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King River opens private Wagyu dining room at Moo Moo Brisbane

Pallavi Mathur
May 5, 2026
0
Source: Supplied

Fifth-generation Queensland Wagyu producer King River has opened The King River Room, a dedicated private dining space at Brisbane institution Moo Moo The Wine Bar + Grill.

The space marks a shift in King River’s trajectory, from cattle producer to premium beef brand with a permanent home in its own backyard. Despite exporting to more than 45 countries, Brisbane is where the King River story began, and The King River Room brings it full circle.


From end to end

Founded on fifth-generation cattle country in north Queensland, King River operates as a vertically integrated Wagyu business, overseeing breeding, backgrounding, feeding and logistics from end to end. The past four years have seen the company focus on building a premium brand with full supply chain control, positioning itself as a price maker rather than a price taker in global markets.

King River General Manager Joshua Rich said: “While 80 per cent of our product is exported to more than 45 countries, Queensland is where our story began. We love the idea of showcasing our Wagyu to diners, chefs and global partners in an immersive paddock to plate experience here in our home state.

“We’ve spent the past four years evolving from a commodity supplier into a premium Wagyu brand with full supply chain control, and the King River Room brings our vision to life. The King River Room offers a permanent space to tell our story, from our family’s cattle country in Queensland to the plates of some of the world’s best restaurants.”

The King River room

Moo Moo The Wine Bar + Grill was founded by Steven and Autumn Adams and has been one of Brisbane’s most respected steak institutions since opening in the historic Port Office Building in June 2010.

Specialising in premium Australian beef across dry-aged, Wagyu and Angus cuts, the restaurant has built its reputation on long-standing relationships with the country’s best producers, with venues in both Brisbane and the Gold Coast.

Designed by Brisbane-based Studio Collective, The King River Room will host exclusive tastings, distributor visits, global chef delegations and curated dining experiences, including a signature banquet showcasing the depth and versatility of King River Wagyu. The space seats up to 18 people and is available for private bookings.

Moo Moo Executive Chef Trent Robson said, “When you work with beef of this calibre, it changes the way you cook. King River Wagyu has depth, richness and consistency that chefs dream of and that makes it possible for us to have the freedom to hero the product in its finest form.

“The King River Room will allow us to take guests on a journey from the Queensland paddocks where the cattle are raised through to a dining experience that celebrates precision and flavour. It’s not about serving steak but creating something memorable.”

The opening coincides with growing international demand for premium Australian beef, with Queensland continuing to strengthen its position in high quality Wagyu production.

The King River Room is open now at Moo Moo The Wine Bar + Grill, Brisbane, from May 5, 2026.

Source: Pressed PR

Find more dining out updates on Crumb Wire.

Pallavi Mathur

pallavim9893@gmail.com

Pallavi Mathur is the founder and editor of Crumb Wire. She cut her teeth in PR before turning her lifelong passion for food into a full time gig. Pallavi brings readers a daily digest of what's hot in food and drink, covering restaurants, retail and features rooted firmly in food culture.

https://crumbwire.com/

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