Middle Eastern cuisine and coffee
Two years on Shane Brunt and Graham Sincock are still the chefs behind the scenes at Moor, and are still getting a buzz from sharing their food experiences with their diners.
Shane and Graham are all about creating fresh, innovative plates that are brought together from the inspiration at the time, rather than just what's in season. It was this thinking that fueled the concept of a 'Fluid Menu'.
Typically restaurants change their menu at the beginning of a new season, coinciding with harvest time and when produce is at its most affordable. Shane and Graham recently decided that changing their menu with seasonality alone was a bit too rigid for their liking, instead preferring to take a more organic, fluid approach. Thus making changes more frequently and fluidly.
Shane explained, "We always make use of beautiful produce that's in season but this approach allows us to flow more with what's inspiring us at the time, which is more apt to change at different times of the year. We recently made some exciting changes to both the lunch and dinner menu; we're always changing things up and hope our menu reflects this and it continues to excite our diners".
Sustainability is another core focus for Moor, using local where at all possible. The "100 mile breakfast" is reflection of where everything on the plate has come from within 100 miles of where you're sitting.
Coinciding with the Fluid Menu is the "Just Feed Us", a four course chef-inspired food journey. Don't think about what to order, they'll do that for you. All you need to do is sit back and enjoy the ride.