SK Steak & Oyster
Steak, seafood, cocktails
The Calile Hotel
48 James street, Fortitude Valley, Qld. 4006
07 3252 1857
web site: sk-so.com
Lunch: Thursday, Friday & Sunday
Dinner: 7 Days from 5.30pm
vegetarian and gluten free options
fully licensed with full cocktail bar.
Australian and imported wines
$220 for 2 (food only)
Top quality Australian food in a casual setting with a fabulous atmosphere
SK Steak & Oyster is the latest venture from Simon Gloftis with Head Chef, Kelvin Andrews at the helm. Kelvin grew up in restaurants and finished his apprenticeship at the age of 18. After working in Canada and Sweden he joined Simon Gloftis on the Gold Coast, at Hellenika, The Fish House and oversaw the opening of Nineteen at the Star. SK is a sophisticated, spacious modern space with high ceilings, an open kitchen, a full cocktail bar and grand piano. A mix of booth and table seating with white tablecloths provides an intimate yet generous space. The service is exceptional with lots of friendly, knowledgeable and efficient staff dressed in black and white. The menu is simple but high quality, based around beef and seafood, grilled over ironbark and applewood. Start with, of course, freshly shucked oysters or a range of seafood cocktails, raw fish and caviar. Raw yellowtail kingfish is sliced thinly and simply served with a marinade of smoked dashi, white soy and jalapeno’s – an exquisite dressing worth mopping up with bread. Entrees also include pasta, risotto and a sensational Crab and Truffle soup that is destined to become a signature dish. A delicate seafood consommé made with smoked shellfish, rice and ginger with generous shredded crab and thin slices of white Alba truffle, this is a wonderful blend of smoke, earth and delicate seafood. For mains there are a range of exceptionally tender, beef steaks from slow roast prime rib to a dry aged Black Angus, all sustainably and ethically sourced and perfectly cooked to order. Also included are duck, veal and some superb fish dishes including a John Dory Schnitzel – thick, luscious and lightly crumbed, served with house made tartare. Don’t go past the potato menu with nine tasty dishes including a delicate, buttery Moreton Bay Bug Mash and an indulgent potato fondant with crab, roasted bug tail and caviar. There is a good range of house made desserts and an extensive wine list including a large selection by the glass. This is a sophisticated restaurant and bar, suitable for all occasions where one will no doubt rub shoulders with the rich and famous. Whilst booking is highly recommended there are three tables kept for walk-ins.