BLACK Bar & Grill

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Overview

BLACK Bar & Grill

Chef Dany Karam conjures all his culinary skills with dishes including a lightly smoked and chargrilled Wagyu striploin. And along with the seafood and whole roast duck, there’s an encyclopaedic wine list with unique, old and rare bottles waiting to be discovered.

AWARDS

Restaurant of the Year (Deluxe Hotels)
Tourism Accommodation Australia (NSW) Awards For Excellence 2018

Chef of the year
Tourism Accommodation Australia (TAA) 2017

Three Goblets
Gourmet Traveller Wine List of the Year Awards 2015, 2016 & 2017

Bar of the year NSW
Tourism Accommodation Australia (TAA) 2015

Certificate of Excellence
TripAdvisor 2015

Gallery

Team

Team

Dany Karam

Executive Chef
 

Since taking the helm, Dany has designed bold, seasonal menus that draw on expert craftsmanship and superior ingredients to unleash a spectrum of delicate flavours. Dany’s international culinary journey began 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 developed his unique approach to modern cuisine at Michelin-starred restaurant, Particulier. He moved to Australia in 2009 to join The Star Sydney as Senior Junior Sous Chef at the hatted Astral restaurant. Since then he has made waves across The Star’s dining portfolio with his international palette, expert artistry and fresh takes on traditional cuisine. In 2014, Dany drew on his culinary talents and business acumen to assist fellow Star chef, Chase Kojima to open Kiyomi at Jupiters Gold Coast, before taking the role of Executive Chef at BLACK Bar & Grill. In 2017, Dany’s achievements were recognised at the Tourism Accomodation Australia (TAA) NSW Awards for Excellence, where he took out the coveted Chef of the Year title. Dany is an authority on all things steak and grilling and speaks with passion about sourcing and working with the best produce Australia has to offer. 

 

Addy Lam

Head Sommelier

Addy Lam is Head Sommelier at contemporary Australian grill, BLACK Bar & Grill, 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 115-seat restaurant in 2015, Addy has taken great pride in managing one of Sydney’s largest international wine cellars, which houses more than 1000 bins. Since then he has perfected the extensive wine list to match the seasonal menus and added many old and rare one off bottles. Addy believes continuous learning is essential to providing professional and exceptional high standard service.

Menu

The menu showcases the best Australian produce with innovative flavour combinations, including a wide variety of seafood and an amphasis on fresh, seasonal ingredients. The wine list is very extensive, indicative of a true contemporay steakhouse, complementing the menu perfectly.
À La Carte 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
HERITAGE TOMATO SALAD, burrata, house made duck ham, green olives, pickled onion , rocket, 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
   
   

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 Menu

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.

Pre-Theatre Menu

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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
HERITAGE TOMATO SALAD, burrata, house made duck ham, green olives, pickled onion , rocket, 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

Wine List

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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

Functions Menu
BLACK Bar & Grill's private function menus options include Canapé menu, Premium menu, Chef's menu, and classic grill menu.

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  
HERITAGE TOMATO SALAD, burrata, house made duck ham, green olives, pickled onion , 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  
HERITAGE TOMATO SALAD, burrata, house made duck ham, green olives, pickled onion , rocket, 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  
HERITAGE TOMATO SALAD, burrata, house made duck ham, green olives, pickled onion , rocket, 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

 

 

Lunch Menu

-

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

 

 

Menu

Functions

Functions

BLACK Bar & Grill perfectly marries a contemporary Australian grill with a stylish wine bar and million dollar views of Sydney Harbour and the city. Chef Dany Karam 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 Bar & Grill can accommodate and create bespoke menus for your upcoming event.

 

Capacities


756 SQM
Maximum Venue Capacity: 250 Cocktail Set-up
 

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

 

Floor Plan

 

 

 

Contact

LOCATION

Level G, Harbourside

The Star, 80 Pyrmont Street

HOURS OF OPERATION

Lunch

Daily | 12:00pm - 3:00pm

Dinner

Monday to Thursday | 5:30pm - 10:00pm

Friday and Saturday | 5:30pm - 10:30pm

Sunday | 5:30pm - 10:00pm

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