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.

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Important Information: BLACK Bar & Grill will be closed on Monday 1 April and Tuesday 2 April, 2019. We look forward to welcoming you back for lunch or dinner from Wednesday 3 April.

Gallery

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

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. 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.

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 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% 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

Weekday 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

  

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  
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FILLET 180g grain fed angus, broccolini, zaatar, lemon dressing GF  
OR  
BARRAMUNDI 200g, roasted capsicum salad, salsa verde GF  
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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

 

 

Weekend 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

  

CHAMPAGNE WEEKEND SPECIAL

2 hours free-flowing $65 per person

  
   

NV Perrier-Jouët  ‘Grand Brut’, France

  
   
NV Perrier-Jouët ‘Grand Brut’, Epernay, France 95
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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.

Pre-Theatre Menu

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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

Vegetarian Menu

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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.

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% 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  
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

  

 

Bar Menu

-

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
For any dietary requirements, please consult your waiter for alternative menu options. GF – gluten free. V- vegetarian

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 up to 24 guests. Larger numbers may also be accommodated in this space with seating split over multiple tables. 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

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

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

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