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 restaurant has an emphasis on premium grass, grain and Wagyu steaks, that are all cooked over a wood burning grill, and rested over smoke and heat, resulting in a tender, charred and luscious cut of meat.

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.

 

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
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 Sunday12:00pm - 3:00pm
  • Dinner
    Tuesday to Thursday5:30pm - 10:00pm
    Friday and Saturday5:30pm - 10:30pm
    Sunday5:30pm - 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. 

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COLD SEAFOOD


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

ALASKAN KING CRAB chilled, tarragon mayonnaise GF $37

KING FISH ceviche, macadamia, radish, smoked croutons, lemon myrtle dressing $29

TUNA TARTARE yuzu emulsion, green onion, sesame, crispy rice GF $28

CHILLED SEAFOOD, daily market selection share plate $36

-

CAVIAR Siberian Osetra
Served with blinis, quail egg, crème fraiche
10g $95 30g $235

ENTRÉE


CHARCUTERIE board, foie gras brulée, grilled sourdough $35

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

PRAWNS SPENCER GULF butter poached, white polenta, almond, parsley, lemon, caper, brown butter dressing $32

QUAIL Jurassic roasted, spinach, crispy potato, king brown mushroom, horseradish, elk salad, shiso dressing $28

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

SALAD


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

MARIE’S salad, crispy eggplant, cucumber, sheep yoghurt, garlic, pine nuts, water cress and mint $17

QUINOA salad, goats curd, heirloom beetroots, kale, honey and rosemary dressing $17

FIG salad, buffalo mozzarella, house made duck ham, candied walnut, bitter leaves, caramelised vinegar dressing $26

FROM THE WOOD BURNING GRILL


GRASS FED ANGUS

FlLLET grass fed angus, 200g $48

SCOTCH grass fed angus MBS 3+, 300g $52

GRAIN FED ANGUS

RIBEYE 30 day dry aged grain fed angus, 400g $56

STRIPLOIN 170 day grain fed angus MBS 3+, 300g $56

SCOTCH 300 day grain fed angus MBS 3+, 300g $58

RATION FED WAGYU

FLAT IRON 600 day ration fed wagyu MBS 9+, 200g $71

SKIRT 600 day ration fed wagyu MBS 9+, 200g $56

GRAIN FED WAGYU

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

CHUCK TAIL FLAP 300 day grain fed wagyu MBS 7+ 200g $54

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

STRIPLOIN 550 day grain fed wagyu MBS 9+, 180g $110

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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 $34

SNAPPER salsa verde, fennel salad, 200g $48

TOOTHFISH warm cucumber & zucchini salad, chimichuri, 200g $53

TO SHARE


RIB EYE 28 day dry aged, grain fed wagyu MBS 5+, 1KG $160

WAGYU TASTING flat iron strip MBS 9+, flank MBS 8, 580g $170

GRILL TASTING pork loin, lamb rack, wagyu beef, 620g $120

SPATCHCOCK 1.2 KG smoked tomato and corn salsa $54

SEAFOOD TASTING king prawns, moreton bay bugs, scallops, scampi, chorizo, onion, chermoula $115

MAINS


GNOCCHI semolina handmade, green vegetables, ricotta, serrano ham, lemon dressing $29

RISOTTO pumpkin, white onion, Persian feta cheese, crispy sage $25

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

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

PORK tenderloin spice crusted, crispy pork belly, celeriac, apple, mustard emulsion, puffed skin $46

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 

CAULIFLOWER gratin, nutmeg, mixed herbs GF

BROCCOLINI brown butter, toasted almonds GF

WOOD GRILLED VEGETABLES romesco sauce GF

COS chorizo, piquillo pepper, manchego GF

BUTTER LETTUCE french dressing, avocado, pink grapefruit

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

LEMON ASPEN curd, sheep yoghurt ice, native thyme, poppy seed, almond crumble $20
Suggested wine pairing: 2014 Framingham ‘Noble Riesling’ Marlborough NZ (90ml) $17

CHEESECAKE goats curd, figs, raspberries, hibiscus, pecan, caramel ice-cream $18
Suggested wine pairing: 2011 Carmes de Rieussec Sauternes France (90ml) $24

CRÈME BRÛLÉE coconut, strawberries, rhubarb, lime, coconut sorbet $22
Suggested wine pairing: 2011 Margan Botrytis Semillon Hunter Valley NSW (90ml) $16

CHOCOLATE warm couverture  ganache, peanut, banana sorbet, cookie crumble $23
Suggested wine pairing: 2014 Giacomo Bologna Braida Brachetto d’Acqui Italy (90ml) $13

CHEESE SELECTION


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 Papillion 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 2% surcharge will apply to all credit card transactions (including where you select the ‘credit' option when using a debit card). 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 N.V. Mumm Brut * $135

or

3 courses with N.V. Mumm Rosé * $150

or

Excluding beverages 3 courses $85 | 2 courses $70

 

STARTERS


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

PRAWNS SPENCER GULF butter poached, white polenta, almond parsley, lemon, caper, brown butter dressing

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

FIG salad, buffalo mozzarella, house made duck ham, candied walnut, bitter leaves, caramelised vinegar dressing

MAINS


GNOCCHI semolina handmade, green vegetables, ricotta, serrano ham, lemon dressing 

SNAPPER salsa verde, fennel salad 

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

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

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

SIDES


POTATO buttered désirée purée $10

CHIPS garlic, parmesan and rosemary salt $10

BROCCOLINI brown butter, toasted almonds $10

BUTTER LETTUCE french dressing avocado, pink grapefruit $10

MAC & CHEESE three cheese sauce, bacon crumbs $10

DESSERTS


SORBET homemade daily selection, sablé crumble 

LEMON ASPEN curd, sheep yoghurt ice, native thyme, poppy seed, almond crumble 

CHOCOLATE warm couverture, ganache, peanut, banana sorbet, cookie crumble

CHEESE PLATTER 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. 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 2% surcharge will apply to all credit card transactions (including where you select the ‘credit' option when using a debit card). 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 butter poached, white polenta, almond parsley, lemon, caper, brown butter dressing

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

FIG salad, buffalo mozzarella, house made duck ham, candied walnut, bitter leaves, caramelised vinegar dressing

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MAINS


GNOCCHI semolina handmade, green vegetables, ricotta, serrano ham, lemon dressing 

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)

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SIDES


POTATO buttered désirée purée GF $10

CHIPS garlic, parmesan and rosemary salt $10

MAC & CHEESE three cheese sauce, bacon crumbs $10

WOOD GRILLED VEGETABLES romesco sauce GF $10

BUTTER LETTUCE french dressing avocado, pink grapefruit GF $10

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DESSERT


SORBET trio, sable crumble

CHEESECAKE goats curd, figs, raspberries, hibiscus, pecan, caramel ice-cream 

CHOCOLATE warm couverture ganache, peanut, banana sorbet, cookie crumble

GF denotes gluten-free optio

如需中文菜单,请垂询服务人员

 

Pre-theatre menu available in conjunction with evening show times at Sydney Lyric Theatre & The Star Event Centre. 

 

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 2% surcharge will apply to all credit card transactions (including where you select the ‘credit' option when using a debit card). 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 18
Ketel One Vodka, Ginger beer, Lime 

COSMOPOLITAN 18
Belvedere Citron Vodka, Cointreau, Lime, Cranberry 

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

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

MANHATTAN 18
Bulleit Rye Whiskey, Vermouth, Angostura Bitter

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

 

SIGNATURE 

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

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

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

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

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

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

 

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 note: a 2% surcharge will apply to all credit card transactions (including where you select the ‘credit' option when using a debit card). 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 and classic grill menu.

Canapé Menu

Download BLACK by ezard Canape menu in PDF.

$30pp Canapes Package - 5 canape items

$55pp Canapes Package - 10 canape items

HOT

PORK BELLY buttered cabbage, spiced apple

OYSTERS seaweed butter, fresh lemon

GOUGERES gruyere cheese, black truffle

DUCK duck rillettes with truffle

BEEF seared wagyu bernaise 

PRAWN coconut, kaffir lime 

WAYGU SLIDERS sweet pickle, gryere cheese, tomato sauce

COLD

WITLOF watercress, gorganzola, walnut

TOMATO buffalo mozarella, basil

BEEF Steak tartare on "pont neuf" 

SCALLOPS citrus, caviar

FOIE GRAS brioche, date jam

JAMON Iberico with piperade, parmesan

CRAB avocado, smoked paprika

SWEET

DONUTS raspberry, white chocolate

PASSIONFRUIT cheesecake pop

CITRUS Lemon curd, blueberry

CHOCOLATE hazelnut, gold leaf

Premium Menu $165pp

Download BLACK by ezard's Premium Menu in PDF.

Canapés

OYSTERS, cucumber, caviar

&

FOIE GRAS, apple, hazelnut

ENTRÉE

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

OR

TOMATO oxheart salad, buffalo mozzarella, green olives, rye crumbs, white balsamic dressing, wild herbs & leaves

OR

SPANNER CRAB chilled salad, passion fruit, baby gem, fennel, squid ink cracker

MAIN

GNOCCHI semolina handmade, green vegetables, goat curd, serrano, brown butter and lemon dressing

OR

SNAPPER wood grilled, salsa verde, fennel salad GF

OR

FLAT IRON 600 day ration fed wagyu MBS 7+ potato puree, beef jus Served with a selection of sides to share

 

CHEESE SELECTION to share

PRE-DESSERT

CITRUS, fennel bronze

DESSERT

CRÈME BRÛLÉE passion fruit, pineapple, mango, coconut, sheep yoghurt ice cream

OR

CHOCOLATE warm couverture ganache, hazelnut, cherry, mascarpone ice cream, cookie crumble

 

TEA & COFFEE

Chef's Menu $115pp

Download BLACK by ezard Chef's Menu in PDF

ENTRÉE

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

OR

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

OR

TOMATO oxheart salad, buffalo mozzarella, green olives, rye crumbs, white balsamic dressing, wild herbs & leaves

MAIN

GNOCCHI semolina handmade, green vegetables, goat curd, serrano, brown butter and lemon dressing

OR

SNAPPER wood grilled, salsa verde, fennel salad GF

OR

STRIPLOIN 300 day grain fed angus MBS 3+, potato puree, beef jus Served with a selection of sides to share

DESSERT

SUMMER BERRIES vanilla cream, elderflower, mint sorbet

OR

CHOCOLATE warm couverture ganache, hazelnut, cherry, mascarpone ice cream, cookie crumble

OR

CHEESE SELECTION

Classic Grill Menu $98pp

Download BLACK by ezard's Classic Grill Menu in PDF.

ENTRÉE

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

OR

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

OR

TOMATO oxheart salad, buffalo mozzarella, green olives, rye crumbs, white balsamic dressing, wild herbs & leaves

MAIN

GNOCCHI semolina handmade, green vegetables, goat curd, serrano, brown butter and lemon dressing

OR

SNAPPER wood grilled, salsa verde, fennel salad GF

OR

FILLET grass fed angus GF Served with a selection of sides to share

DESSERT

SUMMER BERRIES vanilla cream, elderflower, mint sorbet

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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