Moo Moo The Wine Bar + Grill

If you were a visitor from any other part of the world other than a capital city, you may find it difficult to recognize Moo Moo as a ‘steakhouse’.

There are traditional steakhouses, and then there are steakhouses – upmarket restaurants that specialize in premium steak. Moo Moo falls very much into the latter category; nothing traditional about it!

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Boasting a top location, Moo Moo overlooks Broadbeach’s Victoria Park, opposite Jupiters Casino and the Gold Coast Convention Centre.  Since its opening in 2005, Moo Moo has collected numerous awards including Gold Coast Restaurant of the Year (2007 and 2012) and Queensland’s Best Steak Restaurant (2008 and 2012). High achievements indeed, but competition is fierce at the top of the market, it seems.

Moo Moo - Steven Adams, JP Duitsch

“Architecture changes, style changes… so it is important more than ever to keep relevant and stay ahead of the pack,” said Steve Adams, who co-owns the Broadbeach restaurant with partner April Adams and JP Duitsch, citing ‘innovation’ as the main reason for the recent revamp of the popular restaurant, as well as the need to ‘put the sexy back into steak’.

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Pressure aside, the refurb has made Moo Moo the ritziest steakhouse around!

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The cutting edge slick new space features natural stone and slate overlooked by impressive pendant lighting. The huge stainless steel kitchen has undergone a refit and the floor to ceiling custom-made dry ageing cabinet shows off the meat you will be ordering. It’s the epitome of ‘industrial chic meets absolute luxury’; just the opposite of steakhouses of old.

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Just as upmarket are the clientele, with the restaurant’s spectacular zinc-topped Moobar being one of the Gold Coast’s hottest venues to enjoy cocktails or wine from an award-winning list. No shabby chic here! With a vertical wine room backing the bar, a list boasting 850 wines and a smart 50-strong cocktail list, this is an upmarket venue for the hip and sophisticated; just the place to ‘see and be seen’ on a pivotal corner of the hottest eating area in town.

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The reputation of a steak restaurant always depends on the quality of its steak. At Moo Moo the range of steak is outlined in a boxed steak menu including the careful documentation of heritage by region and family farms, breed (a mix of Wagyu and Angus), feeding methods (Dry Aged, Pasture Fed, All Natural, and Grain Fed), and ageing.

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After a shared entree of the freshest scallops, gorgeously presented, we share the Moo Moo Signature Dish, a spice-rubbed kilo of Wagyu Rump Cap sealed on the char grill then oven roasted ($135 for two).

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It’s the third time we’ve eaten this dish, the steak being different each time. On this occasion it’s succulent and flavoursome with medium tenderness.

IMG_4179Almost theatrically, the meat is carved at our table and served with a rocket and parmesan salad glazed with fig vincotta, oven-roasted crispy Nicola potatoes and a trio of delicious sauces. This is ‘steak with swank’, a grand, hugely generous cut that would be great to share between three or even four diners. We feel completely spoiled and, unsurprisingly, are unable to finish the portion of meat.

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Of course there are many more choices on the menu other than steak. You can begin with a Charcuterie board of country style terrine, prosciutto and Wagyu Bresaola before proceeding to fresh oysters or fish, Wagyu Beef Tataki with ponzu and horseradish cream, Risotto with black winter truffles, Cloudy Bay diamond clams, or Queensland Duck confit with smoked potato purée and sour cherries. There are even vegetarian options marked and, of course, desserts.

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That may be, you tell me, but steak is the star. Yes, and rightly so. Even though Australia is a coastal nation, we love our steak, preferably washed down with a cooling ale! The more the better, at least historically. But as we map the future of meat, particularly steak, and how it fits into a sustainable future, eating 1kg steak may not fare well on future horizons. Perhaps we’ll look back awestruck at our indulgence – so 21st century, we’ll mutter! For two of us, it may have been far wiser to choose a smaller cut of 9+ Master Kobe beef, the best available in Australia, succulent and tender with a great rich flavor, some sides or a salad to share. After all, this is a restaurant which boasts quality to be savoured and enjoyed. So, why not try the best of their best?

Moo Moo Menu, Reviews, Photos, Location and Info - Zomato

2685 Gold Coast Highway, Broadbeach Ph: 07 5539 9952

Open: Mon – Sun 11.30am – 12.30am

NOTE: Good Food Gold Coast dined as guests of Moo Moo The Wine Bar + Grill. Photo of Steve Adams and JP Duitsch credited to Moo Moo. Moo Moo is now owned by Steve & April Adams.

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Open daily 11.30am – late
      
2685 Gold Coast Highway, Broadbeach