Fronting the well-trodden footpath of fans to Suncorp Stadium, Black Hide Steakhouse is flanked by pizza joints and nightclubs. But step inside, and the restaurant is every bit a refined destination for those who know and love their beef.

With white tablecloths, comfortable seating and matte gold wallpaper, the space is modern and inviting. Black-clad waitstaff deliver excellent service, but really, it’s all about the beef.

A partnership with Stanbroke beef offers cuts with a marble score of 3+ or 5+ as well as an organic eye fillet. Angus 350g rib-eye comes with Wagyu fat-roasted potatoes, rosemary and garlic, and is spectacular in its simplicity. It could easily take a Barossa shiraz but is perfect with a Mornington Peninsula Scorpo Noirien pinot noir from the red-centric wine list, which effortlessly syncs with the menu.

Steak may be the star here, but entrees and desserts are by no means understudies. Italian meatballs are aromatic with basil, sweet with sugo and savoury with a sprinkle of parmesan, while a French-inspired tarte Tatin of caramelised apples comes with green apple sorbet and a wicked salted caramel sauce.

Black Hide opened in 2013 directly across from its big brother Gambaro’s seafood restaurant and both are class acts on the busy Caxton St strip.

Must-eat dish: Angus rib-eye (marble 3+)
Instagram: @blackhidesteakhousebne