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. We hope you enjoy your experience at BLACK Bar & Grill – Executive Chef |
|
| GF denotes gluten-free option. |
CAVIAR BLACK PEARL
| served with potato blinis, quail egg, crème fraiche | |
| SIBERIAN OSETRA | |
| 10g | 115 |
| 30g | 255 |
| BELUGA | |
| 30g | 430 |
COLD SEAFOOD
| OYSTERS chilled, freshly opened, red wine vinegar and shallot dressing GF | 5 each |
| SPANNER CRAB poached in olive oil, finger lime, salmon roe, crème fraiche, pita bread | 35 |
| HIRAMASA KINGFISH sashimi, horseradish cream, apple and cucumber salad, crispy saltbush GF | 31 |
ENTRÉE
| CHARCUTERIE board to share, foie gras brulée, house made chutney, toasted sourdough | 47 |
| BEEF TARTARE, anchovy mayonnaise, cured egg yolk, crispy potato, herb salad GF | 29 |
| SCALLOP grilled, borlotti beans, smoked speck and bean salad, buttermilk dressing GF | 33 |
| MORETON BAY BUG vadouvan butter, cauliflower and golden raisin salad, crispy curry leaves GF | 48 |
| FIG SALAD burrata, house made duck ham, rocket, white balsamic dressing, crispy sourdough 29 | 29 |
MAINS
| ACQUERELLO RISOTTO exotic mushrooms, Parmigiano Reggiano, broccolini, ricotta, crispy celery leaves GF | 34 |
| LAMB LOIN roasted, eggplant, smoked labneh, charred onion, tomato and capsicum chutney GF | 49 |
| QUAIL redgate farm, babaghanouj, grains, pomegranate dressing, parsley salad | 44 |
FROM THE WOOD BURNING GRILL
| DAVID BLACKMORE FULLBLOOD WAGYU MBS9+ Alexandra, VIC | |
| RUMP CAP 600-day ration fed wagyu, 200g | 80 |
| FLAT IRON 600-day ration fed wagyu, 200g | 86 |
| SKIRT 600-day ration fed wagyu, 200g | 64 |
| FLANK 600-day ration fed wagyu, 200g | 56 |
| WAGYU TASTING to share; flat iron, skirt, flank 600g | 195 |
| CAPE GRIM GRASS FED ANGUS Tasmania | |
| FILLET grass fed angus MBS2+, 200g | 49 |
| RIBEYE 30-day dry aged MBS2+, 400g | 61 |
| SCOTCH grass fed angus MBS4+, 300g | 59 |
| RANGERS VALLEY GRAIN FED Glenn Ines, NSW | |
| STRIPLOIN 28-day dry aged angus MBS5+, 250g | 69 |
| SCOTCH 270-day grain fed angus MBS5+, 300g | 67 |
| RIBEYE to share, 450-day grain fed wagyu MBS5+, 1kg 178 please allow a minimum of 30 minutes |
178 |
DAVID BLACKMORE DRY AGED RATION FED FULLBLOOD WAGYU MSB9+
| BONE IN STRIPLOIN 42-day dry aged, 1kg Sold in different weights |
600 |
| RIBEYE 42-day dry aged, 1kg | 600 |
FROM THE CHARCOAL OVEN
| KING PRAWNS (4) seaweed butter, lemon GF | 49 |
| SNAPPER 200g, roasted capsicum salad, salsa verde GF | 48 |
| TOOTHFISH GLACIER 51 180g, black pepper sauce, charred lime, herb salad | 69 |
| EASTERN ROCK LOBSTER grilled, garlic and herb butter, lemon GF | MP |
TO SHARE
| FROM THE CHARCOAL ROTISSERIE served with selection of 2 sides | |
| MAREMMA DUCK whole free range, to share, fermented black bean sauce 138 - please allow 30 minutes | 138 |
| CHICKEN organic whole to share; pickles, buttermilk dressing please allow 25 minutes |
65 |
SIDES
| SIDES 11 | CHOICE OF THREE TO SHARE 30 | |
| 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 CORN crispy shallot, chives GF | |
| BROCCOLINI zaatar, garlic, olive oil and lemon dressing GF | |
| HEORLOOM CARROTS roasted, cumin, garlic yogurt GF | |
| EGGPLANT fire roasted, tomato, garlic dressing GF | |
| COS LETTUCE salad, avocado, blood orange, french dressing 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, goat curd, fig, raspberry sorbet | 23 |
| Campbells ‘ Classic Liquid Gold ’ Topaque (Tokay), Rutherglen, VIC - 60ml | 14 |
| APPLE TATIN caramelised apple, puff pastry, vanilla ice-cream | 19 |
| Lillet Rosé, Bordeaux, France - 60ml | 9 |
| CRÈME BRULEE white chocolate, passion fruit, smoked macadamia, crispy brown butter | 22 |
| 2013 Margan Botrytis Semillon, Hunter Valley, NSW - 90ml | 17 |
| SOUFFLE strawberry, spiced berries compote, buffalo yoghurt sorbet GF 23 - please allow 20 minutes | 23 |
| 2016 Giacomo Bologna ‘Braida’ Brachetto d’Acqui, Piedmonte, ITALY - 90ml | 15 |
| CHESTNUT VACHERIN vanilla cake, meringue, blackcurrant sorbet | 20 |
| 2017 Frogmore Creek Iced Riesling, Cambridge, TAS - 90ml | 14 |
| SORBET homemade daily selection, 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 | 10 |
| 2018 Seppelt Drumborg Riesling – 150ml | 19 |
| TARWIN Berry’s Creek, blue, cow, Gippsland, VIC | 10 |
| 2017 Seppelt Drumborg Pinot Meunier – 150ml | 18 |
| L’ARTISAN Le Rouge, soft, smear ripened, cow, Timboon, VIC | 11 |
| 2016 Seppelt St. Peters Grampians Shiraz – 150ml | 22 |
| CHEDDAR Pyengana, hard, cow, Pyengana, TAS | 11 |
| 2016 Seppelt St. Peters Grampians Shiraz – 150ml | 33 |
| Cheese of your choice with matching wine | 22 |
| Full selection of cheese | 36 |
| Wine flight, 75ml | 39 each |
| TEA | |
|
Morning Breakfast, Earl Grey, Sencha, Jasmine, Karavan, Peppermint, Heal, Camomile, Masala Chai, Lavender, Egyptian Ice |
5 |
|
For any dietary requirements, please consult your waiter for alternative menu options. GF denotes gluten-free option.
Please be advised any group reservations for 8 persons or more will incur a 10% surcharge 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% 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 |
WEEKDAY LUNCH SET MENU
|
2 COURSES $60 | 3 COURSES $70 |
|
| BEEF TARTARE, anchovy mayonnaise, crispy potato, herb salad | |
| OR | |
| SNAPPER ceviche, horseradish cream, apple and cucumber salad | |
| - | |
| FILLET 180g grain fed angus, broccolini, zaatar, lemon dressing GF | |
| OR | |
| BARRAMUNDI 200g, roasted capsicum salad, salsa verde GF | |
| - | |
| PAVLOVA, macadamia and coconut sago, passion fruit sorbet GF | |
| OR | |
| SORBET homemade, daily section, crumble | |
| Vegetarian option available |
ENTRÉE
| OYSTERS chilled, freshly opened, red wine vinegar and shallot dressing GF | 5 each |
| SNAPPER ceviche, horseradish cream, apple and cucumber salad, crispy saltbush | 27 |
| FIG SALAD, burrata, house made duck ham, rocket, white balsamic dressing, crispy sourdough | 29 |
| CHARCUTERIE board to share, foie gras brulée, house made chutney, toasted sourdough | 47 |
MAINS
| ACQUERELLO RISOTTO, exotic mushrooms, Parmigiano Reggiano, broccolini, ricotta, crispy celery leaves | 34 |
| LAMB RACK roasted, chimichurri, watercress, mint, goats curd GF | 46 |
| CHICKEN breast cornfed, babaghanouj, grains, pomegranate dressing, parsley salad GF | 42 |
SEAFOOD FROM THE CHARCOAL OVEN
| KING PRAWNS (4) seaweed butter, lemon GF | 49 |
| BARRAMUNDI 200g, roasted capsicum salad, salsa verde GF | 39 |
FROM THE WOOD BURNING GRILL
| CAPE GRIM GRASS FED ANGUS Tasmania | |
| FlLLET grass fed angus, 200g | 49 |
| SCOTCH grass fed angus MBS 4+, 300g | 59 |
| RIBEYE 30-day dry aged MBS2+, 400g | 61 |
| RANGERS VALLEY GRAIN FED ANGUS Glenn Innes, NSW | |
| STRIPLOIN 28-day dry aged MBS 5+, 250g | 69 |
| SCOTCH 270-day grain fed angus MBS5+, 300g | 67 |
| DAVID BLACKMORE FULL BLOOD WAGYU Alexandra, VIC | |
| FLAT IRON 600-day ration fed wagyu MBS 9+, 200g | 86 |
| TO SHARE | |
| RIBEYE 28-day dry aged, grain fed wagyu MBS 5+, 1KG Glen Innes, NSW please allow a minimum of 30 minutes |
178 |
LUNCH SPECIALS
| FILLET 180g grain fed angus “minute style”, café de Paris butter GF | 43 |
| FULL BLOOD WAGYU BURGER 200g, gruyere cheese, smoked speck, sweet pickles | 26 |
SIDES
| SIDES 11 | CHOICE OF THREE TO SHARE 30 | |
| POTATO buttered désirée purée GF | |
| CHIPS garlic, parmesan and rosemary salt | |
| BROCCOLINI zaatar, garlic, olive oil and lemon dressing GF | |
| FATTOUSH salad, pomegranate molasses, crispy bread | |
| SAUCES | |
| Béarnaise GF | 4 |
| Mushroom sauce | 5 |
| Green peppercorn and cognac | 5 |
DESSERTS
| CHOCOLATE warm couverture ganache, goat curd, fig, raspberry sorbet | 23 |
| SORBET homemade daily selection, sable crumble | 15 |
| 2 CHEESE selection, lavosh crackers, soda bread, rhubarb chutney, pecan | 20 |
| APPLE TATIN caramelised apple, puff pastry, vanilla ice-cream | 19 |
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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 |
CHAMPAGNE WEEKEND SPECIAL
|
2 hours free-flowing $65 per person |
|
|
NV Perrier-Jouët ‘Grand Brut’, France |
|
| NV Perrier-Jouët ‘Grand Brut’, Epernay, France | 95 |
| - | |
| NV Perrier-Jouët ‘Blason’ Rose Brut, Epernay, France | 140 |
CAVIAR
| CAVIAR Black Pearl served with potato blinis, quail egg, crème fraiche | |
| SIBERIAN OSETRA | |
| 10g | 115 |
| 30g | 255 |
| BELUGA 30g | 430 |
STARTERS
| OYSTERS chilled, freshly opened, red wine vinegar and shallot dressing GF | 5 each |
| SCALLOP grilled, borlotti beans, smoked speck and bean salad, buttermilk dressing GF | 33 |
| CHARCUTERIE board to share, foie gras brulée, house made chutney, toasted sourdough | 47 |
| BEEF TARTARE, anchovy mayonnaise, cured egg yolk, crispy potato, herb salad GF | 29 |
| FIG SALAD, burrata, house made duck ham, rocket, white balsamic dressing, crispy sourdough | 29 |
MAIN
| ACQUERELLO RISOTTO, exotic mushrooms, Parmigiano Reggiano, broccolini, ricotta, crispy celery leaves GF | 34 |
| LAMB LOIN roasted, eggplant, smoked labneh, charred onion, tomato and capsicum chutney GF | 49 |
| QUAIL redgate farm, babaghanouj, grains, pomegranate dressing, parsley salad | 44 |
FROM THE WOOD BURNING GRILL
| FILLET grass fed angus MBS2+, 200g Cape Grim, TAS | 49 |
| RIBEYE 30-day dry aged grass fed angus, 400g Cape Grim, TAS | 61 |
| STRIPLOIN 28-day dry aged angus MBS 5+, 250g Glen Innes, NSW | 69 |
| SCOTCH 300-day grain fed angus MBS 5+, 300g Glen Innes, NSW | 67 |
| FLAT IRON 600-day ration fed wagyu MBS 9+, 200g Alexandra, VIC | 86 |
FROM THE CHARCOAL OVEN
| KING PRAWNS (4) seaweed butter, lemon GF | 49 |
| SNAPPER roasted capsicum salad, salsa verde 200g GF | 48 |
SIDES
| SIDES 11 | CHOICE OF THREE TO SHARE 30 | |
| POTATO buttered désirée purée GF | |
| CHIPS garlic, parmesan and rosemary salt | |
| MAC & CHEESE three cheese sauce, bacon crumbs | |
| MUSHROOM ragout, fine herbs, golden pastry | |
| BROCCOLINI zaatar, garlic, lemon and olive oil dressing GF | |
| COS LETTUCE salad, avocado, blood orange, French dressing GF | |
| FATTOUSH salad, pomegranate molasses, crispy bread | |
| SAUCES | |
| Béarnaise GF | 4 |
| Mushroom sauce | 5 |
| Green peppercorn and cognac | 5 |
DESSERTS
| APPLE TATIN caramelised apple, puff pastry, vanilla ice-cream | 19 |
| CHOCOLATE warm couverture ganache, goat curd, fig, raspberry sorbet | 23 |
| CRÈME BRULEE white chocolate, passion fruit, smoked macadamia, crispy brown butter | 22 |
| SORBET homemade daily selection, sable crumble | 15 |
| CHEESE SELECTION (4) served with accompaniments | 36 |
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% 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.
_
2 COURSES $70 or 3 COURSES $80
ENTREE
| OYSTERS (6) chilled, freshly opened, red wine vinegar and shallot dressing GF |
| SNAPPER ceviche, horseradish cream, apple and cucumber salad, crispy saltbush GF |
| FIG SALAD, burrata, house made duck ham, rocket, white balsamic dressing, crispy sourdough |
MAINS
| LAMB RACK 250g roasted, chimichurri, watercress, mint, goats curd GF | |
| BARRAMUNDI 200g, roasted capsicum salad, salsa verde GF | |
| FILLET 200g grass fed angus, broccolini, zaatar, olive oil and lemon dressing GF | |
| ACQUERELLO RISOTTO exotic mushrooms, Parmigiano Reggiano, broccolini, celery, ricotta GF |
SIDES
| POTATO buttered désirée purée GF | 11 |
| CHIPS garlic, parmesan and rosemary salt | 11 |
| COS LETTUCE salad, avocado, blood orange, french dressing GF | 11 |
DESSERT
| SORBET homemade, daily selection, sable crumble | |
| PAVLOVA, macadamia and coconut, sago, passion fruit sorbet GF | |
|
For any dietary requirements, please consult your waiter for alternative menu options. GF denotes gluten-free option.
For any dietary requirements, please consult your waiter for alternative menu options - GF denotes gluten-free option.
A surcharge of 15% applies on Public Holidays. Please be advised any group reservation of 8 guests or more will incur a 10% service charge.
Please note a 1% card 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. Guests must be aged 18 years or over to enter the casino.
|
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% 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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| FIG SALAD burrata, rocket, white balsamic dressing | 25 |
| FARM EGG Potato and leek cream, crispy brick pastry, herb salad | 27 |
| MUSHROOM RISOTTO celery, broccolini, goats curd, Parmigiano Reggiano GF | 32 |
| GRAINS seasonal vegetables, escabeche dressing | 26 |
For any dietary requirements, please consult your waiter for alternative menu options - GF denotes gluten-free option. A surcharge of 15% applies on Public Holidays. Please be advised any group reservation of 8 guests or more will incur a 10% service charge. 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. The Star practises the responsible service of alcohol. Guests must be aged 18 years or over to enter the casino.
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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% 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 | |
| SPANNER CRAB, citrus, squid ink cracker | |
| ENTRÉE | |
| BEEF TARTARE, anchovy mayonnaise, cured egg yolk, crispy potato, herb salad GF | |
| OR | |
| KINGFISH sashimi, horseradish cream, apple and cucumber salad, crispy saltbush GF | |
| OR | |
| HERITAGE TOMATO SALAD, burrata, pickled onion, tomato chutney, white balsamic dressing | |
| MAIN | |
| GNOCCHI SEMOLINA, ricotta, capsicum, grilled zucchini flower, tapenade, romesco sauce | |
| OR | |
| TOOTHFISH 180g, black pepper sauce, charred lemon, herb salad | |
| OR | |
| FILLET 450 day grain fed wagyu MBS7+ 200g, potato puree, beef jus GF | |
| Served with a selection of sides and assortment of sauces to share | |
| PRE-DESSERT | |
| Blood orange, crème fraiche, honeycomb | |
| DESSERT | |
| LEMON VACHERIN, piedmont hazelnut, meringue, lemon myrtle sorbet | |
| 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 | |
| BEEF TARTARE, anchovy mayonnaise, cured egg yolk, crispy potato, herb salad GF | |
| OR | |
| HERITAGE TOMATO SALAD, burrata, pickled onion, tomato chutney, white balsamic dressing | |
| MAIN | |
| GNOCCHI SEMOLINA, ricotta, capsicum, grilled zucchini flower, tapenade, romesco sauce, crispy garlic | |
| 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 | |
| PANACOTTA, lemongrass, ginger cake, mango, finger lime, golden tuile | |
| OR | |
| CHOCOLATE warm couverture ganache, cookie crumble, cherry, coconut | |
| 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 | |
|
BEEF TARTARE, anchovy mayonnaise, cured egg yolk, crispy potato, herb salad GF |
|
| OR | |
| HERITAGE TOMATO SALAD, burrata, pickled onion, tomato chutney, white balsamic dressing | |
| MAIN | |
| GNOCCHI SEMOLINA, ricotta, capsicum, grilled zucchini flower, tapenade, romesco sauce, crispy garlic | |
| 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 | |
| FRESH BERRIES, elderflower jelly, chartreuse, puff pastry, mint ice-cream | |
|
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% 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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| CAVIAR Black Pearl served with potato blinis, quail egg and crème fraiche | ||
| Siberian Ostera 10g | 115 | |
| Siberian Ostera 30g | 255 | |
| Beluga 30g | 430 | |
| OYSTERS (minimum of 2) | ||
| Natural, lemon, shallot dressing GF | 5.5ea | |
| Kilpatrick, bacon, chives | 6ea | |
| SICILIAN OLIVES marinated, pickled garlic and harissa spices GF, V | 9 | |
| SMOKED LABNEH, zaatar, olive oil and crispy bread | 7 | |
| DK BEEF JERKY, wagyu MBS 8+, spiced GF | 12 | |
| CHARCUTERIE BOARD, jamon san daniele, wagyu bresaola, foie gras brullee, toasted sourdough | 24 | |
| SPANNER CRAB slider, spiced mayonnaise, fat potato | 12ea | |
| WAGYU BEEF slider, sweet pickles, gruyere, tomato, speck, fat potato | 8ea | |
| POTATO fire roasted, chives, crème fraiche, smoked spec, brown butter GF | 8 | |
| CHICKEN RIBS, fermented black bean sauce, sesame | 14 | |
| BEEF SKEWERS, spiced shawarma, sesame sauce | 19 | |
| CHICKEN SKEWERS, yoghurt and garlic marinated | 16 | |
| SELECTION OF CHEESE | ||
| Holy Goat La Luna, white mould goat. Castlemaine, VIC | 10 | |
| Tarwin Berry’s Creek, blue cow. Gippsland, VIC | 10 | |
| L’Artisan Le Rouge, soft smear ripened cow. Timboon, VIC | 11 | |
| Cheddar Pyengana, hard cow. Pyengana, TAS | 11 |