Moxhe

Sexy Queen 😏

As you might have guessed, I'm back in a kitchen, where I belong!
For a few weeks now I have joined the team as their new head chef.
Like a fish in water? Damn right! I am super thrilled to run a kitchen again and to be creative.
That's the part that I missed most, calling the supplier, seeing what's nice and doing some healthy, tasty dishes. The freedom to be creative is the fuel that give me energy everyday.

Nbf is very very different from what Moxhe used to be, it's a way bigger machine but I love the challenge.
For me working with diverse species, following season and the market have always been important. Being able to do that on a bigger scale, introducing artisan technique and philosophy in a big busy iconic place like nbf is just great. It's like my work matters more.

I have received really great support from the group to be able to implement the changes that are important to me.

So with the new menu starting on the 10th of October, we'll stop using salmon, farmed fish, we'll only work with Oz/NZ seafood. We'll do bread, ice cream, whole fish etc... And so much more.

Same philosophy as we were doing at Moxhe but a slightly different approach.

Along with the new menu, we'll have a market list, which is following the market closely.

Since I closed Moxhe, it hasn't been easy, this is really a re-birth for me. Loving it!

I hope to cook for you soon 😘
Wish you all a great day 💙

Special thanks to

Looking for a good CDP or two, shoot me an email to [email protected]
Busy restaurant, good produce, good conditions, real work/life balance

Such a pleasure to work with again
On the menu from today

See you soon 😘

Good size turbot on today's menu 😘

Still cooking, still loving fish, I will be back with more personal project hopefully very soon. 😘😘

I know it’s a long shot but I would like to find someone to cover the action in the kitchen this Monday 8th at around 6pm. Send me an email to [email protected] if you can help. Thanks.

See you soon 😘

Yes!!
I do miss cooking at Moxhe a lot!, it’s not completely back yet but I will be cooking a storm on the 8th of January.
My friend from are kind enough to let me use their fantastic restaurant for one night only.
My former sous-chef and I will create a special 8 course degustation menu, revolving mostly around Australian seafood.
Expect some surprises, some old time fav, hopefully a great night out.

Price will be 195pp for food.
You can book by sending an email to [email protected] a

Thanks a lot and I’m looking forward to cook for you again soon.

David 😘

This is our first option for Mother’s Day at the pastryshop. You can pre-order it now on the pastryshop website (moxhefinepastries.com.au)

Big equipment sale.
Helen will be at the restaurant on Saturday 11th from 12pm to 2pm selling our Riedel glassware, cutlery, crockery, tables, chairs and wine. Come on down and pick up what you like.

Tonight is our last service, after 8 years of trading we have to close our doors. Helen and I have loved our restaurant so much, we tried everything we could to keep it alive. Probably even for too long, but today we are not able to keep it going as our financial situation is getting worse and worse.

I’m not sure why we never manage to find the wining formula but I feel like we tried everything we could, and more.

I want to thank everyone for their kind words these days, but more important I want to share with you the pleasure that I had to cook for you.
My passion for seafood and cooking is still as strong as the day we opened

I always considered running the restaurant as an exchange of gifts, you trust me with your first date, your anniversary, your birthdays and the team and I spend a lot of time and attention to create a unique experience.
I have some many memories shared with you.
So thank you.

My favourite part of the day as always been my market run. I have been there sooo many time but not once have I not enjoyed it.
, , , , , thank you!

And finally I want to thank all the teams that worked with us.
One of the biggest joy of being a head chef is to see a young man/woman evolving and learning, struggling but hanging there and showing me how great they are. It has never been easy to work in my kitchen, and many have given up, but for the ones who stuck with me, you were my main source of inspiration. So thank you. I will miss you.
Coco, Eddy, Yunse, Lewin, Braydan, Thao, Stefano, Thomasx2, Sophie, Adriano, Yoyo, thank you, you helped me more than you can imagine. I’m sure I forget many but please forgive me I’m pretty tired these days.

And of course I want to thank Helen, I could have never done it without her.
She’s by far the best host I know. The perfect balance between making the guests comfortable while performing a precise, refined service.
She has been the best support too.
So thank you.

A deeper dive, too deep

See you soon

David

We are closing every sundays until further notice.
As a lot of restaurant we are struggling to find skilled staff to work with us. The current team has been stretching like never before but there is so much we can do.
I would like to thank our current moxhe family for their effort. We’ll be back on Wednesday to serve you the best seafood we can do. Our beloved stays open on Sunday though. See you soon.

coral trout, on tonight’s menu 🤩

Today’s fantastic king George’s whiting. We still have a few table left for tonight, walk-ins welcomed.
See you soon 😘

Join the team! We are looking for someone to join the team as a casual waiter/ress and a full-time person too. Competitive package, great staff meal, super working environment and a place where you can be proud of what you are doing. Please send your application to [email protected]
See you soon!
If you know anyone, please share around. Thanks.

Join us on the 31st of December for a very special seafood dégustation dinner. We still have a few tables available.
We are looking forward to welcome you.

Amazing quality Southern boarfish on today’s menu.

On today’s menu, spinach cavatelli, octopus ragu, prosciutto di Parma & ricotta
Oh miam!

Join us for a seafood extravaganza on New Years Eve.
8 course seafood degustation including oysters, caviar, crustaceans and more.
$210 pp. Book online or give us a call!

Our prawn ravioli, an absolute favourite.
It has been on our menu since many years but had changed a lot too. We now cook it directly in its sauce, a bit like a risotto. Gently. It’s very very good 😊

Some fantastic southern calamari on today’s menu

Blood cockles, ginger, chilli, zucchini, silver beet.
On today’s menu, walk-ins welcomed.

Thank you for including us in your Christmas edition !
I love what you wrote 😇😇

Some nice Coral Trout on today’s menu