Moku Sydney

Nestled in Darlinghurst, Moku Sydney offers a fusion of Japanese cuisine and Australian ingredients in an intimate two-storey setting. The venue features textured brick walls, timber furniture, and earthy tones, creating a warm atmosphere. Helmed by Head Chef Ha Chuen Wai, formerly of Sushi E and Sokyo, the menu includes dishes like Sydney rock oysters, corn tempura, and prawn katsu sandos. Beverages crafted by mixologist Charles Chang include Japanese whiskies, bespoke highballs, and sake. Moku also offers a bottomless highball brunch on Saturdays, featuring 90 minutes of chef-selected bites and free-flowing highballs.