Cooking Across 4 Generations

This year I had a slightly early birthday lunch combined with our 20 years together lunch. We were at The Star shopping concourse and had thought of going to Balla Osteria by Stefano Manfredi, alas it was closed. Surprisingly Black by Ezard was open. Surprisingly, because we didn’t think they were open on Sundays.

For Sunday lunch Black By Ezard offers a special, 3 course champagne lunch for $125 per person, which  sounded good to us. Champagne on offer was one of our favourites, Moet& Chandon, so that settled where we were going to eat.

Pushing through the large front door we entered a very luxurious room. Dark woods, stone flooring, water views, shiny modern chrome lighting, beige leather and beautiful screen panels were a pleasing sight. We were seated in the main area, back from the window but still able to enjoy the view of the bay and brilliant blue sky.

The concise menu for lunch had a great range of options to choose from along with a good selection of sides. But first, a mini house made brioche loaf was bought to the table.

Mr CA4G went for one of his favourite dishes, Steak tartare with heirloom beets, spiced herb mayonnaise, mustard ice cream and puffed wild rice. The beets were done in several ways, one of which was a deep purple gel covering the tatare. All together an interesting and delicious dish.

I went for a slow cooked, crispy pork hock, apple and pear slaw with chilli caramel. A moist yet crispy piece of deboned hock was topped with the slaw, radish slices and drizzled with the chilli caramel. Great combination of flavours and textures.

Mr. CA4G loves a good steak and particularly a fillet. At Black By Ezard the 30 day, grass fed angus 200g fillet was served with a roasted cauliflower and pearl onion salad and gremolata. A selection of sauces was also bought to the table for Rene to choose from, of which he selected béarnaise sauce and Café de Paris butter. Of course with steaks you need some chips, in this case with garlic, parmesan and rosemary salt.

I opted for duck breast which had a salt and pepper crust and was served with a peach and rocket salad and tamarind honey dressing. The dressing had a nice sweet sour touch and the salad was great with the sweetness of the peach and the pepperiness of the rocket going well together.

Desserts of course were a high light. We saw another table with the chocolate dessert, so one of us had to have it. I had Strawberry shortcake, sauternes mascarpone, yoghurt lime sorbet and strawberry jelly. Nice and summery and not too heavy.

Mr. CA4G was the one who ordered  the decadent chocolate sphere (reminiscent of our chocolate dessert at Gordon Ramsey @ Claridges), topped with edible gold leaf. Warm ganache was poured over the top of the sphere which melted to reveal the fresh mint ice cream, raspberry mousse and chocolate cookie. Nothing like a bit of performance with food.

Black by Ezard surpassed our expectations and we will definitely be heading back again. Hopefully our next visit will also be on a spectacularly sunny day.