Go green at North Sydney’s first rooftop garden bar and restaurant.
First published in northsider magazine Autumn 2019 issue. The Green Moustache is currently closed due to Covid-19 restrictions. They are offering takeaway and delivery of delicious meals and bottle shop priced booze. Click here for more info!
A burst of green neon above the point of Northpoint beckons you to discover the Green Moustache, a foliage filled oasis perched in the tree tops of the North Sydney CBD.
Tropical toucan covered lifts whisk you into the venue, where you’ll find tables surrounded by floor to ceiling windows and a terrace that opens to the sky and the growing skyscrapers.
Former Chin Chin chef Pete Fitzsimmons is in charge of the kitchen and is serving up a menu that’s inspired by the seasons.
“Our desserts are some of my favourite dishes on the menu for their creativity”
“We wanted to create a menu which is ‘non-fuss’ in its design but incredibly flavourful,” Pete tells northsider. “You can expect simple, seasonal dishes executed perfectly. Australian cuisine with an influence from the old world and the orient.”
Signature dishes include zingy chilli salt school prawns served with sriracha aioli, a blue swimmer crab pasta with chilli, gremolata and parmesan and a 350g grain-fed Black Angus Rib Eye served on-the-bone with a selection of condiments and a crisp watercress salad.
“Our desserts are some of my favourite dishes on the menu for their creativity,” Pete continues. They include a dairy-free coconut and lime panna cotta made with coconut cream and a fig carpaccio with finger lime ricotta, honey pistachio crumb and pedro ximenez glaze.
Signature drink… “The Roku Garden was the first cocktail I created to reflect how the venue looks and how the menu tastes,” bar manager, Aby Dedej, says. “It’s an infusion of Australian and Asian flavours with a focus on flora and fauna.”
Roku Garden - Roku gin, Massenez Violet, lemon, ginger syrup
The wine list champions local producers as well as offering a range of old world options and there’s some experimental tipples to choose from that reflect the botanical vibe of the venue.
Open everyday except Sunday, you can settle in for breakfast, lunch or dinner on weekdays with drinks and nibbles in-between. On Saturdays, there’s a two-hour bottomless rosé lunch from 12pm, followed by the dinner service. With live music planned, the venue is set to shake up North Sydney’s reputation of being a bit, well, quiet, after 6pm and on weekends. The only way is up for the Green Moustache.
Chef's choice – winter ingredients: “I’m looking forward to using heirloom veggies for their colour and forest mushrooms for their earthiness. They’re perfect alongside our meats.” Pete Fitzsimmons, Head Chef