Black Hide by Gambaro

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Black Hide by Gambaro at Treasury Brisbane

Black Hide by Gambaro at Treasury Brisbane will enchant and entertain guests by showcasing one of the most extensive selections of world-class Australian Wagyu and Angus steak cuts as the hero cuisine, mouth-watering seafood dishes, and a wide choice of tantalising share plates.

Overlooking the Brisbane River and within an easy stroll of the city’s arts and cultural South Bank precinct, this stunning restaurant will provide exceptional personalised guest service, and a divinely rich atmosphere that can only be delivered by blending intricate and cutting-edge design with worldly charm and sophistication.

Get ready as Black Hide by Gambaro at Treasury Brisbane sets to offer a tempting experience for the senses you won’t want to resist.




In partnership with Treasury Brisbane, The Gambaro Group’s strong reputation in steak cuisine will continue to be leveraged in their second Black Hide restaurant.

The Black Hide name is one that has demonstrated outstanding success including numerous Chef Hats, two-time winner of Australia’s Best Steak Restaurant, and four-time winner of Queensland’s Best Steak Restaurant.

Across both Black Hide restaurants, The Gambaro Group proudly uses world-class Australian steak, produced by family-owned and integrated beef and cattle company, Stanbroke.

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The Star Club Member discounts apply. Menu is subject to availability and change. Please be aware that our products either contain or are produced in kitchens which contain and / or use allergens. For allergen free options, please speak with your waitperson. 15% surcharge applies on public holidays. A 1% service fee will apply to all credit card transactions over $100.

Small Plates

With crème fraîche, chives and toast  
Tsar Nicoulai Caviar  
10g 125
30g 325
Beluga Caviar  
30g 600
Selection of Marinated Olives v, gf, df  
Wild olives with rosemary, chilli, garlic  
Sicilian olives with preserved lemon, thyme, garlic 12.5
Fried Gnocchi v  
With eggplant puree, tomatoes, olives 19.5
Wagyu Bresaola  
With pickled peach, macadamia, rocket 28.5
BBQ Beef Short Ribs gf, df  
With cabbage salad, lime 26.5
Italian Meatballs (4)  
With basil and sugo 19.5
With grilled fig, pancetta and cress 28.5
Arancini (3) v  
With mushrooms, herbed ricotta 14.9
Kingfish Carpaccio gf, df  
With avocado and jalapeno 28.5
Calamari df  
With fennel and aioli 21.5
Grilled Hervey Bay Scallops (5)  
With lemon herb butter 29.5
Six Freshly Shucked Oysters gf, df  
With red wine, eschalot vinegar 29.5
Six Oysters Kilpatrick gf, df  
With bacon, Worcestershire, tomato 31.5


V: Vegetarian | GF: Gluten Free | DF: Dairy Free

V: Vegetarian | GF: Gluten Free | DF: Dairy Free

Cuts From The Butcher's Block






All Steaks served with Wagyu Fat Roasted Potatoes, Rosemary and Garlic  
Your choice of Red Wine Jus, Peppercorn, Béarnaise or Mushroom Sauce gf  
Eye Fillet 200gm 120
Sirloin 200gm 110
Eye Fillet 200gm 69.5
Rump Cap 250gm 49.5
Rib Eye 300gm 69.5
Sirloin 300gm 74.5
Skirt 250gm 49.5
Eye Fillet 250gm 59.5
Rib Eye 350gm 58.5
Sirloin 350gm 52.5
OP Rib on Bone 500gm 64.5
T-Bone 500gm 58.5
Tomahawk 1200gm  
Serves 1-3, 50 minute cooking time 145
Angus Rib Eye +28 days (Marble 3+) 300g 85
Flinders Grass Fed Rib Eye +28 days (Marble 2+) 300g 85




Our exclusive partnership with Stanbroke Beef brings you the finest export quality beef to Brisbane.


Certified by internationally recognised bodies such as NASAA and USDA Organic. Stanbroke ensures the beef is both raised and processed 100% organically.


You will be pleasantly surprised to taste an Angus marble score of 3+ in Brisbane. Stanbroke Angus beef comes from verified Angus cattle for consistent marbling and flavour.


Offering a unique marbling, tenderness and flavours. Grazed naturally for the majority of their lives before moving to carefully prepared rations of Australian wheat and barley.

V: Vegetarian | GF: Gluten Free | DF: Dairy Free


Gambaro’s Daily Fish 36.5
Duck Breast gf  
With beetroot and raspberries 42.5
Grilled Spatchcock  
With bread sauce, tomato, olive, herb salad 37.5
Pumpkin Tortellini v  
With pecorino, black pepper 26.5
Moreton Bay Bugs gf  
With grilled broccolini, lemon caper butter 59.5
Live Lobster gf  
With lemon butter POA  


V: Vegetarian | GF: Gluten Free | DF: Dairy Free

V: Vegetarian | GF: Gluten Free | DF: Dairy Free


Roast Split Prawns gf, df  
With garlic, lemon, parsley 29.9
Bone Marrow  
With parsley, eschallot, capers and toasted sourdough 8.9
Fried Egg v  
With onions 8.9


V: Vegetarian | GF: Gluten Free | DF: Dairy Free

V: Vegetarian | GF: Gluten Free | DF: Dairy Free


Hand Cut Chips v, df 9.5
With aoili   
Smokey Beer Battered Onion Rings v, df 9.5
Roasted Capsicum v, gf  
With shaved parmesan, pinenuts and rocket 9.5
Grilled Corn v, gf 9.5
With fetta, chilli  
Mushy Peas with Pancetta gf 9.5
Grilled Zucchini v, gf, df  
With chilli, garlic, sherry vinegar, oregano 9.5
Tomato Mozzarella Salad v  
With fried bread, basil 12.5
Steamed Seasonal Vegetables v, gf, df  
With lemon dressing 9.5
Mixed Leaf Salad v, gf, df 9.5
Broccolini v 9.5
With romesco and ricotta salata  



V: Vegetarian | GF: Gluten Free | DF: Dairy Free

V: Vegetarian | GF: Gluten Free | DF: Dairy Free


Poached Peaches and Almond Cake 16.5
With yoghurt cream and peach sorbet  
Chocolate Crème Brulee gf 14.5
With caramelised pear   
Summer Berries gf  
With meringue and vanilla cream 16.5
Coconut Sorbet gf, df 14.5
With mango, pineapple and passionfruit  
Sorbetti or Gelati 12
With almond biscotti (2 scoops)  
Cheese Board  
(Ask your waiter about our daily cheeses)  
With muscatels, rocket salad  
Choice of 2 cheeses 22.5
Choice of 3 cheeses 28.5



V: Vegetarian | GF: Gluten Free | DF: Dairy Free

V: Vegetarian | GF: Gluten Free | DF: Dairy Free



Head Chef

Thomas Boisselier

Originating from one of the world’s most revered countries for its food, 28-year old Frenchman Thomas Boisselier is made of the right ingredients of talented youth, imagination, and painstaking precision to lead the team as head chef of Black Hide by Gambaro at Treasury Brisbane.

With six years of highly technical French training under his belt, Boisselier has spent the last five years working as a chef in Spain, the United States of America, and Australia. Boisselier moved to Brisbane in 2014 working as a chef in Paddington’s popular café-precinct before joining The Gambaro Group in 2016 as head chef of Black Hide Steakhouse by Gambaro in Caxton Street.

Since then, he has been adding his midas touch to every single dish and is excited about expanding his team of chefs from five to 10 in his new role, drawing upon the brand’s award-winning formula to create signature dishes sure to leave a lasting impression.


Enquire Now

For enquiries, please call 07 3306 8420 or email


Top of Queen Street Mall

Level 1 Treasury Casino Building



Tue - Fri | 11:30am - 3:00pm


Mon - Thurs | 5:30pm - 10:00pm

Fri - Sat | 5:30pm - 11:00pm

Sun | 5:30pm - 10:00pm