Moo Moo The Wine Bar & Grill
There are plenty of tasty sounding dishes on the menu but we are here for the steak – and there is a lot of it to choose from.
Moo Moo the Wine Bar + Grill establishes itself as a pretty schmick steakhouse from the moment you reach the Port Office entrance. Step inside and you’ll see the restaurant name illuminated on the wall next to a winding staircase. Ascend this to reach the main counter, where the open kitchen and the glass dry aging cabinet make for a striking display. Turn right from here and you’re in Moobar, with a selection of tapas to keep you occupied while you sip on a drink or two. Turn left instead, and you are in the restaurant. This is where you want to be.
There are plenty of tasty sounding dishes on the menu but we are here for the steak – and there is a lot of it to choose from. The least expensive is the AACo Wagyu 200g minute style steak, served with mushy peas and café de Paris sauce ($29). The priciest is the Australian Black Wagyu (bred from Tajima Genetics) aged, grain fed, 400g striploin. Quite a mouthful to say and at $92, quite an expensive mouthful to eat.
If you’re after value for money, the Moo Moo Signature is the one for you – a spice rubbed 1kg AACo Wagyu rump roast, carved at the table and served with a chef’s selection of two sides and a trio of sauces (2 people for $125, 3 for $140, 4 for $155). Though it’s possible that the steaks are a little over-seasoned for some tastes, they are delicious and succulent all the same. We recommend the very flavourful Macquarie Downs Wagyu, grain fed, 200g flat iron (or oyster blade as we Australians like to call it).
Mustards and horseradish are complimentary and there is something highly satisfying about polishing off a big slab of beef by dunking each forkful in a different condiment or sauce. In fact at Moo Moo you can get three sauces for $9 – the sweet and tangy smoky BBQ is our pick.
As a general rule at Moo Moo, a steak doesn’t come with any sides, so it’s best to order a few. Wagyu fat nicola potatoes, oven roasted with confit garlic, thyme and rosemary are crunchy and bite sized, and do a good job of using up any excess sauces. Wash it down with one of the many wines (900 available by the bottle, over 90 by the glass), and call it a night. Or even better, finish it all off with a raspberry soufflé.