BLACK by ezard Sydney Restaurant

The contemporary Australian grill

The Star is delighted to welcome chef Teage Ezard to Sydney, who is renowned for his bold and boundary-breaking fare at Melbourne’s ezard (Two Hats) and Gingerboy.

At BLACK by ezard the chef’s trademark Asian cuisine will be replaced by classical inspired food styles influenced by great American grills and contemporary Europe.

The restaurant will feature signature seafood dishes and grass, grain, wet and dry aged beef specifically sourced for the wood fired grills, broilers and sous vide cooking. The seasonal menu will change weekly and include ‘fun combinations’ to suit all tastes.

The bar situated within the restaurant is the ideal location to meet for drinks, with an international cellar boasting roughly 770 labels and the best representation of American wine.

Traditional favourites reinterpreted with the Ezard creative edge

A contemporary Australian grill that is truly progressive

With provocative and challenging dishes, updated weekly. The signature dish? An entrée of crispy organic farm egg with potato cream, black truffles and Iberico Jamon.

FULL BLACK BY EZARD MENU

A taste of what's in store at BLACK by ezard

STARTERS
STARTERS

Oysters
Yuzu and wakame jelly

Almond
Chilled gazpacho, grapes, almond, crème caramel, medjool dates

Tomato Salad
Heirloom tomato, basil sorbet, mozzarella, serrano ham

Kingfish Sashimi
Sesame custard, edamame, chardonnay vinaigrette

Spanner Crab
Nectarine, endive, palm heart, peanut caramel, passionfruit meringue

Veal Tongue
Celeriac cream, horseradish, purslane, crispy potato

Beef Tartare
Heirloom beets, mustard ice cream, puffed wild rice

Prawns
Butter poached, wood grilled watermelon, corn salad

Organic Farm Egg
Potato cream, truffles, iberico ham, herb salad

MAINS
MAINS

Gnocchi
Hand made, pumpkin cream, fresh porcini, parmesan, roasted salsify

Ocean Trout
Pan roasted, heirloom carrot salad, orange scented lentils, carrot emulsion, crispy bacon

Blue Eye
Toasted quinoa , heirloom tomatoes, summer squash, lemongrass coconut broth

Hapuka
Poached, calamari, chorizo, celery, onion sago

Ocean Trout
Pan roasted, heirloom carrot salad, orange scented lentils, carrot emulsion, crispy bacon

Corn Fed Chicken
Parmesan custard, broccoli angelotti roasted jus

Duck
Daikon radish, plum vinegar, spiced ginger puree

Lamb
Roasted saddle, fennel, citrus, feta, natural jus, herb salad

From the wood burning grill

BEEF
BEEF

Filet
Grass fed angus 200g

Ribeye
Dry aged grass fed angus 400g

Striploin
Grain fed angus 350g

Scotch Filet
Grain fed angus MBS 4+ 300g

Rumpcap
Grain fed wagyu MBS 9+ 250g

Flat Iron
Grain fed wagyu MBS 9+ 200g

Striploin
Grain fed wagyu MBS 9+ 180g

FISH
FISH

Snapper
Grilled, chimichurri, fennel salad

Market Fish
Grilled, chimicurri, fennel salad

Live Lobster

FOR THE TABLE
FOR THE TABLE

Flank
Grain fed waygu MBS 8 400g

T Bone
Dry aged grain fed angus 1kg

Grill Tasting
Pork loin, lamb rack, wagyu beef

SAUCES
SAUCES

Marrow and shallot sauce

Mushroom sauce

Oyster ginger emulsion

Argentinean chimichurri

Lobster bernaise

Fennel meuniere

SIDES
SIDES

Potato Gratin
Parmesan, dill cream

Potato
Buttered puree

Chips
Hand cut, rosemary salt

Spring Peas
Buttered, pearl onions, bacon

Mushrooms
Ragout, fine herbs, golden pastry

Parsnip Fritters
Coconut, turmeric caramel

Wood Grilled Vegetables
Romesco sauce

Asparagus
Grilled, crispy prosciutto, quail egg

Tempura
Cauliflower, brocollini, gruyere sauce

Baby Lettuces
Grapefruit, almonds, tarragon dressing

Watercress
Apple, celery, walnut, blue cheese

Cos
Chorizo, piquillo pepper, heirloom carrot

DESSERTS
DESSERTS

Chocolate
Warm couverture ganache, dulce de leche ice cream, peanut butter mousse

Passionfruit Cream
Macadamia financier, mango sorbet, dried coconut

Tart
Rhubarb and strawberry compote, pepper jelly, white balsamic meringue

Poached Peach
Vanilla ice cream, toasted cereal cookie, spiked peach sabayon

Upside-Down Cake
Pineapple curd, white chocolate powder, pineapple sorbet

Honeycrunch
Clover honey parfait, ginger biscuit, honeycomb and cinnamon

CHEESE SELECTION
CHEESE SELECTION

Holy Goat Brigid's Well	white mould, ashed	goats	Castlemaine, VIC
Old Telegraph Road	washed rind	cows	Gippsland, VIC
Cabot Clothbound Cheddar	semi-hard	cows	Vermont, USA
Le Papillion Roquefort	blue	ewes	Aveyron, FRA

Choice of four

BLACK by EZARD coffee

Our coffee is a unique blend exclusive to the restaurant combining the finest organic and free trade beans from Papa New Guinea, Ecuador, and Nicaragua.

TEA
TEA

Silver needle	white tea	China
Japanese sencha	green tea	Japan
Jade sword	green tea	China
Dragon well	green tea	China
Jasmine pearls	green tea	China
Iron buddah	oolong	China
Earl grey	black	Sri Lanka
Whole peppermint	herbal	China
Lemongrass & ginger	herbal	Thailand
Camomile	herbal	India
Blackcurrant & hibiscus	herbal	Sri Lanka

Teage Ezard

Teage Ezard is recognised as one of the country’s leading chef/restaurateurs whose trademark contemporary cuisine is championed at his Melbourne establishments ezard and Gingerboy.

He started his career at Guernica and has owned and operated his eponymous Asian-inspired restaurant since 1999. In ezard’s first year it was awarded Two Hats – which it maintains today – and named Best New Restaurant in The Age Good Food Guide. Ezard was later awarded The Age Good Food Guide Chef of the Year in 2003.

Ezard introduced the popular and stylish lane-way diner Gingerboy in 2006, serving South-East-Asian street-food, and two years later Gingerboy Upstairs – an intimate space above the restaurant offering beautiful cocktails to complement the hawker-style snacks.

The Star welcomes Ezard to the Sydney dining scene. The contemporary Australian grill will be a far cry from the chef’s characteristic Asian-inspired fare, and Ezard sees it as the ultimate opportunity to showcase his classical training and passion for reinterpreting food-styles of the world.

Craig Hemmings

General Manager

Hemmings has played a pivotal role in the Australian hospitality industry for more than two decades. Regarded among peers, chefs, critics and diners as one of the best in the business, he is someone who 'keeps the nobility in the noble art of service' and is a key member of the BLACK by ezard team as General Manager.

Hemmings commenced his career as restaurant owner of Black Café in Darlinghurst in 1982 before taking on The Third Man Restaurant in Kings Cross seven years later. In 1992 he was appointed General Manager of Bilson's Restaurant at the Overseas Passenger Terminal, Circular Quay.

Over the next seven years, the restaurant was awarded 3 Chefs Hats, and The Sydney Morning Herald Good Food Guide Best French Restaurant in Sydney for two years running. The restaurant later changed its name to Quay Restaurant in 1999. From there, he went on to be Food & Beverage Manager at Sydney Opera House for two years.

Hemmings held the position of General Manager at Guillaume at Bennelong for nine years before moving to Melbourne to help establish and manage Bistro Guillaume at Crown Casino in Melbourne in 2008.

Michael Tripp

Executive Chef

For the past ten years, Las Vegas born and raised Tripp has specialised in French and Continental Fine Dining at his home town's Michelin star rated restaurants Joel Robuchon, Mix, Lutece, Pinot Brasserie, and most recently Aria Hotel where he held the position of Executive Chef. He quickly gained recognition and shot to stardom thanks to his involvement in the opening of Alain Ducasse's Michelin Starred Mix.

"Michael's international experience is what inspired me to look to overseas for an Executive Chef. I believe this kind of exposure is required to realise the restaurant concept," says Ezard.

Tripp is enthusiastic about the move to Australia, working with Ezard and some of the world's finest produce.

"Teage's food will work beautifully with my style of cuisine. We are both classically trained and have a strong belief in certain key flavour profiles such as sweet, salty, spicy, crunchy, fresh and luxurious."

James Audas

Sommelier

Prior to being appointed sommelier at BLACK by ezard, 23 year-old James Audas can be credited for creating Tetsuya Wakuda's famed Waku Ghin wine-list in Singapore. He has travelled extensively throughout the Napa Valley seeking out special varietals not seen before in Australia. Audas is enthusiastic about the serious and thoroughly researched line up on BLACK's international wine list of roughly 770 bins.