BLACK Bar & Grill

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BLACK BAR & GRILL

The classic steakhouse gets an inspiring makeover with stunning Sydney Harbour views.

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https://www.star.com.au/sydney/eat-and-drink

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

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.

Offers

Father's Day at BLACK Bar & Grill

Win Dad The Gift Of Time

Seafood & Champagne Lunch

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Wine Pairing 101 with Addy Lam

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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.

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

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

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

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

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

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
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

Lunch 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 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

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

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

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

#blackbargrill #thestarsydney

Explore The Star Sydney

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served with blinis, quail egg, crème fraiche
SIBERIAN OSETRA
10g	115
30g	255
BELUGA black pearl
30g	430

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

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

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

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

Overview

BLACK Bar & Grill

Gallery

Team

Team

Dany Karam

Addy Lam

Offers

Offers

Feature

Menu

-

CAVIAR BLACK PEARL

COLD SEAFOOD

ENTRÉE

MAINS

FROM THE WOOD BURNING GRILL

ROSÉ VEAL TORELLO

TO SHARE

SIDES

SAUCES

DESSERT MENU

SEAFOOD & CHAMPAGNE LUNCH

SEAFOOD

CHAMPAGNE

_

STARTERS

MAINS

SIDES

DESSERT

-

PREMIUM MENU $165pp

CHEF'S MENU $115pp

CLASSIC GRILL MENU $98pp

-

ENTRÉE

LUNCH SET MENU

MAINS

SEAFOOD FROM THE CHARCOAL OVEN

FROM THE WOOD BURNING GRILL

LUNCH SPECIALS

SIDES

DESSERTS

Menu

Functions

Functions

Capacities

Floor Plan

Contact

#blackbargrill #thestarsydney