Mexican Madness:
Mr. Moustache, Bondi Beach

Visited on the 15th of March 2014.

Philsosophyy dined as a guest of Mr. Moustache.

Mr. Moustache was first brought to my attention when another Sydney sider @tessaus mentioned that this restaurant managed to recreate the atmosphere and flavours of Mexico within their establishment. Although the menu and space looked intriguing, I must confess that I did have a degree of reluctance to travel to Bondi Beach (I be lazy)!

The drinks menu at Mr. Moustache was rather extensive and the menu of course comprises of Mexican dishes from your traditional tacos & guacamole to delicious caramelised bananas.

DSC_9438Shot of the decor

DSC_9439_01Close up of the set up

DSC_9443Mr. Moustache logo!

DSC_9444Open kitchen for all to see :)

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Guacamole: Served with Beetroot Chips ($13)

The presentation of the guacamole was really good with an abundance of colour on the plate. The corn chips were good, the guacamole was seasoned very nicely and the beetroot chips were delicious. Even if you don’t like beetroot, I would recommend trying the beetroot chips, they were done really well! Thumbs up on the guacamole – I recommend ordering it :).

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Vasito De Verduras: Seasonal Salad Sticks with Piquin Chilli Powder and Chamoy Sauce

The assorted colourful vegetables made this dish visually appealing. The Chamoy sauce reminded me umeboshi (a Japanese salt plum) and was very tart and a little spicy in flavour. I found the sauce to be quite potent and overly sour. The vegetables were fresh but I guess the sauce just wasn’t my kind of thing.

DSC_9291Sangria Soft Drink? (?)

I forget the name of this but we called it ‘Mexican Soda’ on the day. When I return i’ll update the name and price for you :). It had a really good flavour and was much lighter than your average conventional soft drink.

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 Scallop Aguachile: Scallop Sashimi, Coriander, Chilli, Lemon Juice and Cucumber ($13)

Another neatly presented dish came out along with a side of crackers to go along with it. The flavours were simple and didn’t completely overpower the scallop sashimi which was good. Punchy, acidic and a little spicy, this made for a decent starter dish.

DSC_9209Scallop Aguachile (Angle 2)

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Quinoa Salad Cups: Quinoa, Cucumber, Tomato, Crunchy Beans and Sweet Corn in a Tortilla Basket ($9)

The description pretty much says it all but I’ll add to it by saying I liked the presentation and that this dish was yummy! Vegetarian and gluten free as well :).

DSC_9247Esquites: Warm Corn-off-the-Cob snack topped with Mayo, Fresco Cheese and Piquin Chilli Powder ($7 each)

Here we are with one of the MUST orders from my Mr. Moustache afternoon. Sure we’ve all had corn-on-the-cob before (and even corn off the cob) but my gosh. The mayo, chilli powder and fresco cheese (oh man, dat cheese!) made a heavenly combination. Fresco cheese is a Mexican cheese and is quite milky in texture which went hand in hand with the mayo. I shotted the remainder of the sauce after eating all the corn (not even going to lie!).

In case a little more acidity is your prerogative, this dish is also served with a little wedge of lime :).

DSC_9265Hamburguesita Picosita De Cordero: Mini Lamb Burger, Cucumber, Jalapenos, Pickled Onion, Parmesan Cheese and Chipotle Mayo ($11)

The lamb burger was flavourful not overly spicy (surprising to me given the chipotle and jalapenos). You already know how I feel about their beetroot chips (awesome) so I won’t go into them again. Share this between two people at the most or have one each as it’s quite difficult to cut through!

DSC_9298Atun Tostaditas (x4 serves): Fresh Marinated Albacore Tuna, Cucumber, Avocado & a few top secret things ($15)

The tuna tostaditas were light and fresh. If you’re looking for a lighter option and wanted to try the tostaditas, this was my favourite of the two seafood variations :).

DSC_9343Prawn Ceviche Tostaditas (x4 serves): Prawn, Avocado, Shaved Carrot, Cucumber, Chipotle Mayo ($15)

The prawn tostaditas weren’t as good as the tuna tostaditas in my books but they were still decent.

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  Pato Tostaditas (x4 serves): Refried Beans, Spicy Duck, Red Onion and Sour Cream ($15)

A few of my fellow diners said these were quite spicy but found salvation & balance through the sour cream. I personally didn’t find these spicy but the flavours were there. The duck tostaditas were yummy in my books and quite addictive! These were definitely something I could imagine snacking on over a few drinks.

 DSC_9326Albondigas De Carne Con Salsa Chipotle: Beef Meatballs, Chipotle, Tomato, Parmesan Cheese and Coriander ($9)

Photo doesn’t do this justice & I won’t go into too much detail but these meatballs were pretty tasty.

DSC_9347Pescado Baja Taco: Beer-Battered Fish, Pickled Cabbage and Chipotle Mayo ($7 each)

Who goes to a Mexican restaurant and doesn’t order a taco? No friend of mine (foodie friends, this is your warning =p). The pickled & fresh cabbage balanced the richness from the chipotle mayo and fried fish which gave the fish taco a much lighter overall feel. The colours were vibrant and the flavours were there; overall this was a pretty delish taco.

DSC_9375Gringo Taco: Wagyu Beef, Bacon and Melted Cheese and Tatemada Sauce in a Flour Tortilla ($7 each)

#datcheese. The beef pieces were succulent and tender and the overall taco had a good flavour. The gringo taco was delicious with or without the tatemada sauce but the sauce did add another dimension to the dish so I do recommend trying it with the taco :).

DSC_9380Platanos Machos: Caramelised Banana with Coffee Liquor and Cajeta, served with Vanilla Ice Cream ($11)

Granted, this wasn’t the most visually appealing dessert on the menu but believe me when I say it was delicious! The banana still had a little bite and it paired so nicely with the coffee liquor and cold ice cream. I’m going to go back and eat this again, no question about it!

DSC_9388Brownie Picosito De Chocolate: Chilli Chocolate Brownie served with Vanilla Ice Cream ($10)

The brownie was definitely a crowd pleaser (and I can understand why) but my preference still goes towards the banana dessert :).

DSC_9396Guava Creme Brulee ($9)

This dessert was really interesting! This was the first guava dessert I had ever consumed and I’m happy to say it was a good experience! The brulee cracked open nicely and although it was a little on the sweet side, the overall dessert was yummy!

Atmosphere: The décor was clean & modern and the setting was pleasant. Keep in mind the venue was quite small (approx max capacity of 45), but I imagine that this venue could cater to most party sizes.

Service: The wait staff were well informed and had a great knowledge of the bar and food menu. I found the service to be friendly and attentive overall.

Final Thoughts: I would love to say this restaurant tastes and feels like Mexico but I’m yet to experience Mexico for myself. What I can say is that the food was presented very nicely, tasted delicious and the service was good!

I didn’t leave the venue feeling sluggish and the food wasn’t heavy (even though I consumed a lot of it!). If you’re looking to try Mr. Moustache, the restaurant has earned my recommendation and I can’t wait to return!

I hear they have some crazy drinks available at the bar too :).

Mr. Moustache
69-71 Hall St
Bondi Beach NSW 2026

Website: http://www.mr-moustache.com.au/

Phone: (02) 9300 8892

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9 Comments

  1. I am such a big fan of your site. Your photographs are particularly impressive. If you don’t mind me asking: what camera you do use, and how do you edit your photos to get them looking so crisp and vibrant? The Vasito De Verduras and the guacamole served with beetroot chips look especially good!

    • Thank you Rich!

      All the DSLR shots come from a Nikon D7100. Most shots are from either a sigma 18-35mm F1.8 or Tamron 60mm F2.0.

      My photos from this venue are from my Sigma lens.

      Good lighting is the key – the weather was cloudy so the lighting wasn’t too harsh which allowed for a more natural look this day.

      I used to use View NX 2 (nikon’s default software) for post processing but just began using photoshop about 2 months ago! As for the crispness, you can sharpen photos a little in post processing and bring out the colours, but I think getting a decent camera body & lens is quite important.

      Hope this helps :)

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