REVIEW
When this intimate spot opened late in 2021, the natural wine and sake offering challenged some McLaren Vale locals, but the adventurous 11-course menu quickly solidified Muni as a destination. Taiwanese chefs Mug Chen and Chia Wu work quietly in the narrow kitchen, creating a parade of delicacies inspired by their homeland. Local producers like McLaren Microgreens and Fair Fish SA are celebrated in snacks like a sliver of stingray and tiny nasturtium leaves perched on the edge of an upturned ramekin – precision epitomised. Sōmen noodles are an ode to home cooking, steeped in punchy 72-hour dashi and topped with a sake-marinated oyster, while Hot Star-style popcorn gummy shark and a cup of Earl Grey tea brewed in shark-bone broth creatively bow to night market tradition. The drinks pairing is full of surprises (hello, cloudy umeshu!), and mulberry sorbet scattered with Tasmanian mountain pepper and fizzy candy ensures the meditative three-hour experience goes out with a bang.
ABOUT
Chefs Mug Chen & Chia Wu
Price guide $$
Bookings Essential
Wheelchair access Yes
Open Lunch Sun; Dinner Fri-Sat
Price guide $$
Bookings Essential
Wheelchair access Yes
Open Lunch Sun; Dinner Fri-Sat
This review was written independently for the Gourmet Traveller Restaurant Guide. The guide's reviewers visit unannounced and pay their way. To learn more about the process, head over here.
