Moo Moo

Not quite a fine diner, nor your typical steakhouse, Moo Moo straddles the two and, it seems, has moments of identity crisis. Service, for example is a bit offhand for its setting and price point. Nevertheless carnivores hunting for a meat fix are obviously OK with that as they are escorted past the glass cabinet display of dry-aged beef to settle in for a hearty feed. Meat, as the name suggests is Moo Moo's raison d'etre with their signature dish a hefty one kilogram angus rump roast, rubbed with a spice mix, sealed, cooked then carved at the table. A flavoursome, nine-plus wagyu from David Blackmore is so tender it barely needs a knife. The same skill is shown with venison, cooked to its rosy best and served with figs, a nest of red cabbage and an artichoke croquette. Non-beef dishes are accomplished too - zucchini flowers make a pretty plate and are a lighter alternative with breaded quail eggs and an olive and truffle vinaigrette. An extensive wine list provides a fine distraction should you find your dining companion wanting.