Moosehead serves cuisine with ‘edge’ in the sense that it is non-mainstream, freestyle and global, with a core of Mediterranean flavors and influences from around the world.
The food is described modestly as ‘elevated street food’ and is inspired by the ‘investigative wanderings’ of owner and operator Daniel Ballis.
Standout items include:
- Bacon wrapped chargrilled dates, garlic aioli, pine nuts.
- Fried artichoke, house made ricotta, bottarga.
- Chargrilled cauliflower with garlic miso and leek confit.
The bar features a trove of fine beverages including new world wines -- especially Australian -- and boutique, biodynamic and less well-known labels.
