New modern Mediterranean dining and lifestyle venue Moxie is inspired by coastal culinary journeys and beach house vibes, perfect for leisurely weekend brunch and all-day dining.
Group Executive Chef Steven Chou helms the kitchen, with a menu of fresh produce-driven plates and platters. Indulgent weekend brunch grazing starts with a mezze of dips (like black garlic confit-flecked Hummus, brown butter-laced and toasted almond topped roasted Kabocha, Whipped Ricotta with pickled sundried tomatoes, and smooth Spinach Yoghurt with whipped aquafaba and raisins.
On the dinner menu, Moxie’s version of Saganaki sees warm, melted Kefalotyri cheese topped with toasted pistachio dukkah, pomegranate molasses, and thyme honey, served with sourdough. Likewise, creamy Burrata is paired with pickled red beets, charred grapes and mint oil, a perfect accompaniment to the duo of cured fish plates from the raw kitchen.
For larger sharing plates, the Feast section offers a slew of hearty pastas and Umami Rice imbued with rich shellfish stock and brimming with clams, mussels, octopus, and grilled tiger prawns. For proteins, Catch of the Day is filleted tableside, with a choice of classic almond, burnt butter and caper sauce, or a punchy scallion puree with burnt lemon and pico de gallo. A meatier option is the 36-hour brined Lamb Shoulder, confited in chicken fat, and portioned tableside with a medley of couscous tabbouleh, tomato salad and balsamic pickled cherries.
For dessert, the Moxie Millefeuille is a crisp filo pastry sandwich crowned with a crunchy, brown butter kataifi and raspberry dust; or try the moreish Spiced Poached Pear Tart with white chocolate caramel ganache and almond flakes; and the weekend-only Tiramisu, generously spiked with Mount Gay rum and chocolate espresso.
Medical Alumni Association Clubhouse on 2 College Road, Tel: 9339 3380