Black Bar and grill, formally Black by Ezard at the star has prime location, looking out at Darling Harbour and the Sydney cityscape. Perfect for a meal before a show at the Lyric theatre, which is just what we did. We saw The Bodyguard, with Paulini playing the starring role along side Kip Gamblin as the bodyguard. A top show with some Whitney Houston classics with some dance ensembles. Highly recommended!

It is a hatted steak house, that also focuses on Australian produce and seasonal ingredients. They offer ala carte, pre theatre and champagne lunches. We were here for a 3 course champagne lunch, with unlimited Perrier Jouet for $135 for a maximum of a three hour stay, which is pretty good for a hatted restaurant with drinks.

New executive chef Danny Karam and team has a marvelous menu of beautifully prepared foods, cooked and presented like works of art. Before our menu options came out, we had my favourite thing – restaurant bread! This was a brioche loaf, quite like a croissant which was outstanding.

For the entrees, we had the oysters, beautifully shucked and served with a fresh vinaigrette. The beef tartare was marvelous– like a work of art with a beetroot sheet, curried egg topping and radish. I can’t explain how good this was. If you are after a fresh tasty dish you can order the fig salad, buffalo mozarrella, duck ham, candied walnut, bitter leaves and balsamic dressing. The chilled prawns with avocado, coconut and chilli dressing also had a nice bite to it. Amazingly, all starters are gluten free.

For the mains, we tried the Roasted lamb rack with an eggplant puree, tomato chutney, salt bush, goats cheese croquette and roasted onions. Cooked exactly as asked, the meat was wonderful quality and the flavours complemented each other perfectly.

Another great option was the grass fed angus fillet with roasted cauliflower and gremolata. It came accompanied with a variety of sauces including hot mustard, horseradish crème, bbq and salse verde.

The desserts were the climax to an amazing three course meal. You wouldn’t know from the menu, but the “chocolate ganache” was infact a chocolate ball, topped with chocolate sauce revealing peanut mousse and banana ice cream underneath – an absolute work of art. We also tried the lemon tart and cheese platter which was an extremely generous serving.

As for the service, it was as top notch as it should be, wait staff serving promptly and they kept the champagne flowing, and filled our glasses as we finished them.

We can’t speak highly enough of this restaurant and we will certainly be back.

https://www.star.com.au/sydney/restaurants/signature-fine-dining/black-bar-and-grill