef ribs)
• 31 Aug 2010 - Lambageddon Dinner
PROS: Sustainable produce, Well presented and tasty dishes, Quality cooking, Nice decor and seating
CONS: Quality wine list but at a price, I can't cook as well at home
MUST TRY: Lamb Mint and Pinenut Filo Beautiful; A Brick of Lamb Shank, Smoked Eggplant Puree with Cashew and Mint Relish
Sheeps' Milk Labna with Poached Fruit and Persian Fairy Floss (with the mixed nuts)
Chef Craig Macindoe pouring the green pea soup and preparing the Persian Fairy Floss
Chef Ben Cooper from St Ali, Melbourne
The chefs showing off their love for lamb — I believe there's a lamb cutlet between them — I think?!
Denéa/Gourmet Rabbit showing off her photo
Denéa/Gourmet Rabbit in food blogging mode — although unfortunately the yummy stuffed zucchini flowers weren't on the menu for us tonight
Gourmet Rabbit and Me
Timothy Lewis from The 3 Events capturing some video action
Check me out at 1:10 minutes :-)
Full house restaurant for Lambageddon
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