A baby grand piano. White tablecloths. A wine cellar. A beautiful horseshoe-shaped bar serving Martinis and oysters.

Get Simon Gloftis talking about his upcoming restaurant, SK Steak & Oyster, and you quickly realise the scale of his ambitions. But Gloftis can walk the talk. Best known as the owner of superstar Greek restaurant Hellenika at The Calile, the restaurateur is changing gears to open a second eatery at the Fortitude Valley hotel. No prizes for guessing what will be on the menu.

“This is a restaurant for people who love to eat at restaurants,” Gloftis says with enthusiasm. “It’s not a New York steakhouse, it’s not a modern Australian interpretation … or, like, some weird seafood thing.

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“There will be white tablecloths, booths along the window, there is carpet, there is a wine cellar, a horseshoe bar for a beautiful drink before dinner, a baby grand piano. It’s a proper restaurant.”

SK Steak & Oyster is currently being fitted out in a 500-square-metre ground-level tenancy that looks out on Wandoo and Doggett Streets and Ada Lane. The restaurant will seat up to 120 people.

Gloftis is emphatic about the quality of the produce in his dishes. “It has to be the best produce available or it doesn’t go on there,” he says. “That’s our rule.”

The menu will include suppliers such as Stockyard Beef, whose Kiwami Wagyu product has won a slew of awards. But don’t expect bank-breaking prices. “You’ll be able to come in and have an eye fillet for around $40,” Gloftis says. “This is a classic grill: steak, salads, oysters, Martinis, fun.”

SK Steak & Oyster has been years in the making, with two other partners joining Gloftis on the project – chef Kelvin Andrews (Nineteen at The Star on the Gold Coast) and Hellenika manager Theo Kampolis. When Gloftis was at the helm of Fish House in Burleigh Heads about seven years ago, he started chatting seriously with Andrews (then one of the restaurant’s up-and-coming chefs) about doing something special. This is the end result.

The trio is being coy about the “SK” moniker, not placing too much emphasis on its actual meaning. Is it a contraction of “steak” or as simple as the first letters of Simon and Kelvin? “It started as a working title and just stuck,” Gloftis says. “We love steak and we love oysters, and people just started calling it SK. We like it and are going with it.”

SK Steak & Oyster is scheduled to open in early December.