Black Hide Steak & Seafood by Gambaro, Brisbane
Surf and turf overlooking the river.
Black Skin Steak and Seafood from Gambaro
steakhouse$$$
The new Black Hide replaces the date night vibe of the previous Treasury model with something lighter and brighter. S.SHYNE’s Lisa Henderson oversaw a layout that featured plenty of wood, cream curtains and long teal banquettes designed to reflect the new restaurant’s prime location overlooking the river.
It now suits a menu with a wider range of seafood. As a starter, you can order the tuna tartare served with umeboshi sauce on a rice cracker; grilled scallops with garlic parsley butter and pangrattato; and a variety of oysters and caviar.
For mains there’s lobster linguini with tomato, parsley and lemon zest; grilled Mooloolaba prawns with parsley, garlic butter and lemon; or lobster from the tank with sauce in the morning. There is also a cold seafood platter. Steaks are refreshingly simple, split into a selection of three-point cuts of Angus and five-point cuts of Wagyu, and the menu is rounded out by the 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 the Brisbane Times. He is a former editor and editor-in-chief at Broadsheet Brisbane and has written for Escape, Qantas Magazine, Guardian, Jetstar Magazine and SilverKris, among others.
