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L'avis de Gault&Millau
With a culinary background spanning the globe, Chef Aum Touchpong Chancaw (ex-Longrain Sydney) now brings his skills to his Darlinghurst restaurant. His dishes centre on Thai cuisine, but include core ingredients from across Asia, along with some classic European influences. The result is a modern, cutting-edge restaurant with an exciting and innovative menu.
The restaurant has an industrial feel in its fit-out, but retains a warm and welcoming atmosphere.
The tom yum sea urchin bite with prawn bisque cream, tom yum powder and yuzu gel is the perfect intro to the Moon concept. And there is no mistaking the familiar caramelised pork hock, modified here with a green apple salad, peanut, coriander and curry laksa sauce, the texture and balance elevating the dish. The seared wagyu oyster blade tataki with dashi bearnaise, chive and porcini powder is another example of intelligent and considered blending of cuisines. Crab fried rice with shallots and pickled smoked chilli is a deceptively simple dish that demonstrates the skill in the kitchen.
PSST! Restaurant Moon opens for brunch (9am–2.30pm) Friday to Sunday.
Reviewed for the 2019 Guide