It’s arguably Brisbane’s most iconic steakhouse, but Cha Cha Char is about more than just beef.

Overlooking the Brisbane River from its prime Eagle St Pier location, the space is handsome in earthy textures of leather on the chairs and timber accents on the ceiling. While the venue may be favoured for important business meetings by local corporates, it doesn’t take itself too seriously with an artwork of gun-touting dancing cows adding an element of black humour, alongside professional yet cheeky waitstaff, who bring mischievous personality and knowledge in equal measure.

Unquestionably, steak is the star attraction, with an entire page dedicated to grass and grain-fed cattle of different cuts, including the $110 150g striploin from Mayura Station with a marble score of 12+. A solid mid-range option, however, may be the New England pasture-reared T-bone, expertly cooked on the woodfired grill, served alongside a mass of chunky creamed corn, potato rosti and beurre noisette.

Fish is also executed to the same exacting standards, with a quirky main of snapper coated in rice bubbles for crunch alongside a punchy jungle sauce an unexpected standout.

Entrees such as gently seared beef tataki, or scallops joined by bites of crispy chicken and pickled veg, are also worth investing in.

For those with deep pockets, the wine list is a liquid playground courtesy of owner John Kilroy’s “cellar reserve” boasting Australian classics like Kaesler Old Bastard, Jim Barry The Armagh and Rockford Basket Press shiraz. But there are plenty more budget-friendly options among the red-heavy offering at this Brisbane institution that’s an ode to one of our best exports, beef.

Must-eat dish: Snapper curry with jungle sauce
Instagram: @chachacharrest