The Green Moustache team (guided by former Chin Chin chef Pete Fitzsimmons) continues to masterfully infuse Australian with international cuisine. Pete's sustainable approach to menu creation promises seasonally sourced fresh flavours in abundance, and this is again shown in the venue’s latest special: The Bottomless Brunch.
Approaching the North Sydney restaurant located on the top floor of NorthPoint Tower (via the lifts sporting gorgeous floral artwork), diners feast their eyes on the green interiors of fernery paired with urban views: an elegant and effortless juxtaposition – and perhaps an ironic twist on the term ‘concrete jungle’.
Whether guests choose for their dining experience to be indoor or al fresco, they can be guaranteed high-level service, powerful dishes and a timeless drinks menu. The Bottomless Brunch is no different.
The special offers a set menu of savoury plates paired with two hours of unlimited rosé, prosecco and pale ale at $75pp – which we realised was perfectly suitable for the value received.
We began with the grazing board: a concoction of house cured beef, mascarpone stuffed bell peppers, pipparas, mixed olives, Danish feta, La Boqueria Salchichon, confit garlic puree and warm crusty bread. The winner for me was the thick slices of toasted bread paired with the garlic puree. It was the most simplistic of choices, yes, however the bread and puree as its own pairing was a dreamy fusion of flavours – something of a deconstructed loaf of garlic bread. Utterly divine.
My guest’s favourite from the grazing board was the house cured beef. As someone who’s worked in hospitality for a number of years at all types of venues, he said the meats here were truly on-point (something that isn’t achieved often) and so naturally, this was a highlight. We both agreed, as well, that the prosecco was the best beverage to partner up with this particular first course.
Next up was the salt and pepper squid with Asian slaw and hellfire chilli aioli. We unapologetically polished off the squid with the fantastic sauce pairing within just moments of the bowl arriving at our table for two. With the squid to crumb ratio being perfectly balanced and the spicy aioli being a great zesty side-kick, this quickly became the hero dish of the brunch experience. The seafood was greatly accompanied by the rosé; my guest decided to pair his servings with a schooner of pale ale to create a more ‘beer-battered’ palate. For higher piquancy, I suggest squeezing the lime on top of the squid.
We then sampled the smoked chicken orecchiette pasta with pumpkin, ricotta, rocket, and wild herb & truffle pangrattato. We were exceptionally keen to try the pasta with its warm autumn/winter themed elements, however it came to our realisation that it was actually a cold pasta dish. Although we felt disheartened with our preconceived notions of warm, cheesy pasta being withdrawn, we essentially enjoyed the plate and realised that a cold pasta dish made more sense for a Brunch-style menu.
For the pasta, we also added into it our side of the wild rocket salad (with pear, parmesan and walnut) as it consisted of similar autumn/winter themed elements, ultimately making it a wonderful pairing. For this, we recommend the rosé.
All in all, we absolutely recommend the Green Moustache for your next brunch-fix with its tasty array of savoury goodness. With the stunning, city views and warm service adding to the experience, it’s honestly a no-brainer. Thank you for having us, we can’t wait to come along again soon for a weekend outing this season.
Monday: 12:00 - 22:00
Tuesday: 12:00 - 22:00
Wednesday: 12:00 - 22:00
Thursday: 12:00 - 22:00
Friday: 12:00 - 23:00
Saturday: 11:30 - 23:00
Sunday: 11:30 - 16:00
Closed on public holidays.
100 Miller Street, North Sydney, 2060.