A classically-styled steak and oyster bar has just opened in The Calile Hotel, offering diners the pick of both land and sea.

Designed by The Calile’s architects, Richards + Spence, SK Steak and Oyster has been styled in soft shades of shell and moss, with exposed concrete pillars adding a textural hint of grit. The impressive dining room has been equiped with a horseshoe bar, open-plan kitchen and live shellfish shucking station, as well as intimate booth seating for sipping and slurping.

Heading up the kitchen is Kelvin Andrews from Nineteen at the Star Broadbeach, who has put together a menu that celebrates surf and turf.

For those after steak, the venue serves Black Angus and Japanese wagyu in a sirloin, prime rib, eye fillet and chateaubriand, with all cuts aged for a minimum of 30 days in the restaurant’s dedicated ageing cabinets. An accompanying potato menu serves spuds nine ways, including the usual chips and mash, alongside jacket potatoes and a creamy potato fondant.

From the seafood side, diners can choose from a Petuna ocean trout tartare, a crab and white Alba truffle soup, and a number of grilled fish dishes, including a Patagonian toothfish in burnt miso. The classic prawn cocktail is also available, plus it’s spawned three more options, including a Southern Tasmania rock lobster, Moreton Bay bug, or combination of all three.

Group’s beverage director Alexandra McPherson has put together the drinks list, which is made up of boutique wines, beers and classic cocktails, with a focus on Champagne and martinis.

SK Steak and Oyster
The Calile Hotel, 48 James Street, Fortitude Valley, Brisbane
Tue – Sat 12pm – 3pm, 6pm – 12am
sk-so.com