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.
We do not seek or accept payment from the cafes, restaurants, bars and shops listed in the Directory – inclusion is at our discretion. Venue profiles are written by independent freelancers paid by Broadsheet.