Black Bar & Grill – Rings in the new spring season

They say once you go Black you can never go back. Your LBD (otherwise known as Little Black Dress) is an essential life partner, never going out of fashion, but in pace with the changing seasons. Much can be said of Black Bar & Grill. Initially launched by Teage Ezard, its evolved with a new chef and menu worth getting that LBD out for.

Black has a quite confidence combo of sexy New York interior combined with Darling Harbour views. Executive chef Dany Karam (ex Michelin-starred restaurant Particulier, TAA NSW Chef of the Year) is now at the grill. Danny has launched a new menu with a spring range of hero dishes.

House cured Biltong

Kick off with a unique house made amuse bouche of dehydrated wagyu flank steak marinated in worchester sauce and spices – any protein loving human will adore munching on the Ferrari of biltong.

Merimbula oysters

Merimbula oysters are paired with spheres of cucumber and caviar, perfect with a glass of Moet & Chandon champagne. Order their signature dish – a selection of miniature pita bread is simply needs to be prized open, their steaming insides can then be stuffed with a DIY combination of hand picked spanner crab, finger limes, luscious spoonfuls of creme fraiche and salmon roe.

Kingfish with apple and cucumber salad

A new dish of kingfish paired with an apple and cucumber salad is a poem to the spring season whilst Coal Bay scallops with speck create a new surf n turf memory. Don’t miss their new heirloom beetroot with goat cheese, zaatar, and micro Red Sorrel.

cornfed spatchcock with sesame flatbread

It may seem counterintuitive to recommend a steak restaurant to vegetarians, but the range of sides extends to over 10 different dishes from fire roasted eggplant, fattoush to three cheese mac & cheese. The mash of buttered desiree potatoes is dangerously addictive. Arguably the 600day ration fed wagyu Flank Steak pre smoked over cherry wood, then finished with Australian Iron Bark  will have you drooling- as will the corn fed spatchcock which is softly charred with a garlic toum arriving with toasty sesame flat bread.

Fashion attracts constant change but we love sustainable practices and recognising that classics are loved for a reason. They are timeless, graceful and ring each season with a new take on the LBD + Black experience.

Black Bar & Grill
The Star, 80 Pyrmont Street, Pyrmont NSW 2009
Hours. Lunch: Wed to Sun 12:00pm – 3:00pm, Dinner Sun to Thurs 5:30pm – 10:00pm, Fri and Sat 5:30pm – 10:30pm

About the author

Karen’s corporate job back in the UK had included entertaining clients in some of the best restaurants. This ultimately sparked a curiosity 'Just how do they do that?' (she confesses she was brought up on meat and vegetables, so this was all very exciting). Currently a Mr & Mrs Smith 'Tastemaker', she’s flashpacked around the world, learning about wine, experiencing different cultures and cuisines and had a two- year love affair with it all. Originally from England, she finally settled in Australia and continues to be besotted by food, wine and travel preferring to focus on the luxury end of town (thread count does matter).


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