Gambaro’s Black Hide Restaurant To Open At Treasury Brisbane

Gambaro’s Black Hide Restaurant To Open At Treasury Brisbane

A prime location for the second location of Brisbane’s famed steakhouse.

By Emmy-Lou McKean | 14th March 2018

If you’ve lived in Brisbane, you more than likely have visited one of The Gambaro Group institutions on Caxton Street, whether you knew it or not. One of Queensland’s most pioneering and award-winning family-owned businesses, The Gambaro Group are behind some of Brisbane’s most renowned restaurants including, Gambaro’s Seafood Restaurant and Black Hide Steakhouse, both in Petrie Terrace.

Known for always raising the stakes, The Gambaro Group have partnered with Treasury Brisbane to deliver an exceptional steak restaurant in the heart of the CBD.

The Gambaro Group and Treasury Brisbane are set to bring a second Black Hide restaurant to the Brisbane casino, which will occupy the space where The Kitty cocktail bar used to be. The Kitty was closed last month for a full refurbishment and will open as the new restaurant by mid 2018.

The Gambaro Group Director John Gambaro said he was delighted to work with Treasury Brisbane in expanding a highly acclaimed award-winning multi-generational empire.

“Our business was built on family and community and while good old-fashioned hospitality never goes out of style, we wanted the right partner to help us continue impressing our existing customers and attract new ones, while creating an unrivalled and unique dining experience in the CBD,” Mr Gambaro said.

“The Treasury building is one of the city’s grandest heritage buildings enabling us to blend intricate and cutting-edge design with worldly charm and sophistication. It’s also in a prime location with views overlooking the Brisbane River and situated within an easy stroll to South Bank. It’s a perfect choice for us.”

The new Black Hide menu is said to feature higher-grade–marble-scored steaks and will also introduce dry-aged cut meat on display for the first time.

The dry ageing process intensifies the natural beef flavours and tenderises the meat. By taking a piece of beef and dry ageing it in a controlled environment for between 30 and 50 days removes moisture to intensify flavour and activate the natural enzymes in the meat which tenderises the cut.

Seating more than 120 diners, the new Black hide restaurant will provide a range of intimate spaces for smaller functions as well as a specially crafted space for larger events and celebrations of up to 40 people.

The existing bar will be repurposed into a state-of-the-art and contemporary industrial kitchen, which will feature a small bar in front to show guests tantalising vision inside the kitchen.

The internal corridor leading from the main Queen Street entry will showcase captivating story-telling artwork, paying respect to the Gambaro family’s incredible journey into food and hospitality.

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Article by Emmy-Lou McKean

Emmy-Lou McKean is a Journalist at Style Magazines. She is a self-confessed pyjama enthusiast and on her weekends when she isn't in said pyjamas you'll find her enjoying live music, sipping Matcha lattes and eating her way through Brisbane and beyond.


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