Black Hide Steakhouse is a serious carnivore’s delight. Head Chef Lukas McEwan, who spent time refining his meat knowledge at Rockpool Bar and Grill, has teamed up with Stanbroke to bring some of the best meat Australia has to offer.
The venue is typical steakhouse: wooden furniture, white tablecloths and soft, low lighting. This is an intimate space, with tables close together, and the service is attentive.
Share an entree, such as the signature barbecue beef short ribs – a perfectly balanced dish featuring slow-cooked, boneless beef cubes that melt in the mouth, a smoky not-too-sweet barbecue sauce, served with a lime coleslaw that cuts through. There are a range of different steaks to choose from, all from Queensland, including a certified organic, grass-fed eye fillet that is succulent and juicy, and an Angus OP rib on the bone that is rich, tender and full of flavour. All steaks come with wagyu-fat roasted potatoes, rosemary and garlic, and your choice of sauce.
PSST! There is an extensive wine list, with many by the glass, as well as a full bar.