Overview
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 Southern Darling Downs 18-24 months aged tenderloin. The priciest is the Japanese Black Wagyu with 48 months age. Quite a mouthful to say and 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. 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 Jack's Creek black angus scotch fillet, grain fed for 150 days with 36-42 months of age. Mouth-watering brilliance.
Mustards and garnishes 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. The sweet and tangy smoky BBQ is our pick.
As a general rule at Moo Moo The Wine Bar and Grill, a steak doesn't come with any sides, so it's best to order a few. Wagyu fat new season potatoes — oven roasted with 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 (hundreds available by the bottle, and plenty by the glass), and call it a night. Or even better, finish it all off with a Basque cheesecake.
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