Fine Dining Restaurants Sydney - BLACK by ezard

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 is replaced by classical inspired food styles influenced by great American grills and contemporary Europe.

The restaurant features signature seafood dishes and grass, grain, wet and dry aged beef specifically sourced for the wood fired grills and sous vide cooking. The seasonal menu changes regularly 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.

Book your table at BLACK by ezard now! If you’re looking for the best Sydney restaurants, you need to be thinking The Star!

Visit the BLACK by ezard website

Awards for BLACK by ezard:

1 Hat (2013):
The Sydney Morning Herald Good Food Guide
Three Glasses (2012):

Gourmet Traveller Wine List of the Year Awards

Best of Award of Excellence (2012):
Wine Spectator Restaurant Wine List Awards

Hot Talent winner & Highly Commended (Best Cocktail Bar category) - Michael Chiem:
TimeOut Bar Awards

National Finalist (Top 10) - Michael Chiem:
World Class Australia bartender competition

Traditional favourites reinterpreted with the Ezard creative edge

BLACK by Ezard at The Star

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Signature Dining

30

May

Gold Gala Event

All proceeds from dinner service at The Star’s signature restaurants on Thursday May 30 will be donated to the Sydney Children’s Hospital Gold Telethon. Come and enjoy dinner at Sokyo, BLACK by ezard, Momofuku Seiobo or Balla and know your money is going to a great cause. It’s the best play date you’ll make all year.
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Functions & Events

Private Dining at BLACK by ezard

BLACK by ezard has a beautiful private dining room and a semi-private dining room available for functions and events. Click below for more information on holding your event at The Star.
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BLACK by ezard

Pre-Show Dining

Coming to the Event Centre or Sydney Lyric Theatre? Why not enjoy a delicious dinner at BLACK by ezard before your show. Check out BLACK by ezard's Pre-Show dining offer below (available for evening sessions only).
BLACK by ezard Pre-Show Menu

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.

À LA CARTE MENU
DESSERT MENU
Pre-Theatre Dining
WINE LIST

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

STARTERS
STARTERS

Oysters
freshly opened yuzu and wakame jelly

Soup
chilled avocado, cucumber and tomato with spanner crab and apple salad, salted peanut caramel brittle, yarra valley salmon eggs

Salad
of oxheart and heirloom tomatoes, buffalo mozzeralla, jamon, marinated red peppers, thai basil, dried black olives

Sashimi
of hiramasa kingfish, sesame custard, edamame puree, chardonnay and shallot dressing

Scallops
seared, red piperade, crisp black pudding, capsicum sauce, slow cooked fennel

Pork
slow cooked terrine, breaded, crispy fried, garlic and chilli emulsion, pickled shitake mushrooms, miso-sesame wafers

Beef Tartare
heirloom beets, spiced herb mayonnaise, mustard ice cream, puffed wild rice

Prawns
chilled spencer gulf, roasted chilli dressing, avocado, salad of young coconut, mango, pomelo, thai basil and crispy shallots

Organic Farm Egg
potato cream, iberico jamón, herb salad

MAINS
MAINS

Agnolotti
handmade, sweetcorn and macadamia, cauliflower cream, oyster mushrooms, lemon and parmesan

Blue Eye
caramelised eggplant and tomato sambal, coconut rice, kaffir lime, warm yellow curry dressing

Mulloway
pan fried, sesame salt, brown butter, capers, gremolata oil, soft herbs and lemon

Ocean Trout
crushed spring peas, bacon, caramelised pearl onion, heirloom carrots, pea and wasabi sauce

Corn Fed Chicken
pan roasted, sweet corn fritter, harissa, chorizo, warm red pepper and coriander salsa

Lamb Rack
mustard, herb and black olive crust, house made dry spiced fresh curd, zucchini, eggplant caviar, lamb jus

From the wood burning grill

BEEF
BEEF

Filet
grass fed angus 200g

Ribeye
150 day grain fed angus 400g

Striploin
150 day grain fed angus 300g

Striploin
400 day grain fed wagyu MBS 3+ 300g

Rumpcap
600 day grain fed wagyu MBS 9+ 250g

Flat Iron
600 day grain fed wagyu MBS 9+ 200g

Striploin
600 day grain fed wagyu MBS 9+ 180g

FISH
FISH

Snapper
chimichurri, fennel salad

Market Fish
chimichurri, fennel salad

FOR THE TABLE
FOR THE TABLE

Flank
grain fed waygu MBS 8 400g

Rib Eye
grain fed wagyu MBS 5+ 1 kilo

Wagyu Trio
MBS 9+ rumpcap, flat Iron, striploin

Grill Tasting
pork loin, lamb rack, wagyu beef

SAUCES
SAUCES

Marrow and shallot sauce

Mushroom sauce

Argentinean chimichurri

Horseradish cream

Béarnaise

Peppercorn sauce

SIDES
SIDES

Potato
buttered désirée puree

Chips
parmesan oil, rosemary salt

Gratin
leek, brioche, chives, gruyere cheese

Mushrooms
ragout, fine herbs, golden pastry

Parsnip Fritters
coconut, tumeric caramel

Cauliflower
fried warm salad, golden raisins, cashew nuts

Green Beans
lemon butter sauce, almonds

Brussel Sprouts
bacon, walnut, french dressing

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

Cherry Tart
Warm clafoutis, marinated cherries, cherry sorbet

Strawberry Shortcake
mascarpone and vanilla custard, yoghurt lime sorbet, strawberry consomme

Cheesecake
fromage frais, blueberry granita, fresh mint, toasted milk powder, polenta wafers

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

BLACK BY EZARD COFFEE
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

Please be advised that any group reservation for 8 persons or more will incur a surcharge of $10 per person when dining at BLACK by ezard.

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.

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."