From its signature dishes to its versatile ambiance, Moxies presents a dining experience that’s both inviting and extraordinary. Not only is it known for its globally inspired menu made with high-quality ingredients but also for its artfully crafted cocktails and warm hospitality. The restaurant features a lively bar area on two levels with indoor-outdoor lounge and dining spaces. “An exceptional feature of our restaurant is its unique indoor-outdoor patio, seamlessly connecting with the indoor dining area, creating a beautiful blend of nature and modernity,” says Gabby Poirier, marketing assistant for Moxies. This spacious patio provides a picturesque setting for guests to enjoy relaxed dinners and special occasions surrounded by lush greenery, while the carefully curated playlist sets the perfect mood.
“The restaurant’s culinary artistry is a standout feature, with careful attention to detail for every plate,” Poirier says. A must-try on the menu, according to Poirier, is the Steak Bites. These bite-sized morsels of marinated steak are elevated with a zesty Dijon horseradish aioli, creating a fusion of flavors. The Salmon and Avocado Cobb Salad is an exquisite stack of salmon, bacon, feta and soft-boiled egg, perched on a crisp lettuce wedge and drizzled with a ranch and sun-dried tomato dressing. For those craving a burst of bold flavors, the Chipotle Mango Chicken is a sensory delight with house-made chipotle seasoning, lemon quinoa, avocado and salsa fresca, accompanied by a luscious mango puree. The Scottish Salmon, a regal creation, arrives with ancient grains, lemon herb sauce and fresh seasonal vegetables, leaving a lasting impression on even the most discerning palates.
Besides food, guests also flock to this popular destination for its delectable drinks menu. “[Our] cocktails add a touch of sophistication and refreshment to any dining experience at Moxies,” says Poirier. For example, the Spicy Mango Margarita is a fiery blend of Ghost Tequila, Reál Mango and fresh lime juice that tantalizes the senses with its spicy-sweet fusion. The Empress Gin and Tonic, a regal blend with Roku Gin, lime, cane sugar and a captivating Empress Gin Float, showcases the art of botanical mixology. For a refreshing option, the Cucumber Cobbler, an elixir of Double Cross Vodka, Midori, lime, TYKU Cucumber Sake, Fiery Ginger and mint, delivers a cooling and invigorating sip.
Moxies delights in its internationally influenced menu, gathering flavors from diverse cuisines to craft dining adventures that stand apart from the rest. The use of fresh, locally sourced ingredients is a cornerstone, ensuring that every dish bursts with flavors and supports the local community. From comfort food favorites to gourmet delights, the menu caters to a wide range of tastes. “Our dedication to culinary craftsmanship is evident in every aspect of the dining experience,” Poirier says.
The Dish: Roasted Tomato Bruschetta
- 10 pieces of garlic crostini
- 1/2 fl oz olive oil
- 1 portion roasted tomatoes
- 1 tsp minced garlic
- 4 fl oz quenelle (small lemon-sized) whipped feta
- 1/2 tsp olive oil
- Speckled black pepper, cracked to order
- 1/2 fl oz herb medley
1. Place garlic crostini in the pizza oven for approximately two minutes until the bread is golden brown but still soft in the middle.
2. Place olive oil, tomato portion and garlic into a fry pan, then place on medium high heat (50% flame).
3. Cook for two minutes on medium heat.
4. Once the tomatoes are hot and really starting to soften and burst, remove for plating – some will be broken apart and some intact but all skins need to be popped, cooked and hot. Press tomatoes with the back of a spoon gently to ensure they are cooked.
1. Take the quenelle whipped feta and place it into the middle right of the brulee dish.
2. Drizzle the cheese with olive oil and season it with cracked pepper.
3. Place the hot tomatoes with all their juices and seasonings from the pan on the middle left of the plate next to the cheese and scatter around cheese.
4. Finish by placing the herb medley over the cheese falling onto the tomatoes and in the brulee bowl.
5. Place brulee dish on a clean round entree plate, on the left side off center – teaspoon next to the dish on the left.
6. Shingle garlic crostinis on the right side of the brulee dish from 12:00 to 6:00.