Behind the door lies Mr.
A venue that transforms into a casual, sophisticated, and romantic environment for drinks, tapas and dinner. Mr. is what we like to call progressive Australian.
Mr. features an innovative shared style menu using the freshest seasonal ingredients with an emphasis on indulgence, it’s a place where the north, south, east and west flavours collide. Our dishes are created to be shared and served throughout your dining experience.
The menu is complimented with a strong wine list and a creative sassy cocktail menu.
Mr. is your sanctuary to come eat… drink… and forget where you are.
Our menu contains allergens and is prepared in a kitchen that handles, nuts, shellfish, sesame, eggs, gluten and dairy. The decision to consume a meal is the responsibility of the diner. Public Holiday Surcharge + 17.5%. Eftpos Fee + 1.5% (all credit and debit cards)
Raw
Oysters (3) 17.0 (6) 34 (12) 68
24 hours fresh from the rocks and shucked to order
natural
light tempura with soy ponzu & wasabi aioli spicy chorizo kilpatrick
cabernet mignonette
chardonnay vinegar & cracked pepper chilli, lime and cucumber gin
wasabi flying fish roe & Vietnamese dressing
kingfish sashimi 26.0
podded edamame, cucumber noodles, pickled ginger, finger lime dressing & bonito flakes (GF, DF)
salmon tartare 24.0
pickled vegetables, wakame, black lumpfish roe, goma dare emulsion & dashi crisps (DF, GFO)
salmon sashimi 24.0
wakame, pickled daikon, soy ponzu and pickled ginger (GF, DF)
tuna tataki 28.0
yuzu pearls, asian herbs, samphire & togarashi dressing (GF, DF)
beef carpaccio 22.0
horseradish, goats cheese curd, poppyseed lavosh, balsamic reduction, caper berries, roquette & parmesan (GFO, DFO)
tasting plate 45.0
Share Plates
house-made fresh bread 16.0
served with dukkha, extra virgin olive oil & balsamic reduction, cultured butter and house-made dip
edamame 10.0
soy bean pods tossed with fresh chilli, ginger dressing and murray river salt (GF, DF)
pork & shiitake dumplings 22.0
okonomi emulsion & bean sprout medley (DF) (4 pieces)
Mr’s fried tacos 25.0
slow-cooked beef, wombok &
smoked japanese mayonnaise (GFO, DF) (4 pieces)
seared mooloolaba sea scallops 22.0
lemon hazelnut beurre noisette, chives & carrot puree (GF) (4 pieces)
jackfruit san choy bow 24.0
pulled jackfruit, roasted peanuts & char sui sauce (GFO, DF, Vegan) (4 pieces)
tempura soft shell crab 22.0
sushi rice tian, kim chi & black bean dressing (DF, GF)
Mr’s fried chicken 25.0
deep fried marinated chicken pieces with lime, chilli, soy & japanese mayonnaise (GF, DF)
coconut crusted king prawns 29.0
chilli mango coulis & coconut lime marshmallow (DF, GF) (4 pieces)
parmesan & herb crusted eggplant 20.0
caramelised miso glaze (VEG)
zucchini flower 22.0
beetroot hummus, heirloom tomato
and salsa verde (GF, DF, VEGAN) (2 pieces)
hand-made pumpkin tortellini 24.0
roast pumpkin and sage beurre noisette (VEG) (4 pieces)
okonomiyaki 25.0
pork belly, cabbage, pickled ginger & bonito flakes (4 pieces)
vegetarian okonomiyaki 23.0
cabbage, pickled ginger & wakami (4 pieces)
moreton bay bug tail roll 22.0
lettuce, mayo, celery, chives, lemon and spring onion
Large Share Plates
potato mushroom gnocchi 32.0
home-made gnocchi with truffled mushroom, manchego and sage beurre noisette (VEG)
fish of the day 39.0
jasmin rice, pak choy, chilli lychee salsa & tamarind coconut sauce (GF, DF)
harissa lamb shoulder 45.0
spiced chickpeas, semidried tomato, green bean & fetta salad with a balsamic reduction (GF, DFO)
pasta moolloolaba king prawns 42.0
chargrilled garlic king prawns, homemade fettucine & chorizo in a creamy garlic sauce
yearling O.P. rib eye fillet 64.0
smoked potato gateau, prosciutto wrapped beans, red wine jus & tomato relish (GF, DFO)
beef short rib 40.0
12 hour braised with pedro jus, wilted spinach & smoked potato puree (GF, DFO)
pork cutlet 42.0
spiced lentil filo, mint labneh, asparagus & pomegranate jus (GFO, DF)
Sides
duck fat potatoes 10.0
vegetable medley tossed in chimichurri sauce 10.0
broccolini and roasted almonds 10.0
mixed leaves, buffalo mozzarella, cajun almonds, mandarin &
white balsamic vinaigrette 12.0
Dessert
assiette of desserts 35.0
three of chef’s creations because one dessert is simply not enough
kaffir lime crème brulee 16.0
coconut sorbet, wattleseed tuille & pistachio praline (GFO)
baileys and dark chocolate bread n butter pudding 16.0
crème anglaise and vanilla bean ice-cream
deep fried ice-cream 16.0
house-made ice-cream rolled with a butterscotch crunch and salted caramel sauce
saffron poached pear 16.0
vanilla bean ice cream, caramelised sugar & roasted white chocolate
dark chocolate nemesis with textures of raspberry 16.0
‘ABSOLUTE INDULGENCE’
From The Bar
smores old fashion 20.0
canadian rye, a splash of vanilla syrup & chocolate bitters
chocolate affair 23.0
a smooth blend of vodka, crème de cacao, session mocha tequila, cold brew espresso and chocolate syrup, topped with vanilla persian fairy floss
white chocolate and lime margarita 19.0
a smooth mix of casa migos blanco tequila and white chocolate cacao shaken with fresh lime juice
affogato 18.0
there are food trends from the 1990s we’d prefer to forget, and then there’s the affogato ……take a scoop of vanilla ice cream which is "drowned" with a shot of hot espresso and your choice of liqueur ……
try frangelico or baileys or tia maria
tea and coffee
a selection of coffee and teas from $4.0
yealands dessert wine 9.0
noble sauvignon blanc NZ 2014
