Moiety

Our hours over the easter weekend

Closed

See you next Wednesday from 5 pm

tomato, almond, fennel, nori

fish, buttermilk, cucumber, rhubarb, sorrel

courgette, buckwheat, miso, mint, parmesan

sirloin, potato, rocket, brown butter, shallot

beetroot, chocolate

As we wrap up an awesome 2023 at Moiety, we just wanted to give a massive shout-out to all of you who made it special.

To our fantastic patrons, you folks are the real MVPs! Your support and good vibes have made this place feel like home. Big thanks for choosing us as your go-to spot.

And to our top-notch suppliers, cheers for the quality ingredients that make our dishes shine. You guys rock!

Quick heads up: we're taking a short break until January 24, 2024, to recharge. But we're returning with some exciting new stuff, so stay tuned!

Wishing you all a wicked holiday season. Thanks for being part of our journey. Here's to more good times in 2024!

With gratitude,
The Moiety Team 🍽️🥂

🌟 Last Call for Pâté Pre-Orders! 🌟 Secure gourmet delights by midday Monday, December 18th, for pick-up from December 20th-23rd. Indulge in our infamous Duck Liver Pâté. Order at www.moiety.restaurant for locally sourced, artisanal perfection. Elevate your celebrations. Don't miss this chance to dazzle your taste buds! 🍽️✨

We are seeking a couple of motivated and reliable individuals to join our tight-knit team. We have both front-of-house and kitchen positions available. These roles would start in mid-January.
The successful candidates will possess:
* The ability to work under pressure in a busy environment
* Demonstrate initiative
* A friendly and positive attitude
* The ability to work as a part of a team and independently
* An eye for detail and presentation
* Superior customer service skills
* A knowledge of modern techniques
* Passion and pride in the delivery of quality food
What we offer is :
* An environment where experimentation and creativity are encouraged
* Paid for the hours you work (no unpaid overtime)
* Christmas and New Year off
* No early mornings
* Sunday, Monday & Tuesday off (4-day week)
* We have cool kitchen toys, nice drinks, and fantastic customers
This is a great opportunity for career progression in a refined modern venue.
To apply, please send a CV to [email protected]

lamb, cauliflower, snap pea kimchi, sesame, marrow

BBQ Lumina lamb rump, slow-roasted cauliflower puree, snap pea kimchi, lamb reduction and sesame smoked bone marrow powder.

turnip, chickpea, onions

Charcoal Tokyo turnips, spiced chickpea emulsion, tempura onion, pickle shallots, dried onion stem.

beetroot, chocolate, buckwheat, sorrel

Smoked beetroot sour cream ice cream, 72% dark chocolate mousse, buckwheat praline, caramelised white chocolate meringue, sorrel and candy beetroot crumb.

Cheers to the perfect summer drink for the long, hot summer ahead! ☀️🍹 Introducing the 'Negroni Sbagliato' with a twist, featuring Sandymount Distillery's new batched Negroni, a splash of Paradise prosecco, and garnished with blood orange. 🍊✨

organwurst hotdog, carrot kimchi, smoked cheese

This is a bit of a remix and nod to where it all began for us whipped up some venison snags for a pop-up we did before we opened. Roll on five years and he's still winning awards with his meat like this organwurst sausage which won gold at the recent . It's great to finally have a sausage on the menu and a massive congrats to on their first year taking Dunedin by storm

A huge shoutout to our fantastic team for their hard work and dedication in helping us retain our coveted Chef's Hat! 🍽️👨‍🍳 We're thrilled to share this accomplishment with our valued suppliers and loyal customers – your continued support is truly appreciated. Special kudos to Kelli and the team at Cuisine for their role in driving the evolution of these prestigious awards. 🙌 And a massive congratulations to No.7 and T**i for securing their well-deserved hat wins as well! 🎩🔥 Here's to another exciting chapter on our culinary journey! 🍳🔪 "

Discover the heart of our kitchen at our kitchen Counter! Join us for a cozy dining experience, savouring a couple of plates and drinks or our full menu, all carefully prepared over charcoal. While we keep some spots for spontaneous dinners, we kindly recommend booking ahead to secure your spot. Let's share a delightful meal together!

We will be closed tomorrow to celebrate Matariki with our team. However, fear not! We will be back in action and ready to welcome you on Saturday. Whether you prefer to plan ahead or simply drop by, we have you covered. Bookings for Saturday are still available, but we also welcome walk-ins, so you can choose whichever option suits you best.

📸

hazelnut, apple, malt, mandarin
Just yum, walk-ins welcome

Venison, turnip, kombu, radish, chervil
Wild Fiordland venison cooked over charcoal with John and Jed’s fermented turnips finished in a kombu beurre blanc with cured watermelon radish and chervil

We can't wait to welcome you back to Moiety! Come sit at our counter and enjoy the best of summer produce, freshly picked and expertly prepared. We're thrilled to be reopening in 2023 and look forward to serving you delicious food and great memories.

We hope you're having a great holiday season so far. Just a quick update to let you all know that our restaurant will be closed from the 24th of December until the 18th of January.

We want to take this opportunity to thank all of our customers, staff, and suppliers for their support over the past year. We truly appreciate your business and look forward to serving you again in the new year.

For those of you who have pre-ordered pâté for the holidays, please remember to pick it up by tomorrow evening.

We wish you all a safe and happy holiday season. See you in January!

Gifts for this holiday season! We have Pate available to pick up from the 21st -23rd and as always physical or digital Gift Vouchers that you can even schedule to arrive on the big day. There is no better way to celebrate another weird year we have had.

chicken wings, garlic scape, shichimi togarashi

Have a seat, grab a drink and watch the world go by.

Asparagus, walnut, yolk, yuzu, pea

Moiety Restaurant, Dunedin NZ Proudly Dunedin, showcasing what is great about the area. Awesome food, epic service, in a casual fun environment.

monkfish, curry, carrot, black garlic, mustard leaf, buckwheat

Pretty much pumpkin pie. Pumpkin caramel, 72% sorbet, sable, crème fraiche, pepitas

Aquatic ceramic specialist required

We are seeking a motivated and reliable individual to join our tight knit team as a part time kitchen hand - experience not necessary, ideally you will have an interest in food and wanting to gain some skills in hospitality.

The successful candidate will possess:
* The ability to work under pressure in a busy environment
* Demonstrate initiative
* A friendly and positive attitude
* The ability to work as a part of a team, and independently
* An eye for detail and presentation
* Superior customer service skills

What we offer is :
* Paid for the hours you work (no unpaid overtime)
* Christmas and New Years off
* No early mornings
* Sunday’s, Monday’s & Tuesdays off

This is a great opportunity for career progression in a refined modern venue.

To apply please send a CV to [email protected]