Menu
Black Menu
Black Menu
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| Our hand-selected beef is lightly smoked to infuse the sweet delicate flavour of cherry wood ash before being grilled over high-heat Australian iron bark on the wood-fired grill. The unique slow-burning wood and combustion allows the full flavour of the steaks to develop and the combination of these techniques accentuates the best qualities of Australia’s finest produce. | |
| GF denotes gluten-free option. |
CAVIAR BLACK PEARL
| served with blinis, quail egg, crème fraiche | |
| SIBERIAN OSETRA | |
| 10g | 115 |
| 30g | 255 |
| BELUGA black pearl | |
| 30g | 430 |
COLD SEAFOOD
| OYSTERS chilled, freshly opened, red wine vinegar and shallot dressing GF | 5 each |
| CRAB REMOULADE, kaffir lime mayonnaise, apple, kohlrabi, mint, puffed wild rice GF | 35 |
| SPENCER GULF PRAWNS chilled, cos lettuce, avocado, coconut, roasted chilli dressing, crispy shallot GF | 36 |
| HIRAMASA KINGFISH sashimi, macadamia cream, radish, citrus, crispy bread, lemon balm | 28 |
| FRESH SEAFOOD chilled selection to share, marron, king prawns, oysters, scallops, served with condiments GF | 143 |
ENTRÉE
| CHARCUTERIE board, foie gras brulée, house made chutney, grilled sourdough | 42 |
| STEAK sashimi, anchovy mayonnaise, smoked croutons, radish, crispy garlic, shiso dressing | 29 |
| LOBSTER tail grilled, vadouvan butter, cauliflower, golden raisin salad, crispy curry leaves GF | 46 |
| SCALLOP pan fried, coastal greens, cucumber, pickled onion, ginger beurre blanc, crispy rice | 29 |
| FIG SALAD, house made duck ham, burrata, candied walnut, rocket salad, white balsamic dressing | 29 |
MAINS
| GNOCCHI semolina handmade, pumpkin, ricotta, exotic mushrooms, hazelnut, roasted salsify | 32 |
| LAMB RACK flinders island roasted, smoked eggplant, tomato chutney, saltbush, crispy goat’s cheese | 49 |
| PORK LOIN rare breed, spice crusted, celeriac, mustard, crackling | 47 |
FROM THE WOOD BURNING GRILL
| GRASS FED ANGUS | |
| FlLLET grass fed angus, 200g Gippsland, VIC | 49 |
| SCOTCH grass fed angus MBS 3+, 300g Gippsland, VIC | 56 |
| BONE IN STRIPLOIN grass fed angus MBS3+, 400g Gippsland, VIC | 55 |
| GRAIN FED ANGUS | |
| RIBEYE 30-day dry aged grain fed angus, 400g Gympie, QLD | 59 |
| STRIPLOIN 300-day grain fed angus MBS 3+, 300g Glen Innes, NSW | 62 |
| SCOTCH 300-day grain fed angus MBS 5+, 300g Glen Innes, NSW | 67 |
| FULL BLOOD WAGYU | |
| FLAT IRON 600-day ration fed wagyu MBS 9+, 200g Alexandra, VIC | 85 |
| SKIRT 600-day ration fed wagyu MBS 9+, 200g Alexandra, VIC | 64 |
| FLANK 600-day grain fed wagyu MBS 9+, 200g Alexandra, VIC | 55 |
| STRIPLOIN 600-day grain fed wagyu MBS 9+, 180g Alexandra, VIC | 165 |
ROSÉ VEAL TORELLO
| 140-day milk and grain fed, Cowra, NSW | |
| T-BONE 400g | 53 |
| MINUTE STEAK 200g | 46 |
| Served with herb salad, lemon and bone marrow sauce |
TO SHARE
| RIBEYE 28 day dry aged, grain fed wagyu MBS 5+, 1KG Glenn Innes, NSW | 170 |
| WAGYU TASTING full blood wagyu MBS9+, flat iron, skirt, flank 600g | 190 |
| CHICKEN whole organic fully boned, smoked tomato & corn salsa - please allow 25 minutes | 58 |
| FROM THE CHARCOAL OVEN | |
| KING PRAWNS seaweed butter GF | 37 |
| SNAPPER 200g, roasted capsicum salad, salsa verde GF | 48 |
| TOOTHFISH GLACIER 51 180g, black pepper sauce, charred lemon, herb salad | 66 |
| SEAFOOD TASTING king prawns, lobster, scallops, toothfish, chorizo, onion, capsicum, chermoula GF | 225 |
| FROM THE CHARCOAL ROTISSERIE | |
| MAREMMA DUCK whole free range, to share; fermented black bean sauce, served with selection of 2 sides 138 - please allow 30 minutes | 138 |
SIDES
| SIDES 10 | CHOICE OF THREE TO SHARE 27 | |
| POTATO buttered désirée purée GF | |
| CHIPS garlic, parmesan and rosemary salt | |
| MAC & CHEESE three cheese sauce, bacon crumbs | |
| MUSHROOM ragout, fine herbs, golden pastry | |
| CREAMED SPINACH pine nuts GF | |
| CAULIFLOWER fried, harissa, parmesan, toasted pine nuts GF | |
| GREEN BEANS buttermilk dressing, chives GF | |
| EGGPLANT fire roasted, tomato, garlic dressing | |
| ICEBERG lettuce salad, watercress, blue cheese dressing, walnut GF | |
| FATTOUSH salad, pomegranate molasses, crispy bread |
SAUCES
| Béarnaise GF | 4 |
| Mushroom sauce | 5 |
| Green peppercorn and cognac | 5 |
DESSERT MENU
| DESSERTS | |
| CHOCOLATE warm couverture ganache, peanut mousse, cookie crumble, banana sorbet | 23 |
| Campbells ‘ Classic Liquid Gold ’ Topaque (Tokay), Rutherglen, VIC - 60ml | 14 |
| LAMINGTON, raspberry, chocolate cremeux, coconut, vanilla sponge | 19 |
| 2016 Giacomo Bologna ‘Braida Brachetto d’Acqui Piedmonte, ITALY - 90ml | 15 |
| CRÈME BRULEE white chocolate, umeshu, wild strawberry sorbet GF | 19 |
| 2013 Margan Botrytis Semillon, Hunter Valley, NSW - 90ml | 17 |
| SOUFFLE apple crumble, calvados, vanilla ice-cream (please allow 25 minutes) | 23 |
| 2012 Yalumba ‘ FSW ’ Botrytis, Viognier, S.A. - 90ml | 14 |
| REBECCA’S LEMON cake, citrus curd, meringue, coconut sorbet | 18 |
| 2014 Framingham ‘Noble’ Botrytis Riesling, Marlborough, NZ - 90ml | 16 |
| SORBET homemade daily selection, sable crumble | 15 |
| 2014 Alasia Moscato d’Asti, Piedmonte, ITALY - 90ml | 15 |
| CHEESE | |
| Selection of Australian cheese, lavosh crackers, soda bread, date & rhubarb chutney, pecan | |
| HOLY GOAT La Luna, white mould, goat, Castlemaine, VIC | 8 |
| TARWIN Berry’s Creek, blue, cow, Gippsland, VIC | 8 |
| L’ARTISAN Le Rouge, soft, smear ripened, cow, Timboon, VIC | 8 |
| CHEDDAR Pyengana, hard, cow, Pyengana, TAS | 8 |
| FULL SELECTION | 28 |
| COFFEE | |
| VITTORIA ORGANIC coffee – ‘RAINFOREST BLEND’ made to your liking | 5 |
| TEA | |
| English Breakfast, Earl Grey, Green Sencha, Jasmine, Karavan, Peppermint, Heal, Camomile, Masala Chai, Lavender, Egyptian Ice | 5 |
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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 8 persons or more will incur a surcharge of $10.00 per person when dining at BLACK Bar & Grill. 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.
Member of The Star Club? Simply present your card to enjoy generous discounts (Silver 10%, Gold 20% and Platinum 30%). Plus, use your card to accrue Tier Points and earn and redeem Casino Dollars. Not a Member? Visit The Star Club Desk to join today. Terms and conditions apply, see thestarclub.com.au |
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 8 persons or more will incur a surcharge of $10.00 per person when dining at BLACK Bar & Grill. 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.
Member of The Star Club? Simply present your card to enjoy generous discounts (Silver 10%, Gold 20% and Platinum 30%). Plus, use your card to accrue Tier Points and earn and redeem Casino Dollars. Not a Member? Visit The Star Club Desk to join today. Terms and conditions apply, see thestarclub.com.au
SEAFOOD & CHAMPAGNE LUNCH
Enjoy our seasonal Australian seafood selection for 2 served with 2 hours of Moet & Chandon for $140 per person.
Seafood selection only, available for $85 per person.
SEAFOOD
OYSTERS Sydney Rock, Pambula NSW
HIRAMASA KINGFISH, Spencer Gulf SA
SCALLOP Hervey Bay QLD, Yarra valley salmon roe VIC
EASTERN ROCK LOBSTER, NSW
KING PRAWNS, Clarence River NSW
SPANNER CRAB, Fraser Island QLD
served with condiments and sauces
CHAMPAGNE
Want something a little fancier?
Take advantage of our Champagne by the bottle specials. Available during lunch only.
- NV Moët & Chandon ‘Brut Imperial’, Reims, France
- NV Moët & Chandon Brut Rose Reims, France
- 2009 Moët & Chandon ‘Dom Pérignon’, Epernay, France
Important Information: *Available for two hours for $140 per personwith champagne or $85 per person for seafood only. A minimum of 2 people applies. Tables will need to be vacated by 4.30pm. Offer expires Sunday, 1 July 2018. A surcharge of 15% applies on Public Holidays. Please note: a 1% surcharge will apply to all credit card transactions (including where you select the ‘credit' option when using a debit card.
Are you a member of The Star Club? Simply present your card to enjoy generous discounts (Silver 10%, Gold 20%, Platinum 30%) Plus use your card to accrue Tier Points and earn and redeem Casino Dollars. Not a member? Visit The Star Club Desk to join today.
Please be advised any private group reservations for 8 persons or more will incur a surcharge of $10.00 per person when dining at BLACK Bar & Grill. 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.
Present your Membership card to enjoy discounts on all food and beverage purchases.
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2 COURSES $70 or 3 COURSES $80
STARTERS
| OYSTERS (6) chilled, freshly opened, red wine vinegar and shallot dressing GF | |
| SNAPPER ceviche, lemon myrtle, macadamia, radish, smoked sourdough | |
| FIG SALAD, house made duck ham, burrata, candied walnut, rocket salad, white balsamic dressing |
MAINS
| LAMB RACK 250g grilled, chimichurri, watercress, mint, goats curd GF | |
| BARRAMUNDI 200g, roasted capsicum salad, salsa verde GF | |
| FILLET 200g grass fed angus, green beans & buttermilk dressing GF | |
| GNOCCHI semolina handmade, pumpkin, ricotta, exotic mushrooms, hazelnut, roasted salsify |
SIDES
| POTATO buttered désirée purée GF | 10 |
| CHIPS garlic, parmesan and rosemary salt | 10 |
| ICEBERG lettuce salad, watercress, blue cheese dressing, walnut | 10 |
DESSERT
| SORBET homemade, daily selection, sable crumble | |
| REBECCA’S LEMON cake, lemon curd, coconut sorbet | |
|
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 8 persons or more will incur a surcharge of $10.00 per person when dining at BLACK Bar & Grill. 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.
Member of The Star Club? Simply present your card to enjoy generous discounts (Silver 10%, Gold 20% and Platinum 30%). Plus, use your card to accrue Tier Points and earn and redeem Casino Dollars. Not a Member? Visit The Star Club Desk to join today. Terms and conditions apply, see thestarclub.com.au |
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 8 persons or more will incur a surcharge of $10.00 per person when dining at BLACK Bar & Grill. 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.
Member of The Star Club? Simply present your card to enjoy generous discounts (Silver 10%, Gold 20% and Platinum 30%). Plus, use your card to accrue Tier Points and earn and redeem Casino Dollars. Not a Member? Visit The Star Club Desk to join today. Terms and conditions apply, see thestarclub.com.au
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View our comprehensive BLACK Bar & Grill 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 Bar & Grill full wine list.
Our Accolades
Wine Spectator “Best of Award of Excellence” 2012, 2013, 2014, 2015 & 2017
Australian Wine List of the Year Awards, Best Hotel “Wine List Australia” 2013
Gourmet Traveller Wine & The Drinks Magazine - Awarded 3 Glasses in Australia’s Wine List of the Year Awards 2012, 2013, 2014, 2015, 2016 & 2017
Head Sommelier
Addy Lam
Please be advised any private group reservations for 8 persons or more will incur a surcharge of $10.00 per person when dining at BLACK Bar & Grill. 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.
Member of The Star Club? Simply present your card to enjoy generous discounts (Silver 10%, Gold 20% and Platinum 30%). Plus, use your card to accrue Tier Points and earn and redeem Casino Dollars. Not a Member? Visit The Star Club Desk to join today. Terms and conditions apply, see thestarclub.com.au
PREMIUM MENU $165pp
| CANAPES | |
| OYSTERS, cucumber, caviar | |
| FOIE GRAS, apple, hazelnut | |
| ENTRÉE | |
| STEAK sashimi, anchovy mayonnaise, smoked croutons, radish, crispy garlic, shiso dressing | |
| OR | |
| HIRAMASA KINGFISH sashimi, macadamia cream, radish, citrus, crispy bread, lemon balm | |
| OR | |
| FIG SALAD, house made duck ham, burrata, candied walnut, rocket, white balsamic dressing | |
| MAIN | |
| GNOCCHI semolina handmade, pumpkin, ricotta, exotic mushrooms, roasted salsify | |
| OR | |
| TOOTHFISH 180g, black pepper sauce, charred lemon, herb salad | |
| OR | |
| FLAT IRON 600-day ration fed wagyu MBS9+ 200g, potato puree, beef jus GF | |
| Served with a selection of sides and assortment of sauces to share | |
| PRE-DESSERT | |
| Strawberry, caramelised white chocolate | |
| DESSERT | |
| LAMINGTON, raspberry, chocolate cremeux, coconut, vanilla sponge | |
| OR | |
| CHOCOLATE warm couverture ganache, hazelnut mousse, amarena, cherry sorbet | |
| TEA & COFFEE |
CHEF'S MENU $115pp
| ENTREES | |
| OYSTERS (6) chilled, freshly opened, red wine vinegar and shallot dressing GF | |
| OR | |
| STEAK sashimi, anchovy mayonnaise, smoked croutons, radish, crispy garlic, shiso dressing | |
| OR | |
| FIG SALAD, house made duck ham, burrata, candied walnut, rocket salad, white balsamic dressing | |
| MAIN | |
| GNOCCHI semolina handmade, pumpkin, ricotta, exotic mushrooms, roasted salsify | |
| OR | |
| SNAPPER 200g, roasted capsicum salad, salsa verde GF | |
| OR | |
| STRIPLOIN 300-day grain fed angus MBS3+ 300g, potato puree, beef jus GF | |
| Served with a selection of sides to share | |
| DESSERT | |
| CRÈME BRULEE white chocolate, umeshu, wild strawberry sorbet | |
| OR | |
| CHOCOLATE warm couverture ganache, peanut mousse, cookie crumble, banana sorbet | |
| OR | |
| CHEESE SELECTION (2) served with accompaniments |
CLASSIC GRILL MENU $98pp
| ENTREE | |
| OYSTERS (6) chilled, freshly opened, red wine vinegar and shallot dressing GF | |
| OR | |
| STEAK sashimi, anchovy mayonnaise, smoked croutons, radish, crispy garlic, shiso dressing | |
| OR | |
| FIG SALAD, house made duck ham, burrata, candied walnut, rocket salad, white balsamic dressing | |
| MAIN | |
| GNOCCHI semolina handmade, pumpkin, ricotta, exotic mushrooms, roasted salsify | |
| OR | |
| SNAPPER 200g, roasted capsicum salad, salsa verde GF | |
| OR | |
| FILLET grass fed angus 200g, beef jus, watercress GF | |
| Served with a selection of sides to share | |
| DESSERT | |
| SORBET homemade, daily selection, sable crumble | |
| OR | |
| REBECCA’S LEMON cake, citrus curd, meringue, coconut sorbet | |
|
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 8 persons or more will incur a surcharge of $10.00 per person when dining at BLACK Bar & Grill. 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.
Member of The Star Club? Simply present your card to enjoy generous discounts (Silver 10%, Gold 20% and Platinum 30%). Plus, use your card to accrue Tier Points and earn and redeem Casino Dollars. Not a Member? Visit The Star Club Desk to join today. Terms and conditions apply, see thestarclub.com.au |
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| Our hand-selected beef is lightly smoked to infuse the sweet delicate flavour of cherry wood ash before being grilled over high-heat Australian iron bark on the wood-fired grill. The unique slow-burning wood and combustion allows the full flavour of the steaks to develop and the combination of these techniques accentuates the best qualities of Australia’s finest produce. We hope you enjoy your experience at BLACK Bar & Grill – Executive Chef Dany Karam |
ENTRÉE
| OYSTERS chilled, freshly opened, red wine vinegar and shallot dressing GF | 5 |
| SNAPPER ceviche, macadamia, lemon myrtle, radishes, yarra valley salmon roe, crispy sourdough | 27 |
| HERITAGE TOMATO salad, burrata, house made duck ham, green olives, pickled onion, rocket, white balsamic dressing | 29 |
| CHARCUTERIE board to share, foie gras brulée, house made chutney, grilled sourdough | 42 |
LUNCH SET MENU
| 2 COURSES $60 | 3 COURSES $70 | |
| STEAK sashimi, anchovy mayonnaise, croutons, radish, shiso dressing | |
| OR | |
| SNAPPER ceviche, macadamia, lemon myrtle, radishes, crispy rice | |
| - | |
| FILLET 180g grain fed angus, green beans & buttermilk dressing GF | |
| OR | |
| BARRAMUNDI 200g, roasted capsicum salad, salsa verde GF | |
| - | |
| PAVLOVA, spiced fruits, yoghurt sorbet GF | |
| OR | |
| SORBET homemade, daily section, sable crumble | |
| Vegetarian option available |
MAINS
| GNOCCHI semolina handmade, pumpkin, ricotta, exotic mushrooms, hazelnut, roasted salsify | 29 |
| LAMB RACK 250g grilled, chimichurri, watercress, mint, goats curd GF | 45 |
| CHICKEN breast cornfed, fire roasted eggplant, tomato, pepper sauce GF | 39 |
| CHARCUTERIE board to share, foie gras brulée, house made chutney, grilled sourdough | 42 |
SEAFOOD FROM THE CHARCOAL OVEN
| KING PRAWNS seaweed butter, lemon GF | 37 |
| BARRAMUNDI 200g, roasted capsicum salad, salsa verde GF | 39 |
FROM THE WOOD BURNING GRILL
| GRASS FED ANGUS | |
| FlLLET grass fed angus, 200g Gippsland, VIC | 49 |
| SCOTCH grass fed angus MBS 3+, 300g Gippsland, VIC | 56 |
| GRAIN FED ANGUS | |
| RIBEYE 30-day dry aged grain fed angus, 400g Gympie, QLD | 59 |
| STRIPLOIN 300-day grain fed angus MBS 3+, 300g Glen Innes, NSW | 62 |
| FULL BLOOD WAGYU | |
| FLAT IRON 600-day ration fed wagyu MBS 9+, 200g Alexandra, VIC | 85 |
| TO SHARE | |
| RIBEYE 28-day dry aged, grain fed wagyu MBS 5+, 1KG Glen Innes, NSW | 170 |
LUNCH SPECIALS
| FILLET 180g grain fed angus “minute style”, truffle butter GF | 43 |
| FULL BLOOD WAGYU BURGER 200g, gruyere cheese, smoked speck, sweet pickles | 26 |
SIDES
| SIDES 10 | CHOICE OF THREE TO SHARE 27 | |
| POTATO buttered désirée purée GF | |
| CHIPS garlic, parmesan and rosemary salt | |
| GREEN BEANS buttermilk dressing, chives GF | |
| FATTOUSH salad, pomegranate molasses, crispy bread | |
| SAUCES | |
| Béarnaise GF | 4 |
| Mushroom sauce | 5 |
| Green peppercorn and cognac | 5 |
DESSERTS
| CHOCOLATE warm couverture ganache, peanut mousse, cookie crumble, banana sorbet | 23 |
| CRÈME BRULEE white chocolate, umeshu, wild strawberry sorbet GF | 19 |
| SORBET homemade daily selection, sable crumble | 15 |