Skip to main content
 Food + Drink

Spiced Tasmanian Wallaby Shish Kebab

Served with spiced hummus, warm saffron chickpeas, onions, sumac yogurt and fermented chilli.

Heavy Metal Kitchen

 HMK

Hellfire and brimstone, and an enormous barbecue: Mona’s Vince Trim and his soot-smudged crew are back at the coalface—literally—with enough fire-roasted fare to feed the masses.

View Map

Sample Menu

  • Spiced Tasmanian Wallaby Shish Kebab

    • GF

    Spiced hummus, warm saffron chickpeas, onions, sumac yogurt, fermented chilli, wattleseed dog spice

  • Slow cooked & smoked wild goat leg & shoulder

    • GF

    Burnt sugarloaf cabbage, ember roast potato, puy lentils, mountain pepper, game jus + red wine vinaigrette

  • MONA’s Winter-goreng

    • V
    • VG
    • DF

    Stir-fried ancient grains, ginger + turmeric, winter greens, spring onions, kecap manis, koji roast veg, fermented wombok, chilli, coconut sambal, soy roasted seeds + nuts

  • Fire roast brussel sprouts

    • V
    • DF

    Roast pumpkin + koji cream, mirin + shou glaze, black bean XO, pumpkin seed + wakame furikake

  • Punch

    Savoury gin rose punch

  • Judy

    Spiced mulled wine

See Also