In a lucky roster rotation, I got another Sunday off. Making the most of it, we decided to head in to the city and stay at the Hilton again. After checking in and visiting a few shops it was definitely time for lunch. After a quick discussion, we decided to cross the Pyrmont Bridge and head to Black by Ezard at The Star.
Sunday at Black by Ezard is Champagne lunch day, with three courses and free flowing Moet and Chandon Champagne for $125. There are a couple of options that attract an extra charge but that is to be expected when you get such a great offer. Sunday lunch crowd is always buzzy and makes good people watching.
There is nothing like a view of the city, water and luxury yachts while you dine. A sunny but partly cloudy day also helps.
After being seated, ordering and having our first glass of champagne poured a delicious mini loaf of house made brioche was bought to the table with Pepe Saya butter and Hawaian black sea salt. Hawaian black sea salt seems to be making an appearance everywhere as we also had it when we dined at Il Ristorante Luca Fantin in Tokyo.
Mr. CA4G ordered the open ravioli of ox tail, smoked potato, walnut gremolata, bone marrow and watercress salad. A huge but tasty entrée that got Mr. CA4G asking if it was his imagination or had food in Sydney improved a lot?
For my entree I ordered the sautéed Spencer Gulf prawns, sweetcorn puree, watermelon, red onion, tomato, coriander, jalapeno peppers and crispy pancetta. Really tasty, with a nice melding of flavours, textures and eye appeal.
For his main Mr. CA4G ordered the grass fed Angus fillet, roasted cauliflower and pearl onion salad with gremolata. A selection of mustards, sauces along with café de paris butter accompanied the steak. Of course we had to order some chips with garlic, parmesan and rosemary salt.
I ordered the roasted duck breast, Dutch carrots, spiced fennel chutney, Sichuan pepper sauce. I enjoyed this immensely. The fennel chutney was amazing with the duck, and the Dutch carrots done two ways was very tasty. The fennel salad went well against the fattiness of the duck skin. Lovely to see nasturtium leaves being used in a meal.
When the desserts came out we were really happy with our choices. Mr. CA4G chose the cheesecake, lavender honey, blueberry sorbet and sable crumble. The colour of the sorbet was astounding!! Deep and dark it looked like a jewel sitting on the cheesecake.
I chose the coffee parfait, mascarpone mousse, orange crumble and spiced caramel. The flavours were amazing and the dried orange pieces, a real textural and flavor loaded sensation when you popped one in your mouth.
I know Sydney has some great restaurants and many have had a long reputation of greatness, but somehow the past year things seem to have really stepped up a notch or three.
We really enjoyed visiting Black By Ezard again, and look forward to returning for another visit in the future.
Thanks for stopping by!!
Level G, Harbourside, The Star,
80 Pyrmont St, Pyrmont NSW
Cooking Across 4 Generations 
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