Steakhouses›Steakhouses in Brisbane›Black Hide Steak & Seafood (Queen's Wharf)
Modern grill · Queen's Wharf · Brisbane
Black Hide Steak & Seafood (Queen's Wharf)
High heat, then charcoal. Seven beef lines, from Queensland Angus to Heritage Wagyu, on the fourth floor of The Star Brisbane.
OpenNot yet visited · facts from 7 sourcesNo paid rankings
By Silas Brand · Steakpedia editorial voice · Who writes
Why go
High heat first, charcoal last. The October 2026 menu says every cut is cooked at high heat and finished over charcoal. InDaily's opening report named the tools: Montague broilers, a charcoal grill and a charcoal wood oven, behind an open pass. The beef list is long and labeled. Queensland Black Angus, 150 days on grain. Black Onyx from New South Wales, 230 days. Wagyu, 320 days. Grass-fed Cape Grim from Tasmania. The room seats 250, on level four of The Star Brisbane, by the Neville Bonner Bridge. It is the Gambaro family's second Black Hide, and in 2026 it placed No. 29 in World's 101 Best Steak Restaurants' Australian top 30.
What to order
- Heritage Wagyu rib on the bone, MB7
- Dry-aged Angus T-bone, 650 g / 23 oz, MB3
- Black Onyx Chateaubriand eye fillet, 500 g / 18 oz, MB2
Not published: price.
01What to order
- Heritage Wagyu rib on the bone, MB7A$22 per 100 g / 3.5 oz on the October 2026 menu; 320 days on grain. Ask the waiter for the weight.
- Dry-aged Angus T-bone, 650 g / 23 oz, MB3A$139. The dry-aged Angus rib eye is 300 g / 11 oz for A$128.
- Black Onyx Chateaubriand eye fillet, 500 g / 18 oz, MB2A$179; a center-cut fillet, sized for two.
- Black Angus tomahawk, 1,200 g / 2.6 lb, MB3A$269; 50 minutes of cooking.
- Cape Grim rib on the bone, 500 g / 18 ozA$109; grass-fed and pasture-raised in Tasmania.
- Pure Wagyu eye fillet, 200 g / 7 oz, MB9A$135; the highest marble score on the menu.
02The beef
Seven lines. Pure Wagyu, 150 days on grain: eye fillet MB9. Heritage Wagyu, 320 days: rib on the bone MB7. Wagyu, 320 days: eye fillet and rump cap, MB5. Dry-aged Angus, MB3: rib eye and T-bone; no source gives the days. Black Onyx from New South Wales, 230 days: sirloin MB3, Chateaubriand MB2, T-bone MB7. Queensland Black Angus, 150 days: eye fillet, rib eye, sirloin and tomahawk, all MB3. Grass-fed Cape Grim, Tasmania: rib eye and rib on the bone. InDaily reported in 2024 that the Stanbroke partnership continued here; the 2026 menu names brands and regions, not Stanbroke. All meat and seafood are Australian, per the menu.
03The fire
Broilers and coal. The opening report lists Montague broilers, a charcoal grill and a charcoal wood oven. The menu states the order: high heat, then a charcoal finish. The tomahawk takes 50 minutes. Each steak comes with red wine jus, mushroom, chimichurri, peppercorn or béarnaise. Order it on the bone.
04The story
Black Hide began on Caxton Street in 2013. InDaily dates the second venue, at Treasury Brisbane, to 2018; Steakschool gives 2019. The Treasury restaurant closed shortly before the move. The Queen's Wharf restaurant opened in September 2024 on The Terrace, the fourth-floor dining strip of The Star Brisbane, in one of its largest tenancies. Designer Lisa Henderson of S.SHYNE replaced the brand's darker look with light timber, sage-green banquettes and olive trees. John, Frankie and Donny Gambaro run it.
05The practical
Level 4, The Terrace, The Star Brisbane, 33 William Street, beside the Neville Bonner Bridge landing. Lunch from 11:30 am to 2:30 pm, Monday to Saturday. Dinner from 5:30 pm, with the last seating at 8:30 pm on Monday, 9:30 pm from Tuesday to Thursday and 10:30 pm on Friday and Saturday. Sunday runs from 11:30 am to a last seating at 8 pm. The cocktail lounge opens Tuesday to Sunday. Bookings on (07) 3505 7422 or online; there is a private dining room. Public holidays carry a 20% surcharge. The menu prints the weekend surcharge as 10% in one place and 12% in another.
- Address
- Level 4, The Terrace, The Star Brisbane, 33 William Street, Brisbane City QLD 4000
- Phone
- +61 7 3505 7422
- Website
- blackhidequeenswharf.com.au
- Directions
- Google Maps ↗
How is the steak cooked at Black Hide Queen's Wharf?
At high heat, then finished over charcoal, per the menu; the kitchen has Montague broilers, a charcoal grill and a charcoal wood oven.
What beef does Black Hide Queen's Wharf serve?
Queensland Black Angus (150 days on grain), NSW Black Onyx (230 days), Wagyu and Heritage Wagyu (320 days), Pure Wagyu MB9 (150 days), dry-aged Angus and grass-fed Cape Grim from Tasmania.
Where is Black Hide Queen's Wharf?
Level 4, The Terrace, The Star Brisbane, 33 William Street, beside the Neville Bonner Bridge landing.
Is Black Hide Queen's Wharf open on Sunday?
Yes, from 11:30 am, with the last seating at 8 pm.
06In Brisbane’s selections
07Sources
indailyqld.com.au · queenswharfbrisbane.com.au · blackhidequeenswharf.com.au · broadsheet.com.au · blackhidequeenswharf.com.au · blackhidequeenswharf.com.au · steakschool.com
Last verified Oct. 29, 2026.
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