Black Hide by Gambaro

Centre

Black Hide by Gambaro at Treasury Brisbane

An unprecedented dining experience.

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About

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.

Awards

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.

Image Gallery

Caviar
With crème fraîche, chives and toast

Sterling Caviar
10g	125
30g	325

Beluga Caviar
30g	600

Fried Gnocchi v
With tomato and broad beans	19.5

Salumi Plate
With balsamic onions, parmesan	26.5

BBQ Beef Short Ribs gf, df
With cabbage salad, lime	26.5

Italian Meatballs (4)
With basil and sugo	19.5

Black Mussels
With fregola, tomato, prosciutto	23.5

Arancini
With pumpkin, manchego	14.9

Seared Tuna df
With tomato, butter beans, olives, quail egg	28.5

Calamari df
With caponata, fried capers	19.5

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

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

WAGYU MARBLE SCORE 9+
Eye Fillet 200gm	120
Sirloin 200gm	110

WAGYU MARBLE SCORE 5+
Eye Fillet 200gm	69.5
Rump Cap 250gm	42.5
Rib Eye 300gm	69.5
Sirloin 300gm	69.5
Skirt 250gm	38.5

ANGUS MARBLE SCORE 3+
Eye Fillet 200gm	55.5
Rib Eye 350gm	55.5
Sirloin 350gm	46.5
OP Rib on Bone 500gm	59.5
T-Bone 500gm	55.5
Tomahawk 1200gm
Serves 1-3, 50 minute cooking time	145

DRY AGED
Angus Rib Eye +28 days (Marble 3+) 300g	85
Flinders Grass Fed Rib Eye +28 days (Marble 2+) 300g	85

STANBROKE BEEF

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

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

STANBROKE ANGUS MARBLE SCORE 3+
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.

STANBROKE WAGYU MARBLE SCORE 5+
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.

STANBROKE WAGYU MARBLE SCORE 9+
The ultimate, most unique and rarest (less than 1% of Wagyu). Exceptional marbling delivers a powerfully rich flavour and an unrivaled tenderness.

STANBROKE DRY-AGED MARBLE SCORE 3+
Dry-aged for minimum of 28 days. Our Angus Rib Eye is grain fed. A complexity and depth of intense flavours.

STANBROKE DRY-AGED FLINDERS MARBLE SCORE 2+
Dry-aged for a minimum of 28 days. Flinders Grass Fed Rib Eye. The pristine environment of Flinders naturally produces a premium beef that is perfect for dry-aging as it enhances its pure, deep, rich and intense flavour.

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

Mains

Gambaro’s Daily Fish	36.5

Lamb Cutlets gf, df
With eggplant salad, chimichurri	45.0

Grilled Spatchcock
With bread sauce, tomato, olive, herb salad	37.5

Spinach and Ricotta Ravioli v
With tomato, parmesan	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

Extras

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

Sides

Hand Cut Chips with Aioli v, df	9.5

Smokey Beer Battered Onion Rings v	9.5

Roast Pumpkin v, gf
With garlic yoghurt, brown butter	9.5

Grilled Corn v, gf	9.5
With fetta, chilli

Mushy Peas with Pancetta gf, df	9.5

Grilled Zucchini v, gf, df
With chilli, garlic, sherry vinegar, oregano	9.5

Tomato Mozzarella Salad v
With fried bread, basil	9.5

Steamed Seasonal Vegetables v, gf, df
With lemon dressing	9.5

Mixed Leaf Salad v, gf, df	9.5

Baby Cos Salad gf, df	9.5
With tuna mayo, egg

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

Team

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.