Overview

BLACK by ezard

BLACK by ezard's menu presents the finest steakhouse cuisine inspired by contemporary Australia and its seasonal produce.With stylish décor and stunning views of the Sydney harbour and the city backdrops, you'll enjoy an entirely novel dining experience. The menu showcases the best Australian produce with innovative flavour combinations, including a wide variety of seafood and an emphasis on fresh, seasonal ingredients. The wine list is very extensive, indicative of a true contemporary steakhouse, complementing the menu perfectly. A completely separate bar welcomes guests in with comfortable seating, creative cocktails and a delicious bar menu should you choose to graze over some snacks.

Important Information

BLACK by ezard will be closed on Thursday, 22 September due to a private event. Thank you for your understanding.

Gourmet Traveller Wine - Three Goblets

BLACK by ezard is honoured to receive a 3 Goblets rating from Gourmet Traveller Wine List Of The Year for 2016. According to Gourmet Traveller Wine, BLACK by ezard has a stunning list with tremendous breadth - covering most parts of the world of wine - and impressive depth (several vintages of many stand-out wines).

Awards

Bar of the Year NSW, Tourism Accommodation Australia (TAA) 2015
Certificate of Excellence, TripAdvisor 2015
Three Goblets, Gourmet Traveller Wine List of the Year Awards 2015 & 2016
One Chef's Hat, SMH Good Food Guide 2014 & 2015 
Award of Excellence, Wine Spectator Restaurant Wine List Awards 2014
Best Hotel Wine List, Gourmet Traveller Wine List of the Year Awards 2013

Location and opening/business hours

Location

Level G, Harbourside
The Star, 80 Pyrmont Street
Pyrmont NSW 2009

Hours

  • Lunch
    Friday to Sunday 12:00pm - 3:00pm
  • Dinner
    Tuesday to Thursday 5:30pm - 10:00pm
    Friday and Saturday 5:30pm - 10:30pm
    Sunday 5:30pm - 9:30pm

The Perfect Steak


Head Chef Dany Karam from shows us what goes into making the perfect steak.

 

Menu

BLACK by ezard Menu

Menu

À La Carte and more

BLACK by ezard menu

BLACK by ezard menu

À La Carte Menu

GF denotes gluten-free option. 

-

COLD SEAFOOD

OYSTERS, freshly opened, red wine vinegar, shallot dressing GF 4.5 each

CRAB REMOULADE, lime mayonnaise, apple, fennel, squid ink cracker GF 32

PRAWNS SPENCER GULF, lettuce, avocado, lime, spiced tomato mayonnaise GF 36

SCALLOPS sashimi, edamame, sesame custard, salmon roe, chives, gremolata oil GF 29

FRESH SEAFOOD chilled selection to share, marron, king prawns, oysters, scallops,

served with condiments 120

-

CAVIAR Siberian Osetra served with blinis, quail egg, crème fraiche -10g 110, 30g 255

ENTRÉE

CHARCUTERIE board, foie gras brulée, grilled sourdough 39

BEEF TARTARE, heirloom beets, herb mayonnaise, mustard ice cream, puffed wild rice GF 28

OCTOPUS poached, fingerling potato, chorizo, baby endive, capers, anchovies, green olives, lemon dressing 26

MUSSELS steamed, golden broth, fennel, garlic, saffron, grilled bread 25

FARM EGG crisp organic, potato cream, jamón ibérico, herb salad 28

MAINS

SPINACH CAVATELLI handmade, Alaskan king crab, clams, garlic, chilli, citrus and butter emulsion 32

RISOTTO wild mushrooms, broccolini, truffled pecorino GF 28

JOHN DORY pan fried, vadouvan, soft herbs, cauliflower, brown butter and caper dressing GF 48

LAMB RACK roasted, smoked eggplant puree, tomato chutney, salt bush, goats cheese croquette, roasted cipollini onion 47

PORK BELLY, jerusalem artichokes, witlof, roasted apple, pickled celery salad GF 46

FROM THE WOOD BURNING GRILL

FROM THE WOOD BURNING GRILL GRASS FED ANGUS

FlLLET grass fed angus, 200g 48

SCOTCH grass fed angus MBS 3+, 300g 53

GRAIN FED ANGUS

RIBEYE 30 day dry aged grain fed angus, 400g 58

STRIPLOIN 170 day grain fed angus MBS 3+, 300g 57

SCOTCH 300 day grain fed angus MBS 3+, 300g 59

RATION FED WAGYU

FLAT IRON 600 day ration fed wagyu MBS 9+, 200g 75

SKIRT 600 day ration fed wagyu MBS 9+, 200g 57

GRAIN FED WAGYU

FILLET 170 day grain fed wagyu MBS 5+ 180g 58

SHORT RIB 300 day grain fed wagyu MBS 7+ 200g 54

FLANK 300 day grain fed wagyu MBS 8+, 200g 49

STRIPLOIN 450 day grain fed wagyu MBS 8+, 180g 90

-

Our beef is hand selected, based on texture, marbling and flavour. Gently smoked over cherry wood before being charred over wood burning grill.

SEAFOOD

KING PRAWNS seaweed butter 37

SNAPPER salsa verde, fennel salad, 200g 48

TOOTHFISH warm cucumber & zucchini salad, chimichurri, 200g 53

TO SHARE

RIB EYE 28 day dry aged, grain fed wagyu MBS 5+, 1KG 165

WAGYU TASTING flat iron, skirt MBS 9+, short rib MBS 7+, 600g 170

GRILL TASTING pork loin, lamb rack, wagyu beef, 620g 125

CHICKEN whole organic fully boned, smoked tomato & corn salsa 58

SEAFOOD TASTING king prawns, lobster, scallops, toothfish, chorizo, onion, chermoula 210

SALAD

FATTOUSH salad, tomato, sumac, purslane, crispy bread, olive oil and lemon dressing 15

FENNEL salad, perisian fetta, celery custard, smoked croutons 17

CHICKPEA warm salad, sheep yoghurt, cumin, lemon, garlic; onion toasted pine nuts GF 18

BEETROOT salad, orange, pickled red onion, goats curd, mint, pomegranate dressing 26

SIDES

SIDES $10 | CHOICE OF THREE TO SHARE $27

POTATO buttered désirée purée

CHIPS garlic, parmesan and rosemary salt

MAC & CHEESE three cheese sauce, bacon crumbs

MUSHROOMS ragout, fine herbs, golden pastry

CREAMED SPINACH pine nuts GF

HEIRLOOM CARROTS, buckwheat, cumin

BROCCOLINI brown butter, toasted almonds GF

BRUSSELS SPROUTS, chestnut, pecan, smoked speck GF

COS lettuce, anchovies, wood grilled bacon, egg dressing

WITLOF salad, apple, pear, candied walnut, blue cheese dressing GF

Sauces

Béarnaise 4

Mushroom sauce 5

Green peppercorn and cognac 5

SERVED COMPLIMENTARY AT YOUR TABLE
House made steak sauce, Dijon mustard, Horseradish cream, Harissa and Chimichurri

DESSERT MENU

DESSERTS

SORBET homemade daily selection, sable crumble 15
Suggested wine pairing: 2014 Alasia Moscato d’Asti Italy (90ml) 15

QUINCE spice roasted, puff pastry, walnut, sorrel, maple oats, vanilla ice-cream 18
Suggested wine pairing: 2014 Framingham ‘Noble Riesling’ Marlborough NZ (90ml) 17

CHEESECAKE goats curd, strawberries, nasturtium, lemon and bergamot sorbet 20
Suggested wine pairing: 2011 Carmes de Rieussec Sauternes France (90ml) 24

POIRE WILLIAM pannacotta, caramelised white chocolate, pear compote, cocoa sweet pastry 22
Suggested wine pairing: 2011 Margan Botrytis Semillon Hunter Valley NSW (90ml) 16

CHOCOLATE warm couverture  ganache, coffee custard, spiced caramel, passion fruit sorbet 23
Suggested wine pairing: 2014 Giacomo Bologna Braida Brachetto d’Acqui Italy (90ml) 13

 

CHEESE SELECTION

to share, served with accompaniments

Holy Goat La Luna - white mould, goats - Castlemaine, VIC 8

Vacherin - soft, cows - Franche-Comté, France, VIC 8

Cabot Cheddar - hard, cows - Vermont, US 8

La Papillon Roquefort - blue, ewes - Aveyron, France 8

Roquefort - Choice of four 28

TEA & COFFEE

VITTORIA ORGANIC Coffee - 'Rainforest Blend' 5
An organic espresso blend, 100% Arabica, grown on Rainforest Alliance Certified Plantations. These plantations meet rigorous social and environmental standards that help to conserve rainforests and protect wildlife habitat.

CRAFT tea 5

如需中文菜单,请垂询服务人员

 

For any dietary requirements, please consult your waiter for alternative menu options. GF denotes gluten-free option. 

 

Please be advised any private group reservations for between 8 and 11 persons (inclusive) will incur a surcharge of $10.00 per person when dining at BLACK by ezard. Corporate group reservations, or private group reservations exceeding 11 persons, will also incur a surcharge, which will be confirmed at the time the reservation is made.

 

Please note, a 1% credit card surcharge will apply to all credit card transactions and a 15% surcharge applies on public holidays. 

 

Present your Absolute Red+, Pearl, Black or Diamond card to enjoy discounts on all food and beverage purchases.

Champagne Weekends

Champagne Weekends Menu

Champagne Weekends Menu

Champagne Weekends Lunch Menu

Champagne Lunch Courses

 

 

Every Saturday and Sunday let BLACK by ezard spoil you with champagne when you enjoy a three-course meal and gorgeous harbour views. You can also try our food-only options (beverages on consumption) of 2 or 3 courses. Please note à la carte is not available for lunch on Saturday and Sundays.

3 courses with Perrier-Jouët * $135pp^

or

Excluding beverages 3 courses $85pp^ | 2 courses $70pp^

STARTERS

OYSTERS (6) chilled, freshly opened, caramelised red wine vinegar dressing GF

PRAWNS SPENCER GULF, lettuce, avocado, lime, spiced tomato mayonnaise dressing GF

BEEF TARTARE, heirloom beets, herb mayonnaise, mustard ice cream, puffed wild rice GF

BEETROOT salad, duck ham, orange, pickled red onion, goats curd, mint, pomegranate dressing GF

MAINS

RISOTTO wild mushrooms, broccolini, truffled pecorino GF

SNAPPER salsa verde, fennel salad GF

LAMB RACK roasted, smoked eggplant puree, tomato chutney, salt bush, goats cheese croquette, roasted cipollini onion 

FILLET grass fed angus 200g, roasted cauliflower and pearl onion salad with gremolata GF

RIBEYE 30 day dry aged, grain fed angus 400g, roasted cauliflower and pearl onion salad with gremolata GF (+$10)

STRIPLOIN 600 day grain fed wagyu MBS 9+ 180g, roasted cauliflower and pearl onion salad with gremolata GF(+$35)

SIDES

POTATO buttered désirée purée GF $10

CHIPS garlic, parmesan and rosemary salt $10

BROCCOLINI brown butter, toasted almonds GF $10

COS lettuce, anchovies, wood grilled bacon, egg dressing $10

MAC & CHEESE three cheese sauce, bacon crumbs $10

DESSERTS

SORBET homemade daily selection, sablé crumble 

CHEESECAKE goats curd, strawberries, nasturtium, lemon and bergamot sorbet

CHOCOLATE warm couverture ganache, coffee custard, spiced caramel, passion fruit sorbet

CHEESE PLATTER to share, four cheeses served with accompaniments (+$10)

-

Santa Vittoria Mineral Sparkling or Still Water $9.00 per bottle

如需中文菜单,请垂询服务人员

 

*Beverage service concludes at 3:00pm. Price valid until 27 November 2016. For any dietary requirements, please consult your waiter for alternative menu options - GF denotes gluten-free option 

 

Please be advised any private group reservations for between 8 and 11 persons (inclusive) will incur a surcharge of $10.00 per person when dining at BLACK by ezard. Corporate group reservations, or private group reservations exceeding 11 persons, will also incur a surcharge, which will be confirmed at the time the reservation is made.

 

Please note, a 1% credit card surcharge will apply to all credit card transactions and a 15% surcharge applies on public holidays. 

 

Present your Absolute Red+, Pearl, Black or Diamond card to enjoy discounts on all food and beverage purchases.

Pre-Theatre

BLACK by ezard Pre-theatre Menu

BLACK by ezard Pre-theatre Menu

Pre-Theatre Menu

Pre-Theatre Courses

2 COURSES $70 or 3 COURSES $80

GF denotes gluten-free option

STARTERS

OYSTERS (6) chilled, freshly opened, red wine vinegar and shallot dressing GF

PRAWNS SPENCER GULF, lettuce, avocado, lime, spiced tomato mayonnaise dressing GF

BEEF TARTARE, heirloom beets, herb mayonnaise, mustard ice cream, puffed wild rice GF

BEETROOT salad, duck ham, orange, pickled red onion, goats curd, mint, pomegranate dressing

MAINS

RISOTTO wild mushrooms, broccolini, truffled pecorino GF

SNAPPER salsa verde, fennel salad GF

FILLET grass fed angus 200g broccolini, brown butter, toasted almonds GF

RIBEYE 30 day dry aged, grain fed angus 400g, broccolini, brown butter, toasted almonds GF (+$10)

FLAT IRON 600 day ration fed wagyu MBS 9+ 200g, broccolini, brown butter, toasted almonds GF (+$20)

STRIPLOIN 600 day grain fed wagyu MBS 9+ 180g, broccolini, brown butter, toasted almonds GF (+$35)

SIDES

POTATO buttered désirée purée GF $10

CHIPS garlic, parmesan and rosemary salt $10

MAC & CHEESE three cheese sauce, bacon crumbs $10

HEIRLOOM CARROTS roasted, buckwheat, cumin $10

COS lettuce, anchovies, wood grilled bacon, egg dressing $10

DESSERT

SORBET trio, sable crumble

CHEESECAKE goats curd, strawberries, nasturtium, lemon and bergamot sorbet

CHOCOLATE warm couverture  ganache, coffee custard, spiced caramel, passion fruit sorbet

如需中文菜单,请垂询服务人员

 

For any dietary requirements, please consult your waiter for alternative menu options. GF denotes gluten-free option.

 

Please be advised any private group reservations for between 8 and 11 persons (inclusive) will incur a surcharge of $10.00 per person when dining at BLACK by ezard. Corporate group reservations, or private group reservations exceeding 11 persons, will also incur a surcharge, which will be confirmed at the time the reservation is made.

 

Please note, a 1% credit card surcharge will apply to all credit card transactions and a 15% surcharge applies on public holidays. 

 

Present your Absolute Red+, Pearl, Black or Diamond card to enjoy discounts on all food and beverage purchases.

Wine List

BLACK by ezard Wine List

BLACK by ezard Wine List

The BLACK by ezard Wine List

Full Black by ezard Wine List

View our comprehensive BLACK by ezard beverage lists including signature cocktails, mocktails, beer, cider, apéritif, champagne and sparkling, white wine, red wine, rosé wine, dessert wines, fortified wines and spirits.

View BLACK by ezard full wine list.

Our Accolades

Australian Wine List of the Year Awards
Best Hotel “Wine List Australia” 2013
Wine Spectator “Best of Award of Excellence” 2012, 2013, 2015
Gourmet Traveller Wine 2014 Three Glasses

Head Sommelier
Addy Lam

COCKTAILS

FORGOTTEN CLASSICS

MOSCOW MULE Ketel One Vodka, Ginger beer, Lime 18

COSMOPOLITAN Belvedere Citron Vodka, Cointreau, Lime, Cranberry 18

FRENCH 75 Hayman’s Old Tom Gin, Lemon, Chandon Sparkling 18

TOMMY’S MARGARITA Don Julio Blanco Tequila, Agave, Lime 18

MANHATTAN Bulleit Rye Whiskey, Vermouth, Angostura Bitter 18

DAIQUIRI Ron Cubaney ‘Plata Natural’ 3yr, lime 18

SIGNATURE 

VELVET MARTINI House-Infused Vanilla Vodka, Passionfruit, Honey, Apple, Orange Blossom 20

MR T’S LEGACY SOUR London Dry Gin, Sloe Gin, Lemon, Lime, Passionfruit, Agave, Egg White 20

BOHEMIAN SOUR Absinth, Peychaud’s Bitters, Mint, Lemon 22

PISCO PUNCH Pineapple Infused Pisco, Fresh Pineapple, Coconut Essence, Lemon, Chandon Sparkling 21

RYE&GOSLING Rye Whiskey, Bermuda Rum, Alpine Amaro, Maraschino, Spanish Bitters, Aphrodite Bitters 20

ONE FOR THE ROAD Dominican Rum, Topaque, Cognac, Absinth, Peychaud’s Bitters, Orange Bitters 20

MOCKTAILS NON-ALCOHOLIC 13

EGYPTIAN ICE Hibiscus, Rose, Black & Green Tea; Peach Bitters; Apple; Lime

PINEAPPLE  Cherry Bitters; Pomegranate; Lime

ORANGE Angostura Bitters; Passionfruit; Carbonated Natural Spring Water

PINK GRAPEFRUIT Peychaud’s Bitters; Elderflower; Lemon; Lime

Please be advised any private group reservations for between 8 and 11 persons (inclusive) will incur a surcharge of $10.00 per person when dining at BLACK by ezard. Corporate group reservations, or private group reservations exceeding 11 persons, will also incur a surcharge, which will be confirmed at the time the reservation is made.

 

Please note, a 1% credit card surcharge will apply to all credit card transactions and a 15% surcharge applies on public holidays. 

 

Present your Absolute Red+, Pearl, Black or Diamond card to enjoy discounts on all food and beverage purchases.

Functions

BLACK by ezard Functions Menu

BLACK by ezard Functions Menu

BLACK by ezard's private function menus options include Canapé menu, Premium menu, Chef's menu, classic grill menu and shared menu.

Canapé Menu

HOT

HALLOUMI grilled, tomato chutney, caraway dressing $5.5

PIG HEAD croquette, caper mayonnaise $6

SCALLOP TOSTADAS avocado, salmon roe $6

KING PRAWN crispy, basil, citrus mayonnaise $7

CHICKEN fried, chile lime yoghurt $6

BEEF seared wagyu, béarnaise $7

WAGYU SLIDERS sweet pickle, gruyere cheese, tomato sauce $7

COLD

WITLOF watercress, gorgonzola, walnut $5.5

TOMATO buffalo mozzarella, basil $5.5

OYSTER cucumber, caviar $5.5

BEEF steak tartare on crispy sourdough $6

FOIE GRAS brioche, fig jam $7

JAMON Ibérico with piperade, parmesan $7

CRAB avocado, squid ink cracker $7

SWEET

CHEESE CAKE chevre, strawberry $6

MACCARON salted caramel $6

CITRUS lemon curd, native thyme $6

Premium Menu $165pp

Canapés

OYSTERS, cucumber, caviar & FOIE GRAS, apple, hazelnut

ENTRÉE

BEETROOT salad, duck ham, orange, pickled red onion, goats curd, mint, pomegranate dressing GF

OR

BEEF TARTARE heirloom beets, herb mayonnaise, mustard ice cream, puffed wild rice GF

OR

SCALLOPS sashimi, edamame, sesame custard, salmon roe, chives, gremolata oil, crispy rice GF

MAIN

SPINACH CAVATELLI handmade, Alaskan king crab, clams, garlic, chilli, citrus and butter emulsion 

OR

TOOTHFISH warm cucumber and zucchini salad, chimichurri, GF 

OR

FLAT IRON 600 day ration fed wagyu MBS 9+, potato puree, beef jus GF

Served with a selection of sides and assortment of sauces to share

-

CHEESE SELECTION to share

PRE-DESSERT

CITRUS, fennel bronze

DESSERT

CHEESECAKE goats curd, strawberries, nasturtium, lemon and bergamot sorbet 

OR

CHOCOLATE warm couverture  ganache, coffee custard, spiced caramel, passion fruit sorbet

-

TEA & COFFEE

Chef's Menu $115pp

ENTRÉE

OYSTERS (6) chilled, freshly opened, red wine vinegar and shallot dressing GF

OR

BEEF TARTARE heirloom beets, herb mayonnaise, mustard ice cream, puffed wild rice GF

OR

BEETROOT salad, duck ham, orange, pickled red onion, goats curd, mint, pomegranate dressing GF

MAIN

SPINACH CAVATELLI handmade, Alaskan king crab, clams, garlic, chilli, citrus and butter emulsion 

OR

SNAPPER wood grilled, salsa verde, fennel salad GF

OR

STRIPLOIN 170 day grain fed, 300g angus MBS 3+, potato puree, beef jus GF

-
Served with a selection of sides to share

DESSERT

POIRE WILLIAM pannacotta, caramelised white chocolate, pear compote, cocoa sweet pastry

OR

CHOCOLATE warm couverture ganache, coffee custard, spiced caramel, passion fruit sorbet

OR

CHEESE SELECTION

Classic Grill Menu $98pp

ENTRÉE

OYSTERS (6) chilled, freshly opened, red wine vinegar and shallot dressing GF

OR

BEEF TARTARE heirloom beets, herb mayonnaise, mustard ice cream, 

puffed wild rice GF

OR

BEETROOT salad, duck ham, orange, pickled red onion, goats curd, mint, pomegranate dressing GF

MAIN

RISOTTO wild mushrooms, broccolini, truffled pecorino GF 

OR

SNAPPER wood grilled, salsa verde, fennel salad   GF

OR

FILLET grass fed angus GF

-

Served with a selection of sides to share

DESSERT

POIRE WILLIAM pannacotta, caramelised white chocolate, pear compote, cocoa sweet pastry

OR

SORBET homemade daily selection, sable crumble

Shared Menu

ENTRÉE

OYSTERS, freshly opened, red wine vinegar and shallot dressing GF

CHARCUTERIE board, foie gras brulée, grilled sourdough

FENNEL salad, perisian fetta, celery custard, smoked croutons

MAIN

RISOTTO wild mushrooms, broccolini, truffled pecorino GF

SEAFOOD TASTING king prawns, moreton bay bugs, scallops, snapper, chorizo, onion, chermoula GF

GRILL TASTING pork loin, lamb rack, wagyu beef GF

 

Served with a selection of sides to share

CHIPS garlic, parmesan and rosemary salt 

BROCCOLINI brown butter, toasted almonds GF

COS lettuce, anchovies, wood grilled bacon, egg dressing

DESSERT

SORBET homemade daily selection, sable crumbles

FRUIT PLATE seasonal, vanilla cream 

CHEESE selection 

What's On

Team

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, the restaurant was awarded Two Hats – which he maintains today – and also 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. Two years later he introduced Gingerboy Upstairs, an intimate space above the restaurant offering beautiful cocktails to complement hawker style snacks.

The Star proudly 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.

 

Jean-Baptiste Robert

Venue Manager
 

 

Jean-Baptiste’s career in the hospitality industry was in no small part due to his Grand parents’ running of a hotel in his native Brittany on France’s North West coast. After studying industrial mechanics and working briefly as a blacksmith, Jean-Baptiste did a hotel apprenticeship in Brittany before moving to Paris.

There, he worked 5 years for the legendary chef Joël Robuchon. Starting off polishing silverware, he worked his way to front waiter in the 2 Michelin stars “Restaurant de L’Astor” before moving to “L’atelier de Joël Robuchon”.

In 2005, looking for a sea change, Jean-Baptiste moved to Australia for a year to learn English but ended up staying longer when he met his better half, Rebecca. Originally beginning at The Star in 2006 in the role of a Restaurant Supervisor in the ‘hatted’ Astral Restaurant, he furthered his foray helping launch Sokyo where he was the venue General Manager from 2012 and most recently moving to BLACK by Ezard in August 2015.

 

Dany Karam

Executive Chef
 

 

One of the standout culinary attractions at The Star, Sydney, BLACK by Ezard recently appointed new Executive Chef, Dany Karam.

Dany began his international culinary journey in his home country of Lebanon, where he trained for five years, including a stint as Senior Chef de Partie Chef at Beirut’s award-winning restaurant Le Centrale.

He then moved to Nice, France where he honed his skills and further expanded his understanding and approach to modern cuisine at Michelin-starred restaurant, Particulier.

After moving to Australia in 2009, Dany joined The Star as Senior Junior Sous Chef at the hatted Astral restaurant.

Since then, Dany has been a strong and innovative force across The Star’s many dining offerings, bringing his fresh approach of combining cultures and cuisine to a number of venues and styles including French, modern Australian and most recently, BLACK by ezard’s classically inspired food styles influenced by great American grills and contemporary Europe. 

Dany’s philosophy is based around paying homage to traditional cuisines but adding a modern twist to create an experience, not simply a meal.

 

ADDY LAM

Head Sommelier
 

 

Addy Lam is Head Sommelier at contemporary Australian grill, BLACK by ezard, which is one of the signature restaurants and standout culinary attractions at The Star Sydney, overlooking Sydney Harbour.

Since joining the award-winning team at the 114-seat restaurant in 2015, Addy has taken great pride in managing one of Sydney’s largest international wine cellars, which houses more than 850 bins.

Since then he has perfected the extensive wine list to match the seasonal menus and added many rare and one-off bottlings.

Addy is an authority on Australian and international wines and food and wine matching. His career spans 27 years working as a sommelier across some of Australia and South East Asia’s foremost venues. He honed his skills in Sydney at famed venues including Quay, Tetsuya’s, Aria, Aqua Dining, Catalina and Rockpool, before joining BLACK by ezard.

He was a finalist in the 2015 Ruinart Sommeliers Challenge and Gourmet Traveller Wine List of the Year Award for his work at Aqua.

Hospitality is a way of life for Addy. He grew up in Hong Kong, where his father was General Manager of a hotel and his father-in-law is also a fine wine merchant. He has accomplished extensive studies in wine, hotel management and hospitality and believes continuous learning is essential to offer exceptional service.

Functions

Venue Overview


BLACK by ezard perfectly marries a contemporary Australian grill with a stylish wine bar and million dollar views of Sydney Harbour and the city. Chef Teage Ezard creates classically inspired menus influenced by the great American grills and contemporary European cuisine.

The main restaurant dining room is sleek and streamlined, with huge floor-to-ceiling windows. Liberal use of marble, warm timber tones, flattering lighting and copper highlights create an inviting ambiance to engage the senses.

The restaurant is perfect for a dining experience for 60 to 100 guests seated in the main dining room or a cocktail event for up to 200 guests. The private dining room has separate access from the retail arcade and offers one oval table for 26 guests. It is completely enclosed, providing your group with an exclusive setting for a private meeting or dinner.

Whether it’s a cocktail party, private corporate function, exclusive dinner or awards ceremony, BLACK by ezard can accommodate and create bespoke menus for your upcoming event.

 

Capacities


756 SQM
Maximum Venue Capacity: 250 Cocktail Set-up
 

Black by ezard capacities

Maximum venue capacities are subject to change based on final event set-up and Audio Visual requirements.

 

Floor Plan

 

Black by ezard floor plan

 

 

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