Moorish Blue serves modern North Arabic and North African food.
And co-owner Jamil Ben Hassine wants diners to experience Tunisian hospitality as well as the cuisine – he likens inviting patrons into his restaurant to welcoming them into his home.
Stand-out dishes include zaatar salt-and-pepper squid with fried egg and lemon; pan-seared barramundi served with black chickpeas, leaks and tahini; and grilled loin of veal with caponata and yoghurt dressing. A personal favourite of Hassine’s is the Tunisian brik, made with thin pastry stuffed with potato, capers, tuna, fresh herbs and a runny egg. It is shallow fried making it crispy on the outside, but with a runny yoke on the inside..
For dessert, classic dishes are given a North African twist. There is a rosewater panna cotta with chocolate fairy floss, and a tiramisu with Turkish coffee.
The main section of Moorish Blue extends into a row of arches. Upstairs, the cocktail bar hosts a belly-dancing show on weekends. An outdoor shisha lounge allows patrons to stretch out and relax with a pipe after their meal. A separate room, called the “chef’s table” seats 10 people and leaves you in the hands of Moorish Blue’s chefs.