Mumu Grill

Please note that for all bookings made for 12 guests or more a deposit is required. Someone will call you to confirm your booking. Group menu applies for Friday and Saturday and 10% optional gratuity.

Welcome to Mumu Grill, realising the dream of a Sydney steak restaurant that uses only organic or sustainable ingredients, and that goes to great lengths when it comes to the pastoral care of what makes it to table; in fact, Mumu is the only steakhouse in Sydney that uses 100% grass-fed beef. This means healthier, heartier hocks, steaks and more but, while this is vital information, it’s even more crucial to know that Mumu Grill’s Crows Nest restaurant does a whole lot more than just a bloody good steak. Drop into their Alexander Street premises for wide-ranging refined wining and dining, a Spanish jamon bar, and even a subscription butchery and cooking classes.

We hear a lot about premium beef cattle’s grain-fed diets, but the truth is that grass-fed beef is lower in total fat and saturated fat, calories and cholesterol, and higher in vitamins C and E, beta-carotene and omega-3 fatty acids (higher in this last than farmed salmon – and we thought fish was the king of the good oil!), and it’s better for the environment, too. OK, so grass-fed beef is definitely healthier, more ethical, and arguably tastier, and it’s what puts Sydney’s Mumu Grill a cut above the rest. Come and try Mumu’s magnificent meat, sourced from hand-picked suppliers by chef Craig Macindoe and his team, for yourself: Tasmanian Angus rump, Szechuan pepper crusted King Island prime rib, Victorian beef fillet, Millawa Scotch fillet, Riverina T-bone, Cape Grim sirloin (served straight or with a curious crusting made from Papua New Guinean kimel coffee beans and Szechuan pepper). Yes, there’s beef here, and lots of it – but there’s more to Mumu’s Alexandra Street perch in Crows Nest than meats the eye.

Freshly baked bread from Mumu Grill’s wood fired oven plus select small plates like Sicilian green olives, stuffed zucchini flowers, Szechuan pepper prawns (chef Macindoe loves his Szechuan pepper), organic Wagyu meatballs and delicious briny scallops with jamon and Manchego cheese act as entrees to the feast ahead. This last starter comes from Mumu’s jamon bar, where you can find traditional 15- and 18-month aged Spanish jamon serrano served alongside Catalonian bread – perfect escort to Mumu’s extensive wine and drinks list. This rather refined offering indicates that this Crows Nest restaurant down Alexandra Street is not your usual, run-of-the-mill steakhouse, and this is only confirmed with the revelation that Mumu Grill also offers diners not only cooking classes but also a subscription gourmet butchery service. Here, a box of the same sustainable, grass-fed cuts, spice rubs and marinades used in the restaurant, delivered much like the weekly fruit-and-veggie-box that many Sydney residents will be familiar with, means guests can take a slice of the action home from Mumu Grill.