MOS Cafe
Editorial
It can be surprisingly difficult to find a good cafe in the city, because for every excellent restaurant there are five mediocre and overpriced establishments that look just as good from the outside. Thankfully, MoS cafe is both a good-looking venue and a quality cafe. Head chef Grant Gordon serves up a menu of modern Australian delights in the smart casual space, sharing a sandstone facade and large forecourt with the Museum of Sydney. Breakfast is a stylish affair, with eggs, porridge, fruit and muesli dressed up using fine ingredients with no corners cut during preparation. The lunch and dinner menu (dinner is available on weekdays only) is more expansive but maintains a feeling of careful preparation and well-sourced ingredients.
Start with a salad of spinach, grapes, roasted walnuts, Sicilian olives and pecorino shavings; or crisp honeyed prosciutto with witlof, fig and vincotto. Mains cover pasta, meat and fish and sit around the $30 mark. Try something different like the pan-fried hiramasa kingfish fillet, served with fennel, orzo and toasted pepita salad with a salsa crudo. You'll find Middle Eastern and Asian flavours, or for something less challenging order the Coopers beer battered fish of the day with shoestring fries and tartare sauce. Finish with a salad of mint, candied fruit and pineapple granita.
Sarah Theeboom, April 2007
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