Toastfood group
Museum of Sydney Cafe
Cnr Bridge and Phillip Street Sydney NSW 2000
Ph: (02) 9241 3636
MoS Cafe Sydney Evening Take Away Menu

Evening Take Away Menu

Click here to download the Mos Cafe Evening Takeaway Menu

working back late tonight?

menu available from 4pm - 9pm mon - fri
free delivery up to 500m from mos cafe for orders over $75
($10 delivery fee for orders under $75 )
all credit cards accepted
corporate accounts available
(for takeaway food at weekends please see our regular weekend menu on our website)

 

healthy options
Your choice of fish or meat:

steamed hapuka fillet OR grilled salmon OR char-grilled porterhouse steak
with your choice of any one side:
mixed salad OR steam beans & almonds OR steamed jasmine rice
25


first
marinated sicilian & kalamata olives
5

sourdough with dukkah & extra virgin olive oil
6

basil truss tomato & buffalo mozzarella crostini
12

vegetarian spring rolls with chilli lime dipping sauce (6 pieces)
8

soup of the day with warmed sourdough
10

salad of grilled haloumi with green beans, asparagus, baby beets & macadamia dressing (v)
16

salmon tartare with baby capers, eshallots & lime dressing on pickled cucumber
18

salt and pepper squid with fresh lime and housemade aioli
19

tempura zucchini blossoms with goats cheese chive mousse (v)
16

salt and pepper soft shell crab with green papaya & thai style herbs
19

seared scallops & parmesan crust tartlets with vanilla cauliflower puree & agrodolce dressing
20

pasta
all pastas served with shaved parmesan

seared tuna and thai basil spaghetti with chilli, baby capers & rocket leaves
25

casarecce with slow braised lamb shank with tomato sugo & green peas
25

linguine with pan-fried prawns, baby spinach with kalamata olives, chilli & parsley
25

risotto with wild mushroom ragout with broad beans & shaved pecorino (v)
24

silverbeet & spiced ricotta open ravioli with sauteed broccolini & regiano sauce (v)
24

burger - sandwich
steak (150gr sirloin) sandwich with rocket, matured cheddar, roast tomato,
caramelised onion & pumpkin butter on turkish & chips
20

second
pan fried salmon fillet
with jerusalem artichoke, pea & mint risotto & crisp leek salad
29

mos red chicken curry
with snow peas & bamboo shoots & kafier scented rice
25

roasted veal loin
with caponata with cavalo nero serrano ham wrapped asparagus spears & dragoncello salsa
33

salt and pepper squid with fresh lime and housemade aioli
25

thyme crusted lamb rack
with cauliflower & goats cheese fondue, warm courgette & broccolini salad
34

steamed hapuka fillet
with baby corn & bok choy & organic soba noddles with soy ginger broth
30

coopers beer battered flat head fillets
with hand cut chips, lemon & housemade tartare
25

crispy skin duck
with polenta & grilled radicchio heart & apricot sauterne jus
30

surf ‘n’ turf: pasture fed 350gr rib eye with grilled morton bay bug
& sicilian fennel salad & dill béarnaise
37

sides
marinated olives
5
warm sourdough with dukkah
6
chips
7
mixed leaf salad
7
rosemary & garlic kipflers
7
steamed beans & almonds
7
beetroot & goats curd
10
rocket, pear & candied walnut
8
chicken caesar
16
warmed sourdough roll
2.5

drinks
voss sparkling or still mineral water
375ml:
4.5
800ml:
8
1.25l soft drinks:
5

dessert
seasonal fruit plate
11
side yoghurt
3
sorbet selection with biscotti
10

chef: robert carbone

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