Moxhe (pronounced Mox) has a contemporary Australian menu and a super-cool ambience. The restaurant occupies the Bronte dining room that used to belong to La Locanda and Prego's, a kilometre inland from the beach. Chef David Coumont has some impressive credentials, having worked in the kitchens of Cafe Paci and Fish Face, as well as Michel Bras' restaurant in the south of France. He brings diners a fine dining menu with a strong emphasis on fresh seafood. Moxhe is a fresh Australian seafood restaurant. We source sustainable & line caught seafood, as well as live crustaceans everyday. Moxhe is chef David's home village in Belgium.
Moxhe (pronounced Mox) is a Modern Australian restaurant with a focus on Fresh Seafood.
It was started up by partners Helen Diab and David Coumont, and the name comes from David’s home village in Belgium.
“We love Australian Seafood. The concept of our restaurant is to bring the diversity of the Sydney fish market to the table. We go there every morning and pick the best, from your favourites to uncommon species. We really love those fish that you don’t see anywhere else.
We work with an evolving specials board.
What is nice that morning is what you will find on our board.
To compliment our menu we also make our own fresh bread daily and you will often see chefs run into the garden to pick herbs for your dishes.
Wine is our first/second love. We are curious, and that is evident in our wine list. It has the same philosophy as our food menu, diversity. Like our food boards, we have a ‘wines by the glass’ board evolving on a daily basis, giving you the chance to try something different.
Our last board on the wall, belongs to our degustation menu. We love to eat, to take our time and enjoy the flavours in a series of small dishes. Our degustation gives you the chance to do exactly that. You can sample David’s pick of the day, enjoying six courses with the choice of Helen’s matching wines.”
