The decadence of Caviar and Champagne has always been a Star attraction for Foodies everywhere, and none more so then the offering at Black Bar & Grill at The Star Sydney. So when I was invited to pop in and partake I quickly said yes, secured a dining partner and booked a date.
We visited Black Bar & Grill on a Friday evening and on entering the restaurant there was a pleasant buzz in the air, the clientele was a nice mix of young and older diners people craving great food and great wine.
We were ushered to our table by amazingly friendly staff sat and offered a wine & food list with some water, the view of the Sydney city scape capturing our attention and preparing us for what would turn out to be one of my favourite Food experiences.
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THE MENU
OYSTER
Cucumber, caviar $12 each
Champagne offer: Veuve Clicquot ʺLa Grande Dameʺ Glass $55 (100ml) or Bottle $400
KING SALMON
Sashimi, scampi caviar, crème fraiche, wakame, ginger dressing GF $47
Champagne offer: Perrier-Jouet Belle-Époque Glass $40 (100ml) or Bottle $300
SCALLOP
Tortellini, Yarra valley salmon caviar, verjuice butter, crispy leek $43
Champagne offer: Veuve Clicquot Brut Rose Glass $20 (100ml) or Bottle $145
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Head Chef Dany Karam has thought through every aspect to the menu, and The Champagne & Caviar menu is a fantastic example of that care and passion that he has. Caviar is served up with care and love, sat next to beautiful ingredients that not only compliment it but add a different note to it. The Champagne adds a layer of intricacy to each dish that is both mysterious and right at the same time.
The Dishes
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A La Carte Menu
Not content with just the Champagne & Caviar Menu we got to try a few other dishes hand picked by Chef Dany, freshly baked Brioche bread with Wagyu Beef Jerky. Then some devilishly fresh Oysters that were clean yet still tasted of the sea, that set you up ready for the rest of the meal.
For mains we had The Bass Groper & Flat Iron 600 day rotation fed Wagyu, with sides of Mac & Cheese, Fattoush & Snap Peas. The fish elegant and delicate cooked to perfection and the Wagyu felt like it melted in your mouth as you ate it, each of sides added something different to each dish and rounded out an absolutely amazing meal.
To finish it off Chef Danny picked out a few choice desserts, a deliciously tarty Lemon Tart and Decadent Chocolate served with Mint Ice-Cream. Each dish was accompanied by an exquisite glass of wine perfectly matched by the Sommelier, who was both generous with his knowledge and honest.
So if you’re looking for a new Foodie obsession then look no further then Black Bar & Grill at The Star.
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Champagne & Caviar Menu
WHEN
Wednesday, 1 March to Sunday, 7 May 2017.
WHERE
BLACK BAR & GRILL
Level 1 at The Star on 80 Pyrmont Street, harbourside entrance.
BOOK
Thanks to Black Bar & Grill for the Invitation…
by Arrnott Olssen
Editor Rogue Homme
