MOO MOO The Wine Bar + Grill restaurant group is bringing greater texture to its renowned steak-led offering with the launch of its new restaurant menu.

Hailing the changes as evolutionary rather than revolutionary, owner Steven Adams collaborated with group executive chef Trent Robson to bring more balance to the offering by tapping foodie trends, embracing seasonal changes and meeting client tastes.

Moo Moo regulars will notice that the specialty steak selection remains untouched – the result of its refinement just a few months ago.

“We are extremely happy with the performance of the beef dishes – the consistency is there so there was no need for change,” Steven said. He is also thrilled to note that supplier, Jack’s Creek – a Wagyu and Black Angus specialists based in Gunnedah – was recently named the world’s best beef producer in the World Steak Challenge for the second consecutive year. “It demonstrates that we actively choose the best beef product that is available for our customers,” Steven said.

However, keen that Moo Moo is not labeled as purely a steak restaurant, Steven and Trent have put great effort into creating extraordinary non-beef options as well as lighter dishes with female clients in mind for this new menu.

Steven is particularly excited about the Moo Moo Spicy Chicken Hot Pot, a fresh arrival on the venue’s increasingly popular list of shared mains.

Saluting the approach of cooler weather and a surge in hot pot popularity, the dish soaks a whole chicken and vegetables in a delicious blend of apple cider, chilli and ginger.

“It is something quite different for us, but with the hot pot on trend we felt it was a fantastic way to enhance our shared mains offering, which continues to work extremely well for us,” Steven said.

With fresh seafood delivered daily, new lighter options include the Yellowtail Kingfish Sashimi accompanied by samphire, okra, chickpea miso and sake vinaigrette as a cold entrée.

Bringing even more variety to the hot entrée selections is the Hervey Bay Half Shell Scallops with dukkah mayonnaise, coleslaw and sausage pork cheek or butifarra.

An addition to the mains menu is the Crispy Wagyu Brisket Salad, proving a classic alternative for the light eater, while working in the house specialty. The result is a heady blend of contrasting textures and flavours. “Winter or summer, it’s always good to have a salad available and this dish combines the richness of the beef with a crisp salad and riesling vinaigrette,” Steven said.

A tantalising fusion of flash-fried beef brisket, bean sprouts, radish onion and bittersweet riesling vinaigrette, the dish joins fellow newcomers such as the Moo Moo Valencia Pork Belly, broadening the mains line-up.

Moo Moo has also expanded its array of dining experiences with a two-course business lunch menu including a glass of wine for $45.

Moo Moo The Wine Bar + Grill is located at Broadbeach on the Park, Gold Coast and in The Port Office Building, Stamford Plaza in Brisbane.

Moo Moo has hosted an array of celebrities including Amber Heard, Elon Musk, Sophie Monk, Jason Momoa and Tom Hiddleston proving Moo Moo really is the place to be seen.

For more information, visit: www.moomoorestaurant.com

KATE BENNETT GOES GAGA FOR MOO MOO

“My husband Simon and I dined at Moo Moo on a Thursday night. It was after the Moo Moo ladies lunch so I expected the place to be flooded with the ladies still lingering after lunch but there was a really nice mixed crowd at the bar.

After a wait at reception, our fantastic night began. To kick-start the evening I enjoyed a glass (or three) of Verve and Simon had Peroni Legera.

Our waiter Troy was beyond expectations – not only does he know the food, he’s also a great bloke, and even bought three cuts of meat to the table for us to pick.

I had two entrées – the prawn and calamari, both were amazing. For his main, Simon had flat iron which was beautifully marbled, cooked medium rare and so tender. As recommended by Troy, Simon had the Moo Moo Ju, and it was perfect.

Tin Shed Shiraz was the perfect complement to the steak. We shared three delicious sides of iceberg lettuce, broccolini and mash. We ended the evening with the divine chocolate log with honeycomb.

It was an absolutely fabulous evening – the service was amazing, there was a great atmosphere and the food, as always, was incredible. Five stars!”