Moby’s in East Hampton

A chic restaurant and cocktail bar with a relaxed nautical feel

Moby’s in East Hampton, on the eastern tip of Long Island, serves up sumptuous rustic Mediterranean food with Aussie flair. Set in a charming 1800s farmhouse, this restaurant is the brainchild of Australian owners Nick Hatsatouris and Lincoln Pilcher – the duo behind LA hipster hangout Eveleigh – and they have created quite a destination.

For me, it’s not just their signature rosé on tap that screams “summer”; lots of natural wood, exposed beams, roped columns and navy and white canvas director's chairs lend the indoor spaces a chic boathouse feel. Outdoor patio seating and the sprawling back garden are convivial, with picnic tables perfectly placed for dining under the stars.


But after a long day spent swimming, surfing or lounging on the beach, the food is what really fires me up; tuna crudowith avocado, chilli and lime ($19) and massive flat-iron steaks with charred red onions, broccolini and shallot butter ($36, first picture) could almost feed an army. Indeed, portions are big, and many of the appetisers could be mistaken for mains; a farro salad with asparagus, arugula, baby carrots and English peas ($16, second picture) was a substantial standout. For me, though, the Hamptons are all about fresh fish, and the grilled Montauk swordfish with cerignola olives, tomatoes and salty capers ($31) is a must.


It’s the pizzas people come back for, though. Chef Gary King – formerly of New York’s Il Buco and also the Michelin-starred Ristorante Reale in Rivisondoli in Italy – knows his stuff. His wood-fired pizzas ($18-$19), from sausage and hot cherry peppers, to potato and taleggio, are the way to go if dining with friends. The rosé on tap – Moby’s Cuvée by Gotham Project from the Finger Lakes region of New York ($14 per glass; $56 per carafe) – pairs well with everything, of course.

For more of Christina’s insider Hamptons tips, try The Chequit hotel, or for a high-profile take, find out how Tory Burch spends her time there.

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