The Star is delighted to welcome chef Teage Ezard to Sydney, who is renowned for his bold and boundary-breaking fare at Melbourne’s ezard (Two Hats) and Gingerboy.
At BLACK by ezard, the chef’s trademark Asian cuisine will be replaced by classic-inspired food styles, influenced by great American grills and contemporary Europe.
The restaurant will feature signature seafood dishes and grass, grain, wet and dry aged beef, specifically sourced for the wood fired grills, broilers and sous vide cooking. The seasonal menu will change weekly and include fun combinations to suit all tastes.
The bar, situated within the restaurant, is the ideal location to meet for drinks, with an international cellar boasting roughly 770 labels and the best representation of American wine.