Moo Moo Wine Bar and Grill has relaunched following a six week, million dollar renovation.
Located on the Gold Coast, the transformation coincided with the venue’s 10th anniversary. Architectural designers Studioplus and Clubbar Concepts oversaw the process, which involved introduction of a new colour palette of dark charcoal, grey and black with natural stone, feature tiles and slate throughout.
The restaurant’s dominant features include the zinc-topped bar, dramatic pendant lighting and ‘big ass ceiling fans’, a statement announcing the relaunch reads.
Moo Moo owner, Steven Adams, said the venue’s new menu showcases local produce.
“It is important that we continue to support local producers, while remaining conscious of quality seasonal produce and reducing our food miles. The menu has been designed with a paddock-to-plate style of thinking,” he said.
“Following the popularity of our in-house dry aging cabinet in the Brisbane restaurant, we’ve installed a feature floor to ceiling, custom-made dry aging cabinet – the very first of its kind on the Gold Coast.”
The kitchen has been refitted with Waldorf equipment including a new charbroiler, which uses both charcoal and wood.
The menu has been transformed along with the venue’s design, and some of the long-time favourites have been reinvigorated.
“While we’re always moving forward, we knew it was important to acknowledge our most popular dishes that customers have enjoyed over the last 10 years, so a selection of our new menu items are interpretations of those well-known dishes,”Adams said.
“Our new Shanghai calamari dish, which is a lovely chilli glazed calamari, is a nod to a very popular prawn dish we had on the menu some years ago.
“We also have some really exciting new entrees including a carpaccio dish and a prawn dish with spicy red harissa – they’re sure to be favourites among both our regular and new customers.”
