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Moo Moo The Wine Bar + Grill

Steakhouse and wine bar in the heritage Port Office building, built around in-house dry-aged beef and a long Wagyu list.

Brisbane City$$$$Steak, Modern Australian

  • Special occasion
  • Date night
  • Big group
  • Long lunch
  • A charcuterie board on a white-clothed restaurant table holding thin slices of cured meat, prosciutto, cornichons, grissini and toasted and rustic bread, with a bottle of Moo Moo "Dancing Cow" Shiraz and a poured glass of red wine behind it.
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ResDiary booking widget linked from the venue's own site. ResDiary is not one of the listed providers, so this is recorded as a direct booking link.

Booking via direct · checked 2026-08-24

The story

Founded by Steven and Autumn Adams, Moo Moo The Wine Bar + Grill redefined the steakhouse Brisbane experience when it expanded to the city on the 4th of June 2010. The restaurant occupies the heritage Port Office Building, redesigned around a 12-metre monolithic granite bar in Moobar, a charcoal grill with an open kitchen, and bespoke dry-aged steak hanging cabinets. The venue states it sources beef "from all regions + pastures around Australia", cooks it on the charbroiler, and has been recognised with Gourmet Traveller's Wine List of the Year for a list of more than 400 labels.

In their words, from their site· checked 2026-08-24

Menu a sample

Bread

  • Ciabatta w. Whipped Tallow Butter + Moo Moo Jus$5Priced per person.

Entrée

  • Split Local Prawns w. Sichuan + XO Butter, Bisque + Bonito (A)$38
  • Charcuterie Board$45Tajima Bresaola, Jamon Paleta de Bellota, Saucisson Sec w. Sweet & Sour Peppers, Pecorino, Chicory, Sour Crisp, Ciabatta + Grissini. GF available.

Main

  • Gnocchi of Heritage Pumpkin w. Pinenuts + Tomato, Beurre Noisette, Stracciatella + 36 Month Reggiano (V)$45
  • Dry Aged Pork Cutlet w. Trotter Broth, Creamed Potatoes + Poached Apple Creme Fraiche (GF)$56
  • Market Fish w. Brodetto of Mussels, Clams, Moreton Bay Bug + Cavolo (M) (GF)$67

The Signature

  • Spice Rubbed 1kg Wagyu Rump Cap Roast — serves two$195Sanchoku Wagyu MB 6-7+ rump cap, rubbed with the chef's secret spice rub, sealed on the char grill then oven roasted and carved at the table with wagyu fat fried potatoes, leaf salad and a trio of sauces. Please allow 55 minutes.
  • Spice Rubbed 1kg Wagyu Rump Cap Roast — serves three$215Same dish, larger serve. Please allow 55 minutes.

Speciality Steaks

  • S. Kidman Cross Santa Gertrudis Rib/Scotch Fillet MB 3+ (H), 300 grams$76
  • Westholme Wagyu F1 Wagyu Striploin MB 6-7+ (H), 250 grams$81
  • Diamantina Black Onyx 50 Day Dry Aged Striploin on the Bone MB 3+ (H), 400 grams$88
  • Sanchoku Wagyu F1 Wagyu Rump Cap MB 6-7+ (H), 280 grams$90
  • Sir Harry F4 Wagyu Flat Iron MB 6-7+ (H), 200 grams$93
  • The Phoenix Wagyu F3 Wagyu Tenderloin MB 7+ (H), 250 grams$99
  • Jewel by King River Purebred Wagyu Striploin MB 9+ (H), 280 grams$130
  • Akune Gold Japanese Black Wagyu Centre Cut Striploin (A5) MB 12+, 150 grams$130
  • Pardoo Purebred Wagyu Rib/Scotch Fillet MB 8-9+ (H), 280 grams$135
  • GR Fullblood Wagyu Striploin On The Bone MB 9+ (H), 450 grams$140

Sauces & Sides

  • Sauces — Moo Moo Jus, Peppercorn, Forest Mushroom, Spicy BBQ, Bearnaise, Chimichurri$66 each or three for 15.
  • Sides$1515 each or 3 for 40. Includes wagyu fat fried new season potatoes, leaf salad, caesar salad, skin on fries, wagyu fat carrots, sauteed greens, tempura onion rings, mac + cheese and brussel sprouts.

Prices as at 2026-08-24. They change —the venue's own menu is the authority.

Good to know

  • Licensed
  • vegetarian
  • gluten-free
  • low gluten
  • halal

Only what the venue states itself. Anything not listed here we haven't verified — worth a call if it matters.