Moo Moo The Wine Bar + Grill

01What to order

• Spice-rubbed Wagyu rump cap roast, 1 kg / 2.2 lbSanchoku Wagyu MB 6–7+, sealed on the char grill, finished in the oven and carved at the table; A$195 for two, A$215 for three on the June 2026 menu. Allow 55 minutes.
• 50-day dry-aged striploin on the bone, 400 g / 14 ozDiamantina Black Onyx Black Angus, 230 days on grain, 36 months old, MB 3+, A$88.
• Wagyu center-cut striploin, A5, 150 g / 5.5 ozAkune Gold Japanese Black from Kagoshima, 650 days on grain, 48 months old, MB 12+, A$130.
• Purebred Wagyu rib/scotch fillet, 280 g / 10 ozPardoo, from the Pilbara coast of Western Australia, 420 days on grain, 32 months old, MB 8–9+, A$135.
• T-bone, 600 g / 21 ozLittle Joe's Angus cross from Gippsland, pasture-fed, 32 to 36 months old, MB 4+, A$99. The only grass-fed steak on the list.
• Wagyu flat iron, 200 g / 7 ozTime Out (July 2026) names a Westholme Wagyu flat iron as the top seller; the June 2026 menu lists the flat iron from Sir Harry, 430 days on grain and citrus, MB 6–7+, A$93.

02The beef

Two countries, many herds. The Australian Wagyu runs from F1 crosses (Westholme and Sanchoku, both central Queensland) through F3 and F4 (The Phoenix, Sir Harry) to purebred and fullblood lines (Pardoo, Jewel by King River, 2GR), with the Japanese bloodlines named: Tajima, Michifuku, Itomoritaka, Kikumidoi. Days on grain run from 200 for an S. Kidman Santa Gertrudis cross to 450 for Jewel by King River, and the animals are 30 to 48 months old. The Japanese beef is Akune Gold from Kagoshima, A5 at MB 12+. Weights on the menu are approximate and raw.

03The fire

The menu says the specialty beef is cooked on a charbroiler, and the rump cap roast is sealed on the char grill and finished in the oven. It does not name the fuel. The menu asks guests to allow at least 30 minutes for a steak.

04The story

Moo Moo opened on June 4, 2010, per the house, in the Port Office Building at 39 Edward Street, near the Eagle Street Pier and the City Botanic Gardens. The building was designed in the 1880s by the Colonial Architect F. D. G. Stanley and entered the Queensland Heritage Register on Oct. 21, 1992. Time Out (July 2026) describes seating on six heritage balconies. Its bar, Moobar, pours from a list of more than 400 wines, per the house.

05The practical

Port Office Building, 39 Edward Street, Brisbane City. Open every day: lunch noon to 3 pm, dinner 5:30 to 9:30 pm, Moobar from noon till late. Phone 1300 070 710. The menu asks for one main per person and adds 10% on Sundays and 15% on public holidays. There is a private dining room. Steaks start at A$68, per Time Out; on the June 2026 menu that buys a 200 g / 7 oz Black Onyx tenderloin.

Address

Port Office Building, 39 Edward Street, Brisbane City QLD 4000

Phone

1300 070 710

Website

moomoorestaurant.com

Directions

Google Maps ↗

06In Brisbane’s selections