Moxhe

For a long time Belgian food in Sydney was restricted to fries, waffles and chocolate-based goods. But Moxhe brings a traditional approach to Belgian cooking via a modern menu. Moxhe (pronounced “Mox”) is by partners David Coumont, ex Cafe Paci and Fish Face chef, and Helen Diab, formerly the manager of Berowra Waters. The two have hand-picked everything together, from the wine list and menu, to the brisk decor.

The menu is split between Flemish dishes (such as Flemish-style asparagus, which is served with smashed eggs, lemon and fries), European-inspired Australian food and spontaneous items inspired from his market trips.

Moxhe is offering a seasonal, a-la-carte menu and a five-course degustation. There is a pan-seared kingfish with cauliflower puree, fresh cauliflower shavings, grapefruit segments and a chicken stock reduction.

Particularly enchanting is the trio of oyster and the cheese board. The oysters, from master harvester Steve Feletti, come with lime and kampot pepper – but try one bare – they’re as sharp and finessed as oysters get.

The owners are also wine lovers and have built a list worthy of their crafty menu.