MOAI the new fine dining restaurant in Hyderabad is led by Michelin-trained Chef Mohib Farooqui. MOAI’s culinary philosophy is rooted in purity, depth of flavour, and respect for nature’s finest ingredients, reimagined for the modern palate
MOAI – Hyderabad’s most immersive new dining experience is an ode to the elements, where fire, stone, and time shape every dish. Inspired by the legendary Moai statues of Easter Island, MOAI embodies guardianship, strength, and the fusion of heritage with modern innovation.
Led by Michelin-trained Chef Mohib Farooqui, MOAI’s culinary philosophy is rooted in purity, depth of flavour, and respect for nature’s finest ingredients, reimagined for the modern palate. The menu is a journey through bold flavours, primitive fire-cooking techniques, and the finest global and locally sourced ingredients. Complementing this is an avant-garde cocktail program curated by world-class mixologists Claudio from Barcelona and Saurav from India. Crafted with smoke, stone, ferments, and rare botanicals, MOAI’s cocktails seamlessly blend global influences with locally foraged elements, delivering an experience unlike any other.
Culinary Narrative by Chef Mohib Farooqui
The menu at MOAI is led by Michelin-trained Chef Mohib Farooqui, whose approach to food is both primal and refined. A Le Cordon Bleu Sydney alumnus and recipient of the prestigious “DUX” award, Mohib has spent over two decades perfecting his craft, working in Michelin-starred restaurants in Australia and Denmark before shaping India’s culinary education as Associate Director of Culinary at the Indian School of Hospitality. His philosophy blends tradition with innovation, crafting dishes that are deeply rooted yet refreshingly modern. Signature creations such as Char-grilled Baby Chicken – a combination of corn-fed spring chicken, shio koji, sesame, and barberries, Dum Ka Kheema 2.0 – a spicy and smoked goat pate, Zarai cheese, and milk pav, Muhamarra & Feta – a Middle Eastern red pepper & walnut puree, feta cheese, served with a pomegranate waffle are designed to surprise and comfort in equal measure. The irresistible and delectable dessert menu includes hits like the Gajar Halwa 2.0 – a reimagined classic with a carrot pudding and smoked cardamom cream cheese, Maamoul Cheesecake – made with key lime liquid, cheesecake, Medjool dates, ‘maamoul’ shortbread and pecans, and Deep Scarlet – made with 66% Idukki dark chocolate, beetroot textures, and spice.
The Alchemy of Cocktails
Created by renowned mixologists Claudio Caprio (Barcelona) and Saurav Samanta (India), the menu explores smoke, ferments, wild botanicals, and hyper-local infusions, blending global influences with local ingredients.
Claudio, with a career spanning five countries, refines his craft in Barcelona, focusing on innovative and premium cocktail experiences. Saurav, an award-winning mixologist, has shaped India’s cocktail culture, bringing his expertise from acclaimed bars across the country.
Signature cocktails include the Moai Old Fashioned, infused with smoked jaggery and barrel-aged bitters, and the Tropical Stone Sour, featuring house-fermented pineapple and local spices.
“Forget the ordinary. We take classic cocktails and infuse them with the wild, untamed essence of our home. This menu is a love letter to our region—written in bold flavours, unexpected twists,
and a touch of the extraordinary.” – Head Mixologist Claudio Caprio
An Oasis of Tranquility and Artful Design
Designed as a 400-seater retreat, MOAI seamlessly dissolves the boundary between indoor and outdoor, offering an immersive, open-air escape in the heart of Hyderabad. Inspired by tropical landscapes and organic forms, the space incorporates quarry-cut stone walls, natural granite flooring, lush greenery, and water bodies to create a tranquil haven. Towering 15-foot Moai sculptures stand as silent guardians, reinforcing the venue’s ethos of strength, legacy, and artistic expression. A 360-degree stone bar serves as a communal hub, encouraging interaction and shared experiences, while floor-to-ceiling glass ensures that even within its walls.
At MOAI the culinary philosophy embraces “No Fuss, No Muss”—bold, unembellished, and pure flavours that showcase the integrity of every ingredient. The bar follows suit, crafting drinks with ferments, smoke, and foraged botanicals, balancing global influences with an unmistakable local essence.
MOAI
Sy No 237, Plot No 139, Anvaya Conventions Rd,
Financial District, Gachibowli, Hyderabad, Telangana
Timings: 12 PM – 12 AM (Sunday to Thursday);
12 PM – 1 AM (Friday and Saturday)
Price for 2 pax: INR 2K + taxes (without alcohol); INR 4K + taxes
For reservations: + 91 7288838111
