If you’ve started out with a drink in the bar at Black you’ve made a very good decision. It’s here that bartender Michael Chiem is really pushing the boat out with cocktails, and drinks like the Siglo – a crazy yet impressively balanced aperitivo/tiki (aperitiki? tikitivo?) cocktail of rum, Montenegro, pineapple juice, star anise and cinnamon. We’d stay in the bar and drink here all night if we could but we’re here for dinner.
The bread is definitely worth investigating. It’s a mini-loaf of sweet, buttery-as-hell brioche with a wooden dish of Hawaiian black sea salt and a pat of butter. And before you say, "Oh no, not another iPad wine list – these things seem fun at first but I can never find anything I want", this one features a tab where you can make a shortlist of all your favourite wines off the list. Better than dog-earing a paper menu and then blaming someone else, we say. They’ve put an emphasis on American wine here, too, and are about to get a big shipment of the more interesting stuff. Finger Lakes riesling is included, which will take it beyond the Oregon pinot basics you’d expect. We’ll be going back just for that for that alone.
Yep, there’s plenty to like at Black by ezard – an informed, super-friendly floor team headed by former Bennelong manager Craig Hemmings; the incredible bar and a deluxe, blinged-up room with views over the bay. Melbourne chef Teage Ezard is the man behind the pans. The menu is broken into four sections: entrées and mains up the top, the grilled gear and sides down the bottom.
We’re a little confused when we learn Ezard slow-poaches his meat in vacuum packs before finishing them on the grill. He says, “The steady temperature of the water bath at 54 degrees for 75 minutes helps the steaks to stay basted warm, tender, succulent and moist. The steak cooks really slowly, so it's very, very tender.”
The pork loin, lamb chops and wagyu rump cap on the $120 tasting plate are served in a copper pan at the table. It should be an exciting celebration of beast. Instead, it’s all a bit of a snooze as far as texture is concerned. You’d call it tender if you were feeling generous, and soft if you were having a bad day.
Sous-vide is like the auto tune of the food world – it’s One Direction compared the Fleet Foxes – and it cuts out the extremes in favour of a bland sameness. The flavour of the meat is there and the cooking is perfectly even throughout, but there’s no smoke. Precious little taste of the grill. Not much in the way of chew. The pork benefits from this best, the lamb unquestionably the least. And maybe for some people this is the optimum way to eat meat. For us it seems more a convenience for the kitchen than a pledge of care for the diner. It seems a bit weak when prices are this high.
An almond panacotta topped with a caramel high-hat sits like a little wobbly island in a pool of chilled almond gazpacho, dotted with grapes. It’s a fantastic dish, and as a dessert, it’d be our first pick if we made a return visit – but it’s an entrée. Fluffy zucchini fritters are also sweet, and while the chips are hand- cut and skin-on, they’re covered in herbed salt. When you’re paying premium price for steak and chips, you want to taste a good chip, not dried rosemary.
Black is rocking at capacity on our visit. This is big casino dining for high rollers. Choose carefully on the menu armed with the information we’ve given you, and we’re confident you could make yourself a good time.
-152x110.jpg)
Newsletter |
RSS feed |
iPhone App |
Other Time Out cities |
Magazine subscription
Print
Email
Having arranged for a small group of us to go here for a close friends birthday, I had very high expectations going into this dinner considering the venue has been awarded a hat, it is located in The Star, and its head chef is Teage Ezard of Melbourne’s Gingerboy and Ezard. The restaurant interior is incredibly masculine and sexy, befitting of a steak house located in an ostentatious venue. Its sleek lines composed of timber, leather and copper are simple and understated, which removes the steak house vibe and turns it into a fine dining venue. There are booths, communal tables and private dining areas that accommodate for all group needs. The bar is small yet flows on well from the restaurant, and bartender Michael Chiem has crafted a cocktail menu that is worth sampling pre-dinner, so consider arriving a bit earlier and spending some time there. The food, simply put, is flavoursome and delicious. The menu is broken up into four sections; entrée’s, main’s, desserts, and sides. The degustation is an option, however we chose to do our own thing. A brioche loaf is complimentary to start with and is incredibly moist and tasty, and a welcomed appetizer. I had the prawn salad with a roasted chilli dressing ($28) as entrée, which whilst the flavours were spot on was a bit pricey for 3 average sized prawns, and friends oredered the oysters which they loved as a starter. I couldn’t come to Black and not try the highly revered steak, opting for the 150-day grain fed Ribeye ($55) and we got a few sides for the table to share ($27). Any add-ons to your steak, including sauce, cost extra. The beef was melt in your mouth tender, and I understood what all the fuss was about with every bite. To finish off we ordered a cheese platter to share amongst us, which combined a variety of blue, hard and creamy cheeses ($28). Overall, whilst the menu was a bit pricey, it was justified and worth every mouthful. However, the service truly let Black down. The hostess who greeted us at the door was surly and quick to tell us that our booth was not ready even though the restaurant was close to empty. She told us to wait at the bar, which was a lovely experience, yet when we ordered drinks and said we will sit here to finish them, gave us attitude. After the initial ordering of our food, aside from bringing it out to us, our waitress seemed to have disappeared, and when we asked for the sommelier to come across and take us through the overly extensive wine menu (which is annoyingly on an iPad though does give you the option of short listing), they sent across another waiter instead. Whilst he was helpful in initially choosing wine, he also disappeared and there were extensive periods of time where our glasses were empty. Overall, none of the staff seemed overly friendly or attentive which completely takes away from the experience and makes one question why they should ever return and drop a small fortune on what was a lovely meal. I would have gladly come back to experience the steak, however the less then attentive service makes me ambivalent about returning here. Perhaps I’ll put this one down to a bad night for in-house service.
Posted on Tue 12 Mar 2013 02:12:43
Having arranged for a small group of us to go here for a close friends birthday, I had very high expectations going into this dinner considering the venue has been awarded a hat, it is located in The Star, and its head chef is Teage Ezard of Melbourne’s Gingerboy and Ezard. The restaurant interior is incredibly masculine and sexy, befitting of a steak house located in an ostentatious venue. Its sleek lines composed of timber, leather and copper are simple and understated, which removes the steak house vibe and turns it into a fine dining venue. There are booths, communal tables and private dining areas that accommodate for all group needs. The bar is small yet flows on well from the restaurant, and bartender Michael Chiem has crafted a cocktail menu that is worth sampling pre-dinner, so consider arriving a bit earlier and spending some time there. The food, simply put, is flavoursome and delicious. The menu is broken up into four sections; entrée’s, main’s, desserts, and sides. The degustation is an option, however we chose to do our own thing. A brioche loaf is complimentary to start with and is incredibly moist and tasty, and a welcomed appetizer. I had the prawn salad with a roasted chilli dressing ($28) as entrée, which whilst the flavours were spot on was a bit pricey for 3 average sized prawns, and friends oredered the oysters which they loved as a starter. I couldn’t come to Black and not try the highly revered steak, opting for the 150-day grain fed Ribeye ($55) and we got a few sides for the table to share ($27). Any add-ons to your steak, including sauce, cost extra. The beef was melt in your mouth tender, and I understood what all the fuss was about with every bite. To finish off we ordered a cheese platter to share amongst us, which combined a variety of blue, hard and creamy cheeses ($28). Overall, whilst the menu was a bit pricey, it was justified and worth every mouthful. However, the service truly let Black down. The hostess who greeted us at the door was surly and quick to tell us that our booth was not ready even though the restaurant was close to empty. She told us to wait at the bar, which was a lovely experience, yet when we ordered drinks and said we will sit here to finish them, gave us attitude. After the initial ordering of our food, aside from bringing it out to us, our waitress seemed to have disappeared, and when we asked for the sommelier to come across and take us through the overly extensive wine menu (which is annoyingly on an iPad though does give you the option of short listing), they sent across another waiter instead. Whilst he was helpful in initially choosing wine, he also disappeared and there were extensive periods of time where our glasses were empty. Overall, none of the staff seemed overly friendly or attentive which completely takes away from the experience and makes one question why they should ever return and drop a small fortune on what was a lovely meal. I would have gladly come back to experience the steak, however the less then attentive service makes me ambivalent about returning here. Perhaps I’ll put this one down to a bad night for in-house service.
Posted on Tue 12 Mar 2013 02:12:43
Having arranged for a small group of us to go here for a close friends birthday, I had very high expectations going into this dinner considering the venue has been awarded a hat, it is located in The Star, and its head chef is Teage Ezard of Melbourne’s Gingerboy and Ezard. The restaurant interior is incredibly masculine and sexy, befitting of a steak house located in an ostentatious venue. Its sleek lines composed of timber, leather and copper are simple and understated, which removes the steak house vibe and turns it into a fine dining venue. There are booths, communal tables and private dining areas that accommodate for all group needs. The bar is small yet flows on well from the restaurant, and bartender Michael Chiem has crafted a cocktail menu that is worth sampling pre-dinner, so consider arriving a bit earlier and spending some time there. The food, simply put, is flavoursome and delicious. The menu is broken up into four sections; entrée’s, main’s, desserts, and sides. The degustation is an option, however we chose to do our own thing. A brioche loaf is complimentary to start with and is incredibly moist and tasty, and a welcomed appetizer. I had the prawn salad with a roasted chilli dressing ($28) as entrée, which whilst the flavours were spot on was a bit pricey for 3 average sized prawns, and friends oredered the oysters which they loved as a starter. I couldn’t come to Black and not try the highly revered steak, opting for the 150-day grain fed Ribeye ($55) and we got a few sides for the table to share ($27). Any add-ons to your steak, including sauce, cost extra. The beef was melt in your mouth tender, and I understood what all the fuss was about with every bite. To finish off we ordered a cheese platter to share amongst us, which combined a variety of blue, hard and creamy cheeses ($28). Overall, whilst the menu was a bit pricey, it was justified and worth every mouthful. However, the service truly let Black down. The hostess who greeted us at the door was surly and quick to tell us that our booth was not ready even though the restaurant was close to empty. She told us to wait at the bar, which was a lovely experience, yet when we ordered drinks and said we will sit here to finish them, gave us attitude. After the initial ordering of our food, aside from bringing it out to us, our waitress seemed to have disappeared, and when we asked for the sommelier to come across and take us through the overly extensive wine menu (which is annoyingly on an iPad though does give you the option of short listing), they sent across another waiter instead. Whilst he was helpful in initially choosing wine, he also disappeared and there were extensive periods of time where our glasses were empty. Overall, none of the staff seemed overly friendly or attentive which completely takes away from the experience and makes one question why they should ever return and drop a small fortune on what was a lovely meal. I would have gladly come back to experience the steak, however the less then attentive service makes me ambivalent about returning here. Perhaps I’ll put this one down to a bad night for in-house service.
Posted on Tue 12 Mar 2013 02:12:43
Having arranged for a small group of us to go here for a close friends birthday, I had very high expectations going into this dinner considering the venue has been awarded a hat, it is located in The Star, and its head chef is Teage Ezard of Melbourne’s Gingerboy and Ezard. The restaurant interior is incredibly masculine and sexy, befitting of a steak house located in an ostentatious venue. Its sleek lines composed of timber, leather and copper are simple and understated, which removes the steak house vibe and turns it into a fine dining venue. There are booths, communal tables and private dining areas that accommodate for all group needs. The bar is small yet flows on well from the restaurant, and bartender Michael Chiem has crafted a cocktail menu that is worth sampling pre-dinner, so consider arriving a bit earlier and spending some time there. The food, simply put, is flavoursome and delicious. The menu is broken up into four sections; entrée’s, main’s, desserts, and sides. The degustation is an option, however we chose to do our own thing. A brioche loaf is complimentary to start with and is incredibly moist and tasty, and a welcomed appetizer. I had the prawn salad with a roasted chilli dressing ($28) as entrée, which whilst the flavours were spot on was a bit pricey for 3 average sized prawns, and friends oredered the oysters which they loved as a starter. I couldn’t come to Black and not try the highly revered steak, opting for the 150-day grain fed Ribeye ($55) and we got a few sides for the table to share ($27). Any add-ons to your steak, including sauce, cost extra. The beef was melt in your mouth tender, and I understood what all the fuss was about with every bite. To finish off we ordered a cheese platter to share amongst us, which combined a variety of blue, hard and creamy cheeses ($28). Overall, whilst the menu was a bit pricey, it was justified and worth every mouthful. However, the service truly let Black down. The hostess who greeted us at the door was surly and quick to tell us that our booth was not ready even though the restaurant was close to empty. She told us to wait at the bar, which was a lovely experience, yet when we ordered drinks and said we will sit here to finish them, gave us attitude. After the initial ordering of our food, aside from bringing it out to us, our waitress seemed to have disappeared, and when we asked for the sommelier to come across and take us through the overly extensive wine menu (which is annoyingly on an iPad though does give you the option of short listing), they sent across another waiter instead. Whilst he was helpful in initially choosing wine, he also disappeared and there were extensive periods of time where our glasses were empty. Overall, none of the staff seemed overly friendly or attentive which completely takes away from the experience and makes one question why they should ever return and drop a small fortune on what was a lovely meal. I would have gladly come back to experience the steak, however the less then attentive service makes me ambivalent about returning here. Perhaps I’ll put this one down to a bad night for in-house service.
Posted on Tue 12 Mar 2013 02:12:43
Having arranged for a small group of us to go here for a close friends birthday, I had very high expectations going into this dinner considering the venue has been awarded a hat, it is located in The Star, and its head chef is Teage Ezard of Melbourne’s Gingerboy and Ezard. The restaurant interior is incredibly masculine and sexy, befitting of a steak house located in an ostentatious venue. Its sleek lines composed of timber, leather and copper are simple and understated, which removes the steak house vibe and turns it into a fine dining venue. There are booths, communal tables and private dining areas that accommodate for all group needs. The bar is small yet flows on well from the restaurant, and bartender Michael Chiem has crafted a cocktail menu that is worth sampling pre-dinner, so consider arriving a bit earlier and spending some time there. The food, simply put, is flavoursome and delicious. The menu is broken up into four sections; entrée’s, main’s, desserts, and sides. The degustation is an option, however we chose to do our own thing. A brioche loaf is complimentary to start with and is incredibly moist and tasty, and a welcomed appetizer. I had the prawn salad with a roasted chilli dressing ($28) as entrée, which whilst the flavours were spot on was a bit pricey for 3 average sized prawns, and friends oredered the oysters which they loved as a starter. I couldn’t come to Black and not try the highly revered steak, opting for the 150-day grain fed Ribeye ($55) and we got a few sides for the table to share ($27). Any add-ons to your steak, including sauce, cost extra. The beef was melt in your mouth tender, and I understood what all the fuss was about with every bite. To finish off we ordered a cheese platter to share amongst us, which combined a variety of blue, hard and creamy cheeses ($28). Overall, whilst the menu was a bit pricey, it was justified and worth every mouthful. However, the service truly let Black down. The hostess who greeted us at the door was surly and quick to tell us that our booth was not ready even though the restaurant was close to empty. She told us to wait at the bar, which was a lovely experience, yet when we ordered drinks and said we will sit here to finish them, gave us attitude. After the initial ordering of our food, aside from bringing it out to us, our waitress seemed to have disappeared, and when we asked for the sommelier to come across and take us through the overly extensive wine menu (which is annoyingly on an iPad though does give you the option of short listing), they sent across another waiter instead. Whilst he was helpful in initially choosing wine, he also disappeared and there were extensive periods of time where our glasses were empty. Overall, none of the staff seemed overly friendly or attentive which completely takes away from the experience and makes one question why they should ever return and drop a small fortune on what was a lovely meal. I would have gladly come back to experience the steak, however the less then attentive service makes me ambivalent about returning here. Perhaps I’ll put this one down to a bad night for in-house service.
Posted on Tue 12 Mar 2013 02:12:43
Having arranged for a small group of us to go here for a close friends birthday, I had very high expectations going into this dinner considering the venue has been awarded a hat, it is located in The Star, and its head chef is Teage Ezard of Melbourne’s Gingerboy and Ezard. The restaurant interior is incredibly masculine and sexy, befitting of a steak house located in an ostentatious venue. Its sleek lines composed of timber, leather and copper are simple and understated, which removes the steak house vibe and turns it into a fine dining venue. There are booths, communal tables and private dining areas that accommodate for all group needs. The bar is small yet flows on well from the restaurant, and bartender Michael Chiem has crafted a cocktail menu that is worth sampling pre-dinner, so consider arriving a bit earlier and spending some time there. The food, simply put, is flavoursome and delicious. The menu is broken up into four sections; entrée’s, main’s, desserts, and sides. The degustation is an option, however we chose to do our own thing. A brioche loaf is complimentary to start with and is incredibly moist and tasty, and a welcomed appetizer. I had the prawn salad with a roasted chilli dressing ($28) as entrée, which whilst the flavours were spot on was a bit pricey for 3 average sized prawns, and friends oredered the oysters which they loved as a starter. I couldn’t come to Black and not try the highly revered steak, opting for the 150-day grain fed Ribeye ($55) and we got a few sides for the table to share ($27). Any add-ons to your steak, including sauce, cost extra. The beef was melt in your mouth tender, and I understood what all the fuss was about with every bite. To finish off we ordered a cheese platter to share amongst us, which combined a variety of blue, hard and creamy cheeses ($28). Overall, whilst the menu was a bit pricey, it was justified and worth every mouthful. However, the service truly let Black down. The hostess who greeted us at the door was surly and quick to tell us that our booth was not ready even though the restaurant was close to empty. She told us to wait at the bar, which was a lovely experience, yet when we ordered drinks and said we will sit here to finish them, gave us attitude. After the initial ordering of our food, aside from bringing it out to us, our waitress seemed to have disappeared, and when we asked for the sommelier to come across and take us through the overly extensive wine menu (which is annoyingly on an iPad though does give you the option of short listing), they sent across another waiter instead. Whilst he was helpful in initially choosing wine, he also disappeared and there were extensive periods of time where our glasses were empty. Overall, none of the staff seemed overly friendly or attentive which completely takes away from the experience and makes one question why they should ever return and drop a small fortune on what was a lovely meal. I would have gladly come back to experience the steak, however the less then attentive service makes me ambivalent about returning here. Perhaps I’ll put this one down to a bad night for in-house service.
Posted on Tue 12 Mar 2013 02:12:43
Having arranged for a small group of us to go here for a close friends birthday, I had very high expectations going into this dinner considering the venue has been awarded a hat, it is located in The Star, and its head chef is Teage Ezard of Melbourne’s Gingerboy and Ezard. The restaurant interior is incredibly masculine and sexy, befitting of a steak house located in an ostentatious venue. Its sleek lines composed of timber, leather and copper are simple and understated, which removes the steak house vibe and turns it into a fine dining venue. There are booths, communal tables and private dining areas that accommodate for all group needs. The bar is small yet flows on well from the restaurant, and bartender Michael Chiem has crafted a cocktail menu that is worth sampling pre-dinner, so consider arriving a bit earlier and spending some time there. The food, simply put, is flavoursome and delicious. The menu is broken up into four sections; entrée’s, main’s, desserts, and sides. The degustation is an option, however we chose to do our own thing. A brioche loaf is complimentary to start with and is incredibly moist and tasty, and a welcomed appetizer. I had the prawn salad with a roasted chilli dressing ($28) as entrée, which whilst the flavours were spot on was a bit pricey for 3 average sized prawns, and friends oredered the oysters which they loved as a starter. I couldn’t come to Black and not try the highly revered steak, opting for the 150-day grain fed Ribeye ($55) and we got a few sides for the table to share ($27). Any add-ons to your steak, including sauce, cost extra. The beef was melt in your mouth tender, and I understood what all the fuss was about with every bite. To finish off we ordered a cheese platter to share amongst us, which combined a variety of blue, hard and creamy cheeses ($28). Overall, whilst the menu was a bit pricey, it was justified and worth every mouthful. However, the service truly let Black down. The hostess who greeted us at the door was surly and quick to tell us that our booth was not ready even though the restaurant was close to empty. She told us to wait at the bar, which was a lovely experience, yet when we ordered drinks and said we will sit here to finish them, gave us attitude. After the initial ordering of our food, aside from bringing it out to us, our waitress seemed to have disappeared, and when we asked for the sommelier to come across and take us through the overly extensive wine menu (which is annoyingly on an iPad though does give you the option of short listing), they sent across another waiter instead. Whilst he was helpful in initially choosing wine, he also disappeared and there were extensive periods of time where our glasses were empty. Overall, none of the staff seemed overly friendly or attentive which completely takes away from the experience and makes one question why they should ever return and drop a small fortune on what was a lovely meal. I would have gladly come back to experience the steak, however the less then attentive service makes me ambivalent about returning here. Perhaps I’ll put this one down to a bad night for in-house service.
Posted on Tue 12 Mar 2013 02:12:43
Having arranged for a small group of us to go here for a close friends birthday, I had very high expectations going into this dinner considering the venue has been awarded a hat, it is located in The Star, and its head chef is Teage Ezard of Melbourne’s Gingerboy and Ezard. The restaurant interior is incredibly masculine and sexy, befitting of a steak house located in an ostentatious venue. Its sleek lines composed of timber, leather and copper are simple and understated, which removes the steak house vibe and turns it into a fine dining venue. There are booths, communal tables and private dining areas that accommodate for all group needs. The bar is small yet flows on well from the restaurant, and bartender Michael Chiem has crafted a cocktail menu that is worth sampling pre-dinner, so consider arriving a bit earlier and spending some time there. The food, simply put, is flavoursome and delicious. The menu is broken up into four sections; entrée’s, main’s, desserts, and sides. The degustation is an option, however we chose to do our own thing. A brioche loaf is complimentary to start with and is incredibly moist and tasty, and a welcomed appetizer. I had the prawn salad with a roasted chilli dressing ($28) as entrée, which whilst the flavours were spot on was a bit pricey for 3 average sized prawns, and friends oredered the oysters which they loved as a starter. I couldn’t come to Black and not try the highly revered steak, opting for the 150-day grain fed Ribeye ($55) and we got a few sides for the table to share ($27). Any add-ons to your steak, including sauce, cost extra. The beef was melt in your mouth tender, and I understood what all the fuss was about with every bite. To finish off we ordered a cheese platter to share amongst us, which combined a variety of blue, hard and creamy cheeses ($28). Overall, whilst the menu was a bit pricey, it was justified and worth every mouthful. However, the service truly let Black down. The hostess who greeted us at the door was surly and quick to tell us that our booth was not ready even though the restaurant was close to empty. She told us to wait at the bar, which was a lovely experience, yet when we ordered drinks and said we will sit here to finish them, gave us attitude. After the initial ordering of our food, aside from bringing it out to us, our waitress seemed to have disappeared, and when we asked for the sommelier to come across and take us through the overly extensive wine menu (which is annoyingly on an iPad though does give you the option of short listing), they sent across another waiter instead. Whilst he was helpful in initially choosing wine, he also disappeared and there were extensive periods of time where our glasses were empty. Overall, none of the staff seemed overly friendly or attentive which completely takes away from the experience and makes one question why they should ever return and drop a small fortune on what was a lovely meal. I would have gladly come back to experience the steak, however the less then attentive service makes me ambivalent about returning here. Perhaps I’ll put this one down to a bad night for in-house service.
Posted on Tue 12 Mar 2013 02:12:43
Having arranged for a small group of us to go here for a close friends birthday, I had very high expectations going into this dinner considering the venue has been awarded a hat, it is located in The Star, and its head chef is Teage Ezard of Melbourne’s Gingerboy and Ezard. The restaurant interior is incredibly masculine and sexy, befitting of a steak house located in an ostentatious venue. Its sleek lines composed of timber, leather and copper are simple and understated, which removes the steak house vibe and turns it into a fine dining venue. There are booths, communal tables and private dining areas that accommodate for all group needs. The bar is small yet flows on well from the restaurant, and bartender Michael Chiem has crafted a cocktail menu that is worth sampling pre-dinner, so consider arriving a bit earlier and spending some time there. The food, simply put, is flavoursome and delicious. The menu is broken up into four sections; entrée’s, main’s, desserts, and sides. The degustation is an option, however we chose to do our own thing. A brioche loaf is complimentary to start with and is incredibly moist and tasty, and a welcomed appetizer. I had the prawn salad with a roasted chilli dressing ($28) as entrée, which whilst the flavours were spot on was a bit pricey for 3 average sized prawns, and friends oredered the oysters which they loved as a starter. I couldn’t come to Black and not try the highly revered steak, opting for the 150-day grain fed Ribeye ($55) and we got a few sides for the table to share ($27). Any add-ons to your steak, including sauce, cost extra. The beef was melt in your mouth tender, and I understood what all the fuss was about with every bite. To finish off we ordered a cheese platter to share amongst us, which combined a variety of blue, hard and creamy cheeses ($28). Overall, whilst the menu was a bit pricey, it was justified and worth every mouthful. However, the service truly let Black down. The hostess who greeted us at the door was surly and quick to tell us that our booth was not ready even though the restaurant was close to empty. She told us to wait at the bar, which was a lovely experience, yet when we ordered drinks and said we will sit here to finish them, gave us attitude. After the initial ordering of our food, aside from bringing it out to us, our waitress seemed to have disappeared, and when we asked for the sommelier to come across and take us through the overly extensive wine menu (which is annoyingly on an iPad though does give you the option of short listing), they sent across another waiter instead. Whilst he was helpful in initially choosing wine, he also disappeared and there were extensive periods of time where our glasses were empty. Overall, none of the staff seemed overly friendly or attentive which completely takes away from the experience and makes one question why they should ever return and drop a small fortune on what was a lovely meal. I would have gladly come back to experience the steak, however the less then attentive service makes me ambivalent about returning here. Perhaps I’ll put this one down to a bad night for in-house service.
Posted on Tue 12 Mar 2013 02:12:43
Having arranged for a small group of us to go here for a close friends birthday, I had very high expectations going into this dinner considering the venue has been awarded a hat, it is located in The Star, and its head chef is Teage Ezard of Melbourne’s Gingerboy and Ezard. The restaurant interior is incredibly masculine and sexy, befitting of a steak house located in an ostentatious venue. Its sleek lines composed of timber, leather and copper are simple and understated, which removes the steak house vibe and turns it into a fine dining venue. There are booths, communal tables and private dining areas that accommodate for all group needs. The bar is small yet flows on well from the restaurant, and bartender Michael Chiem has crafted a cocktail menu that is worth sampling pre-dinner, so consider arriving a bit earlier and spending some time there. The food, simply put, is flavoursome and delicious. The menu is broken up into four sections; entrée’s, main’s, desserts, and sides. The degustation is an option, however we chose to do our own thing. A brioche loaf is complimentary to start with and is incredibly moist and tasty, and a welcomed appetizer. I had the prawn salad with a roasted chilli dressing ($28) as entrée, which whilst the flavours were spot on was a bit pricey for 3 average sized prawns, and friends oredered the oysters which they loved as a starter. I couldn’t come to Black and not try the highly revered steak, opting for the 150-day grain fed Ribeye ($55) and we got a few sides for the table to share ($27). Any add-ons to your steak, including sauce, cost extra. The beef was melt in your mouth tender, and I understood what all the fuss was about with every bite. To finish off we ordered a cheese platter to share amongst us, which combined a variety of blue, hard and creamy cheeses ($28). Overall, whilst the menu was a bit pricey, it was justified and worth every mouthful. However, the service truly let Black down. The hostess who greeted us at the door was surly and quick to tell us that our booth was not ready even though the restaurant was close to empty. She told us to wait at the bar, which was a lovely experience, yet when we ordered drinks and said we will sit here to finish them, gave us attitude. After the initial ordering of our food, aside from bringing it out to us, our waitress seemed to have disappeared, and when we asked for the sommelier to come across and take us through the overly extensive wine menu (which is annoyingly on an iPad though does give you the option of short listing), they sent across another waiter instead. Whilst he was helpful in initially choosing wine, he also disappeared and there were extensive periods of time where our glasses were empty. Overall, none of the staff seemed overly friendly or attentive which completely takes away from the experience and makes one question why they should ever return and drop a small fortune on what was a lovely meal. I would have gladly come back to experience the steak, however the less then attentive service makes me ambivalent about returning here. Perhaps I’ll put this one down to a bad night for in-house service.
Posted on Tue 12 Mar 2013 02:12:43
Having arranged for a small group of us to go here for a close friends birthday, I had very high expectations going into this dinner considering the venue has been awarded a hat, it is located in The Star, and its head chef is Teage Ezard of Melbourne’s Gingerboy and Ezard. The restaurant interior is incredibly masculine and sexy, befitting of a steak house located in an ostentatious venue. Its sleek lines composed of timber, leather and copper are simple and understated, which removes the steak house vibe and turns it into a fine dining venue. There are booths, communal tables and private dining areas that accommodate for all group needs. The bar is small yet flows on well from the restaurant, and bartender Michael Chiem has crafted a cocktail menu that is worth sampling pre-dinner, so consider arriving a bit earlier and spending some time there. The food, simply put, is flavoursome and delicious. The menu is broken up into four sections; entrée’s, main’s, desserts, and sides. The degustation is an option, however we chose to do our own thing. A brioche loaf is complimentary to start with and is incredibly moist and tasty, and a welcomed appetizer. I had the prawn salad with a roasted chilli dressing ($28) as entrée, which whilst the flavours were spot on was a bit pricey for 3 average sized prawns, and friends oredered the oysters which they loved as a starter. I couldn’t come to Black and not try the highly revered steak, opting for the 150-day grain fed Ribeye ($55) and we got a few sides for the table to share ($27). Any add-ons to your steak, including sauce, cost extra. The beef was melt in your mouth tender, and I understood what all the fuss was about with every bite. To finish off we ordered a cheese platter to share amongst us, which combined a variety of blue, hard and creamy cheeses ($28). Overall, whilst the menu was a bit pricey, it was justified and worth every mouthful. However, the service truly let Black down. The hostess who greeted us at the door was surly and quick to tell us that our booth was not ready even though the restaurant was close to empty. She told us to wait at the bar, which was a lovely experience, yet when we ordered drinks and said we will sit here to finish them, gave us attitude. After the initial ordering of our food, aside from bringing it out to us, our waitress seemed to have disappeared, and when we asked for the sommelier to come across and take us through the overly extensive wine menu (which is annoyingly on an iPad though does give you the option of short listing), they sent across another waiter instead. Whilst he was helpful in initially choosing wine, he also disappeared and there were extensive periods of time where our glasses were empty. Overall, none of the staff seemed overly friendly or attentive which completely takes away from the experience and makes one question why they should ever return and drop a small fortune on what was a lovely meal. I would have gladly come back to experience the steak, however the less then attentive service makes me ambivalent about returning here. Perhaps I’ll put this one down to a bad night for in-house service.
Posted on Tue 12 Mar 2013 02:12:43
Having arranged for a small group of us to go here for a close friends birthday, I had very high expectations going into this dinner considering the venue has been awarded a hat, it is located in The Star, and its head chef is Teage Ezard of Melbourne’s Gingerboy and Ezard. The restaurant interior is incredibly masculine and sexy, befitting of a steak house located in an ostentatious venue. Its sleek lines composed of timber, leather and copper are simple and understated, which removes the steak house vibe and turns it into a fine dining venue. There are booths, communal tables and private dining areas that accommodate for all group needs. The bar is small yet flows on well from the restaurant, and bartender Michael Chiem has crafted a cocktail menu that is worth sampling pre-dinner, so consider arriving a bit earlier and spending some time there. The food, simply put, is flavoursome and delicious. The menu is broken up into four sections; entrée’s, main’s, desserts, and sides. The degustation is an option, however we chose to do our own thing. A brioche loaf is complimentary to start with and is incredibly moist and tasty, and a welcomed appetizer. I had the prawn salad with a roasted chilli dressing ($28) as entrée, which whilst the flavours were spot on was a bit pricey for 3 average sized prawns, and friends oredered the oysters which they loved as a starter. I couldn’t come to Black and not try the highly revered steak, opting for the 150-day grain fed Ribeye ($55) and we got a few sides for the table to share ($27). Any add-ons to your steak, including sauce, cost extra. The beef was melt in your mouth tender, and I understood what all the fuss was about with every bite. To finish off we ordered a cheese platter to share amongst us, which combined a variety of blue, hard and creamy cheeses ($28). Overall, whilst the menu was a bit pricey, it was justified and worth every mouthful. However, the service truly let Black down. The hostess who greeted us at the door was surly and quick to tell us that our booth was not ready even though the restaurant was close to empty. She told us to wait at the bar, which was a lovely experience, yet when we ordered drinks and said we will sit here to finish them, gave us attitude. After the initial ordering of our food, aside from bringing it out to us, our waitress seemed to have disappeared, and when we asked for the sommelier to come across and take us through the overly extensive wine menu (which is annoyingly on an iPad though does give you the option of short listing), they sent across another waiter instead. Whilst he was helpful in initially choosing wine, he also disappeared and there were extensive periods of time where our glasses were empty. Overall, none of the staff seemed overly friendly or attentive which completely takes away from the experience and makes one question why they should ever return and drop a small fortune on what was a lovely meal. I would have gladly come back to experience the steak, however the less then attentive service makes me ambivalent about returning here. Perhaps I’ll put this one down to a bad night for in-house service.
Posted on Tue 12 Mar 2013 02:12:43