FOOD MENU

ASIAN TAPAS

OYSTERS (GF) – Natural or Tosazu – 4.50 ea

EDAMAME (GF, VG, V) –Garlic, pepper, sea salt – 9.50

KARAAGE CAULIFLOWER (VG) –Japanese spiced flour fried cauliflower, citrus honey dressing – 7

VEGETABLE GYOZAS (VG) – Pan fried mixed veggie gyoza with a soy vinaigrette-15

MAMASAN CHIPS (GF, VG, V) –Crunchy potato, basil, wasabi mayo – 9.50

SALT & PEPPER SQUID (GF) –Lightly fried seasoned squid, yuzu koshu mayo – 18

SASHIMI TACOS (2PC)-Fresh diced salmon, garlic chili dressing – 12

FISH DUMPLINGS (6PC) – Chirashimixed fish, chilli oil, spring onion, wakame, szechuan pepper – 15

STEAMED DUMPLINGS (6PC) – Prawn (2pc), scallop (2pc), vegetable (2pc) – 17

SESAME PRAWN & PORK ROLLS (4PC) – (GF)Prawn & pork rolled in crunchy rice paper – 15

BUFFALO WINGS –Chicken wings with a blue cheese sauce – 19

KARAAGE CHICKEN –Japanese spiced flour fried chicken pieces, citrus honey dressing – 8

BBQ PORK BUNS (2pc) –Lightly steamed BBQ pork buns – 8

RICE (GF, VG, V) – 3.50

ROBATA (GRILL)

 DENGAKU EGGPLANT (GF, VG) –Slow cooked eggplant in dengaku miso -12

BROCCOLINI (VG, V, Optional GF) –Grilled broccolini, amadare, toasted almonds – 9

GRILLED SWEET POTATO (VG, V, Optional GF) –Grilled sweet potato, amadare, sesame yuzu -7

ZUCCHINI SKEWERS (GF, VG, V) –Grilled zucchini served with miso sauce-8

GRILLED ASPARAGUS (VG) –Grilled Asparagus with Yuzu Koshu Butter – 9

PORK SKEWERS – Slow braised pork, honey soy glaze, spicy tama miso– 15

BEEF SKEWERS (GF) –Grilled beef tenderloin, sesame soy – 11

 

SASHIMI, NIGIRI & MAKI

 All Nigiri can be optional GF

 SEARED BEEF Nigiri-6,SALMONNigiri – 7

KINGFISH Nigiri -8, SNAPPERNigiri- 8,  TUNA Nigiri – 10

SALMON Sashimi- 9, KINGFISH Sashimi- 9,

SNAPPER Sashimi-9,TUNASashimi – 12

CHEFS SELECTION 15PC-Fresh sashimi chosen by our chef –41

VEGETARIAN Maki (VG, V, Optional GF) Served inside out with sesame, avocado & vegetables – 16

 SALMON AVO Maki (Optional GF) Seared Salmon, avocado – 18

 TUNA Maki (Optional GF) – Spicy tuna, tenkatsu, coriander, onion– 22

 

CHEF’S FAVOURITES

WILD MAMA MUSHROOM MIX (Optional GF VG & V) – Asian mushrooms, garlic, soy sauce – 18

DUCK PANCAKES – BBQ duck, fresh cut veggies & pancakes, red miso sauce– 27

CHARGRILLED SALMON –Tasmanian Salmon, smoked teriyaki, picked ginger – 22

DUCK WONTON –Homemade pecking duck wonton, lemongrass soy broth – 15

CHILLI CHICKEN (Optional GF) –Crispy fried chicken, leek & celery pieces tossed with sichuan red pepper & our famous homemade chili oil served with Japanese mayonnaise and lemon – 27

ONE BITE BEEF (Optional GF) – Prime tenderloins, Portobello mushrooms, pepper, soy sauce, asparagus – 29

 

SALAD

GRILLED SQUID SALAD – Grilled squid, mixed salad, sundried tomatoes -13

MAMA’S GARDEN SALAD (VG) – Mixed mesclun salad, cucumber, avocado,

tofu croutons, apple dressing – 15

DESSERT

THE GOOEY –Chocolate fondant sauce, ice cream– 14.50

NB: Saturday & Sunday Sushi Section opens at 4pm

G = Gluten Free, VG = Vegetarian, V = Vegan

BEER & SAKE MENU

TAP BEER                                           380ml   500ml

Little Creatures                                     9             12

Kirin                                                      10           14

Sapporo                                                10           14

Coopers Pale Ale                                   9             12

 

BOTTLE BEER

Brooklyn Lager – 10

Brooklyn BelAir Sour -10

Rice Beer (Koshihikari Echigo) – 16

Red Miso Beer – 16

Side Track – 10

Single Fin–10

Cage Roads Pipe Dreams Coastal Lager – 11

Matso’s Hard Lemon-12

Matso’s Alcoholic Ginger Beer – 12

Matso’s Mango Beer – 12

Matso’s Ginger Chilli Beer – 12

Monteith’s Crushed Apple Cider – 10

Agave Ginger Cider – 12

Golden Scrumpy (Grape Cider Blend) – 12

Coopers Light – 8

 

SAKE

Sake can be drunk hot, cold or room temperature H (best hot) C (best cold) RT (best room temp).  The lower the number the sweeter the taste.The higher the number the dryer the taste – 5 (sweet) 0 (semi sweet) +3 (neutral) + 10 (dry)

GO-SHU DRY – (150ml) 15, (300ml) 26

Slight bitter hint with a deliciously dry finish

 

GOD WATER – (150ml) 22, (300ml) 40

Crisp dry and lightly mineral. Asabiraki Suijin (Iwate) RT (+10)

 

DRUNKEN POET – (150ml) 20, (300ml) 38

Semi dry,aromatic, and full bodied.Rihaku Tokubetsu (Shimane) C, RT (+3)

 

HOUSE IN THE SNOW – (150ml) 30, (300ml) 58

Delicate, soft, and round. Yuki No Bosha (Akita) C (+7)

 

SOCHU

 

KING OF HELL – 16

Barley (Oita)

 

ILCHIKO – 13

Barley (Oita)

 

PLUMWINE

 

GREEN TEA (Osaka) – 13

Smooth & light

 

SUPER PREMIUM (Wakayama) – 13

Rich, smooth aromatic red plum wine

 

BLACK SUGAR (Kyoto) – 14

Dark, made from plum, its caramel yum on ice

WINE MENU

WHITE WINE

 

PAULETT RIESLING – (G) 13, (B) 60

Polish Hill River Clare Valley, SA

(Vegan)

 

BREGANZE SAVARD – (B) 65

Pinot Grigio, Veneto, Italy

 

XANADU DJL CHARDONNAY – (G) 14, (B) 68

Margaret River, WA

 

COOL WOODS – (G) 12, (B) 55

Chardonnay, SA

 

MT ADAM – (G) 13, (B) 60

Pinot Gris, Eden Valley, SA

 

TOTARA – (G) 12, (B) 55

Sauvignon Blanc, Marlborough, NZ

 

 

SPARKLING

 

CANALETTO – (G) 13, (B) 60

Sparkling Prosecco, Veneto, Italy

 

PIPERS BROOK- (B) 75

Vintage Brut, Pipers Brook TAS

 

MUMM – (B) 120

Champagne France

 

NV CHAMPANGE LOUIS ROEDERER – (B) 185

Brut Premier Champagne, France

 

ROSE

 

JARDINS DES CHARMES ROSE – (G) 12, (B) 55

Languedoc, France

 

DEBUSSY REVERIE – (G) 13, (B) 60

France

 

RAMEAU D’OR – (B) 78

Cotes De Provence, France

RED WINE

 

THE PAWN “En Passant” – (G) 12, (B) 55

Tempranillo, Adelaide Hills, SA

 

POLIZIANO CHIANTI (B) 75

Tuscany, Italy

 

RIVERSDALE ESTATE PINOT NOIR – (B) 85

Coal River Valley, TAS

 

MINIMUM SANGIOVESE SYRAH CABERNET 2019 – (B) 65

Served chilled, Nagambie Lakes VIC

(Vegan & Organic)

 

TAR & ROSES – (G) 12, (B) 55

Shiraz, Heathcote, VIC

 

PENNY’S HILL – (B) 60

Cabernet Sauvignon, McLaren Vale, SA

 

EL DESPERADO – (G) 13, (B) 60

Pinot Noir, Adelaide Hills, SA

 

BLACK COTTAGE – (B) 65

Pinot Noir, Marlborough, NZ

 

POGGIO ANIMA ASMODEUS – (B) 70

Nero d’Avola – Tuscany, Italy

 

2018 VINCENT PARIS – (B) 95

Crozes Hermitage Rouge ‘Selection”

CÔtes du RhÓne, France

COCKTAIL MENU

VODKA

PASSIONFRUIT MARTINI – Vodka, Orange & Passionfruit. Simple, classic, amazing– 19

MOSCOW MULE –Vodka, Lime, Ginger Beer, Mint – 19

THE THIRD CHAPTER –Vodka, White Vermouth, Elderflower Liqueur. Fresh and clean. Martini style –21

LYCHEE SAU WAU – Vodka, House Sake, Lychees, fresh mint & Yuzu.  Our “Love-You-Long-Time” Asian Caiprioska– 19

ESPRESSO MARTINI – Vodka, Kahlua, Cacao, Espresso. The ultimate caffeine fix to set you up for a great night– 19

HAZELNUT CAPRIOSKA – Vodka, Frangelico & Lime. Simply Sweet, Sour & Nutty, the perfect combo – 19

TEQUILA

YOU KNOW WHAT I MEAN –Jalapeño infused Tequila, Grapefruit, lime & Agave – 19

PABLO ESCOBAR – Mezcal, Tequila, Agave & Lime.  The Bondi Cartel will be pleased – 21

TOMMY’S MARGARITTA – Tequila, Agave & Lime.  The one and only – 19

`

GIN

WATERMELON SUGAR – Cucumber infused Gin, Watermelon Liqueur, Agave, Lemon and mint-21

ASIAN KISS – Sloe Gin, Lime & coriander. Wrap your lips around this sweet and sour devilishly enticing big soft sloe kiss – 19

BARREL AGED NEGRONI – Negroni Mix, Gin, Rosso Vermouth, Campari. It’s nice & bitter, so you don’t have to be – 20

WHISKEY

KA ROSHI (Penicillin) – Whisky, Lemongrass, Ginger, Honey & Lemon “Ka Roshi” in Japanese means “to die from overwork” so if you’ve had a tough day, allow us to save your life – 19

RUM

BLOOM WITH ME – White Rum, Kumquat Liqueur, Pineapple, and lemongrass. Time of renewal with this orange blossom essence. Sweet and sour, an aphrodisiac – 19

DARK ‘N’ STORMY – Spiced Rum, Bitters, Lime & Ginger Beer – 19

Don’t be afraid to ask for your favorite cocktail if you don’t see it here,

we make great Mojitos, Bloody Mary’s, ChilliMargaritas and much more.

RESERVATIONS

For Reservations book now

Please note for bookings of 5 guests or less, the reservation time limit is 1.5 hours.

For bookings of 10 people or more, a 10% Surcharge applies, please email info@mamasaan.com.au to confirm your booking.

BONDI HOURS

Mon-Wed

4pm to 11pm

Thu-Fri

4pm to 12am

Saturday

1pm to 12am

Sunday

1pm to 10pm