Toastfood group
Museum of Sydney Cafe
Cnr Bridge and Phillip Street Sydney NSW 2000
Ph: (02) 9241 3636
MoS Cafe Sydney Lunch Dinner

Lunch/Dinner

Click here to download a copy of our Main Menu 
Click here to view our set menu options for groups


WEEKDAY LUNCH SPECIAL
Pasture-fed Porterhouse Steak Special
parmesan & garlic infused pumpkin &
potato mash with rosemary & red current jus
with a complimentary
James Boags or Glass Wine
$29
Click here for more info/conditions

while you wait
marinated sicilian & kalamata olives
6.5
sourdough with dukkah & extra virgin olive oil
8.5
basil truss tomato & buffalo mozzarella crostini
13

first
soup of the day with sourdough
15

salmon tartare *
baby capers, eshallots & lime dressing
on pickled cucumber
22

salad of grilled haloumi with green beans,
asparagus, baby beets & macadamia dressing
20

tempura zucchini blossoms *
goats cheese chive mousse (v)
21

salt and pepper soft shell crab
with green papaya & thai style herbs
23

seared scallops & parmesan crust tartlet
vanilla cauliflower puree & agrodolce dressing
23

pasta
seared tuna and thai basil spaghetti
with chilli, baby capers & rocket leaves
30

casarecce with slow braised lamb shank
tomato sugo & green peas
31

linguine with pan-fried prawns, baby spinach
kalamata olives, chilli & parsley
32

risotto with wild mushroom ragout
broad beans & shaved pecorino (v)
29

silverbeet & spiced ricotta open ravioli
sauteed broccolini & regiano sauce (v)
28

(all pastas served with shaved parmesan)
* share plates or entrees

second
pan fried salmon fillet
jerusalem artichoke, pea & mint risotto
crisp leek salad
38

mos red chicken curry
snow peas & bamboo shoots
kafier scented rice
34

roasted veal loin
caponata with cavalo nero
serrano ham wrapped asparagus spears
dragoncello salsa
42

salt and pepper squid
with fresh lime and housemade aioli
31
[entree size: 20]

thyme crusted lamb rack
cauliflower & goats cheese fondue
warm courgette & broccolini salad
43

steamed hapuka fillet
baby corn & bok choy
organic soba noddles with soy ginger broth
39
   
coopers beer battered flat head fillets
with hand cut chips, lemon &
housemade tartare
33

crispy skin duck
polenta & grilled radicchio heart     
apricot sauterne jus
39
                
surf ‘n’ turf: pasture fed 350gr rib eye
grilled morton bay bug
sicilian fennel salad & dill béarnaise
46

sides
chips
9
mixed leaf salad
10
rosemary & garlic kipflers
10
steamed beans & almonds
10
beetroot & goats curd
10
rocket, pear, parmesan & candied walnut
12
chicken caesar
21
bread
2.5

chef: robert carbone

 

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