Moo Moo Bar and Grill is a famous steakhouse with a beef menu of biblical proportions. There are 20 different cuts of premium beef to match their wine list with superb drops from France, Italy, Australia, South Africa, New Zealand, and the US. The new menu has guests raving about the culinary symphony.
Service is formal and in the hands of a group of CBD Alumni – highly trained pros with years of experience and expertise. And there’s a new brigade in the kitchen, ably run by ex-Pier 9 and 1889 Enoteca Chef, Trent Robson. Our steaks are great and so are the sides.
Steak is still the principle player with about 17 different cuts and breeds available, priced from $35. There is no doubt about the quality of the meat or the comfort of the setting. Beef Carpaccio is another dish showing the Moo Midas touch. The walk to the dining room is impressive, pass the bull guarding the entrance, up the stairs, past the dry ageing cabinet – the bit that promises the most.It’s a slick restaurant in all respects. You pay for the privilege, but with Robson exerting his influence it’s money well spent.
Ascend the grand staircase to a world of rumps and rib eyes in Moo Moo’s smart wood, leather and brass dining room. Black Angus rib eye on the bone, dry aged in house for 50 days, it’s memorably tender and lauded by a waitress who is so versed in the specialty beef menu, she might well have written it herself.
For a Brisbane restaurant that is extremely popular with the business crowd, this is an ideal list. Very comfortable, but there are enough emerging stars to please the adventurers. It’s no surprise that Shiraz and red blends are fellow performers. Awarded highest rating of “Three Glasses”.
If the bronze bull downstairs doesn’t give the game away, then the glass fronted cabinet full of dry ageing sides of meet that greet you on the landing en route to the dining room certainly will. The stately Port Office building, now an outpost of Steven Adams’ Gold Coast Steak House. In the glassed kitchen chefs prep signature spice rubbed kilos of rump, butter soft wagyu and more.
A new city steakhouse is a perfect haven for blokes doing business. Get to the main event – beef – and you can choose your provenance, breed and cut from Darling Downs wagyu to David Blackmore’s Victorian wagyu oyster-blade, grain-fed for 600 days, with a marble score of 9. This (and all steaks), arrives on a slab of granite with a little vine of cherry tomatoes and is our dish of the day. This is a venue that will hold broad appeal for a corporate audience.
A sister restaurant to the couple’s Gold Coast establishment with the same name, Moo Moo is a steak restaurant, and with everything from Master Kobe with a marbling score of 12 to a dry aged Black Angus, there’s a piece of beef to suit everyone. Praise has to be given to the pair for the restaurant’s transformation. It feels modern, fresh and sophisticated, with just a touch of glamour. For entrée we had the duck confit with parmesan and watercress salad which was sensational. The skin was crisp, the meat almost fell off the bone and the fresh salad cut through the fattiness of the duck. The service was warm, extremely knowledgeable and proficient.
Australian Wine List of the year awards, 2017
OpenTable Diners' Choice Awards 2017
Gourmet Traveller Wine’s Australian Wine List of the Year, 2013
Restaurant & Catering Australia, Queensland, 2012
Restaurant & Catering Queensland Award for Excellence, 2012
Gourmet Traveller Wine’s Australian Wine List of the Year, 2012
Lifestyle Food Channel’s ‘I Love Food’ Awards, 2012
Gourmet Traveller Wine’s Australian Wine List of the Year, 2011
Red Meat Industry’s Queensland Red Meat Awards, 2011
Lifestyle Food Channel’s ‘I Love Food’ Awards, 2011
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