Tucked away on the first floor next to Holy Family Hospital, the restaurant's location pales in comparison to the more prominent Mamagato downstairs. The space is large enough though, once you enter, with wall-to-ceiling picture windows allowing light to flood into the restaurant. The air conditioning alternated between freezing us and allowing us to stew for a while but that could be a one-off day.
|Homestyle Hummus Platter|
|Moshe's Signature Harissa Chicken Skewers|
|Fresh Pear and Rocket Salad|
|Portobello, Porcini and Button Mushroom Soup|
For mains, we were served the Brick Chicken served with pesto white beans and a tomato sauce. The chef explained that the chicken is cooked with a brick on top, in an effort to trap the moisture in and keep it succulent. I found mine juicy though many co-diners felt their chicken was too dry. The accompanying sauce though, tasted of tomato puree and as if it came out of a can. The star of the dish was the slow-baked potatoes stilts that the chicken sat atop. The potatoes were perfectly seasoned and delicious.
We also had a taste of the vegetarian Malaysian Curry served with steamed rice. I am a huge fan of Malaysian Curry and unfortunately, this did not cut it for me. There was no distinct flavour in the dish, unlike what the original is popular for.
Even though the clock was hitting 4 pm (time taken between courses was averaging 30-40 minutes), I couldn't leave before tasting the desserts that Moshe's is well-known for. We were served a sliver of a Chocolate Fudgy Cake with vanilla ice cream on the side. The cake was dense and decadent, a must for chocolate lovers.
The new menu is available in both the Moshe Restaurants (Bandra and Cuffe Parade). An afternoon of meeting new like-minded people, great food and attentive service (would have liked the food served faster though), was an afternoon well spent.