SK Steak & Oyster
It only took a few weeks for Hellenika at The Calile to become a certified dining institution, and less than a year on from the restaurant’s opening, the team added a second culinary concept to the James Street precinct. SK Steak & Oysters opened The Calile at the tail-end of 2019, delivering a considered take on the classic bar and grill. The idea for a steakhouse had been rattling around Simon’s brain since 2010 – long before Hellenika took the coast and Brisbane by storm. When a vacant tenancy at The Calile’s Wandoo Street end was offered to Simon Gloftis, the timing finally seemed right to bring this idea into the world. Richards & Spence has actualised the restaurant’s design, emphasising the high ceilings and phenomenal lighting to create a restaurant imbued with an air of timelessness. SK Steak & Oysters’ layout incorporates intimate booth seating, an open-plan kitchen, an oyster-shucking station and even a baby grand piano. As for the fare, head chef Kelvin Andrews worked with fellow co-owners Simon and Theo Kampolis to craft a menu that incorporates top-notch protein and quality seafood. Although meaty at its core, the restaurant’s menu isn’t weighed down with excess options – a small selection of cuts will be available in your choice of grade, weight and doneness, backed by a selection of sides and a seafood section (raw and grilled). Quality produce is key, and SK Steak & Oysters is working with farmers and suppliers to source the best morsels locally and across Australia. The drinks selection has been curated by the group’s beverage director Alexandra McPherson, who has assembled a stellar list of drinks that aim to bring romance and pleasure back into dining out. A champagne-heavy wine list is the standout, featuring drops from well-regarded and up-and-coming producers, while the cocktail list boasts sophisticated sips – martinis are a specialty!