Chef Dany Karam started cooking in Lebanon when he was just 16 years old, refining his skill set in leading restaurants in the south of France. He started work at The Star in 2009 and has remained there since. In 2015, he was appointed Executive Chef of BLACK Bar & Grill, a modern Australian steakhouse with a focus on speciality cuts of beef, using careful and focused techniques.
The fitout is dark woods and columns, with great views through the floor-to-ceiling windows.
The menu is split into a cold seafood section and a few entrees and mains, before shifting to the vast selection of meats from the wood-burning grill and the charcoal oven. The freshly shucked local oysters with red wine vinegar and shallot dressing are awesome: plump, briny and delicious. The 180g fillet of grain-fed angus, served with a simple portion of asparagus and buttermilk dressing, arrives perfectly cooked to order, with a light smoke and pleasing texture, and there’s an admirable selection of house-made sauces to accompany the meat.
PSST! The bar menu is much easier on the wallet, and is both exciting and varied.