Moo Moo The Wine Bar + Grill restaurant group is bringing greater texture to its steak-led offering ,with the launch of its new restaurant menu. Owner Steven Adams collaborated with group executive chef Trent Robson to bring more balance by tapping foodie trends, embracing seasonal changes and meeting client tastes.

Moo Moo regulars will notice that the specialty streak selection remains untouched. “We are extremely happy with the performance of the beef dishes – the consistency is there so there was no need for change,” states Steven. He is also thrilled to note that supplier, Jack’s Creek 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,” says Steven.

However, to ensure 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. “We wanted to freshen up the menu while achieving a really good balance,” notes Steven.

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

With fresh seafood delivered daily, new lighter options include Yellowtail Kingfish Sashimi accompanied by samphire, okra, chickpea and miso and sake vinaigrette as a cold entrée. Bringing even more variety to the hot entrée selections is the.

Hervey Bay 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 lighter eater. A tantalising fusion of flash-fried beef brisket, been 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. Steven says the menu “was a collaborative effort that saw our ideas come together quite seamlessly and the result is an evolution rather than a revolution of the menu.”

The new menu will also be introduced to Broadbeach sister restaurant, Moo Moo Gold Coast, in the coming weeks. Moo Moo Brisbane has also expanded its array of dining experiences with the historic Port Office Building premises with a two-course business lunch menu, as well as the opening of its largest ever private dining room.


Banner image: Moo Moo Restaurant Group owner, Steven Adams, and executive chef, Trent Robson