Pots, planter boxes, green screens, trees and trailing fronds fill the interior. Look out and those floor-to-ceiling glass windows offer views right over the tree canopy.

This latter day conservatory cum bar and restaurant is the latest project from Andrew Utiger, Matt Erby and David Maisey.

In a suburb that lacks after hours night-life, the trio wanted to introduce a venue for office workers and local residents from neighbouring suburbs that had some soul. Utiger and Erby know the area well, as they already run Treehouse which is across the road.

Their vision was brought to fruition by architect John Cochrane, interior designer Ruth Harris — who also worked on Treehouse — and graphic designer Melanie Topham.

“When it was a concrete slab, we envisaged it as a garden oasis floating above the hustle and bustle of North Sydney,” Matt Erby said.

“I think that we’ve achieved that.”

The team has created four zones within the space including the main dining room, a bar and The Point, an outdoor area with view over Miller St and the Pacific Highway.

Take the funky jungle designed lift from the ground level up to the bar for drinks and there’s plenty of choice. Sommelier Julien Perrimond has curated a wine list featuring 170 old and new world wines. Then there are 14 different gins, and a growing collection of whiskeys and cocktails created by head bar tender Aby Dedej. After Hours, is one whiskey-based creation that includes Laphroaig, Zacapa 23 and house made salted caramel.

The menu is co owner David Maisey’s area of expertise. Maisey, ex Merivale and the Palisade Hotel, currently runs the food offering at Treehouse. Along with head chef Peter Fitzsimmons, who spent a couple of years at Chin Chin, the Green Moustache menu picks up on modern Australian and Asian influences.

It also covers cafe-style breakfasts with a selection of trendy dishes like the perennial acai bowl, smashed avo on toast, a vegan ’breaky’ bowl which is also gluten and dairy free, as well as a not-so-healthy eggs Benny.

Quick eats in this CBD are non-negotiable for lunchtime dinners. They want something light, fast and tasty. Green Moustache caters for them with a number of small plates including kingfish sashimi with a papaya salad or the confit beetroot tart. The kitchen also does Japanese twist on the poke bowl. Boru is Japanese for bowl, so Green Moustache has a green boru as well as an ocean trout version. The beef brisket burger or the 300g scotch fillet are heartier meals.

Several dishes like market fish with asparagus and crispy capers and chargrilled lamp rump with smoked eggplant cross over onto the dinner menu.

One dish, the hand-picked blue swimmer crab pasta with chilli, lemon and Parmesan, is already shaping up to become a favourite, Erby said.