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 (Saturdays from 11.30am)
Grazing Board
Housemade cabernet sauvignon beef cheek and mushroom terrine, Serrano jamón, warm schiacciata, mixed olives, stuffed bell pepper, marinated Danish fetta, confit garlic and olive oil
Salt and Pepper Squid
Spiced mala Szechuan sauce, lime (GF,DF)
Housemade Gnocchi
Smoked chicken, roast butternut pumpkin, baby spinach, Danish feta
Pickled Radicchio Salad
Local heirloom tomato, rocket salad, white balsamic dressing (DF,GF)
With a Spritz on arrival and 2 hours of rose, prosecco and pale ale
Gluten free, dairy free, vegetarian and vegan option available
Entrées
Garlic Schiacciata 11
Confit garlic paste, olive oil (V,DF)
Sydney Rock Oysters (min. four per order) 6.5ea
Kilpatrick, chilli ginger and rice wine vinegar, or ruby grapefruit champagne mignonette (GF,DF)
Tuna Ceviche 25
Avocado and corn salsa, tobiko flying fish roe, Shiro Shoyu, kewpie, black sesame rice cracker (DF)
Salt and Pepper Squid 22
Spiced mala Szechuan sauce, lime (GF,DF)
Handmade Burrata 23
Pine nuts and lemon basil pesto, heirloom tomato, white balsamic, garlic sourdough crouton (V,GF)
Bruschetta 25
Serrano jamón, buffalo burrata, basil, semi dried tomato, onion jam, garlic sourdough
XO Scallops 33
Grilled scallops in housemade XO nut brown butter
Mains
Green Mo Vegan Bowl 28
Falafel, pickled cabbage, tomato, onion, parsley salsa, hummus, cucumber, coriander, garlic, flat bread (DF,VG)
Crispy Sticky Pork Salad 27
Bean sprout, soy sesame dressing (DF)
Balinese BBQ Cauliflower 32
Tofu, bok choy, chilli, crispy shallot, coconut curry (GF,DF,VG)
Seared Yellowfin Tuna 32
Wakame seaweed, mango, edamame salad, nori, sesame, chilli, Asian herbs, mirin glaze (DF,VG option)
Junee Lamb Rump 46
Preserved lemon, mint, cumin, eggplant salsa, garlic sauce, roast butter pumpkin (GF,DF)
Market Fish 45
Tomato and herbs salsa, Kipfler potato, olive, green bean, lemon saffron butter (GF)
Twice Cooked Pork Belly 38
Mirin glazed, rice cake, Asian greens, nori jam
Chilli Slipper Lobster Spaghetti 42
Cherry tomato, basil, lemon, parmesan
Housemade Gnocchi 38
Roast golden beetroot, wood ear mushroom, goats curd, green pea, sundried tomato, pistachio pesto (V)
250g Darling Downs Scotch Fillet 54
Field mushroom, confit onion, red wine jus, foie gras butter (GF)
Wagyu Cheese Burger 22.5
Pickle, mustard, tomato sauce, milk bun, chips
Your Bit on The Side
Kipfler Truffle Potatoes 15
Truffle oil (GF,DF,VG)
Beer Battered Chips 10
Confit garlic aioli (V,DF)
Broccolini 15
Parmesan, pine nut, lemon (V,GF)
Tomato and Bocconcini Salad 15
Shallot, basil, parsley, balsamic, olive oil, seasonal cress (GF,V)
Desserts
Australian Affogato 14
Brookie’s macadamia and wattleseed liqueur, vanilla bean ice cream, espresso
Summer Berry Coconut Terrine 13
Granola candy, wildflowers (DF,GF,VG)
Duck Egg & Rock Sugar Ice Cream 13
Samphire granita, king black caviar
Belgian Chocolate Panna Cotta 13
Ferrero Rocher, chocolate snap, raspberry dust, hazelnuts
Cheese Board 26
Lavosh, quince, muscatels (V)
Bottomless Brunches - 79pp (Saturdays and Sundays from 11.30am Only)
Grazing Board
Housemade cabernet sauvignon beef cheek and mushroom terrine, Serrano jamón, warm schiacciata, mixed olives, stuffed bell pepper, marinated Danish fetta, confit garlic and olive oil
Salt and Pepper Squid
Spiced mala Szechuan sauce, lime (GF,DF)
Housemade Gnocchi
Smoked chicken, roast butternut pumpkin, baby spinach, Danish feta
Pickled Radicchio Salad
Local heirloom tomato, rocket salad, white balsamic dressing (DF,GF)
With a Spritz on arrival and 2 hours of rose, prosecco and pale ale
Gluten free, dairy free, vegetarian and vegan option available
Entrées
Garlic Schiacciata 11
Confit garlic paste, olive oil (V,DF)
Sydney Rock Oysters (min. four per order) 6.5ea
Kilpatrick, chilli ginger and rice wine vinegar, or ruby grapefruit champagne mignonette (GF,DF)
Tuna Ceviche 25
Avocado and corn salsa, tobiko flying fish roe, Shiro Shoyu, kewpie, black sesame rice cracker (DF)
Salt and Pepper Squid 22
Spiced mala Szechuan sauce, lime (GF,DF)
Handmade Burrata 23
Pine nuts and lemon basil pesto, heirloom tomato, white balsamic, garlic sourdough crouton (V,GF)
Bruschetta 25
Serrano jamón, buffalo burrata, basil, semi dried tomato, onion jam, garlic sourdough
XO Scallops 33
Grilled scallops in housemade XO nut brown butter
Mains
Balinese BBQ Cauliflower 32
Tofu, bok choy, chilli, crispy shallot, coconut curry (GF,DF,VG)
Junee Lamb Rump 46
Preserved lemon, mint, cumin, eggplant salsa, garlic sauce, roast butter pumpkin (GF,DF)
Market Fish 45
Tomato and herbs salsa, Kipfler potato, olive, green bean, lemon saffron butter (GF)
Twice Cooked Pork Belly 38
Mirin glazed, rice cake, Asian greens, nori jam
Chilli Slipper Lobster Spaghetti 42
Cherry tomato, basil, lemon, parmesan
Housemade Gnocchi 38
Roast golden beetroot, wood ear mushroom, goats curd, green pea, sundried tomato, pistachio pesto (V)
250g Darling Downs Scotch Fillet 54
Field mushroom, confit onion, red wine jus, foie gras butter (GF)
Wagyu Cheese Burger 22.5
Pickle, mustard, tomato sauce, milk bun, chips
Your Bit on The Side
Kipfler Truffle Potatoes 15
Truffle oil (GF,DF,VG)
Beer Battered Chips 10
Confit garlic aioli (V,DF)
Broccolini 15
Parmesan, pine nut, lemon (V,GF)
Tomato and Bocconcini Salad 15
Shallot, basil, parsley, balsamic, olive oil, seasonal cress (GF,V)
Desserts
Australian Affogato 14
Brookie’s macadamia and wattleseed liqueur, vanilla bean ice cream, espresso
Summer Berry Coconut Terrine 13
Granola candy, wildflowers (DF,GF,VG)
Duck Egg & Rock Sugar Ice Cream 13
Samphire granita, king black caviar
Belgian Chocolate Panna Cotta 13
Ferrero Rocher, chocolate snap, raspberry dust, hazelnuts
Cheese Board 26
Lavosh, quince, muscatels (V)
Blossom menu - Two Courses – 60pp, Three Courses 70pp
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)
Wagyu Cheese Burger
Pickle, mustard, tomato sauce, milk bun
Vegetarian Spaghetti
Roast golden beetroot, wood ear mushroom, goats curd, green pea, sundried tomato, pistachio pesto (V)
Market Fish
Tomato and herbs salsa, Kipfler potato, olive, green bean, lemon saffron butter (GF)
Pork Belly
Mirin glazed, rice cake, Asian greens, nori jam
Lamb Rump
Lemon, mint, cumin, eggplant salsa, garlic, pumpkin (GF,DF)
Served with:
Beer Battered Chips
Confit garlic aioli (V,DF)
Desserts, your choice of:
Summer Berry Coconut Terrine
Granola candy, wildflowers (DF,GF,VG)
Belgian Chocolate Panna Cotta
Ferrero Rocher, chocolate snap, raspberry dust, hazelnuts
In Full Bloom menu - Two Courses – 75pp, Three Courses 85pp
To start:
Garlic Schiacciata, confit garlic paste, olive oil (V,DF)
Entrees, to share:
Tuna Ceviche
Avocado, corn salsa, tobiko fish roe, rice cracker (DF)
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)
Wagyu Cheese Burger
Pickle, mustard, tomato sauce, milk bun
Housemade Gnocchi
Roast golden beetroot, wood ear mushroom, goats curd, green pea, sundried tomato, pistachio pesto (V)
Chilli Slipper Lobster Spaghetti
Cherry tomato, basil, lemon, parmesan
Market Fish
Tomato and herbs salsa, Kipfler potato, olive, green bean, lemon saffron butter (GF)
Pork Belly
Mirin glazed, rice cake, Asian greens, nori jam
Lamb Rump
Lemon, mint, cumin, eggplant salsa, garlic, pumpkin (GF,DF)
Scotch Fillet
Field mushroom, red wine jus, foie gras butter (GF)
Served with:
Beer Battered Chips
Confit garlic aioli (V,DF)
Broccolini
Parmesan, pine nut, lemon (V,GF)
Desserts, your choice of:
Summer Berry Coconut Terrine
Granola candy, wildflowers (DF,GF,VG)
Belgian Chocolate Panna Cotta
Ferrero Rocher, chocolate snap, raspberry dust, hazelnuts
Cheese Board
Lavosh, quince, muscatels (V)
Bar Snacks
Sydney Rock Oysters (min. four per order) 6.5ea
Kilpatrick, chilli ginger and rice wine vinegar, or ruby grapefruit champagne mignonette (GF,DF)
Green Moustache Marinated Olives 7
Tuna Ceviche 25
Avocado, corn salsa, tobiko fish roe, rice cracker (DF)
Salt and Pepper Squid 22
Spiced mala Szechuan sauce, lime (GF,DF)
Handmade Burrata 23
Pine nuts and lemon basil pesto, heirloom tomato, white balsamic, garlic sourdough crouton (V,GF)
Bruschetta 25
Serrano jamón, buffalo burrata, basil, semi dried tomato, onion jam, garlic sourdough
Grazing Board 28
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 26
Fromager d’Affinois from France, Gippsland Blue from Tarago River, Maffra Cheddar from Maffra, lavosh, quince, muscatels (V)
Wagyu Cheese Burger 22.5
Pickle, mustard, tomato sauce, milk bun
Beer Battered Chips 10
confit garlic aioli (V,DF)
$15pp 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 Tenders, beer battered fries (DF)
Waffle ice cream cone, choose from vanilla, chocolate or raspberry sorbet (V)