Black Bar & Grill

01What to order

• Wagyu Trio, 600 g / 21 ozA chef's selection of Australian fullblood Wagyu MBS 9+, A$249 on the December 2025 menu; sized for the table to share.
• Rangers Valley rib eye, 900 g / 32 ozGrain-fed Angus from Glen Innes, MBS 5+, dry-aged 42 days, A$297. A second cut for a group.
• Stone Axe Wagyu rump cap, 200 g / 7 ozFullblood, ration-fed 600 days, MBS 9+, A$92; the striploin of the same animal is A$187. The chef recommends medium for all Wagyu.
• O'Connor rib eye, 500 g / 18 ozGrass-fed Angus from Gippsland, MBS 5+, A$106.
• CaviarSiberian oscietra from A$115 (10 g), beluga A$455 (30 g), with blinis, quail egg and crème fraîche.
• Three sides to shareA$36 for three, from creamed spinach, cornbread, mash and rigatoni alla vodka; sauces A$5, among them béarnaise and a beef garum jus.

02The beef

The December 2025 menu sorts the grill by producer. Stone Axe fullblood Wagyu, ration-fed for 600 days in New England, NSW, at MBS 9+: striploin, rump cap and flat iron in 200 g / 7 oz portions, plus a tomahawk at market price. O'Connor grass-fed Angus from Gippsland, as a 500 g / 18 oz rib eye; Riverine grain-fed Angus, as a 200 g / 7 oz tenderloin; and Rangers Valley grain-fed Angus from Glen Innes, as a 300 g / 11 oz scotch and a 900 g / 32 oz rib eye dry-aged 42 days. Executive chef Insup Kim's note on the menu speaks of dry-aging and fermentation. In April 2022 the restaurant sold a limited 1.8 kg / 4 lb Blackmore fullblood Wagyu tomahawk, MBS 9+, for A$888.88, per Time Out.

03The fire

The menu has two fire sections, "From the woodfired grill" for the steaks and "From the woodfired oven" for seafood, lamb and spatchcock. In 2016, under its earlier name, the kitchen described smoking the beef lightly over cherry wood ash before grilling it.

04The story

The restaurant opened as BLACK by ezard, the Sydney outpost of Melbourne chef Teage Ezard, reviewed by Gourmet Traveller in November 2015 with Ezard and Dany Karam as chefs and a dry-aged rib eye on the menu. In 2016 it expanded to 14 cuts of Australian beef. It now trades as BLACK Bar & Grill, with Insup Kim as executive chef; no source gives the date of the change.

05The practical

The Star, 80 Pyrmont Street, Pyrmont NSW 2009. Book online through The Star's page for the restaurant (ResDiary). Online listings disagree on opening days, so check before you plan the evening. Surcharges: 10% on Sundays and 15% on public holidays; card payments carry a 0.8% fee.

Address

The Star, 80 Pyrmont Street, Pyrmont NSW 2009

Website

star.com.au

Directions

Google Maps ↗

06In Sydney’s selections