SK Steak & Oyster
SK Steak and Oyster is restaurateur Simon Gloftis' second restaurant at the Calile, after Hellenika. The swanky restaurant involves executive chef Kelvin Andrews (The Fish House, Hellenika, Nineteen) and manager Theo Kampolis (Hellenika) as partners, plus Alex McPherson (The Fish House) as beverage director, supported by a gang of ex-floor staff from across these restaurants.
The restaurant was designed by Richards and Spence, the celebrated Brisbane architects responsible for The Calile (including Hellenika) and Same Same, which sits across the lane. The L-shaped ground floor is set across an expansive 500 square-metre space to seat up to 120 people, for both formal dining and informal snacking. Clean structural lines of concrete, stone and light timber blend neatly with the subtle cream and beige decor, white table cloths and soft lighting.
The interior design is central to the experience. Fifteen intimate booths line the windows along Wandoo Street, facing inwards so you can watch the chefs busily preparing your food in the open kitchen or admire the dry-aged beef and duck hanging in a large open cabinet.
As for the menu, the focus is on good produce presented in a straightforward fashion. One highlights is the John Dory which comes with a twist on the traditional wedge salad (iceberg lettuce, bacon and blue cheese among other ingredients). Old classics are expanded, with prawn, bug and lobster cocktails on offer. There’s oscietra caviar and platters of up to six different types of shellfish, and oysters are served with champagne mignonette. There are also pastas, soups and a potato menu with nine different options for the accompaniment.
Wine is listed in order of price point, so you can scan the menu and quickly find wines one to match your budget. Bottles start at $50, with plenty of top drops available for around $70 or $80. For those with fatter wallets, there are higher-end vintage wines from Australia and abroad.