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Green Moustache: A foliage-filled rooftop oasis in Sydney’s second CBD

What do you get when you combine the expertise of a former Chin Chin chef, ex-Nomad pastry chef and previous Ivy Pool Club bartender? Green Moustache – a dining experience worth talking about.

Green Moustache, North Sydney

There’s no mistaking the elevator that whisks guests up to the North Sydney rooftop restaurant Green Moustache. The colourful wallpaper covering the door – featuring foliage, toucans, beetles and butterflies – is a dead giveaway that the quick journey to the top floor of the Northpoint Tower on Miller Street will open up to something special.

Green Moustache is a haven in Sydney’s second largest CBD – an escape for office workers craving a tasty sit-down lunch or those seeking somewhere a little classier than the local pub for a post-work tipple. Owned by power trio David Maisey, Andrew Utiger and Matt Erby, it’s fast becoming a go-to spot for the corporate set after opening its doors in early 2019.

Created with the help of award-winning architect John Cochrane, interior designer Ruth Harris and graphic designer Melanie Topham, Green Moustache’s trendy black, white and moss green colour palette is juxtaposed against a heavy draping of live greenery. Co-owner Utiger, whose resume includes Sydney’s Treehouse, ArtHouse Hotel, and The Avenue Bar & Kitchen, describes it as being “very much like a lush greenhouse”.

“It has a great feeling of space and light,” he says.

“You are in the middle of the CBD but surrounded by trees, plants and an amazing sense of lightness.” – Andrew Utiger, Co-Owner, Green Moustache

He adds that a venue needs to make its customers feel comfortable, relaxed and welcome – which is something he believes the team at Green Moustache has achieved.

But the food is the real star of the show. The menu is overseen by Maisey (previously Merivale) who has an impressive line-up of personnel in the kitchen and bar. Former Chin Chin chef Peter Fitzsimmons is joined by ex-Nomad pastry chef Alfredo Jr Peralta to serve up a seasonal menu that’s beautifully presented, while head bartender Aby Dedej (previously Ivy Pool Club) works with sommelier Julien Perrimond (Bambini Trust Restaurant and Wine Room) to present an inventive cocktail list and help guests navigate the wines – 160-plus bottles from all over the world.

Dishes are approachable and full of flavour; an infusion of Australian and international flavours. Think pillowy balls of handmade gnocchi (accompanied with a choice of a meaty slow-braised lamb ragu or vegetarian roast pumpkin, spinach and feta concoction); melt-in-your-mouth 100-day aged, grain-fed Scotch fillet; and poke bowls created from the freshest of ingredients. For evening meals, this is followed by a small dessert menu featuring a cheese platter and sweet options such as Coconut & Lime Panna Cotta, Lemon Curd Shortbread and Chocolate Fondant.

The cocktail selection is a highlight if you’re into aromatic notes and botanical infusions. Lady Lavender is a mix of Roku gin, Pavan and lavender topped with yuzu foam, while Mr Miller’s Tea combines Grey Goose vodka with the flavours of bergamot and hibiscus. Both are a real treat for the tastebuds.

With the North Sydney CBD expected to grow in the coming years as more businesses call it home, Green Moustache’s spot on the restaurant scene looks set to stay, with it providing a trendy respite for the corporate crowd.

Fast five with Green Moustache Co-Owner Andrew Utiger

  1. What is your favourite part of working in hospitality?
    Designing and developing venues that provide people with a wonderful experience, where they not only feel welcomed, pampered and relaxed but where they also receive a high level of personalised service – where time slips by unnoticed.
  2. What hospitality establishments or brands inspire you and why?
    Venues that focus on people and on providing a unique experience. Places that resonate and promote social interaction. Venues that make people feel welcomed and valued. I am inspired mostly by venues that are established from a real passion – a desire to create something unique and special.
  3. What’s key to creating and signing off on a new seasonal menu?
    Simple and fresh ingredients; letting the quality of the ingredients speak for themselves.
  4. In one sentence, describe the Green Moustache menu?
    Local, quality, seasonal ingredients; approachable but beautifully presented.
  5. What is the philosophy you want Green Moustache to adhere to?
    Creating an amazing culture.

Venture into the Sydney’s main CBD to try 6HEAD – a steakhouse experience in The Rocks serving heritage on a plate.

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