Focusing on local and sustainable produce, the casual restaurant serves conscious cuisine throughout the day
It's been a busy year for Shane Osborn. After launching his restaurant group The Arcane Collective in May, the chef-owner of Arcane and Cornerstone then proceeded to helm a month-long pop-up in June and early July at Tatler Dining Kitchen. Now, The Arcane Collective has unveiled the third concept under its umbrella, a casual, all-day dining restaurant called Moxie that places conscious cuisine at the fore.
In line with The Arcane's Collective's driving principles of serving unpretentious, ingredient-driven cuisine, building a forward-looking culture, practising socially and environmentally-aware conduct, empowering talent and championing creativity, Moxie invites diners to regard their relationship with food in the context of health and the environment, all the while broadening their horizons.
As a result, the ingredients at Moxie will be predominantly sourced from local farms and regional suppliers. Arcane's chef de cuisine Michael Smith will be responsible for the vegetable and ethical seafood-focused food programme at Moxie, which will be available for breakfast, lunch and dinner. Bolstered by his close working relationships with local organic farms, Smith's creations will only use ingredients at the peak of their prime, with the menu changing week on week.
The opening menu features signature salads like ruby beetroots with Taiwanese mango, feta and jalapeño dressing, alongside mains such as three-grain mapo tofu, and seared Fremantle octopus with broccolini, fresh Burrata and salsa verde. Desserts like gianduja chocolate tart with espresso Chantilly, and passionfruit and yellow peach pavlova bring up the rear.
Pure Creative, the studio responsible for designing Arcane, was enlisted again to outfit Moxie's interior. The result is a natural and vegetal space in deference to the open kitchen, with materials like blue-grey marble, natural oak wood, and gunpowder black metal used throughout.
Related: Why We Should Be Eating Ethical, Not Sustainable, Seafood
