Stories from the table
Notes on the dishes, dining rhythm and group moments that make a MuMu table feel alive.
Kitchen notes
Guests point to Balinese pork ribs, claypot garlic rice, honey glazed charsiu chicken and kaya toast ice cream as MuMu highlights.
The grill brings tamarind glaze, sambal sauces and charred edges. The wok brings garlic rice, noodles and the heat of a busy open kitchen.
Dessert keeps the flavour playful: kaya toast ice cream, Banh Flan and Halo Halo give the last course its own reason to stay at the table.
Sydney CBD
MuMu sits in Sydney CBD near Wynyard, with a menu and room that suit celebrations and bigger catch-ups.
MuMu is built for groups who want a city table with colour, cocktails and food that keeps moving. The George Street address keeps the trip simple before or after a CBD night out.
Book ahead for lunch, dinner or a celebration, then let the table move from seafood and small plates to wok dishes, grill signatures and dessert.
Dining style
Start with crisp, bright small plates, add wok and grill dishes, then finish with kaya toast ice cream or Banh Flan.
Our menu is made for the middle of the table. Begin with oysters, betel leaves or scallops, then move into steamed, fried, wok and grill dishes as the table fills.
Claypot garlic rice, crispy Brussels sprouts and grilled ribs work well when everyone wants a little of everything. For a sweet finish, kaya toast ice cream and Banh Flan bring the same bold MuMu energy to dessert.