Moshulu Restaurant
401 South Columbus Boulevard, Philadelphia PA 19106Diners looking for a luxurious evening that seems to float on gossamer waters need look no further than Moshulu, the docked restaurant nestled in the Delaware River at Penn's Landing. The menu is creative American and boasts a wide array of innovative cuisine that draws on seasonal ingredients from around the state. The views of the water are stunning and drinks on the top deck are perfect as the mercury rises. Moshulu serves delectable dishes and promises to transport patrons to a majestic world of adventure and history within the space of a single meal.
The Floating Restaurant
Review by TableAgent
Moshulu has enjoyed over 100 years on the open water as a testament to nautical fortitude and grace. Now Philadelphians have the chance to experience all she has to offer at Penn’s Landing every night of the week. Having voyaged from South America to Australia to Africa in its heyday, this vessel brings uniqueness all its own to every meal and elevates each bite into an experience not to be missed. The floating restaurant once traveled around Cape Horn 54 times and has endured untold stormy seas through her extensive travels. All of which add a distinct sense of adventure and timelessness to an evening out that can’t be duplicated anywhere else in the city.
The sense of adventure is also evident throughout the menu thanks to the fearless innovation of Chef Ralph Fernandez. His emphasis on fresh seasonal ingredients and boundary-pushing combinations has meant that Moshulu will remain a top rated eatery for years to come. His passion for culinary creativity shines through in the Chef’s Entrée Specials, each of which deserves particular tableside consideration.
For a one-of-a-kind evening, the Moshulu was just the thing. Even a routine trip to the restroom was filled with wondrous exploration as the stairs leading to the deck were awash in history. Lined with yellowing photographs of the ship’s former glory as a military vessel, the Moshulu's commitment to quality means you’ll never want the meal to end. Instead of camping out, it’s recommended that you arrive early for sunset drinks on the deck before meandering through the ship to appreciate its historic journey to Penn’s Landing. The interior is remarkably expansive and the most innocent nooks and crannies seem to hold a treasure trove of classic maritime charm.
The waitstaff was exceedingly professional and took fantastic care of us all evening. From the hostess to the servers, Moshulu’s attention to quality service did not go unnoticed. We were enthusiastically greeted and shown our seats after being invited to relax in the front lounge, which boasts a terrifically mythic air of nautical beauty. We were shown to an exquisitely appointed table before gazing out at the bewitching river view. The sense of proximity with the water is difficult to overstate and sets Moshulu apart as a restaurant that can truly transport diners at a moment’s notice. Most seats have a water view and offer fantastic scenery for a meal to remember.
The first dish to arrive was the Kobe Beef Sliders. The appetizer was true to form with lusciously packed Brioche rolls stuffed with Kobe beef, Cabot cheddar cheese, wild mushrooms and chipotle mayo. However, the flavor was hard to believe. Each miniature patty packed a punch of lusciously prepared burger and high quality ingredients that coaxed every ounce of flavor from the dish. I savored every bite and was particularly impressed by the addition of wild mushrooms to the unusually complex Kobe. The beef exuded the decadent flavor well known to burger aficionados while its succulent meat enveloped the other ingredients in a warm Brioche embrace.
Next, the Warm Duck Salad was served and we feasted on organic spring greens, spinach, frisee, fingerling potatoes, dried cranberries, goat cheese, and walnut vinaigrette. The flavor profile went beyond mere salad to the deliciously sweet aspect of duck meat that permeated every inch of the dish. Its soft texture was complemented by the slight fattiness of well-prepared duck and the goat cheese enhanced the velvety nature of each forkful. Fingerling potatoes and dried cranberries made the evening seem like another Thanksgiving dinner and we both felt tremendously grateful for the bounty of Moshulu cuisine spread out before us.
For our entrees, we made the grueling decision between equally amazing options and eventually settled on the Medallions of Veal Tenderloin and Australian Lamb Loin. The former was expertly seasoned with green asparagus and lump crabmeat which danced on the tongue and delighted the senses. Every bite exercised a subtle flavor medley that began with the chive potato puree and ended with the Bernaise sauce with cabernet thyme reduction. The crabmeat added a dose of creamy texture while the crisp asparagus added a summertime zest to an otherwise all-season dish. It is a truly phenomenal dish with the power to stir your stomach from complacency and awaken your cheesesteak-deadened taste buds from their whiz-induced slumber.
Our second entrée, the Australian Lamb Loin, also succeeded in becoming a new favorite dish of mine, with its heirloom cherry tomatoes, Italian flat leaf parsley, a bed of luscious chick pea hummus, and merlot lamb jus. Nestled on top was a finely cut lamb loin that would make any diner chow down within seconds. We were no different, but we had to restrain ourselves in order to slow down and savor the deliciously tender meat. The texture of the lamb was undoubtedly encouraged by the liberal use of merlot in the recipe, which never threatened to overpower the dish but adeptly brought out the finest flavors throughout the dish. Our side dishes were given the utmost care and arrived from the kitchen with a flourish. The Shrimp and Artichoke Risotto was a unique take on seasonal spring dining with an eye towards locally sourced ingredients. With its basil, oven dried tomatoes, and Parmesan Reggiano, this side brought to life the multitude of flavors infused in our entrees. Our second side was a Yukon Gold Potato Puree mingled with black truffle butter. The taste of truffle permeated the dish and we savored the luscious taste well into the night.
Our final course, dessert, was a true delicacy. We ordered a decadent slice of chocolate cake and its ganache filling was absolutely stellar. It was pure indulgence with its rich dark chocolate yet subtle cacao kick. This dessert created a wonderful tango between light and sweet while leaving my taste buds fully satiated. Perhaps the best aspect was that the cake exuded a warm creaminess that rivaled the richest milk chocolate and went well with espresso.
My experience at Moshulu was an unforgettable combination of alluring history and timeless elegance. From the cuisine to the staff to the setting, this floating restaurant on the Delaware River offers more than simply stunning views. Diners have the opportunity to enjoy creative meals and, for an evening, be transported back to a time when quality was the rule rather than the exception. Under Chef Fernandez's direction, the Moshulu has thrived as a culinary hot spot just waiting for you to enjoy what happens when you add water to top notch talent.
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Reservations
Business Info
- Address: 401 South Columbus Boulevard, Philadelphia PA 19106
- Cross Street: Delaware Riverfront
- Location: Center City | Old City
- Cuisine: American |
- Cost: | Moderate
- Category: Fine Dining
- Star Rating:
- Reservations: Recommended
- Dress Code: Business Casual
- Meals Served: Brunch | Lunch | Dinner |
- Parking: Public Lot |
- Payment Options: VISA | Amex | MasterCard |
- Corkage Fee: N/A
- Website: http://www.moshulu.com
- Phone: (215) 923-2500
- Features: Full Bar, Sunday Brunch, Outdoor Seating, Private Room, Smoking Area, Wheelchair Access, Happy Hours, Lounge / Bar, Chef’s Table,
- Occasion: Romantic Dining, Business Dining, Meet for a Drink, People Watching, Special Occasion,
Photos
Business Hours
Reservations Available
- Monday
- Lunch - Main Dining Room 11:30 AM - 3:00 PM
- Dinner - Main Dining Room 5:30 PM - 10:00 PM
- Tuesday
- Lunch - Main Dining Room 11:30 AM - 3:00 PM
- Dinner - Main Dining Room 5:30 PM - 10:00 PM
- Wednesday
- Lunch - Main Dining Room 11:30 AM - 3:00 PM
- Dinner - Main Dining Room 5:30 PM - 10:00 PM
- Thursday
- Lunch - Main Dining Room 11:30 AM - 3:00 PM
- Dinner - Main Dining Room 5:30 PM - 10:00 PM
- Friday
- Lunch - Main Dining Room 11:30 AM - 3:00 PM
- Dinner - Main Dining Room 5:30 PM - 10:00 PM
- Saturday
- Lunch - Main Dining Room 11:30 AM - 2:30 PM
- Dinner - Main Dining Room 5:00 PM - 10:30 PM
- Sunday
- Brunch - Main Dining Room 10:30 AM - 2:30 PM
- Dinner - Main Dining Room 5:00 PM - 9:00 PM
F.A.Q.s
Frequently Asked Questions- Where is your restaurant located?
- The restaurant and bar are located in a four-masted sailing ship, afloat at Penn's Landing at 401 South Columbus Boulevard
- Does the restaurant have a chef's table? If so, can anyone make a reservation at the chef's table?
- Yes, Moshulu does have a chef's table. It can seat up to 20 people and anyone can reserve it.
Menus
Lunch
First Course
- Roasted Butternut Squash Soup 10.00
- Granny Smith Apples, Citrus Creme Fraiche
- Lobster Bisque 12.00
- Warm Shrimp Fritter, Sherry Chive Cream
- Crispy Duck Wontons 10.00
- Hoisin Barbequed Duck Confit,Citrus Scallion Cilantro Salad Sriracha Orange Ginger Syrup
- Hearts of Romaine 9.00
- aesar Dressing, Parmesan Croustade Add To Your Salad: Grilled Chicken $4, Petite Shrimp $6, Filet Mignon $8
- Hawaiian Ahi Tuna Tartare 16.00
- Sashimi of Yellow Fin Tuna, Wasabi Avocado, Crispy Shalots Citrus Soy Dressing
- Crisp Narrangansett Bay Calamari 11.00
- Tomato Confit, House Roasted Peppers, Garlic Aioli
Entrees
- Medallions of Filet Mignon 20.00
- Truffled Smashed Potatoes, Grilled Local Asparagus, Cabernet Sauce
- Seafood Salad 21.00
- Chilled Gulf Shrimp, Diver Scallops, Lump Crab Meat, Smoked Bacon Tomato, Cucumber, Blue Cheese, Balsamic Vinaigrette
- Fennel Crusted Ahi Tuna 20.00
- Lemon Orzo, Heirloom Cherry Tomatoes Duet of Jansal Valley Green Beans, Kalamata Olives, Herb Vinaigrette
- Panko Crusted Pork Tenderloin 15.00
- Warm Wild Mushroom Bacon Arugula Salad, Fingerling Potatoes Citrus Truffle Viniagrette
- Maine Diver Scallops 19.00
- Fingerling Potatoes, English Peas, Baby Carrots, Lemon Buerre Blanc
- Fish and Chips 16.00
- Tempura Battered Tilapia, Old Bay Dusted Hand Cut Chips Caper Remoulade, Honey Mustard Greens
- Thai Beef Salad 16.00
- Asian Greens, Crispy Wontons, Thai Basil, Sesame Soy Dressing
- Ashley Farms Chicken Breast 16.00
- Buratta Fresh Mozzarella, Ciabatta Bread, Roasted Garlic Grilled Red Onions, Balsamic Marinated Beefsteak Tomatoes, Local Basil
- Wasabi Crusted Salmon 18.00
- Wok Seared Asian Vegetables, Scallions, Cilantro, Shitake Ginger Sauce
Sandwiches ~ Wraps ~ Paninis
- Portabello Mushroom Panini 14.00
- Calabro Fresh Mozzarella, Balsamic Roasted Portabello Mushrooms Roma Tomatoes, Basil Pesto Aioli, Blue Moon Organic Greens
- Chesapeake Bay Crab Melt 16.00
- Beefsteak Tomatoes, Creole Remoulade, Toasted Sourdough Cabot Cheddar Cheese, Honey Mustard Greens
- Half Pound Prime Steak Burger 14.00
- Yellow Cheddar, White Vermont Sharp Cheddar Caramelized Texas 1015 Onions, Chipotle Aioli, House Fries
- Oven Roasted Smoked Turkey Cobb 14.00
- LeBus Artisan Bread, Applewood Smoked Bacon Vine Ripened Tomatoes, Danish Blue Cheese, Guacamole
- Moshulu Steak Wrap 16.00
- Blackened Filet Mignon, Romaine, Roasted Red Peppers Vidalia Onion Straws, Blue Cheese Mayo, Cheddar Jalapeno Wrap
Dinner
Appetizers
- Crispy Duck Wontons 10.00
- Hoisin Barbeque Duck Confit, Scallions, Sweet Soy Glaze, Micro Cilantro
- Kobe Beef Sliders 12.00
- Cabot Cheddar Cheese, Wild Mushrooms, Brioche Rolls, Chipotle Mayo
- Hawaiian Ahi Tuna Tartare 16.00
- Sashimi Yellow Fin Tuna, Wasabi Avacado, Crispy Shallots Citrus Soy Dressing
- Crispy Narragansett Bay Calamari 11.00
- Charred Tomato Corn Salsa, Cilantro Lime Poblano Cream
- Artisan Cheese Plate 12.00
- Chef's Selection of Three Artisanal Cheeses Composed Seasonally
- Calabro Fresh Mozzarella 12.00
- Ciabatta Bread, Roasted Garlic, Grilled Red Onions, Balsamic Marinated Beefsteak Tomatoes, Local Basil
- Chilled Jumbo Shrimp 18.00
- Fresh Lemon, Horseradish Cocktail Sauce
- 1/2 Dozen Oysters on The Half Shell 16.00
- Daily Selection of East and West Coast Oysters, Trio of Dipping Sauces
- Moshulu Surf and Turf 15.00
- Kobe Beef Slider and Chilled Jumbo Shrimp
Soups and Salads
- Roasted Butternut Squash Soup 10.00
- Granny Smith Apples, Citrus Creme Fraiche
- Lobster Bisque 12.00
- Sweet Gulf Shrimp, Oven Dried Tomatoes
- Beef and Arugula Salad 12.00
- Roasted Lancaster Heirloom Beets, Artisan Goat Cheese, Candied Walnuts, Blue Moon Mezze Arugula, Aged Sherry Vinaigrette
- Hearts of Romaine 10.00
- Wrapped in Prosciutto Di Parma, Caesar Dressing, Basil Pesto Roasted Garlic Parmesan Croustade
- Crisp Iceberg Wedge 9.00
- Apple Smoked Bacon, Tomato Confetti, Danish Blue Cheese Dressing
- In Praise of Autumn 12.00
- Branch Creek Greens, Roasted Pecans, Rogue Smoky Blue Cheese, Sweet Potato Fritters, Anjou Poached Pears, Walnut Vinaigrette
Chef's Entree Specials
- Berkshire Pork Tenderloin 27.00
- Maple Whipped Yams, Local Swiss Chard, Fuji Apples, Candied Pecans, Sun Dried Cranberries
- Giannone Free Range Chicken Breast 28.00
- Wild Mushroom and Butternut Squash Risotto, Shallot Roasted Spinach, Heirloom Cider Jus
- Jail Island Salmon 28.00
- Lancaster White Cheddar Mac N' Cheese, Organic Young Spinach, Tomato Saffron Broth
- Maine Diver Scallops 30.00
- House Made Sweet Potato Gnocchi, Brown Butter Roasted Autumn Vegetables, Black Pepper Port Reduction
- Jumbo Lump Crab Cake 29.00
- Fingerling Potatoes, Bacon Red Onion Creme Fraiche, Oven Dried Tomatoes, New England Clam Chowder Emulsion
- Medallions of Veal Tenderloin 38.00
- Green Asparagus, Lump Crabmeat, Chive Potato Puree, Bearnaise, Cabernet Thyme Reduction
- Crescent Farm Duck Breast 30.00
- Sun Dried Cranberry Pumpkin Tortelloni, Spaghetti Squash, Spiced Anjou Pear Duck Jus
Steak and Seafood
- 8 oz Center Cut Filet Mignon 35.00
- Choice Angus Midwestern Beef, Corn Fed, Oregon
- 13 oz Prime New York Strip 39.00
- Nature Source Midwestern Beef, Corn Fed, Oklahoma
- 13 oz Prime Ribeye 39.00
- Nature Source Midwestern Beef, Corn Fed, Oklahoma
- Moshulu Surf and Turf 45.00
- 6oz Center Cut Filet, One Pound Maine Lobster, Tarragon Chive Hollandaise
- Wasabi Crusted Chilean Sea Bass 29.00
- Ginger Soy Glaze, Red Pepper Jam
- Maine Lobster Pot Pie 45.00
- Diver Scallops, Jumbo Lump Crabmeat, Petite Shrimp, Baby Carrots, Peas, Wild Mushrooms, Lobster Cognac Cream
Farm Sides
- Brown Butter Brussels Sprouts 8.00
- Prosciutto Di Parma, Sun Dried Black Mission Figs
- Green Asparagus 8.00
- Pan Roasted Shallots, Lemon Zest, Extra Virgin Olive Oil
- Autumn Vegetables 8.00
- House Made Sweet Potato Gnocchi, Vintage Port Syrup
- Maple Whipped Yams 8.00
- Tahitian Vanilla, Sundried Cranberries, Fuji Apples, Candied Pecans
- Creamy Fingerling Potatoes 8.00
- Lancaster Farmhouse Cheddar, Applewood Smoked Bacon, Scallions
- Mac ‘N Cheese 8.00
- Cavatappi Pasta, Three Cheeses, Truffle Brioche Crust
- Roasted Wild Mushrooms 8.00
- Sautéed Texas 1015 Onions, Tomato Confetti
- Butternut Squash Risotto 8.00
- Wild Mushrooms, Parmesan Reggiano, Heirloom Apple Cider Jus
- Yukon Gold Potato Puree 8.00
- Black Truffle Butter
- Hand Cut House Fries 8.00
- Truffle Oil, Shaved Parmesan
Steak Sauces
- Cabernet Demi Glaze 2.00
- Bearnaise Sauce 2.00
- M-I Steak Sauce 2.00
- Horseradish Cream 2.00
Dinner Menu
Appetizers
- Crispy Asian Shrimp 11.00
- Thai Vegetable Slaw, Toasted Sesame Ginger Dressing
- Moo Shu Duck 12.00
- Hoisin Barbequed Duck Confit, Steamed Peking Duck Buns, Thai Basil, Cucumber, Cilantro
- Hawaiian Ahi Tuna Tartare 13.00
- Sashimi Yellow Fin Tuna, Wasabi Avocado, Crispy Shallots, Citrus Soy Dressing
- Kobe Beef Sliders 12.00
- Cabot Cheddar Cheese, Wild Mushrooms, Brioche Rolls, Chipotle Mayo
- Narragansett Bay Calamari 10.00
- Pico De Gallo, Cilantro Cream, Chipotle Aioli
- Artisan Cheese Plate 12.00
- Trio of Wine Spectators Award Winning Artisanal Cheeses; Accompaniments Composed Seasonally
- Calabro Fresh Mozzarella 10.00
- Ciabatta Bread, Roasted Garlic, Grilled Red Onions, Balsamic Marinated Beefsteak Tomatoes, Micro Basil
- Grilled Filet Mignon Salad 11.00
- Organic Baby Arugula, Parmesan Crostini, 15 Year Old Aged Balsamic, Lemon Zest, Roast Garlic Aioli, Spanish Extra Virgin Olive Oil
- Heirloom Beets and Artisanal Blue Cheese 12.00
- Trio of Lancaster Beets, Rouge Smoky Blue Cheese, Baby Arugula, Candied Walnuts, Aged Sherry Vinaigrette
- Moshulu Surf and Turf 15.00
- Kobe Beef Slider, Chilled Jumbo Shrimp
Soups and Salads
- Tortilla Soup 9.00
- Cilantro Chicken, Avocado, Monterey Jack Cheese
- Lobster Bisque 12.00
- Sweet Gulf Shrimp, Oven Dried Tomatoes
- Blue Moon Acres Young Lettuce 8.00
- Grape Tomatoes, Asparagus Red Onions, Peppers, Candied Almonds Napa Valley Honey Mustard Vinaigrette
- Hearts of Romaine 9.00
- Caesar Dressing, Parmesan Reggiano Roasted Garlic Croustade
- Crisp Iceberg Wedge 9.00
- Apple Smoked Bacon, Tomato Confetti Danish Blue Cheese Dressing
- Warm Duck Salad 11.00
- Organic Spring Greens, Spinach, Frisee Fingerling Potatoes, Dried Cranberries Goat Cheese, Walnut Vinaigrette
Chef's Entree Specials
- Jail Island Salmon 28.00
- Spring Vegetables, Heirloom Potatoes Creamed Morels, Lemon Thyme Beurre Blanc
- Crescent Farm Duck Breast 29.00
- Shallot Roasted Young Spinach, Cashew Currant Basmati Rice Tamarind Cardamom Duck Jus
- Medallions of Veal Tenderloin 38.00
- Green Asparagus, Lump Crabmeat, Chive Potato Puree Béarnaise, Cabernet Thyme Reduction
- Porcini Crusted Halibut 34.00
- Sweet Corn, English Pea Puree, Shitake Mushrooms, White Truffle Mushroom Broth
- Australian Lamb Loin 35.00
- Heirloom Cherry Tomatoes, Italian Flat leaf Parsley, Chick Peas Hummus, Merlot Lamb Jus
- Giannone Free Range Chicken Breast 28.00
- Wild Mushroom Ravioli, Snap Peas, Sweet Roasted Chicken Pan Jus
- Maine Diver Scallops 32.00
- Lemon Artichoke Risotto, Shrimp, Thai Basil, Oven Dried Tomatoes, Piquillo Pepper Sauce (2010 Philly Cook's Dish of The Year)
Steaks and Seafood
- 8 oz Center Cut Filet Mignon 35.00
- Choice Angus Beef Corn Fed, Oregon
- 13 oz Prime New York Strip 39.00
- Nature Source Midwestern Beef; Corn Fed, Oklahoma
- 13 oz Prime Ribeye 39.00
- Nature Source Midwestern Beef Corn Fed, Oklahoma
- Moshulu Surf & Turf 45.00
- 6 oz Center Cut Filet Mignon Butter Roasted 7 oz Lobster Tail Tarragon Chive Hollandaise
- Short Rib and Scallop Duet 33.00
- Jim Beam Barbequed Short Ribs Maine Diver Scallops, Avocado Sweet Corn, White bean Puree
- Jumbo Lump Crab Cake 30.00
- Fingerling Potatoes, Bacon Red Onion Crème Fraîche Oven Dried Tomatoes, New England Chowder Emulsion
Farm Sides
- Broccolini 8.00
- Toasted Pine Nuts, Parmesan, Citrus Vinaigrette
- Green Asparagus 8.00
- Pan Roasted Shallots, Lemon Zest, Extra Virgin Olive Oil
- Basmati Rice 8.00
- Sun Dried Currants, Coconut, Spicy Toasted Cashews
- Spring Vegetables 8.00
- Local and Organic Vegetables, House Made Gnocchi, Herb Butter
- Fingerling Potatoes 8.00
- Roasted Garlic Aioli, Spring Herbs
- Mac ‘N Cheese 8.00
- Cavatappi Pasta, Three Cheeses, Truffle Brioche Crust
- Roasted Wild Mushrooms 8.00
- Sautéed Texas 1015 Onions, Tomato Confetti
- Shrimp and Artichoke Risotto 8.00
- Basil, Oven Dried Tomatoes Parmesan Reggiano
- Yukon Gold Potato Puree 8.00
- Black Truffle Butter
- Hand Cut House Fries 8.00
- Truffle Oil, Shaved Parmesan