BLACK by ezard
Harbourside, The Star, 80 Pyrmont Street, Pyrmont, NSW
02 9657 9709
The signature food at BLACK is the seafood and grass- and grain-fed beef steaks, which are carefully prepared over wood-fired grills. A sample of the seafood menu reveals Sashimi of hiramasa kingfish alongside sesame custard, edamame puree and chardonnay and shallot dressing.
Superb seafood and the finest grades of beef are inspired by high-class American grills combined with contemporary European seafood, all prepared by award-winning chefs. Patrons can enjoy all of this in a magnificent setting with some of the best views of Darling Harbour and the city. It’s easy to see the attraction of this venue.
Owners Echo Entertainment enlisted the help of one of the leading lights of Australian cuisine, Teage Ezard, to create BLACK. Teage is behind three leading restaurants in Melbourne, including his well-renowned eponymous restaurant, which has two hats. Teage is a successful author and frequent guest chef at international food events; his trademark ‘Australian freestyle’ food has been a feature of the local and international dining scene for over fifteen years, but this represents his first venture in Sydney.
First opened at the end of 2011, Damien Grossier manages the business in conjunction with Teage, and Executive Chef, Jed Gerrard, heads up the kitchen team. The signature food at BLACK is the seafood and grass- and grain-fed beef steaks, which are carefully prepared over wood-fired grills. A sample of the seafood menu reveals Sashimi of hiramasa kingfish alongside sesame custard, edamame puree and chardonnay and shallot dressing. The seafood menu also regularly features king prawns and toothfish dishes. For the meat lovers, the grass-fed Angus fillet, 600-day grain-fed wagyu striploin, or the lamb rack will have you drooling.
These dishes vary seasonally, as only the best local produce is used. This includes Cowra beef from the Riverina Region of New South Wales, which is from carefully selected animals to guarantee tenderness, texture and taste. It is sourced from selected British breeds of cattle (Black Angus & Hereford), which graze free-range on natural pastures, free of genetic modifications, artificial hormones or antibiotics. A similar level of care and attention goes into selecting all the produce used in the dishes at BLACK.
The mains are supplemented by a generous selection of starters, desserts and cheeses if you want to make a few courses of it, and this is all complemented by a huge local and international wine list of around one thousand wines.
If you just fancy a drink after work or before a trip to one of the local theatres, a selection of spirits, beers and ciders, cocktails and mocktails are all available in addition to their vast wine selection. Drinks are served at the popular bar, which has become something of a meeting place in the area.
BLACK by ezard fits effortlessly into the Sydney restaurant scene, where increasingly sophisticated palates are always looking for fresh, new takes on classic seafood and steak dishes, which lie at the heart of Aussie cuisine. Teage declares, “Sydney is the epitome of glamour. Its picturesque harbour and undeniable energy sets the perfect backdrop for an increasingly sophisticated and varied dining scene.”