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

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.

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, citrus, creme fraiche, corianderm, flat bread from the charcoal oven  34
HIRAMASA KINGFISH sashimi, horseradish cream, apple and cucumber salad, crispy saltbush GF 29
FRESH SEAFOOD chilled selection to share, marron, king prawns, oysters, scallops, served with condiments GF 143

 

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
SPENCER GULF PRAWNS grilled, charred cos lettuce, avocado, pickled kohlrabi, wasabi dressing 37
LOBSTER TAIL, vadouvan butter, cauliflower and golden raisin salad, crispy curry leaves GF 48
HERITAGE TOMATO SALAD, burrata, pickled onion, green olive, tomato chutney, rice crumb, white balsamic dressing 27

 

 

MAINS

GNOCCHI SEMOLINA handmade, ricotta, capsicum, grilled zucchini flower, tapenade, romesco sauce, cripsy garlic, basil 34
LAMB LOIN,roasted, flat bean and white anchovy salad, tomato, chickpea, zaatar, harissa jus 49
QUAIL redgate farm, smoked eggplant, grains, pomengranate dressing, parsley salad 44

 

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 57
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 86
SKIRT 600-day ration fed wagyu MBS 9+, 200g Alexandra, VIC 64
FLANK 600-day grain fed wagyu MBS 9+, 200g Alexandra, VIC 56

 

FROM OUR DRY AGEING CABINET

David Blackmore MBS9+, Alexandra, VIC
RIBEYE 30-day dry aged, 1kg 600
Served tableside 		  
   
   
   

TO SHARE

RIBEYE 28-day dry aged, grain fed wagyu MBS 5+, 1KG Glenn Innes, NSW
please allow a minimum of 30 minutes		 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
LOBSTER grilled, garlic and herb butter, lemon GF MP
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  
BROCCOLINI brown butter, lemon, crispy shallot GF  
PEAS smoked bacon, pearl onions, pea tendril GF  
EGGPLANT fire roasted, tomato, garlic dressing GF  
COS LETTUCE avocado, mango, roasted chilli 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, cookie crumble, cherry, coconut sorbet 23
Campbells ‘ Classic Liquid Gold ’ Topaque (Tokay), Rutherglen, VIC - 60ml 14
FRESH BERRIES, elderflower jelly, chartreuse, puff pastry, mint ice-cream  19
Lillet Rosé, Bordeaux, France - 60ml  9
PANNACOTTA lemongrass, ginger cake, mango, finger lime, golden tuile  20
2013 Margan Botrytis Semillon, Hunter Valley, NSW - 90ml 17
SOUFFLE passionfruit, almond nougatine, crème fraiche ice cream GF - please allow 20 minutes 23
2017 Frogmore Creek iced Riesling, Cambridge, TAS - 90ml  16
LEMON VACHERIN, piedmont hazelnut, meringue, lemon myrtle sorbet  20
2012 Yalumba ‘ FSW ’ Botrytis, Viognier, S.A. - 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 8
2016 Seppelt St. Peters Grampians Shiraz – 150ml 22
CHEDDAR Pyengana, hard, cow, Pyengana, TAS 8
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

-

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  
-  
FILLET 180g grain fed angus, broccolini, brown butter, cripsy shallot GF  
OR  
BARRAMUNDI 200g, roasted capsicum salad, salsa verde GF  
-  
PAVLOVA, coconut, sago, passionfruit, mango 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
HERITAGE TOMATO SALAD, burrata, pickled onion, green olive, tomato chutney, rice crumb, white balsamic dressing  27
CHARCUTERIE board to share, foie gras brulée, house made chutney, toasted sourdough 47

 

 

MAINS

GNOCCHI SEMOLINA, ricotta, capsicum, grilled zucchini flower, tapenade, romesco sauce, crispy garlic, basil 34
LAMB RACK grilled, chimichurri, watercress, mint, goats curd GF 46
CHICKEN breast cornfed, smoked eggplant, grains, pomegranate dressing, parsley salad GF   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 86
   
TO SHARE  
RIBEYE 28-day dry aged, grain fed wagyu MBS 5+, 1KG Glen Innes, NSW
please allow a minimum of 30 minutes		 170

 

 

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 10 | CHOICE OF THREE TO SHARE 30  
POTATO buttered désirée purée GF  
CHIPS garlic, parmesan and rosemary salt  
BROCCOLINI brown butter, lemon, crispy shallot GF  
FATTOUSH salad, pomegranate molasses, crispy bread  
   
SAUCES  
Béarnaise GF  4
Mushroom sauce 5
Green peppercorn and cognac 5

DESSERTS

CHOCOLATE warm couverture ganache, coockie crumble, cherry, coconut sorbet 23
FRESH BEARRIES, elderflower jelly, charteuse, puff pastry, mint ice-cream 19
SORBET homemade daily selection, sable crumble 15
2 CHEESE selection, lavosh crackers, soda bread, rhubarb chutney, pecan 20

 

 

SEAFOOD

SPECIAL

Seafood selection accompanied by 2 hours free-flowing Moët & Chandon (minimum 2 persons)  $140pp

Seafood selection only (minimum 2 persons)  $85pp

OYSTERS Sydney Rock, NSW  
CURED MOUNT COOK ALPINE SALMON, NZ  
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   

 

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

_

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
HERITAGE TOMATO SALAD, burrata, pickled onion, green olive, tomato chutney, rice crumb, 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, broccolini, brown butter, crispy shallot GF  
GNOCCHI SEMOLINA handmade, ricotta, capsicum, grilled zucchini flower, tapenade, romesco sauce, crispy garlic, basil  

SIDES

POTATO buttered désirée purée GF 11
CHIPS garlic, parmesan and rosemary salt 11
COS LETTUCE, avocado, mango, roasted chilli dressing 11

 

DESSERT

SORBET homemade, daily selection, sable crumble  
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

  

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

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% 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 10
Cheddar Pyengana, hard cow. Pyengana, TAS 10
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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