Mahob at Moo’s

Updated September 24, 2026,first published November 18, 2024

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When Woody Chet and Chanthida Penh took over corner cafe Moo’s in 2024, they brought new flavours to Meeniyan. During the day, you can drop in for coffee, salmon bruschetta, steak sandwiches and Cambodian congee. But come Friday and Saturday night, the soothing cream-and-green space transforms into a Khmer-inspired restaurant, with locals drawn by contemporary dishes rippling with kampot pepper, banana blossom and morning glory.

Chewy baubles of mango boba add a sweet pop to oysters in a tart chilli-coriander dressing. Cured salmon tumbled with lime leaf, toasted coconut, pomelo and pomegranate creates a one-bite flavour riot on a betel leaf.

Cambodia’s national dish, amok, is steamed in paper and, when unwrapped, releases an aromatic waft of locally caught fish, curry paste and coconut. Judging by the room’s quiet hum, it’s safe to say locals have embraced the latest chapter in this historic building’s story.

Best for: Dinner that won’t break the bank but is still headlined by a fun atmosphere and interesting flavours.

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Where Warragul warmth meets fine-dining panache.

Flying the flag for Gippsland fine dining.

A little industrial, a little midcentury, a lot of easy-going charm.