Calida Brisbane: A Decadent Deep-Dive into Wine & Wagyu
- Tim Bond
- Jul 12
- 3 min read
Updated: Jul 14
In a city that’s becoming ever more crowded with new restaurant openings, it takes a certain kind of confidence to declare yourself an Argentinian steakhouse. It’s a bold promise of fire, flavour, and, above all, exceptional meat.
Calida, now a fixture on South Bank’s Little Stanley strip for over a year, has been quietly building a reputation among Brisbane carnivores. We went along to their "Wine & Wagyu" series evening to see if it lives up to the hype, and discovered a restaurant that isn't just confident—it's a masterclass.
From the moment you step inside, Calida feels different. The design is dark, moody, and contemporary, with stonework and raw brick softened by elegant textiles and ambient lighting. It skips the rustic clichés for a more mature, sophisticated vibe.
This is a place built on a passion for knowing meat, and that passion is infectious. It’s embodied by Restaurant Manager Lorenzo Lo Re, who guides guests through the experience not just as a host, but as a genuine storyteller, sharing his wholehearted enthusiasm for both the wines and the specific cuts of meat they’re paired with.
Calida: A Journey Through a Top Steak Restaurant in Brisbane
The "Wine & Wagyu" series is a decadent journey, and for this chapter, Calida has partnered with the celebrated Jim Barry Wines from the Clare Valley. It's a bold pairing: deeply marbled Diamantina Wagyu meets big, structured South Australian reds. In the kitchen, Head Chef Ajit Giri meticulously prepares each cut, ensuring the quality of the produce is the undisputed hero of every plate.
Our advice? Arrive hungry. The food and wine are generous, and you’ll want to savour every moment.
The evening began with a delicate Wagyu Tartare on a crisp tart, its richness cut through by the minerality of a Jim Barry Assyrtiko.
It was followed by a lightly seared Picanha Tataki, the Wagyu rump cap meltingly tender against the saffron-pickled nashi pear. Each course was a thoughtful escalation.
A charred Sanchoku Wagyu Rib Eye arrived with a silky shallot puree and a deep Malbec jus that paired beautifully with Jim Barry's 'The Atherley' Malbec.
But the highlight, the dish that made us put down our forks and just nod in appreciation, was the Wagyu Brisket Parmentier. Slow-braised brisket, so tender and perfectly shredded,, sat beneath a rich blanket of bone marrow mash, all brought together by a glossy red wine jus.
Paired with 'The Farm' Cabernet Malbec, it was a deeply satisfying dish that cemented Calida’s status as arguably the best steak restaurant Brisbane has to offer for those seeking real craftsmanship.
The impressive range or Jim Barry wines paired perfectly with the Waygu
A final course of 28-day dry-aged sirloin with potato dauphinoise felt like a glorious victory lap.
This isn't just a restaurant that serves good steak; it's a place that celebrates it.
The "Wine & Wagyu" series is a brilliant showcase of what happens when you pair exceptional Australian produce with world-class winemaking.
It’s an experience that feels both indulgent and educational, guided by a team whose passion is palpable. For anyone who truly loves meat, Calida isn’t just a recommendation; it’s essential.
The Insider Tip: When you book, try and reserve the booth just behind the bar. It gives you a fantastic view into the open kitchen's theatre, and you feel perfectly ensconced in the delicious flavours and energy of the room.
Don't Miss Out: This "Big Bold Reds" chapter of the Wine & Wagyu series, featuring Jim Barry Wines, runs until 31 August 2025. The journey continues through September and October, when the spotlight will shift to the gentle reds and textured whites of Wirra Wirra Wines from McLaren Vale.
More details and bookings here: https://calidarestaurant.com.au
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