The King River Room

The King River Room is Brisbane’s first-ever dedicated Wagyu dining room - an intimate 18-seat private dining space located within Moo Moo The Wine Bar & Grill's Brisbane CBD venue.

The immersive paddock-to-plate experience celebrates the evolution of fifth-generation Queensland Wagyu producer King River.from cattle producer to the globally recognised Wagyu name.

Designed by local interior design agency, Studio Collective, the once Executive Room at Moo Moo has transformed into a destination designed for the steak gourmand. The room, featuring bold reds and moody tones, pays homage to the rugged North Queensland home of King River and the world-class Wagyu produced in those lush paddocks, with an exquisite stone table to gather friends and family around.

The King River Room will offer guests a transparent insight into the entire Wagyu journey, from breeding and raising cattle on family-owned Queensland farms through to the final presentation on the plate. The menu features delicacies by Moo Moo’s award-winning Executive Chef of 13 years, Trent Robson, who has shaped the restaurant into an institution, plating up over countless steaks for loyal locals to Hollywood A listers.

The exclusive menu will feature King River Wagyu cuts exclusive to the establishment, alongside a selection of Moo Moo signature dishes reimagined through the lens of premium Australian produce. King River’s premier pure bred Jewel Wagyu will also be available in the King River Room, in an Australian-first.

For those dining in Moo Moo’s main restaurant, guests can experience a taste of King River Wagyu on the a la carte menu, with dry-aged Jewel shortloin and a rotating selection of dry-aged Primal cuts, complemented by access to a dedicated King River dry-ageing cabinet, offering a rare look behind the scenes at the ageing process.

The King River Room opens on Tuesday March 5.