Creating a venue that is equally as enjoyable during the day as it is at night is not an easy feat, but it’s one Brodie Green is excited to tackle with his latest project, Moustache. The pint-sized venue, which spans 26-sqm, certainly packs a lot into its small space, including a coffee machine that will fire up from early morning pumping out strong Italian coffee, a hidden laneway lined with tables, a punchy selection of wines and cocktails and a hibachi grill that will infuse the fare with a flame-kissed aroma.
Set to deliver a taste of coastal Europe, Moustache is loosely inspired by the concept of ‘cucina povera’, which roughly translated means ‘food for the peasants’. The traditional Italian cooking style originates from peasant cooking and emphasises simple, humble ingredients and making the most of what is available. 100 years ago, Brodie tells us, oysters weren’t viewed as the luxury they are today. In fact, they would often be thrown back into the sea in search of more desirable oceanic delights. In the context of Moustache, the concept translates into an ethos of simplicity done well with a strong focus on community and accessibility. Forget about reservations; at Moustache, just walk in and the team will find you a cosy spot, whether it’s street side, perched on a stool at the bar or hidden in the laneway behind.
As for the menu, Brodie has recruited Rodrigo Paraboa Martins (former sous chef at Paper Daisy, Little Truffle Dining Room and The Paddock Restaurant at Beechmont Estate) to take the reins crafting the succinct offering. For breakfast, expect the likes of ‘Eggs in Purgatory’, which is kind of like an Italian baked eggs, alongside creme-brulee pancakes. As the sun sets, the menu expands to a selection of sharable plates, perfect for gathering with friends without breaking the bank. Think coastal European flavours with fresh, local produce and modern plating.
“I don’t over-prep or over-present any dish,” chef Rodrigo tells us of his pared back approach to plating. “It’s about having good quality food with good produce, not putting foams and dots of sauces onto the plate.” Essentially, diners can expect a blend of high-quality food and beautiful presentation without the fuss of fine dining.
The beverage program is equally as thoughtful, featuring a curated selection of European wines, which can be ordered by the half-bottle and a variety of beers available in smaller pours, allowing you to sample and savour without overindulging.
Whether you’re dropping in for a morning coffee and a bite or settling in for the evening, Moustache may not be the biggest opening this year, but we’re willing to wager it could very well be one of the most anticipated.
Moustache is targeting a mid-August opening. As always, we’ll bring you a closer look when it opens.
