EAT & DRINK
At Green Moustache, the culinary team is led by the esteemed former Chin Chin chef Pete Fitzsimmons, bringing an exquisite fusion of Australian and international flavours to the table. Situated in vibrant North Sydney, the restaurant showcases Pete's innovative approach to menu creation, emphasising sustainability and seasonality. Enjoy the deliciously bold menu, where fresh, locally sourced ingredients take centre stage, promising an unforgettable dining experience in the heart of North Sydney.
The drinks list is graced by botanically inspired cocktails, premium brews, top shelf liquors from Australia and abroad and an incredible award winning wine list. The list has been meticulously crafted by in house sommelier Jake Johnson and contains over 275 bottles from around Australia and the globe, obtaining two goblets from the prestigious Australian Wine List Awards. We challenge you not to find a drop on there you’ll love. Try for yourself and see why Green Moustache has become a beloved staple in the North Sydney restaurant scene and a hotspot for after work drinks.
ON THE MENU
Bottomless Brunch - 79pp (Fridays and Saturdays from 11.30am)
Grazing Board
House cured beef striploin, Serrano jamón, mascarpone stuffed bell peppers, pipparas, mixed olives, Danish fetta, confit garlic puree, warm crusty bread (GF option)
Salt and Pepper Squid
Spiced mala Szechuan sauce, lime (GF,DF)
Lemon and Herb Chicken Orecchiette
Semi dried tomato and basil pesto, zucchini, parmesan
Leafy Salad
Tomato, nectarine, bocconcini, basil, balsamic glaze (GF,V)
With a cocktail on arrival and 2 hours of rose, prosecco, lager, and pale ale
Gluten free, dairy free, vegetarian and vegan option available
Entrées
Garlic Schiacciata 12
Confit garlic paste, olive oil (V,DF)
Sydney Rock Oysters (min. four per order) 6.5ea
Guinness Kilpatrick, Prik nam pla or champagne mignonette (GF,DF)
Gin and Citrus Cured King Ora Salmon 27
Mascarpone, lime gel, micro cress, caviar
Salt and Pepper Squid 24
Spiced mala Szechuan sauce, lime (GF,DF)
Handmade Burrata 26
Pine nuts and lemon basil pesto, heirloom tomato, white balsamic, garlic sourdough crouton (V,GF)
Bruschetta 28
Serrano jamón, buffalo burrata, basil, semi dried tomato, onion jam, garlic sourdough
XO Scallops 35
Grilled scallops in housemade XO nut brown butter
Mains
Green Mo Vegan Bowl 29
Falafel, pickled cabbage, tomato, onion, parsley salsa, hummus, cucumber, coriander, garlic, flat bread (DF,VG)
Crispy Sticky Pork Salad 29
Bean sprout, soy sesame dressing (DF)
Hawker Style BBQ Chicken Salad 29
Asian herbs, candle nuts, chilli, crunchy noodles, soy sesame dressing
Balinese BBQ Cauliflower 33
Tofu, bok choy, chilli, crispy shallot, coconut curry (GF,DF,VG)
Seared Yellowfin Tuna 33
Wakame seaweed, mango, edamame salad, nori, sesame, chilli, Asian herbs, mirin glaze (DF,VG option)
BBQ Hawker Style Asian Spiced Chicken 39
Fermented chilli sambal, Asian herbs, pineapple salsa (DF)
Market Fish 46
Asparagus, Kipfler potatoes, miso lobster glaze, micro cress, caviar, fresh lemon (GF,DF)
Twice Cooked Pork Belly 39
Paris mash, Nashi pear, pistachio nut, leafy green salad (GF)
Fresh King Ora Salmon Casarecce Pasta 42
Diced King Ora salmon, capers, chilli, cherry tomato, lemon, basil, parmesan
Housemade Gnocchi 39
Fennel cream sauce, walnuts, wood fungi, Buffalo burrata (V)
250g Darling Downs Scotch Fillet 56
Field mushroom, confit onion, red wine jus, foie gras butter (GF)
Wagyu Cheese Burger 24
Pickle, mustard, tomato sauce, milk bun, chips
Your Bit on The Side
Kipfler Truffle Potatoes 15
Truffle oil (GF,DF,VG)
Beer Battered Chips 12
Confit garlic aioli (V,DF)
Broccolini 15
Pinenuts, pomegranate, olive oil, garlic, lemon, capers (GF,DF,VG)
Seasonal Cress Salad 15
Braised red wine Spanish onion, toasted almonds. goats milk cheese (GF)
Desserts
Vanilla Bean Crème Brûlée 16
espresso caramel, Savoiardi biscotti, pistachio praline
Belgian Chocolate Mousse 16
citrus sugarcane syrup, fresh finger lime, wild flower (GF)
Blood Orange Sorbet 17
BBQ mango compote, seasonal summer fruits (VEG,DF,GF)
Cheese Board 32
Lavosh, quince, muscatels (V)
Bottomless Brunches - 79pp (Fridays, Saturdays and Sundays from 11.30am only)
Grazing Board
House cured beef striploin, Serrano jamón, mascarpone stuffed bell peppers, pipparas, mixed olives, Danish fetta, confit garlic puree, warm crusty bread (GF option)
Salt and Pepper Squid
Spiced mala Szechuan sauce, lime (GF,DF)
Lemon and Herb Chicken Orecchiette
Semi dried tomato and basil pesto, zucchini, parmesan
Leafy Salad
Tomato, nectarine, bocconcini, basil, balsamic glaze (GF,V)
With a cocktail on arrival and 2 hours of rose, prosecco, lager, and pale ale
Gluten free, dairy free, vegetarian and vegan option available
Entrées
Garlic Schiacciata 12
Confit garlic paste, olive oil (V,DF)
Sydney Rock Oysters (min. four per order) 6.5ea
Guinness Kilpatrick, Prik nam pla or champagne mignonette (GF,DF)
Gin and Citrus Cured King Ora Salmon 27
Mascarpone, lime gel, micro cress, caviar
Salt and Pepper Squid 24
Spiced mala Szechuan sauce, lime (GF,DF)
Handmade Burrata 26
Pine nuts and lemon basil pesto, heirloom tomato, white balsamic, garlic sourdough crouton (V,GF)
Bruschetta 28
Serrano jamón, buffalo burrata, basil, semi dried tomato, onion jam, garlic sourdough
XO Scallops 35
Grilled scallops in housemade XO nut brown butter
Mains
Balinese BBQ Cauliflower 33
Tofu, bok choy, chilli, crispy shallot, coconut curry (GF,DF,VG)
BBQ Hawker Style Asian Spiced Chicken 39
Fermented chilli sambal, Asian herbs, pineapple salsa (DF)
Market Fish 46
Asparagus, Kipfler potatoes, miso lobster glaze, micro cress, caviar, fresh lemon (GF,DF)
Twice Cooked Pork Belly 39
Paris mash, Nashi pear, pistachio nut, leafy green salad (GF)
Fresh King Ora Salmon Casarecce Pasta 42
Diced King Ora salmon, capers, chilli, cherry tomato, lemon, basil, parmesan
Housemade Gnocchi 39
Fennel cream sauce, walnuts, wood fungi, Buffalo burrata (V)
250g Darling Downs Scotch Fillet 56
Field mushroom, confit onion, red wine jus, foie gras butter (GF)
Your Bit on The Side
Kipfler Truffle Potatoes 15
Truffle oil (GF,DF,VG)
Beer Battered Chips 12
Confit garlic aioli (V,DF)
Broccolini 15
Pinenuts, pomegranate, olive oil, garlic, lemon, capers (GF,DF,VG)
Seasonal Cress Salad 15
Braised red wine Spanish onion, toasted almonds. goats milk cheese (GF)
Desserts
Vanilla Bean Crème Brûlée 16
espresso caramel, Savoiardi biscotti, pistachio praline
Belgian Chocolate Mousse 16
citrus sugarcane syrup, fresh finger lime, wild flower (GF)
Blood Orange Sorbet 17
BBQ mango compote, seasonal summer fruits (VEG,DF,GF)
Cheese Board 32
Lavosh, quince, muscatels (V)
Blossom menu - Two Courses – 65pp, Three Courses 75pp
To start:
Garlic Schiacciata, confit garlic paste, olive oil (V,DF)
Entrees, to share:
Salt and Pepper Squid
Spiced mala Szechuan sauce, lime (GF,DF)
Handmade Burrata
Pine nuts and lemon basil pesto, heirloom tomato, white balsamic, garlic sourdough crouton (V)
Vegetarian Bruschetta
Basil, semi dried tomato, onion jam, garlic sourdough (V,DF)
Mains, your choice of:
Green Mo Vegan Bowl
Falafel, pickled cabbage, tomato, onion, parsley salsa, hummus, cucumber, coriander, garlic, flat bread (DF,VG)
Balinese BBQ Cauliflower
Tofu, bok choy, chilli, crispy shallot, coconut curry (GF,DF,VG)
Vegetarian Casarecce Pasta
seasonal vegetables, parmesan (V)
Market Fish
Asparagus, Kipfler potatoes, miso lobster glaze, micro cress, caviar, fresh lemon (GF,DF)
Pork Belly
Paris mash, Nashi pear, pistachio nut, leafy green salad (GF)
BBQ Spiced Chicken
Fermented chilli sambal, Asian herbs, pineapple salsa (DF)
Served with:
Beer Battered Chips
Confit garlic aioli (V,DF)
Desserts, your choice of:
Vanilla Bean Crème Brûlée
espresso caramel, Savoiardi biscotti, pistachio praline
Belgian Chocolate Mousse
citrus sugarcane syrup, fresh finger lime, wild flower (GF)
In Full Bloom menu - Two Courses – 80pp, Three Courses 90pp
To start:
Garlic Schiacciata, confit garlic paste, olive oil (V,DF)
Entrees, to share:
Gin and Citrus Cured King Ora Salmon
Mascarpone, lime gel, micro cress, caviar
Scallops
Grilled in housemade XO nut brown butter
Salt and Pepper Squid
Spiced mala Szechuan sauce, lime (GF,DF)
Vegetarian Bruschetta
Basil, semi dried tomato, onion jam, garlic sourdough (V,DF)
Mains, your choice of:
Green Mo Vegan Bowl
Falafel, pickled cabbage, tomato, onion, parsley salsa, hummus, cucumber, coriander, garlic, flat bread (DF,VG)
Balinese BBQ Cauliflower
Tofu, bok choy, chilli, crispy shallot, coconut curry (GF,DF,VG)
Housemade Gnocchi
Fennel cream sauce, walnuts, wood fungi, Buffalo burrata (V)
Fresh King Ora Salmon Casarecce Pasta
Diced King Ora salmon, capers, chilli, cherry tomato, lemon, basil, parmesan
Market Fish
Asparagus, Kipfler potatoes, miso lobster glaze, micro cress, caviar, fresh lemon (GF,DF)
Pork Belly
Paris mash, Nashi pear, pistachio nut, leafy green salad (GF)
BBQ Spiced Chicken
Fermented chilli sambal, Asian herbs, pineapple salsa (DF)
Scotch Fillet
Field mushroom, red wine jus, foie gras butter (GF)
Served with:
Beer Battered Chips
Confit garlic aioli (V,DF)
Broccolini 15
Pinenuts, pomegranate, olive oil, garlic, lemon, capers (GF,DF,VG)
Desserts, your choice of:
Vanilla Bean Crème Brûlée
espresso caramel, Savoiardi biscotti, pistachio praline
Belgian Chocolate Mousse
citrus sugarcane syrup, fresh finger lime, wild flower (GF)
Cheese
lavosh, quince, muscatels (V)
Bar Snacks
Green Moustache Marinated Olives 8
Gin and Citrus Cured King Ora Salmon 26
Mascarpone, lime gel, micro cress, caviar
Salt and Pepper Squid 24
Spiced mala Szechuan sauce, lime (GF,DF)
Handmade Burrata 26
Pine nuts and lemon basil pesto, heirloom tomato, white balsamic, garlic sourdough crouton (V,GF)
Bruschetta 28
Serrano jamón, buffalo burrata, basil, semi dried tomato, onion jam, garlic sourdough
Grazing Board 34
House cured meats, mascarpone stuffed bell peppers, pipparas, mixed olives, Danish fetta, La Boqueria Salchichon, confit garlic puree, warm crusty bread (GF option)
Cheese Board 32
Fromager d’Affinois from France, Gippsland Blue from Tarago River, Maffra Cheddar from Maffra, lavosh, quince, muscatels (V)
Beer Battered Chips 12
confit garlic aioli (V,DF)
$16pp choice of main meal and ice cream for kids under 12
Grain Fed Porterhouse Steak, beer battered fries, jus (GF,DF)
Handmade Gnocchi, cheesy sauce (V)
Chicken Schnitzel, beer battered fries (DF)
Vanilla Waffle ice cream cone (V)