It’s fair to say aside from a couple of bars and restaurants, there’s no real incentive to hang around North Sydney after dark. But Andrew Utiger and Matt Erby are hoping Green Moustache will change that.
“There hasn’t been a new bar-restaurant in North Sydney for at least six years, and it needed something new,” says Utiger, who, along with Erby, also runs the Treehouse Hotel across the road and the ArtHouse Hotel in the CBD.
Broadsheet visits when the team are putting the final touches on the hidden green oasis, which will open sometime next week (there have been many delays with the build) on the rooftop of the recently revamped building at 100 Miller Street, close to the Mount Street junction.
Floor-to-ceiling glass windows show off panoramic views of North Sydney. When it’s finished, the indoor-outdoor rooftop space will be a drawcard – perfect for lingering longer than the hasty after-work drink typically allows.
Architect John Cochrane, interior designer Ruth Harris, graphic designer Melanie Topham, and The Grounds of Alexandria resident horticulturalist Erin Martin have collaborated to make Green Moustache look like a greenhouse.
In addition to the lush greenery, there’s faded green stencilling on the brick walls to match the fabric of the wicker chairs. Red and white neon light installations are dotted throughout, and there’s a mix of custom-designed tiled table tops, some with gold finishing.
The food – modern Australian with hints of Asian flavours – is overseen by chef and co-owner David Maisey (ex-Pilu, Merivale and Hotel Palisade), with the day-to-day rub by Peter Fitzsimmons (ex-Chin Chin). For lunch, expect barbeque beef brisket burger with chipotle slaw and a green bowl with tofu, brown rice, avocado and seaweed. At dinner there'll be blue swimmer crab pasta, and the shareable Black Angus rib eye served on the bone with condiments and a watercress salad.
Dessert is by pastry chef Alfredo Peralta (ex-Nomad). He’s created a fig carpaccio with finger lime ricotta and honey pistachio crumb, as well as a decadent chocolate fondant.
Julien Perrimond (ex-Bambini Trust) is the sommelier, and has pulled together a long wine list with drops from local winemakers including South Australia’s Torzi Matthews, Jericho and Paxton. Aby Dedej is head bartender, and has joined the team after managing the Ivy Pool Club.
Green Moustache is slated to open sometime during the week of March 18.
100 Miller Street, North Sydney
Mon to Fri 7am–10.30am, 12pm–late