Since 1996, Moomba has been serving the best Australian produce, including outstanding wines. Its décor hasn’t changed over the years, yet its contemporary style remains fresh and appealing. Chef Leonard Oh’s menu now includes more vegetarian options—and they are every bit as tempting as the meat and seafood choices. After deliberating over a truly tantalizing menu, we began with the roast beetroot and butternut pumpkin feta salad, and seared foie gras on tuna tartare with avocado. Both dishes were excellent on all counts, though the tuna was slightly overwhelmed by its accomplices. We tried the wine recommended for the foie gras—and fell in love with the delicious bouquet of the Greenpoint sparkling red pinot noir which complemented both entrees. With great anticipation we tucked into our mains: Broiled snapper, and roast lamb chops. Once again we were thoroughly impressed by each dish on all counts. Though full to bursting, we ordered dessert. While the sticky date pudding with creme anglais was a refined mini-muffin version, the warm chocolate fondant with chestnut whiskey marquise and Baileys ice cream was simply chocolate nirvana. Excellent meals, combined with warm and efficient service and attractive décor, made for a wonderful evening and good value.
