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.
Open across the Australia Day Long Weekend.
Summer Parties
Book a table for five or more people during December 2019 - January 2020 and you will receive a free bottle of Moet & Chandon!*
*Minimum table spend of $450 applies.
Spend $200 get $50!
Spend $200 or more across any of our signature dining restaurants and receive a $50 voucher to use on your next visit!*
Available from December - February
*The $50 voucher must be redeemed within 30 days and only on weekdays.
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 a Junior Sous Chef. 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 recognized at the Tourism Accommodation 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.
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.
National Savour Australia Hostplus Awards for Excellence
Best Steak Restaurant 2019 (Gold)
Restaurant of the Year (Deluxe Hotels)
Tourism Accommodation Australia (NSW) Awards For Excellence 2018
Chef of the year
Tourism Accommodation Australia (TAA) 2017
Three Glasses
Australia's Wine List of the Year Awards 2015, 2016, 2017 & 2019
Bar of the year NSW
Tourism Accommodation Australia (TAA) 2015
Certificate of Excellence
TripAdvisor 2015
Seasonal Summer Dish
John Dory from the Charcoal Oven, Fennel Tahini, Grenobloise $68
If your booking is for 12 or more guests, please submit your details into the below form and our comprehensive event kit will be emailed to you automatically. Whether it’s a cocktail party, private corporate function, exclusive dinner or awards ceremony, BLACK Bar & Grill can accommodate your upcoming event.
Level G, Harbourside
The Star, 80 Pyrmont Street
Lunch
Monday to Sunday | 12:00pm - 3:00pm
Dinner
Sunday to Thursday | 5:30pm - 10:00pm
Friday and Saturday | 5:30pm - 10:30pm
Australia Day Long Weekend
Lunch Sunday, 26 January | 12:00pm - 3:00pm
Dinner: Sunday, 26 January | 5:30pm - 10:30pm
Lunch: Monday, 27 January | 12:00pm - 3:00pm
Dinner: Monday, 27 January | 5:00pm - 10:00pm
1800 700 700