Green Moustache, North Sydney
Located at 100 Miller Street, North Sydney
The Green Moustache is a tropical oasis located on the rooftop of an unassuming commercial office building, offering a much needed sanctuary for locals and office workers alike. Opening just last Wednesday, this new bar/restaurant is the third addition to the growing portfolio of amazing eateries by Andrew Utiger, Matt Erby and David Maisey. The trio are responsible for the wildly popular Treehouse in North Sydney and Art House Hotel in the Sydney CBD.
This new restaurant boasts high ceilings that are the prime habitat for the abundance of greenery. It evokes the feel of a modern greenhouse with its floor to ceiling glass windows and its beautiful botanical features. Scattered amongst the potted plants and towering leafy structures, there’s a wonderful collection of fresh, modern and eclectic furnishings. The venue can seat over 300 guests, and patrons are able to privately book either the Main Dining Area or the Private Dining Area. The Main Dining Area can seat up to 50 guests and the Private Dining Area can seat up to 30 guests or 60 standing.
The kitchen is headed up by the former Chin Chin chef Pete Fitzsimmons and former Nomad pastry chef Alfredo Jr Peralta. The menu expertly combines Australia fare with international cuisine, with some of the signature items including confit beetroot tart, BBQ beef brisket, chilli salt school prawns, bresaola on sourdough and panko crumbed lamb cutlets. At the launch, I was lucky enough to try a selection of these small plates. My favourite was the bresaola on sourdough as the beef was sliced incredibly thin with a salty finish that paired excellently with the smoky eggplant.
The drinks menu was the standout from the night with its diverse selection of botanically inspired cocktails, premium brew and top shelf liquors. The array of gin was particularly noteworthy, with bottles from Archie Rose, Ice, Tanqueray, Roku and Four Pillars lining the walls in an impressive display. At the launch, the two signature cocktail numbers were the Roku Garden made with Roku gin, violet liquer, lemon and house made ginger syrup and the Mr Miller’s Tea made with Russian Standard, Italicus, citrus, house made hibiscus syrup and lychee. The Mr Miller’s Tea was a crowd pleasure with its pastel finishes and its fruity flavour.
Overall
The Green Moustache is part of the greater revitalisation that North Sydney is undergoing, offering lushness in both its food and décor. For those that are searching for a refreshing change of scenery, then I would highly recommend journeying across the bridge to this new bar that embraces all that is great and beautiful about Mother Nature.
Overall rating: MindBlown
Service: 5/5
Gourmet Gumbo and her friend were invited by the Green Moustache. Photos supplied by the Green Moustache.
