Steamed market fish in chilli and black bean broth.
1/9Steamed market fish in chilli and black bean broth.Elisa Watson.
Inside the popular restaurant.
2/9Inside the popular restaurant.Chloe Dann
Hainanese chicken club sandwiches.
3/9Hainanese chicken club sandwiches.Chloe Dann
A modern spin on prawn toast.
4/9A modern spin on prawn toast.Jana Langhorst
Crispy-skin murray cod.
5/9Crispy-skin murray cod.Supplied
XO pipis with garlic shoots and noodles.
6/9XO pipis with garlic shoots and noodles.Supplied
Chocolate fudge cake with raspberry cream.
7/9Chocolate fudge cake with raspberry cream.Supplied
Wontons.
8/9Wontons.Supplied
Stir-fried veggies.
9/9Stir-fried veggies.Supplied

Critics'Pick

Chinese$$

As the youngest sibling in a big multicultural family,Moonhouse is suitably confident,charming and a little bit fun. The three-year-old from Commune Group (Hanoi Hannah,Firebird,Studio Amaro) delivers a playful twist on classic Chinese,its crew as at home - slinging chilli-coriander margaritas as they are wrapping pancakes around plump roast duck and peach hoisin.

Tofu two ways regularly converts sceptics:crunchy fried cubes with ginger relish,and silken tofu whipped with Sichuan vinegar. Mirror dory fillet is brittle-skinned in chilli black bean broth,and morning glory feels the breath of the wok.

Drinks are almost all Aussie,and the handsome parquet-floored former bank swings easily from weekend yum cha to after-dark feasts. Attentive staff keep the dining room,lit by a constellation of moon-shaped orbs,humming.

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