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BLACK Bar & Grill

This is one of my top favourite fine dining restaurants in Sydney. 
They have the best tasting steaks, finest entrees and mains, and delicious desserts. The restaurant is situated by Sydney Harbour so the views both during the day, and night are exquisite. The ambience is really nice and is well suited for special occasions and celebrations, or a lovely date night.

For the entrees and cold seafood, I personally love to order their oysters, beef tartare, and 3 sides to share. They also provide complimentary bread and butter which tastes warm, buttery and flaky. You can choose 3 sides to share for $30 making it a very good deal at such an expensive restaurant. My favourite from an array of options include mac and cheese, mushroom ragout, creamed corn, and buttered potato.



For the mains, I have tried their gnocchi semolina, and quail which are both very tasty. However, you cannot come to BLACK Bar & Grill without ordering their steak – something that the restaurant is predominately famous for. I can hands down say that I’ve eaten the best steaks here, and they are very well worth the hefty price. I’ve tried the fillet grass fed angus, scotch grass fed angus, and the striploin dry aged angus, all cooked to medium rare. The steaks come with 5 complimentary sauces but ordering an extra serving of mushroom sauce is an essential.




For their desserts, I have tried their signature chocolate dessert which is popular for ‘Instagramers’ and Food Bloggers because of the theatrics that comes with it. If you’re not into decadent chocolate desserts, then I suggest to order the apple tatin or crème brulee. If the waiter knows that you’re dining for a special occasion i.e. an anniversary, or birthday, they will also give you a slice of complimentary orange poppy seed cake which is super sweet of them.




Each special occasion or celebration that I’ve spent at BLACK Bar & Grill, I have not experienced any faults in any dish or service. This is easily one of my favourite fine dining restaurants and I will continue to come back.

 Written by Linda Tri
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