LOCATIONTen minutes’ walk from the heart of the CBD, near the Botanic Gardens.
PROFILED BY DE GROOTS MEDIAOutside, a snarling bull statue, horns lowered to charge, warns you to expect the unusual. The building which you step into confirms this. The old Port Office is resplendent. The sweeping staircase has been lovingly decorated with dark, shining wood and metal. And when you reach the top, the experience truly begins.
Moo Moo Wine Bar and Grill is not what you might expect. A typical steakhouse can be stuffy, smoky, with predominantly male crowd and rowdy atmosphere. Moo Moo, however, is not a typical steakhouse, and challenges the stereotype with smart style. At the top of the staircase, an open kitchen displays chef Damien Draper and his team working their magic, as sizzling sounds erupt from the grill. Nearby is a glass charcuterie cabinet which frames cuts of meat hanging temptingly in full view, waiting to be sliced. From here, several different rooms open - each unique, and stylish to the extreme. The Steel Blue Room is private and comfortable, the Moo Bar relaxed and social. Balconies open out on all sides of this magnificent building. The gorgeous Angus Room is the best of all, its design suffused with an authentic movie-star cool.
Moo Moo, just as at their established Broad Beach restaurant, outdo themselves to provide only the best in steak, wine and modern Australian cuisine. The beef menu offers 17 top-class cuts of meat, including full-blooded wagyu beef from Japan. A one kilogram wagyu rump is spiced in-house and carved triumphantly at the table making it more than just a meal, but an experience.
'Steakhouse' does not mean staid and dull at Moo Moo Wine Bar and Grill. With all the style of an exclusive bar, cuisine of true top-end quality, and an awareness that it’s okay for a great restaurant to be fun, Moo Moo makes great dining
cool.
Aran Ward Sell
EXECUTIVE CHEFDamien Draper – Damien has trained and led some of Australia’s finest kitchens and has been heading the Moo Moo kitchen since July 2010. Starting his career in 1996 at Victoria’s ‘Clover Cottage’, a restaurant so acclaimed that it has been inducted into the Australian Restaurant Hall Off Fame. He then worked at ‘O’Conner’s Butchery’ for nearly a year refining his in-depth understanding of Australian Red Meat. Soon after the desire of a warmer climate beckoned Damien and he moved to sunny Hamilton Island for four years, where he assumed the role of Head Chef at Hamilton favourites‘Romanos’ Fine Italian Cuisine and ‘Mariners’ Seafood Restaurants. After his four years in Hamilton Island, a move to the Queensland capital saw Damien take a variety of rolls in Brisbane’s leading restaurants. These include Head Chef of ‘Watt Bar & Dining’, a small stint at ‘Urbane’, Chef de Cuisine at ‘Bespoke’, Sous Chef at ‘Enoteca’ where they achieved the title of “Best New Restaurant” for Queensland and finally Executive Chef at Woolloongabba’s acclaimed ‘Bistro Bistro’. Now, Damien heads both the Broadbeach and Brisbane restaurants, bringing his many years of creative inspiration and dedication to every plate.
FUNCTIONSWith dining for 150 people, two private dining rooms and Moobar, Moo Moo The Wine Bar + Grill Brisbane is the perfect venue for functions, special events or product launches.