1/ Food from raw ingredients, using every part.
2/ Organic waste to compost, not to land fill.
3/ Seasonal, local, vegetable focussed menus with all meat free-range.
4 / Reducing packaging, where possible (with help from our suppliers).
We strive to become a self sufficient, zero waste venue. Everything you see (and can’t see) has been thoughtfully procured to minimise our impact and maximise your experience.
Please note: A 15% surcharge applies for public holidays
Please be aware that our kitchen is not a gluten free or allergen free environment.
All animal products are free range where possible, however our chefs are not.
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