The Gambaro family, famous for their seafood, are moving to the "turf" side of things with their new restaurant Cut Steakhouse and Tapas due to open this Saturday. Chef is Lukas McEwan (ex Rockpool, Sydney) and the meaty menu includes angus and wagyu beef (with a 3+ and 5+ marble rating) and well as certified organic steak in a range of cuts, from a petite eye fillet to a 1.2-kilogram "tomahawk".
The Gambaros have invested in a Montague Boiler Grill from the US that uses infrared radiant heat to reach temperatures of up to 2500 degrees to quickly and evenly cook steak – in case you're in a hurry to get to a football game at Suncorp stadium down the road.
The tapas side of the menu has some lighter options, such as San Daniele prosciutto, arancini and oysters. Cut will be open Monday to Friday 2pm until late and Saturday from 5pm.
Cut Steakhouse and Tapas, 36 Caxton Street, Petrie Terrace (07) 3367 2886