Surf ‘n’ turf overlooking the river.
Black Hide Steak & Seafood by Gambaro
Steakhouse$$$
The new Black Hide flips its Treasury predecessor’s date-night vibes for something lighter and brighter. Lisa Henderson of S.SHYNE oversaw a fitout that features plenty of timber, cream curtains and lengthy aquamarine banquettes designed to reflect the new restaurant’s prime position overlooking the river.
It suits a menu that now taps a wider variety of seafood. For entrees, you can order tuna tartare served on a rice cracker with umeboshi dressing; grilled scallops with garlic, parsley butter and pangrattato; and a selection of oysters and caviar.
For mains there’s a lobster linguini with tomato, parsley and lemon zest; grilled Mooloolaba prawns with parsley and garlic butter, and lemon; or lobster from the tank with mornay sauce. There’s also a cold seafood platter. Steaks are refreshingly straightforward, split into a selection of Angus three-score cuts and Wagyu five-score cuts, with the menu topping out with a 1200 gram Angus tomahawk priced at $269 (designed to feed up to three people).
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Matt Shea is Food and Culture Editor at Brisbane Times. He is a former editor and editor-at-large at Broadsheet Brisbane, and has written for Escape, Qantas Magazine, the Guardian, Jetstar Magazine and SilverKris, among many others.From our partners
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