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Restaurant

Moo Moo The Wine Bar + Grill

Broadbeach on the Park, 2685 Gold Coast Hwy, Broadbeach QLD 4218, Australia

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Find Moo Moo The Wine Bar + Grill

Broadbeach on the Park, 2685 Gold Coast Hwy, Broadbeach QLD 4218, Australia

Directions ↗
1300070710
HoursMonday: 12:00 – 11:30 PM Tuesday: 12:00 – 11:30 PM Wednesday: 12:00 – 11:30 PM Thursday: 12:00 – 11:30 PM Friday: 12:00 – 11:30 PM Saturday: 12:00 – 11:30 PM Sunday: 12:00 – 11:30 PM

*Opening hours may differ during holidays.

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About Moo Moo The Wine Bar + Grill

Broadbeach’s benchmark for serious beef pairs old-school chophouse ceremony with world-class cuts. Steak purists across the Coast zero in on the Chef’s Signature—a one-kilogram, spice-rubbed rump slow-roasted for an hour, wheeled over on a side cart, and sliced tableside with crisp potatoes blistered in wagyu fat. Beyond the gueridon showmanship, waitstaff break down cut profiles and marbling scores right at the table, pointing diners toward center-cut tenderloins, aged cuts, or rich scotch fillets matched with pourings of Châteauneuf-du-Pape. Rich mac and cheese and tartare round out the table while the energetic room keeps conversation easy.

  • Chef’s Signature Tableside Carve: A 1kg spice-rubbed rump roasted for an hour, wheeled over on an adjacent cart, and carved tableside alongside beef-fat potatoes.
  • Table Cut Consultations: Floor staff talk guests through cuts, marble scores, and doneness to tailor steak selections and wine pairings.
  • Prime Cuts & Chophouse Sides: Center-cut tenderloins, scotch fillets, and aged beef paired with steak tartare and decadent mac and cheese.
RestaurantSteakRestaurant

What's On at Moo Moo The Wine Bar + Grill

Upcoming events, special menus and other reasons to plan a visit.

No events or specials listed right now.

The Moo Moo Experience

Why diners choose Moo Moo The Wine Bar + Grill for exceptional steaks and milestone occasions.

  • Guided Table Cut Consultations

    Floor staff present comprehensive breakdowns of marble scores, cuts, and flavor profiles directly at your table to tailor each selection.

    The waitstaff explained the steak options in detail, which made choosing a lot more interesting and much easier.

    Tin Beast

  • Expert Wine & Cut Pairings

    Knowledgeable sommeliers and servers pair vintages precisely to your chosen beef cut to elevate each course seamlessly.

    Wine suggestions were absolutely on point both times – thoughtful, spot-on, and made everything taste even better.

    Phillipe Christodoulou

  • Personalized Milestone Celebrations

    Special milestone dinners are elevated with personalized dessert presentations and attentive celebratory touches throughout the night.

    We finished with the most delicious dessert, and the personalised birthday plate was such a lovely gesture.

    Stephen Irvine

  • Effortless Group & Date Gatherings

    Groups and shared tables gather comfortably over multi-course dining with synchronized service and shared signature sides.

    Our party tried a range of oysters, sides and different steaks, everyone was impressed with their dishes.

    Google Review Queen

  • Tableside 1kg Signature Carving

    The signature one-kilogram slow-roasted rump is presented on an adjacent mobile cart and carved tableside for sharing.

    They set up a small table next to us, cut the meat in front of us, and served it on our plates.

    Jaque C

  • Flawlessly Executed Doneness & Texture

    Premium culinary standards ensure high-grade beef arrives with precision resting, crusting, and tenderness across multiple visits.

    The tenderloin both nights was incredible: ordered medium-rare and delivered perfectly every time – beautiful sear, juicy, buttery-soft, seasoned just right and rested perfectly.

    Phillipe Christodoulou

Signature beef selections and specialty steak cuts celebrated by diners

  • Spice rubbed Wagyu 1kg rump

    We were served 1kg of slow-roasted meat, cooked for about 1 hour. They set up a small table next to us, cut the meat in front of us, and served it on our plates.

    Jaque C

  • Tenderloin

    The tenderloin both nights was incredible: ordered medium-rare and delivered perfectly every time – beautiful sear, juicy, buttery-soft, seasoned just right and rested perfectly.

    Phillipe Christodoulou

  • F4 Wagyu Rib/Scotch Fillet MB 8–9+

    F4 Wagyu Rib/Scotch Fillet MB 8–9+ (H)

    Tin Beast

  • Rib eye on the bone

    But the real highlight was the rib eye on the bone – perfectly cooked, melt-in-your-mouth tender, and bursting with flavour.

    Stephen Irvine

Other favorites

Complementary sides, starters, and decadent desserts to round out your meal

  • Wagyu fat fried potato

    The standout entree for me was the Calamari and the Sauteed greens and Wagyu fat fried potato side dishes were worth mentioning.

    Damien

  • Mac n Chess

    My partner ordered centre cut tenderloin and I ordered Scotch Fillet with a side to share of Mac n Chess. They were all amazing and tasty and the service was one of the best.

    Philip Mandikos

  • Hot fudge brownie

    Wednesday it was the hot fudge brownie (still one of the best I’ve ever had), and on Sunday the “cigar” – unreal.

    Phillipe Christodoulou

  • Sweet potato agnolotti

    The sweet potato agnolotti was a surprise standout, along with the lovely, tender rebound when pressing on our steaks and the sour lolly cocktail.

    Google Review Queen

Beyond the menu

Distinctive hospitality touches and thoughtful service moments observed by guests.

  • Tableside Roast Carving Service

    When ordering large-format roasts such as the spice-rubbed signature cut, floor staff position a dedicated cart beside your table and slice the roast directly onto your plate.

  • Personalized Cut & Menu Consultation

    Waitstaff spend unhurried time consulting on marble scores, cuts, and flavor profiles to help match individual steaks and portions to each guest's preferences.

  • Custom Milestone Dessert Plates

    Guests celebrating personal milestones receive custom congratulations, including dessert plates scripted for birthdays and thoughtful anniversary well-wishes.

  • Complimentary Welcome Starter

    Upon seating, guests are greeted with a complimentary opening amuse-bouche from the kitchen to kick off the meal.

Before you head over

Practical advice on reservations, specialty cuts, and table consultations for your visit

  • Book Well in Advance

    Tables book out well ahead of time, and walk-in attempts frequently fail, so secure your reservation at least two weeks in advance.

  • Pre-Order Large Signature Roasts

    If planning to order the signature slow-roasted 1kg rump steak, note that it takes roughly an hour to prepare or can be pre-ordered ahead so it is ready upon arrival.

  • Consult Staff on Cuts and Pairings

    Floor staff provide detailed cut consultations at the table—lean on their recommendations to match marble scores, cuts, and portions to your preferences without over-ordering.

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