Moo Moo The Wine Bar + Grill — Restaurant in Gold Coast City

What a huge disappointment! As a single diner, I was squeezed into a dark corner table by the front door. The server was quick to bring me a menu and a glass of water. After that it all went downhill. I explained to server that I’d not ever eaten there and he quickly pointed out what the most popular steaks were and I agreed to his suggestion of a combo of one cap and one flat iron “samplers” of Wagyu for about $89 - it wasn’t on the actual menu that I could see. He mentioned the sides are ordered separately and I ordered greens and mushrooms. I asked for a wine suggestion and mentioned I liked a good Merlot or Syrah or Cab Sauv but he recommend a Pinot noir that he said is better with the rich beef. I ordered an elderberry cocktail as he said it takes about 30 mins for the steak. He said the 2 pcs would be about 280g. He never asked me how I wanted my steak done nor if I wanted any appetizer or starter. He left with the menu and I noticed that his section suddenly got very busy and he was running back and forth - all his tables seem to have been at the same service stage so he had very little staggering of service. The food was brought out by food runners and I had to wait over 10 minutes for him to bring my wine so my meal was COLD by the time I could tuck in. To that end the food was even more of a let down. Steaks were black little squares and I had to ask for a steak knife. The cap steak was tough to cut through and rare in the center but medium on the outside. Worst part - NO FLAVOUR. Veggies were pretty but the broccolini stalks were tough (old?) and again, BLAND. Not a hint of seasoning or herbs. The mushrooms were rubbery and bland except for some bitterness due to overcooking. I managed to enjoy the crème brûlée at the end of the meal. It was the only thing worth eating. I had high hopes based on many reviews and recommendations. Also when the server did ask me how my meal was I showed him the toughness of the cap and obviously because I barely touched the sides that they were bland. He just offered to give me a takeaway box for the sides to which I replied I was leaving Broadbeach in the morning and had no reason to keep food I didn’t like. He didn’t offer to comp or discount them from the order even though I told him they were not good. What an expensive disappointment. One person with a total...

We had the signature 1kg rump cap roast to share between two. Unfortunately the steak was rare and we had ordered it medium rare. Taylor, our waitress, started cutting the meat from the end and asked if it was ok after cutting basically the crust. On the end it was ok. She then cut about six thick slices and it was very rare in the middle. She offered to cook three pieces a bit longer. We agreed because it was too rare for us but as we all know when you recook meat it toughens it. Which it did. I feel they should have been able to nail the cooking of their signature meal ($180 for two) and if unsure, cut once in the middle of the roast and then you can just recook both halves a bit longer rather than three slices. This was the major problem with the evening. The atmosphere was very good. The wine we wanted (Henry’s Seven by Henschke) was not available - probably popular cause it’s a great wine at a comparatively reasonable price - so we had the Dandelion Damsel Merlot ($70) after I tried a glass first and my husband had a beer. The wait for the steak was about fifty minutes. There are potatoes and salad included with the meal and they were good. Also three sauces that the chef chooses. Why? We’re paying. In any case we played the game and asked for certain ones as my husband hates mushrooms. Taylor came back after asking and told us we were in luck, we could have the sauces we wanted. Great news. One thing I really enjoyed was the complementary relishes that were offered - the horseradish was delicious and my husband said the Hot English mustard really had a kick to it. I guess I was disappointed cause we had heard so much positive hype. We ordered something we cook at home a lot and so it’s not rocket science particularly if it’s your business and despite telling Taylor, and then telling Taylor’s manager at the till, there was no concession or allowance of any kind made. I think at the very least, shouting us the first round of a beer and a glass of wine would have been a gesture that would have taken the sting out of the $278 bill for a steak that wasn’t great, it was ordinary and it was promoted as their signature dish. Would we dine here again? If I did I wouldn’t want...

Dined here tonight and seated outside. Was very happy that I could make a reservation at 7 and still be fitted in for 7.30 last minute.

Service : First I will start of by saying that the waitress we had was so attentive, so genuine and just a joy to talk to, she was very knowledgeable with the menu despite only working there for 6 weeks. Thank you so much for your service , it's not very often that we encounter such a lovely people person that we will remember and ask for next time we visit.

The atmosphere: coming on a Sunday was a great idea as it was a very relaxed environment, quiet & with a cool breeze, enjoyed the smoke from the steak permeating in the air. Just a treat & different to my previous experience here on a busier day a few years ago.

Food: Entree: we ordered the prawn entree & for what you pay it is quite small in size, for us it was just not what we expected as we are use to eating more cooked prawns as appose to the way they served it which is just personal preference but perhaps on the menu they should have a clearer description in that they are only just cooked with a very very noticeable seafood taste. Main and sides: we ordered the 99 dollar special where you get to try wagyu tenderloin and Riverina I believe was the second one, both were just delicious and succulent. The sides including the duck fat potato and macaroni with speck worked so well together with the meal and the bernaise sauce is to die for. The vegetables were quite plain which I assume is because it cuts the intensity of the meat if you eat it together so its better to be more simple but just expected a bit more flavour.

Drinks: the elderflower cocktail is a must try if you love gin, extremely refreshing and so easy to drink. The dandelion barossa Valley merlot was a great red.

All in all, it was a great dinner and happy with the quantity & service, just some small personal preference improvements that could be made.

Thanks for having us. We...