Mobari Rift
Dimly lit fine dining table set with dark linens, brass cutlery, and glowing candles in the Mobari Rift dining room
Dining & Menu

A Table for Every Occasion

Mobari Rift pairs seasonal Australian produce with a dark, intimate dining room designed for lingering conversations and pre-poker anticipation. The menu changes with the seasons, featuring locally sourced ingredients. Dishes are crafted to be shared or enjoyed individually, complementing the social nature of the lounge. The dining room features low lighting, brass accents, and comfortable seating.

Dinner Before, During, or After Poker

Guests can enjoy a full dinner before a hosted poker evening, order small plates and cocktails between hands, or unwind with late-night bites after the final round. The kitchen remains open during poker nights to serve the lounge area. A dedicated late-night menu is available on poker evenings. Reservations can be made for dining only or combined with a poker table booking.

To Begin

Small Plates

Charred Octopus, Romesco, Preserved Lemon

Tender octopus charred over open flame, served with smoky romesco and bright preserved lemon. Sourced from sustainable Australian fisheries. Gluten-free and dairy-free.

[Price]

Kangaroo Tartare, Native Pepper, Egg Yolk

Finely chopped kangaroo loin seasoned with native pepper, topped with a cured egg yolk and served with rye crisps. Lean, sustainable Australian game meat. Contains raw egg; please inform staff of allergies.

[Price]

Grilled Halloumi, Honey, Thyme

Cypriot halloumi grilled until golden, drizzled with Australian honey and fresh thyme. Vegetarian and gluten-free.

[Price]

Saltbush Focaccia, Whipped Cultured Butter

House-baked focaccia topped with native saltbush, served warm with whipped cultured butter. Baked fresh daily.

[Price]
Close-up of a small plate with charred octopus, romesco sauce, and preserved lemon on a dark ceramic dish
Charred octopus, a signature small plate
Seasonal

Seasonal Starters

Roasted Pumpkin Soup, Wattleseed, Crème Fraîche

Velvety roasted pumpkin soup infused with wattleseed, finished with a swirl of crème fraîche and toasted pepitas. Vegetarian and gluten-free. Seasonal autumn dish.

[Price]

Seared Scallops, Cauliflower Purée, Brown Butter

Plump scallops seared to a golden crust, served on silky cauliflower purée with nutty brown butter and micro herbs. Gluten-free.

[Price]

Beetroot Carpaccio, Goat's Curd, Candied Walnuts

Thinly sliced beetroot layered with creamy goat's curd, candied walnuts, and a balsamic reduction. Vegetarian and gluten-free.

[Price]
From the Grill

Australian Grill

Grill station with flames licking a dry-aged ribeye steak over glowing coals
Dry-aged ribeye over ironbark

Dry-Aged Ribeye, Bone Marrow Butter, Roasted Garlic

300g dry-aged ribeye grilled over ironbark, topped with bone marrow butter and served with roasted garlic and watercress. Sourced from grass-fed Victorian cattle. Cooked to your preference.

[Price]

Lamb Rump, Native Mint Jus, Charred Leek

Tender lamb rump cooked medium-rare, served with a native mint jus and charred baby leeks. Gluten-free.

[Price]

Barramundi, Lemon Myrtle Beurre Blanc, Samphire

Crispy-skinned barramundi fillet with a lemon myrtle beurre blanc and fresh samphire. Gluten-free.

[Price]

Chicken Supreme, Macadamia Crumb, Sweet Potato

Free-range chicken supreme coated in macadamia crumb, served with roasted sweet potato and jus. Contains nuts.

[Price]
For the Table

Shared Plates

Whole Roasted Snapper, Fennel, Citrus

Whole snapper roasted with fennel, orange, and herbs, served with a side of lemon and olive oil. Serves 2-3 people. Gluten-free.

[Price]

Slow-Cooked Lamb Shoulder, Rosemary, Garlic

Lamb shoulder braised for eight hours until falling apart, served with rosemary potatoes and natural jus. Serves 3-4 people. Gluten-free.

[Price]

Charcuterie Board, House Pickles, Grilled Bread

Selection of Australian cured meats, house-made pickles, and grilled sourdough. Serves 2-4 people. Contains gluten and pork.

[Price]
Table spread with a whole roasted snapper, fennel, and citrus surrounded by smaller sharing dishes
Whole roasted snapper for the table
Garden

Vegetarian Options

Wild Mushroom Risotto, Truffle Oil, Parmesan

Creamy arborio rice cooked with a medley of wild mushrooms, finished with truffle oil and aged parmesan. Vegetarian, contains dairy. Gluten-free.

[Price]

Eggplant Parmigiana, Basil, Smoked Mozzarella

Layers of grilled eggplant, rich tomato sauce, and smoked mozzarella, baked until bubbling. Vegetarian, contains dairy. Gluten-free.

[Price]

Charred Cauliflower Steak, Romesco, Almonds

Thick-cut cauliflower steak charred and served with romesco sauce and toasted almonds. Vegan and gluten-free.

[Price]
Sweet Finish

Desserts

Dark chocolate fondant with molten center, vanilla bean ice cream, and salted caramel on a white plate
Dark chocolate fondant

Dark Chocolate Fondant, Salted Caramel, Vanilla Bean Ice Cream

Warm dark chocolate fondant with a molten center, served with salted caramel and vanilla bean ice cream. Contains gluten and dairy.

[Price]

Lemon Myrtle Panna Cotta, Macadamia Praline

Silky panna cotta infused with lemon myrtle, topped with crunchy macadamia praline. Gluten-free, contains dairy and nuts.

[Price]

Pavlova, Passionfruit, Fresh Berries

Classic Australian pavlova with a crisp shell and marshmallow center, topped with passionfruit curd and fresh berries. Gluten-free, contains egg and dairy.

[Price]
The Bar

Cocktails

Smoked Old Fashioned

Bourbon, smoked with applewood, demerara sugar, and aromatic bitters, served over a large ice cube. Contains alcohol.

[Price]

Native Negroni

Gin, sweet vermouth, and Campari infused with native botanicals like lemon myrtle and pepperberry. Contains alcohol.

[Price]

Rift Espresso Martini

Vodka, cold brew coffee, coffee liqueur, and a touch of vanilla, shaken and served with coffee beans. Contains alcohol and caffeine.

[Price]
Smoked old fashioned cocktail in a crystal lowball glass with a large ice cube and orange twist on a dark marble bar
Smoked old fashioned
Cellar

Australian Wine

Shiraz, Barossa Valley

Full-bodied shiraz with notes of dark plum, black pepper, and subtle oak. Contains alcohol. Available by the glass or bottle.

[Price]

Chardonnay, Margaret River

Elegant chardonnay with stone fruit, citrus, and a hint of vanilla from French oak. Contains alcohol. Available by the glass or bottle.

[Price]

Sparkling, Tasmania

Crisp sparkling wine with green apple, brioche, and fine bubbles. Contains alcohol. Available by the glass or bottle.

[Price]
No & Low

Zero-Proof Drinks

Vibrant zero-proof cocktail in a highball glass with finger lime, mint, and sparkling water, garnished with a citrus twist
Native citrus spritz

Native Citrus Spritz

Sparkling water, finger lime, lemon myrtle syrup, and fresh mint. Alcohol-free.

[Price]

Charred Pineapple Sour

Charred pineapple juice, lime, agave, and a hint of smoked salt. Alcohol-free.

[Price]

Cold Brew Tonic

Cold brew coffee, tonic water, and orange peel. Alcohol-free, contains caffeine.

[Price]
After Dark

Late-Night Bites for Poker Nights

Poker Night Platter

A selection of sliders, fries, and dips designed for easy eating at the table. Available only during hosted poker evenings. Serves 2-3 people.

[Price]

Truffle Fries, Parmesan, Aioli

Crispy fries tossed in truffle oil and parmesan, served with garlic aioli. Vegetarian, contains gluten and dairy.

[Price]

Mini Beef Pies, Tomato Relish

House-made mini beef pies with flaky pastry and tomato relish. Contains gluten.

[Price]
Spread of late-night snacks on a dark poker table with mini beef pies, truffle fries, and sliders
Late-night bites for poker evenings
Reservations

Reserve Your Evening

Join us for dinner, cocktails, and hosted poker in a cinematic setting. Book online or call us directly. Reservations recommended for dining and poker nights. 18+ only for poker evenings; dining is open to all ages until 10 PM.

Book a Table Call Us