SK Steak & Oyster – Restaurant Review
With SK Steak & Oyster, Simon Gloftis takes the celebrated conviviality of his superstar restaurant Hellenika and applies it to a plush American-style grill.
This 120-seater at The Calile hotel is all olive green carpets, cream booth seating and pale concrete, precisely arranged by in-demand architects Richards & Spence. But there’s zero pomp here; just a friendly bonhomie buzz soundtracked by a baby grand piano. Co-owner and chef Kelvin Andrews’ menu is similarly straightforward: a list of steaks ranging from a modest 200-gram half sirloin to a $200 500-gram Kiwami Wagyu scotch fillet, balanced by locally sourced seafood.
Wine is just as no-nonsense: a 150-bottle list arranged by price to speed up decisions. Flying solo? Sit at the bar and enjoy Appellation oysters or a wedge salad alongside a Martini – or two.
Ground level, The Calile hotel, 48 James Street, Fortitude Valley; (07) 3252 1857; open seven days for lunch and dinner
