BLACK Bar & Grill

Skip to main content
Centre
BLACK BAR & GRILL
The classic steakhouse gets an inspiring makeover with stunning Sydney Harbour views.
Find a table
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

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

-

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

served with blinis, quail egg, crème fraiche  
SIBERIAN OSETRA black pearl  
10g 110
30g 255
BELUGA black pearl   
30g 390

COLD SEAFOOD

OYSTERS chilled, freshly opened, red wine vinegar and shallot dressing GF 4.5 each
CRAB REMOULADE kaffir lime mayonnaise, apple, cucumber, mint, squid ink cracker GF 34
PRAWNS SPENCER GULF chilled, avocado, coconut, mango, roasted chilli dressing GF 36
KING SALMON tartare, salmon roe, radish, shichimi, kombu, crispy sourdough 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 39
STEAK sashimi, anchovy mayonnaise, smoked croutons, radish, crispy garlic, shiso dressing 29
LOBSTER tail grilled, compound butter, pancetta, pepper, tomato and corn salad GF 46
SCALLOP pan fried, asparagus, peas, poppy seeds, buttermilk dressing 29
OX HEART TOMATO salad, buffalo mozzarella, green olives, bitter leaves, white balsamic dressing 26

 

 

MAINS

GNOCCHI semolina handmade, green vegetables, summer squash, ricotta, rosemary cream 29
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 53
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 82
SKIRT 600-day ration fed wagyu MBS 9+, 200g Alexandra, VIC 64
FLANK 600-day grain fed wagyu MBS 9+, 200g Alexandra, VIC 55
FILLET 600-day grain fed wagyu MBS 9+, 180g Alexandra, VIC 140
STRIPLOIN 600-day grain fed wagyu MBS 9+, 180g Alexandra, VIC 160

 

TO SHARE

RIBEYE 28 day dry aged, grain fed wagyu MBS 5+, 1KG 165
WAGYU TASTING full blood wagyu MBS9+, flat iron, skirt, flank 600g 185
CHICKEN whole organic fully boned, smoked tomato & corn salsa 58
SERVED COMPLIMENTARY AT YOUR TABLE
House made steak sauce
Dijon mustard
Horseradish cream
Harissa
Chimichurri		  
FROM THE CHARCOAL OVEN  
KING PRAWNS seaweed butter GF 37
SNAPPER 200g, roasted capsicum salad, salsa verde GF 48
TOOTHFISH 180g, black pepper sauce, charred lemon, herb salad 66
SEAFOOD TASTING king prawns, lobster, scallops, toothfish, chorizo, onion, chermoula GF 225
FROM THE CHARCOAL ROTISSERIE  
DUCK whole free range to share, fermented black bean sauce, served with selection of 2 sides - please allow 30 minutes 130

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, sweet and sour sauce, crispy black rice GF  
GREEN BEANS buttermilk dressing, chives GF  
EGGPLANT fire roasted, tomato, garlic dressing  
COS LETTUCE salad, iceberg, mango, cured egg yolk GF  
FATTOUSH salad, pomegranate molasses, crispy bread  

SAUCES

Béarnaise 4
Mushroom sauce 5
Green peppercorn and cognac 5

 

DESSERT MENU

DESSERTS  
CHOCOLATE warm couverture ganache, hazelnut mousse, amarena, cherry sorbet 23
Campbells ‘ Classic Liquid Gold ’ Topaque (Tokay), Rutherglen, VIC (60ml) 14
APPLE PARFAIT, summer berries, hibiscus and blackcurrant consomme 19
2012 Yalumba ‘ FSW ’ Botrytis, Viognier, S.A. (90ml) 14
REBECCA’S LEMON cake, lemon curd, coconut sorbet 18
2014 Framingham ‘ Noble’ Botrytis Riesling, Marlborough, NZ (90ml) 16
SOUFFLE Grand Marnier, chocolate truffle, mandarin sorbet (please allow 25 minutes) 23
2016 Giacomo Bologna ‘Braida Brachetto d’Acqui Piedmonte, ITALY (90ml) 15
CRÈME BRULEE white chocolate, plum, wild strawberry sorbet GF 19
2012 Margan Botrytis Semillon, Hunter Valley, NSW (90ml) 17
SORBET homemade daily selection, sable crumble 15
2014 Alasia Moscato d’Asti, Piedmonte, ITALY (90ml) 15
CHEESE  
Served with lavosh crackers, date and rhubarb chutney, maple syrup candied pecan nuts, muscatel and soda bread  
HOLY GOAT La Luna, white mould, goat, Castlemaine, VIC 8
VACHERIN soft, cow, Franche-Comté, FRANCE 8
CABOT CHEDDAR hard, cow, Vermont, USA 8
PAPILLON ROQUEFORT blue, ewe, Aveyron, FRANCE 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

Champagne Weekends 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.

CHAMPAGNE WEEKEND SPECIAL

2 hours for $65 per person  
NV Moët & Chandon ‘Brut Imperial’, Reims, France 65
   
By the bottle:  
NV Moët & Chandon ‘Brut Imperial’, Reims, France 95
NV Moët & Chandon Brut Rose Reims, France 145
2009 Moët & Chandon ‘Dom Pérignon’, Epernay, France 265

 

STARTERS

OYSTERS chilled, freshly opened, red wine vinegar and shallot dressing GF 4.5 each
PRAWNS SPENCER GULF chilled, avocado, coconut, mango, roasted chilli dressing GF 36
CHARCUTERIE board, foie gras brulée, house made chutney, grilled sourdough 39
STEAK sashimi, anchovy mayonnaise, smoked croutons, radish, crispy garlic, shiso dressing 29
LOBSTER tail grilled, compound butter, pancetta, pepper, tomato and corn salad GF 46
OX HEART TOMATO salad, buffalo mozzarella, green olives, bitter leaves, white balsamic dressing 26

CAVIAR Siberian Osetra

Served with blinis, quail egg, crème fraiche  
10g 110
30g 255
Beluga 30g 390

 

 

MAIN

GNOCCHI semolina handmade, green vegetables, baby squash, ricotta, rosemary cream 29
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 CHARCOAL OVEN

KING PRAWNS seaweed butter GF 37
SNAPPER roasted capsicum salad, salsa verde 200g GF 48

FROM THE WOOD BURNING GRILL 

FlLLET grass fed angus, 200g Gippsland, VIC 49
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
FLAT IRON 600-day ration fed wagyu MBS 9+, 200g Alexandra, VIC 82

SIDES

CHOICE OF THREE TO SHARE 27
POTATO buttered désirée purée 10
CHIPS garlic, parmesan and rosemary salt 10
MAC & CHEESE three cheese sauce, bacon crumbs 10
MUSHROOM ragout, fine herbs, golden pastry  10
GREEN BEAN buttermilk dressing, chives GF 10
COS LETTUCE salad, iceberg, mango, cured egg yolk GF 10
FATTOUSH salad, pomegranate molasses, crispy bread 10

SAUCES

Béarnaise GF 4
Mushroom sauce 5
Green peppercorn and cognac 5

DESSERT

SORBET homemade daily selection, sable crumble 15
CRÈME BRULEE white chocolate, plum, wild strawberry sorbet GF 19
CHOCOLATE warm couverture ganache, hazelnut mousse, amarena, cherry sorbet 23
REBECCA’S LEMON cake, lemon curd, coconut sorbet 18
CHEESE SELECTION (4) served with accompaniments 28
   
   

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

  

 

Important Information: Tables will need to be vacated by 4.30pm. 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. 

Pre-Theatre Menu

_

2 COURSES $75 or 3 COURSES $85

STARTERS

OYSTERS (6) chilled, freshly opened, red wine vinegar and shallot dressing GF  
PRAWNS SPENCER GULF chilled, avocado, coconut, roasted chilli dressing GF +5
STEAK sashimi, anchovy mayonnaise, smoked croutons, radish, crispy garlic, shiso dressing  
OX HEART TOMATO salad, buffalo mozzarella, green olives, bitter leaves, white balsamic dressing  

MAINS

GNOCCHI semolina handmade, green vegetables, summer squash, ricotta, rosemary veloute  
SNAPPER roasted capsicum salad, salsa verde 200gr GF  
FILLET grass fed angus 200g GF  
RIBEYE 30-day dry aged, grain fed angus 400g GF +10
FLAT IRON 600-day ration fed wagyu MBS 9+ 200g GF +20
STRIPLOIN 600-day grain fed wagyu MBS 9+ 180g GF +85


Our steaks are accompanied with green beans, buttermilk dressing and chives

SIDES

POTATO buttered désirée purée GF 10
CHIPS garlic, parmesan and rosemary salt 10
MAC & CHEESE three cheese sauce, bacon crumbs 10
CAULIFLOWER fried, sweet and sour sauce, crispy black rice GF 10
COS LETTUCE salad, iceberg, mango, cured egg yolk GF 10

 

DESSERT

SORBET trio, sable crumble  
REBECCA’S LEMON cake, lemon curd, coconut sorbet  
CHOCOLATE warm couverture ganache, hazelnut mousse, amarena, cherry 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

-

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.

CANAPE MENU

HOT  
HALLOUMI grilled, tomato chutney, caraway dressing $5.5
PIG HEAD croquette, caper mayonnaise $6
SCALLOP TOSTADAS avocado, salmon roe $6
KING PRAWN crispy, basil, citrus mayonnaise $6
CHICKEN fried, chile lime yoghurt $7
BEEF seared wagyu, béarnaise $7
WAGYU SLIDERS sweet pickle, gruyere cheese, tomato sauce $7
COLD  
WITLOF watercress, gorgonzola, walnut $5.5
TOMATO buffalo mozzarella, basil $5.5
OYSTER cucumber, caviar  $5.5
BEEF steak tartare on crispy sourdough $6
FOIE GRAS brioche, fig jam $7
JAMON Ibérico with piperade, parmesan $7
CRAB avocado, squid ink cracker $7
SWEET  
CHEESE CAKE chevre, strawberry $6
MACCARON salted caramel $6
CITRUS lemon curd, native thyme $6

 

PREMIUM MENU $165pp

CANAPES  
OYSTERS, cucumber, caviar  
FOIE GRAS, apple, hazelnut  
ENTREES  
OX HEART TOMATO salad, buffalo mozzarella, green olives, bitter leaves, white balsamic dressing  
OR  
STEAK sashimi, anchovy mayonnaise, smoked croutons, radish, crispy garlic, shiso dressing  
OR  
KING SALMON tartare, salmon roe, radish, shichimi, kombu, crispy sourdough  
MAIN  
GNOCCHI semolina handmade, green vegetables, summer squash, ricotta, rosemary cream  
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   
REBECCA’S LEMON cake, lemon curd, coconut 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  
STEAK sashimi, anchovy mayonnaise, smoked croutons, radish, crispy garlic, shiso dressing  
OR  
OX HEART TOMATO salad, buffalo mozzarella, green olives, bitter leaves, white balsamic dressing  
MAIN  
GNOCCHI semolina handmade, green vegetables, summer squash, ricotta, rosemary cream  
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, plum, wild strawberry sorbet  
OR  
CHOCOLATE warm couverture ganache, hazelnut mousse, amarena, cherry 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  
OX HEART TOMATO salad, buffalo mozzarella, green olives, bitter leaves, white balsamic dressing  
MAIN  
GNOCCHI semolina handmade, green vegetables, summer squash, ricotta, rosemary cream  
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  
REBECCA’S LEMON cake, lemon curd, coconut sorbet  
OR  
SORBET homemade daily selection, sable crumble  
   
   

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

  

 

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

Friday to Sunday | 12:00pm - 3:00pm

Dinner

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

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

Sunday | 5:30pm - 9:30pm

#blackbargrill #thestarsydney

Explore The Star Sydney
Black Bar
Balla
Sokyo
Momofuku Seiōbo
Call to action links 1
Call to action links 2
Call to action links 3
Call to action links 4
4 columns
Gradient overlay center + CTA
#111111