Enter Mojo Wine Bar with its New York style warehouse feel, industrial lighting, polished concrete floors and loft ceilings, and it’s the welcoming and relaxed vibe that greets you.
Mojo Wine Bar, Waterloo
Not to be confused with Mojo Record Bar in the CBD, Mojo Wine Bar is Luke Mangan’s latest venture, a wine bar serving tapas style dishes at Luke Mangan Headquarters in Waterloo’s Danks Street.
Inside the spacious venue with caged lighting, a graffiti-covered corner and a Test Kitchen at the rear, the newly-opened bar is humming with patrons on a Friday night.
Mojo Wine Bar
Sit along any of the high stools and tables or perch yourself along the 26 seater bar and watch the food preparation in progress.
Charcuterie Plate ($15)
Choose from a modest but accessible wine list, with many available by the glass ($7 and $18) such as the excellent Xabregas Estate Riesling 2011 at $32 bottle.
The food menu offers simple and tasty tapas dishes designed to be shared. Some dishes are served on wooden boards and enamel plates add a rustic touch of to the experience.
The kitchen team, headed by Chef Wayne Lee works frantically to keep up with incoming orders. Most of the dishes are pre-prepared, then reheated using a tiny oven/grill before they are plated and served.
Start with the fresh and flavoursome Raw Kingfish ($13). Thicker than sashimi style, the fish is topped with sweet ginger and crumbled Persian feta which adds a little richness to the dish.
Pork belly taco
Order the Pork Belly Taco ($14 for 2 pieces) and you’ll get thinly-sliced pieces of succulent pork belly with pickled cucumber, salad leaves and coriander.
Lobster and Vietnamese salad, Bao Bun
For a touch of extravagance, the Lobster and Vietnamese Salad, Bao Bun ($19.50 each) is not to be missed with its soft, sweet bun, mayo, thinly-sliced cucumber and coriander.
Devilled snow crab on garlic toast
Choose the Devilled Snow Crab on Garlic Toast ($5 each), and you’ll be tempted to order another serving immediately. Each mouthful of the grilled crunchy bread has a great great balance of garlic, sweetness of the crabmeat and a kick of heat.
Slow-cooked Lamb Tagine
From the specials, the Slow-Cooked Lamb Tagine with couscous and Saffron Yoghurt ($22) is a delicious and sizeable dish to share between two people. The meat is very tender with a touch of heat and comes served on top of a fluffy and light couscous scattered with pine nuts and slivered almonds.
The Roasted Pumpkin, Feta, Coriander and Curry Dressing ($14) makes a good choice as an accompaniment to the tagine.
Chocolate and Jam Lamington
For dessert, don’t pass up on the decadent Chocolate and Jam Lamington ($11). Other dessert choices include vanilla ice cream and a cheese board selection.
Salted Chocolate Almonds
If you’re tempted to finish finish with the Salted Chocolate Almonds ($2), you’re in for a surprise as they come served, airplane food style, on a plate in their wrapper. The almonds are coated with salted toffee and covered in milk chocolate.
Some photos of the venue below:
Logan Wine, Retro (and fully working) General Electric Fridge
If you read Mojo’s philosophy on the menu, “to provide simple, fresh tapas style plates ideal for sharing with great wines by the glass in a casual relaxed setting”, you’ll find it delivers on all counts. The new wine bar is welcoming and unpretentious, reminiscent of those you find in Melbourne. Jazzy tunes at the right level and a relaxed vibe enable intimate conversations and it’s not uncommon to strike friendly chit chat with other patrons seated at the bar.
At the time of visit, it was Mojo’s busiest night since it had opened, and service was a little slow at times but very friendly and approachable nonetheless so don’t let the early days be a deterrent.
Mojo Wine Bar makes a good choice for a first date, a date night, or for a small group of friends who want to catch up, and chill with a glass of wine and tasty share plates.
Mojo by Luke Mangan is featured in Sydney’s top wine bars.
Mojo Wine Bar
Headquarters by Luke Mangan
8-10 Danks St, Waterloo
Ph 9002 5346
Lunch: Tuesday to Saturday (12.00pm to 3.00pm)
Dinner: Friday & Saturday (from 6.00pm – no bookings)
Bar Snacks available: Tuesday to Saturday (3.00pm to 6.00pm)
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