Fifth-generation Queensland Wagyu producer, King River, has partnered with iconic Brisbane restaurant, Moo Moo The Wine Bar + Grill to curate and unveil The King River Room, marking a significant milestone in the company’s evolution from cattle producer to globally recognised premium beef brand and global foodservice partner.
Opening to the public in late April 2026, The King River Room represents a dedicated private dining space offering direct access to a globally sought-after Wagyu served in one of Queensland’s most respected steak institutions. It marks a permanent home in Brisbane for King River and brings a brand exported to more than 45 countries back to where its story began.
King River General Manager Joshua Rich says the collaboration reflects a shared commitment to quality and provenance and signals the company’s next chapter.
“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,” Josh said.
“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.”
Founded on fifth generation cattle country in north Queensland, King River has evolved into a vertically integrated Wagyu operation, overseeing breeding, backgrounding, feeding and logistics management. The business has spent the past four years building a premium brand, focused on becoming price makers rather than price takers in global markets.
Moo Moo Executive Chef Trent Robson says the partnership with King River unlocks a new level of storytelling on the plate.
“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,” Chef Robson said.
“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 King River Room will host exclusive tastings, distributor visits, global chef delegations and curated dining experiences, including a signature banquet designed to highlight the depth and versatility of King River Wagyu.
The launch coincides with growing international demand for premium Australian beef, reinforcing Queensland’s position as a leader in high quality Wagyu production.
The investment for King River signals confidence in the local market while strengthening its international footprint.
“We’re building a brand designed to last beyond any one generation. This partnership is about permanence, partnership and growing together,” Josh said.
To book the King River Room, contact Moo Moo The Wine Bar + Grill.
