Moonhouse

Housed in a converted 1930s art deco bank on Carlisle Street, this Balaclava venue pairs original architectural features with contemporary Cantonese cooking and bold, graphic interiors. It feels sharp without being austere.

The kitchen favours nostalgic ideas reworked with playful twists—wagyu cheeseburger spring rolls, saltbush prawn wontons, lemon chicken with yuzu and crisp skin. The fried rice with char siu delivers on comfort, while a vegetarian mapo tofu with mushroom offers a punchy non-meat option.

Desserts skew rich: the Hong Kong-style French toast is unapologetically indulgent. A compact drinks list focuses on local wines and cocktails tailored to the food’s intensity. We’d aim for a booth on a Friday night.

Bookings are recommended after 6:30pm.