A Hidden Gem by Design

Muli is a small, quietly run seafood spot that’s easy to overlook. A simple sign, soft jazz from the speakers, and a few rosebushes out front are the only clues. Inside, there’s a marble-topped shucking bar, a few tanks of live seafood, and just enough seating for 12 guests.

Family-Run with Deep Roots

The restaurant is run by Van Tran, her husband David, and their son David Jr — the family behind the former D&K Live Seafood stall at Footscray Market. They bring years of experience and strong relationships with seafood suppliers to this more intimate setting.

Seafood Served with a Personal Touch

At Muli, service is personal. Van often brings dishes to the table and explains where the seafood comes from and how it’s prepared. The menu includes smaller plates like lobster rolls with salmon roe and kingfish sashimi, as well as larger dishes such as grilled live seafood from the tanks, including Western Australian blue marron. There’s also a blue swimmer crab that’s marinated in gochujang and soy sauce for several days.

Unexpected Flavours for Dessert

The dessert menu is more experimental, offering options like oyster ice cream and a sea urchin version that’s slightly sweet and salty.

Simple, Fresh, and Unpretentious

Muli keeps things simple, with a focus on quality ingredients and friendly service in a quiet, relaxed space.