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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

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611300000000
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

Set in Broadbeach on the Park, Moo Moo delivers high-end steakhouse theatre paired with serious beef provenance. Tableside consultations walk diners through marbling scores and dry-aged cuts before the kitchen gets to work. Regulars look to the signature one-kilogram spice-rubbed Wagyu rump—wheeled out on a cart, carved before your eyes, and served alongside potatoes roasted in rendered fat.

  • Tableside 1kg Wagyu carving: The signature spice-rubbed Wagyu rump is roasted slow, carved beside the table, and paired with potatoes crisped in rendered fat.
  • Guided cut consultations: Staff walk through marbling scores and dry-aging profiles at the table to match cuts with targeted wine pairings.
RestaurantSteakSteakhouseBar

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.

Why Dine at Moo Moo The Wine Bar + Grill

Explore why diners choose Moo Moo The Wine Bar + Grill for exceptional steaks and milestone celebrations.

  • Tableside 1kg Wagyu Roast Carving

    Moo Moo's signature 1kg Wagyu rump is slow-roasted and sliced directly at a designated side station by your table, accompanied by roasted baby potatoes in meat drippings.

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

    Jaque C

  • Expert Steak Cut Guidance

    Knowledgeable servers assess taste preferences and walk through meat marble scores, dry-aging, and specialty cuts to simplify selection.

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

    Tin Beast

  • Celebrated Milestone Hospitality

    From personal birthday welcomes to thoughtful anniversary details, the attentive hospitality ensures momentous occasions feel seamless and valued.

    We came here to celebrate a birthday, and the team made it such a memorable night with their thoughtful touches and genuine hospitality.

    Stephen Irvine

  • The Premier Occasion Venue

    With a bustling, upscale room and an elegant setting, the restaurant consistently serves as a premier venue for memorable social gatherings and date nights.

    If I lived on the Gold Coast, this would be my first choice for every special occasion.

    John Fisher

  • Confidence in High-End Quality

    Guests enjoy total peace of mind knowing that premium pricing translates directly into flawless culinary execution, perfectly rested meats, and elevated dining.

    Moo Moo is the definition of “you get what you pay for” because yes, their food might be expensive, but the taste and service make up for it, 110%.

    Mal

  • Stress-Free Wine Pairings

    Dedicated sommelier and floor staff guidance ensures wine recommendations elevate every cut of steak, eliminating pairing guesswork entirely.

    Our sommelier (I can’t remember his name he was from France maybe an hour from Châteauneuf-du-Pape) was also so lovely and helped us pair wine perfectly.

    Eilish Spence

Signature cuts and centerpiece specialty steaks carved and prepared to perfection.

  • Signature 1kg Wagyu 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

  • 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

  • A5 Wagyu

    We had the A5 wagyu and a regular steak. Both was cooked to perfection.

    Ann Chee

Other favorites

Complementary sides, starters, and handcrafted desserts to accompany your meal.

  • Wagyu Fat Roasted Potatoes

    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 Cheese

    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. Both were pure magic.

    Phillipe Christodoulou

  • Kilpatrick Oysters

    Great flavours and experience! From the Moo Moo kilpatrick oysters to premium cut steaks (the jus is to die for), accompanied by accurately paired wine & cocktails finished with dessert.

    Daniel

Beyond the menu

Attentive hospitality touches and bespoke tableside moments that elevate your dining experience.

  • Tableside Carving Service

    For the signature 1kg slow-roasted rump roast, servers set up a dedicated side table beside your dining table to carve the cut in front of you and plate it with baby potatoes roasted in the meat's rendered fat.

  • Personalized Steak Cut Consultations

    Waitstaff consult with diners at the table before ordering, explaining marble scores, dry-aging details, and contrasting flavor profiles to tailor cuts to individual preferences.

  • Personalized Celebration Touches

    Guests celebrating birthdays or milestones are treated to personalized dessert plates and thoughtful anniversary greetings from staff to mark the celebration.

  • Complimentary Welcome Starter

    Upon arrival, diners are greeted and seated with a complimentary welcome starter to begin their dining experience.

Before you head over

Practical tips for planning your reservation, pre-ordering specialty cuts, and ordering with staff guidance.

  • Book Weeks in Advance

    Reserve your table well in advance, as walk-ins frequently miss out and prime reservation slots fill up weeks ahead.

  • Pre-Order the 1kg Wagyu Rump

    If you plan to order the signature 1kg slow-roasted Wagyu rump, pre-order it when booking so it is ready upon arrival without an extended kitchen wait.

  • Consult Staff on Cut Selection

    Take advantage of the waitstaff and sommelier’s in-depth cut consultations to navigate marble scores and find the right cut before ordering.

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