Black Hide Steakhouse

Multi-award-winning Black Hide Steakhouse at Petrie Terrace is the only restaurant in Queensland where diners can enjoy cuts of beef from Australia’s leading producer, Stanbroke Beef.

Occupying the premise that was the original Gambaro seafood outlet and still owned by the Gambaro family, Black Hide Steakhouse is to beef what Gambaro is to seafood.

The warm, pared-back interior features walls of panelled wood, black and white photos depicting the history of Gambaro, carpet and intimate dining rooms with furnishings by esteemed Australian interior designer Marian Lam.

The kitchen at Black Hide is headed by ex-Rockpool chef Lukas McEwan, who has crafted a menu that starts with share plates and allows diners to choose their cut of beef, sides and sauces and have it cooked to perfection on the restaurant’s Montague Broiler Grill (which does not use charcoal to flavour).

For entrée, the selection of delectable share plates includes seafood - oysters (freshly-shucked or Kilpatrick), Grilled Hervey Bay Scallops, Fried Squid, Roast Split with Pomegranate and Herb Salad – as well as BBQ Beef Ribs, Italian Meatballs, Pea and Artichoke Arancini and the highly-recommended Oxtail, Potato and Mozzarella Croquettes.

Beef Mains are all of the highest export-quality Stanbroke Beef (Certified Organic, Angus Marble Score 3+ or Wagyu Marble Score 5+) and from within these categories, diners variously choose their cut from the Butcher’s Block – Eye Fillet, Sirloin, Tomahawk, T-Bone and so forth.

All steaks come served with wagyu fat-roasted royal blue potatoes, with garlic and rosemary and a choice of sauce: peppercorn, red wine jus, béarnaise or mushroom. In addition, diners can order extras such as Grilled Tomatoes Provencale or Bone Marrow with Parsley, Caper and Eschallot Salad, and Sides including Mushy Peas with Pancetta, Eggplant Parmigiana, Hand-Cut Fat Chips with Aioli or Mixed Leaf Salad. For those who don’t fancy a steak, there’s a small choice of other seasonal Mains such as Gambaro’s Daily Fish, Braised lamb Shoulder and Duck Ragout with Fettuccine.

Desserts here are every bit good as the mains – think Banoffee Pie with Burnt Caramel Ice-Cream, Eton Mess or the must-try Popcorn Brulee with Candied Popcorn. Otherwise, there’s a Daily Cheese Board featuring 2 or 3 cheeses with house-made chutney, rocket salad and muscatels.

A first-class wine list is on hand to accompany the courses served, with staff happy to recommend best matches for the dishes.

The menu may have changed since our visit.