Chez Dominique

You would never imagine you could get food like this in a tiny town like Moruya, but wait to be surprised. The paddock to plate philosophy adopted by the chefs and the love and care that goes into the food is truly special. You will enjoy every morsel and the eclectic and lively atmosphere of the venue is completely intoxicating. You will not be disappointed after a night out at Chez Dominique.

We have been going to Chez Dominique at the Air Raid Tavern since they started cooking there last year and we love it. The food is fresh, locally-sourced, and 5-star quality and the share plate concept is a great way to sample the amazing options.We regularly take our visitors there and they cannot believe that we have such wonderful food in our little country town. We are spoiled indeed! It is definitely worth a trip to Moruya to check these guys out.

Wonderful food, remarkable mastery of flavour compositions. I particulary recommend the Pork Neck and the Mustard Leaves. A full five stars for this part.I generally don't like the concept of shared plates so much. Too often, this has resulted in me leaving unsatisfied, because either you get a few small bites of something and probably leave still slightly hungry, or you repeat plates and it starts to make a real dent in your wallet. I also feel to appropriately savour a dish is hard when it's gone so quickly.This was the case as well at Chez Dominique. Especially when the food is this good, you are in constant regret at the small amount you get. We were four people, sharing six dishes (spent about $50pp), and the boys left thinking about what they could eat when they got home.What is definitely not ok to me is selling half a slice of bread for $3. This comes out at $50-70 per loaf of bread, which is simply too much. Where I come from no restaurant charges for bread, it's free, usually really tasty, and you can ask for more. It's a good way of allowing people of different budgets to leave your restaurant satisfied. The (not Honour, my fault) bread Chez Dominique sells is very good, and selling it at no profit might elevate the place to five stars in my opinion.The atmosphere is ok, especially for a pop-up. I liked the bar part with its high ceiling and saloon feel. Inside the restaurant it's a bit dark, and the tables outside are somewhat small and cramped for four people. The staff was very friendly and professional.Thank you for answering what I consider to be constructive feedback for what separates you from a very good 4.5 to an excellent 5 stars in my book. I understand that making your own bread would be more costly than selling some from a good bakery, and I also agree that even $65pp is not an excessive price for a quality organic meal from local produce in a small town like Moruya. Comparing anything to an espresso is not entirely fair however, that way you can make everything really expensive ;). I'd still suggest offering your great bread at a more affordable rate would be both beneficial for your guests and your business. You sell for less, you sell more.

So happy to have found this amazing pop-up. Its is easily the best food on the south coast - located in Moruya. Fabulous French style share dishes of local produce. A must visit, but unfortunately only open Thurs and Fri evenings.

We went for dinner and had the surprise set menu. Every dish was well thought out and delicious. The food was fresh and beautiful. We left feeling wonderful. The atmosphere was intimate so you will need to book. We will definitely go again.