So many items from the menu looked good. Our server recommend 4 - 6 plates to chare for the two of us. We started with the Banh Mi Pate - five spice chicken liver mousse served with chili cherry jam and brioche. The Asian spice was prominent and the mousse was velvety.
The Tuna Crudo came with compressed Cavaillon melon, chermoula, candied quinoa, and amaranth. This dish was bright and fresh and just delicious.
Next, we shared Chao Tom - Sugar Cane Shrimp with Thai basil & garlic butter and a sauce called muoi ot xanh sua dac with lime. The shrimp kebabs transported me to Southeast Asia. We also enjoyed the Ca Tim Xao - twice cooked eggplant topped with sunflower miso satay, candied pumpkin seeds, and Thai basil. The eggplant was decadent and satisfying.
Another decadent dish was the Crawfish & Noodles. Temomi noodles were tossed with garlic miso and crab fat butter, studded with crawfish meat and topped with aromatic panko and lime zest. Drool!
Lastly, though we were pretty full, we could not pass up the dessert called Banh Flan Ca Phe. Vietnamese flan was topped with coffee gelee, palm sugar caramel, condensed milk ice cream, and hazelnut coffee foam. It was a unique spin on the "coffee desserts" and blew our minds.
We had a great first meal at Moon Rabbit and were happy to enjoy Chef Kevin's food again. Service was decent and the ambience is great for people watching along the Wharf.
Total Rating: 4.7
Food: 5, Price: 4, Service: 4, Ambience: 5, Accessibility: 5
