Two restaurant reviews in one week named after animal noises (see our review of Bar Bar Black Sheep at Robertson Quay)? In this case, sheep beats cow. At first glance, Moo’s a nice enough space; the set-up of white furniture and glass doors (that allow for people-watching), while minimal, is pleasant enough. We dug right into their grilled items with two king prawns ($15), which were sizeable albeit bland and on the dry side of things. The mango-tomato salsa that accompanied it provided some texture and flavor, but the chili-lime dressing was nowhere in sight. After asking two different waitresses about the missing sauce, it was finally brought out. We felt an obligation to order a steak, considering a fifth of the menu is meat, and went with a 300g striploin ($26) from Down Under (after all, this is a self-coined Aussie joint). Unfortunately, our request for medium-rare was lost between our table and the kitchen and we had to send our unevenly and under-cooked steak back for additional heat. We fared much better with the charred baby back pork ribs ($28), with a sweet and flavorful secret house rub that had us cleaning off the bones. Now that’s more like it. When eaten with the side of truffle mash, it proved to be the most satisfying part of our meal. Perhaps it was an off night and the kitchen’s still finding its feet (which is often the case with newbies), and our ribs certainly showed some potential. We’ll give them a few more months before our next visit, although it’s a decent enough spot for after-work drinks and perhaps a few bar bites if you’re in the area.
