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Average price $115 Special request
Chilled, freshly opened, red wine vinegar and shallot dressing
Poached in olive oil, finger lime, salmon roe, crème fraiche, pita bread
Sashimi, horseradish cream, apple and cucumber salad, crispy saltbush GF
This restaurant used to be our favourite. Now it feels it’s just a tourists hole. Nothing special about this place anymore. Bad quality food, they’re obviously cutting corners.
It’s been over 12 months since the last time I ate at “black” and it has been a tough 12 months due to my mental illness. The atmosphere and great customer service made this experience really really good. Thank you for a great night filled with great food. I hope my mental illness gets better so I can eat here more often
We all went for the cape grim fillet steak and it was not hot when served to us (Luke warm in fact) and the meat really dry. They cooked new steaks for us and this time it was juicy but well done even though the order was medium. Then the restaurant manager offered to cook another steak again (3rd time) and we said no that is ridiculous. Our friends already finished their main and you’re cooking a steak for the 3rd time. Really really disappointed in this restaurant. Looks nice on the surface but it’s not a steak restaurant. Oysters were delicious and wine list was good too ( but the bottle of red was $200 so it should be good). They gave us complimentary dessert but would have preferred the original order to be done right to start with! Wait staff was really nice but manager not so!!
This restaurant was a great place to eat at before our show. The staff were really friendly the food was fab and desserts yummy will definitely go back again, not the cheapest but definitely worth it
we were quite pleased with the food, ambience and service. The food was much better than our last visit and we will be back again soon............
The best part of the meal was the mac 'n cheese side dish. The rib eye steak was a bit tough and both steaks we had didnt have enough seasoning and we had to ask for salt. We have had a few average meals there and won't be going back. If you charging $60 for a 300g steak it should be perfectly cooked and seasoned.
Food was good. Water view by the water. Staffs are nice and attentive.
Our waiter Michael was very knowledgeable and friendly. The food was amazing as always and Addy the sommelier made two lovely wine recommendations for us.
The table service was not really good at all..
great food n service
Superb food, view and service. Not cheap but worth the money.
I come to black a lot, and what’s the food was delicious as always this time the staff just appeared to be tired… There was an occasion where my wine glass sat empty for five minutes before I poured the wine from the decanter myself.. nothing major but it’s these little things that make a difference. Also I don’t understand why they put seafood in their chimmichurri or their bernaise ... as Someone with a seafood allergy I I find it frustrating that the sauces contain seafood.
Our experience at this Restaurant was excellent. Service was good and efficient and all staff were welcoming and friendly. Quality of their dishes and presentation was excellent. Highly recommend this Restaurant.
Food was suberb. Really nice wagyu steak, service was so so, the staff wasn't at her best attitude. When we asked what steak we had in the wagyu tasting she wasn't sure .
Food is very delicious, and waiter nicely introduced food, gave very good recommendations, nice restaurant for friends gathering, willing to come back again
We had a very disappointing experience last night at your restaurant. We were celebrating our 27 year wedding anniversary. Your restaurant is renowned for its steak. My wife ordered a rib eye medium well. What she got was a rare steak with blood pouring out of it and it was very chewy to eat. Because we were so hungry and didn't want to cause a scene, we just ate it and let the waiter know we weren't happy. Also the peppercorn sauce was all runny and no peppercorns in it. I don't quite understand how your chef could allow such a steak and sauce to be served in this manner.
Great food and wine.
Not a place for celebration. The first chef hatted restaurant that tastes worst than everyday dining. If you like mixed up orders and mediocre food, you'll have a good time here. Just truly disappointing in every aspect.
The restaurant was really great. The staff were very welcoming and the chef Sebatian cooks amazing and delicious food. The deasert was the best! I totally will recommend the restuarant to my friends.
Very nice food, ambience and friendly staff. Had a very enjoyable experience, will definitely be back.
Level G Harbouside,80 Pyrmont Street, 2009, Pyrmont, Australia
Chef Dany Karam conjures all his culinary skills with dishes including a lightly smoked and chargrilled Wagyu striploin. And along with the seafood and whole roast duck, there’s an encyclopaedic wine list with unique, old and rare bottles waiting to be discovered.
Owing to demand, all tables are required to be vacated after 2 hours.
Whilst we try to accommodate all requests, we are unable to guarantee the positioning of your table.
Reservations of 8 or more guests will incur a 10% service fee.
An increase in table size is subject to availability, as is your booking time.
All groups of 12 or more are required to go on a set menu.
We can hold your table for a maximum of 15 minutes after the specified booking time, so please call us if you are running late.
A surcharge of 15% applies on public holidays.
Important information: We are transforming The Star, and are excited to bring you new places to stay, dine and play.
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