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Posted: 02 September 2014 By Black
BLACK by ezard is the very proud recipient of a number of major awards. Here's a quick list...
14 / 20 (2016): The Sydney Morning Herald Good Food Guide
The name, location and decor say it all. The moodily lit palette of wood, copper and leather with a well-stocked cocktail bar, booths and private rooms. It’s the obligatory big game casino steakhouse, where groups, high rollers and couples dig into a blinged-up menu, heavy on the beef. A pretty rectangle of raw ocean trout, scattered with crisp puffed rice, wakame, trout custard and rounds of citrus jelly is an impressive contrast of flavour and texture… Chocolate ganache carefully plated with mint ice-cream, raspberries and cookie crumble is one sweet ending, though a Gimlet in the excellent adjoining bar could trump all.
One Chefs Hat 15 / 20 (2015): The Sydney Morning Herald Good Food Guide
The punters crossing The Star's threshold are up for a flutter, but those who head to BLACK aren't taking any chances. They may have heard the food's good, the service smooth and the moodily lit room, all leather and copper finished, comfortable and flattering. They'll feel the start of a winning streak with a pretty combo of spanner crab, apple and avocado, subtly sweetened with salted caramel. Fried pork hock, sadly not as crisp as the menu promised, was nonetheless appealing, its richness offset with tiny nashi dice, radish and yuzu. Grills are a sure thing here, and an angus striploin, both expertly charred and tender, is right on the money. Passionfruit cream, mango sorbet, mango financier, meringue and tapioca is an agreeably tropical fusion of French and Asian ideas. When it comes to playing the tables, we say put it all on Black.
Three Stars - World's Best Wine List (2014): The World of Fine Wine
Three Glasses - Australia's Wine List of the Year Awards (2014): Gourmet Traveller
Two Glasses - Best of award of excellence (2014): Wine spectator
Three Chefs Hats, 15 / 20 (2014): Gault&Millau Sydney Restaurant Guide
#22 Time Out Sydney Bar Guide (2014)
14.5 / 20 (2014): The Sydney Morning Herald Good Food Guide
At some point in your visit to this glamorous grill room you will feel compelled to say 'wow'. It might be when you first see the city skyline by day or at dusk; when you're handed the glowing iPad winelist; or when your 1-kilo wagyu rib-eye arrives straight from the wood-fired grill. Designed as a platform for chef Teage Ezard, BLACK is all woods, copper and leather, with an equally glam menu. Entrees are a strength, meticulously mannered and fun to eat. Cubes of tuna ceviche in a tangalicious dressing sprawl across the plate with sesame, blood orange, ponzu and curls of cucumber; and soft and squishy crumbed pork terrine plays hide and seek with miso-sesame wafers and pickled shiitakes. Steaks are all grain-fed and any extras are extra (chips, salad and even sauce), but an angus rib-eye is lightly crusty outside and supremely tender within. A playful partnership of clover honey parfait, honeycomb and ginger biscuit is worth one final wow.
Wine A strong US and international showing; a test of your iPad skills; 35 by the glass