Black by Ezard, Pyrmont
Star City has finally opened, it has undergone some serious development. Most of the restaurants has opened, but I am still waiting for David Chang’s restaurant! I was catching up with some uni friends, and C suggested that we go to Black by Ezard. I love both Ezard and Gingerboy which are in Melbourne so was looking forward to dining at Black.
As the name suggests, everything in the restaurant is Black – I quite like it, makes it quite sleek and sexy. Dark wood and lighting, Black offers diners ‘classical inspired food styles influenced by great American grills and contemporary Europe’. Even the menu is sleek – nice paper I have to say and I was tempted to take home the ipad-housed wine! There were so many wine choices that we left it all to R and he did not disappoint.
We started with complimentary house-made brioche. It was the cutest brioche I have ever seen, small but enough for two people. It was rich, soft, creamy, but yet light at the same time. It didn’t require any butter, but we all couldn’t help but smother it with butter. It was DIVINE and so hard to stop at just one slice!
The organic farm egg, potato crier, black truffles, iberico ham, herb salad is their specialty. Majority of the table had this, and it did not disappoint. The crispy French pastry ‘nest’ on the outside, the egg which oozed with yolk, the strips of truffles and topped with a bunch of herbs. It had such wonderful bold flavours and each mouthful was better than the next! It certainly did not disappoint and we can all clearly see why it was their signature dish.
R on the other hand opted for the prawns, ocean water poached, shellfish veloute, nacho pear, radish, coral sauce. I didn’t have any of this, but I know T who had the organic farm egg had serious food envy. R said the prawns were cooked to perfection and the dish ‘absolutely wonderful’.
We all had something different for mains. Both C1 and J had the corn fed chicken, foie gras, potato puree, black truffle, roasted jus. Can you see a trend here? He LOVES truffles! On the plate, a large strip of crispy skin, with generous portion of chicken served in two ways. The chicken was incredibly tender and moist, it was beautifully cooked with a generous serving of foie gras right in the middle. Both C1 and J definitely enjoyed this dish.
Both T and I had the king george whiting, pan fried, spinach pudding, mushrooms, chive salad and champagne sauce. GENEROUS serving of fish, three pieces, pan fried, all topped with mushrooms and pan fried chives, and ginger with dollops of spinach puree. It was excellent, the fish cooked to perfection and I love the crunchiness of the chives and ginger. Really enjoyed the combination of flavours and the dollops of spinach was a nice touch! T didn’t enjoy this dish so much, but then again, he is not really a fish person and not quite sure why he ordered this.
I didn’t take a photo of both R’s and C2’s dish. R had one of the more expensive steak on offer, Striploin, Grain fed wage MBS 9+ 180g – the steaks are prepared sous vide before being wood grilled, which gives makes it more tender and flavoursome. It was served with your choice of sauce, and in this case Argentinian chimichurri. The steak was cooked to perfection – medium rare, beautiful dark red and it looked fantastic. I know R enjoyed this with each mouthful.
C2 on the other hand had the blue eye, warm quinoa ragout, soft egg, leek, choirs, truffle and parsley sauce. The soft egg was mixed in with the warm quinoa ragout, it wasn’t very eggy at all. The blue eye poached and a dish that C2 totally devoured.
The fries I loved, crunchy on the outside and soft pillow-y on the inside. I thought it may have been at least twice cooked, it had that extra crunch which I loved!
Asparagus – cooked to perfection and the soft boiled egg really gave it a nice touch!
I knew already what I wanted for dessert, the rhubarb and strawberry tart, pepper jelly, balsamic meringue really had my name on it. C1 also had this and I have to say, we both totally utterly enjoyed this. The tart with a thin film of pepper jelly – it really didn’t have any pepper taste. I am not usually a meringue person but the balsamic meringue was just to die for. Beautifully textured, it was warm, soft and I loved the balsamic flavour, especially eaten with the tart and strawberry – perfect combination!
J had the lemon curd, citrus shortbread, candied endive, liquorice, pink grapefruit. It was an ‘interesting’ dessert – in a good way of course. Interesting in the sense that it had vegetables, witlof of some sort but it worked. It was seriously sour though too sour for my liking, but J seemed to have enjoyed it.
Both T and R had the honeycrunch – clover honey parfait, ginger biscuit, honeycomb and cinnamon. Great honey parfait, and who doesn’t like honeycomb. It did have a strong cinnamon flavour though.
C2 had the dessert of the night, chocolate, warm couverture ganache, banana ice cream, hazelnut mousse. It came to the table as a round ball, pour warm ganache over it and the chocolate sunk, much like the chocolate dessert at quay. It was rich, tasty and incredible. If I didn’t love rhubarb so much, I would have probably ordered this dish. It reminded me a little of the eight texture chocolate cake in Quay!
Service flawless. J came a little late, and he ordered his main as we were about to have ours and within less than five minutes, his main also came. Impressive we thought. We saw Teague Ezard walking around the restaurant, making sure things are going ok and it sure was. The place was busy, every table with diners. The food fantastic, a little on the pricey side though. Entrees round the $25 – $30 mark and the mains ranged from $40 to $120! A little exy but food was definitely wonderful!
There is a private table for those who wants a private room birthday parties or for that work function. Definitely keen to come back to try their other dishes. I was tempted to get the live lobster – 1kg – that’s one hell of a lobster! Maybe next time.
GA’s rating: 8 / 10
Black by Ezard
Level G Harbour Side The Star 801 Pyrmont St
Pyrmont 2009 Sydney
Ph: +61 2 9777 9000